Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking

Sallan, Selen; Kaban, Güzin; Oğraş, Şeyma Şişik; Çelik, M.; Kaya, Mükerrem

doi:10.1016/j.meatsci.2019.107917

Cited by 47 publications

(23 citation statements)

References 30 publications

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“…In addition, Kaban, Polat, Sallan and Kaya [44] found that the accumulation of NPIP and NPYR and the pH value of 10 different brands of heat-treated semi-dry fermented sausages on the Turkish market were also negatively correlated. Moreover, fermented sausages with added starter culture showed higher NPIP and NPYR levels than samples without starter culture due to the lower pH value [45]. In addition, Sallan et al [45] also reported that NDMA was not affected by the pH value, which is consistent with our finding that no significant correlation between NDMA and the pH value was found.…”

Section: Discussionsupporting

confidence: 89%

Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

Chen

Liu

et al. 2021

Foods

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The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than those of industrial Larou, which was opposite to the TBARS level. The contents of residual nitrite and PAH4 in two artisanal Larou were significantly higher than those of the other groups (p < 0.05). The highest NA content (10.78 μg/kg) was found in family-made Larou. A correlation analysis indicated that the relationships between residual nitrite contents and total PAH8 contents (τ = 0.692, p < 0.01) and total NAs contents (τ = 0.805, p < 0.01) were characterized with a positive correlation. A principal component analysis indicated that the Larou from the industrial sources had similar safety attributes, and was more stable than the Larou processed in an artisanal manner. Our data suggest that Larou produced in industrial conditions is suitable for consumption.

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Section: Discussionsupporting

confidence: 89%

Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

Chen

Liu

et al. 2021

Foods

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“…Also, it has been referred that the rate of nitrite dissipation increases with pH reduction [112]. In contrast, the use of starter culture increased the N-nitrosopiperidine levels in heat-treated Turkish sucuk [113].…”

Section: Control Of Biogenic Amine Formation In Meat Products By Addimentioning

confidence: 99%

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

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Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

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“…N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), N-nitrosopyrrolidine (NPYR) and N-nitrosopiperidine (NPIP) are some of the most common nitrosamines found in meat products [160]. Formation of these compounds represents a complex process which is influenced by several factors like meat composition, nitrite concentration, heat treatment and smoking, decarboxylase activity, pH-value, water activity, presence of precursors (e.g., pyrroperine, pyrrolidine, piperine and piperidine from black pepper), catalysts (Fe(III), but not heme of myoglobin) or inhibitors (e.g., antioxidants) [159,161]. Nitrosamines are relatively stable compounds, but they can be metabolically activated, becoming carcinogenic.…”

Section: Preventing the Formation Of N-nitrosaminesmentioning

confidence: 99%

Strategies to Improve Meat Products’ Quality

Ursachi

Perța-Crișan

Munteanu

2020

Foods

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Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.

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Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking

Cited by 47 publications

References 30 publications

Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Strategies to Improve Meat Products’ Quality

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