Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges

Tang, Tiantian; Zhang, Min; Law, Chung Lim; Mujumdar, Arun S.

doi:10.1016/j.foodres.2023.112984

Cited by 29 publications

(4 citation statements)

References 114 publications

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“…(2017). The TBARS content was expressed as mg malonaldehyde (Tang et al ., 2023) per kg muscle sample.…”

Section: Methodsmentioning

confidence: 99%

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Effect of gamma irradiation on microbial growth, physicochemical properties, and non‐volatile flavour of chicken sausages during storage

You,

Huang,

Xiao

et al. 2024

Int J of Food Sci Tech

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SummaryEffects of 60Co‐γ ray irradiation on physicochemical properties and non‐volatile flavour changes of chicken sausage during storage were investigated. Gamma irradiation at high doses effectively inhibited microbial growth and retarded physicochemical deterioration of chicken sausages throughout the storage period. The total fatty acid, saturated, and polyunsaturated fatty acids increased and decreased with increasing irradiation dose. In contrast, the monounsaturated acid content decreased with increasing irradiation dose. The free amino acid content exhibited a reduction of 4.27% following irradiation at a dose of 6 kGy and this decrease was further intensified during storage. Tartaric acid and pyruvate were chicken sausage's main organic acids and the most important taste‐active compounds. The irradiation dose had no significant effect on the organic acid content of chicken sausages, which continued to decrease during storage. The degradation products of nucleotides in irradiated chicken sausages demonstrated a noteworthy reduction in AMP and IMP, with no significant alterations observed in the remaining products. Thus, appropriate irradiation treatment (3 kGy) could effectively prolong the shelf life of chicken sausages without affecting their overall quality and had no adverse effects on the non‐volatile flavour compounds.

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“…(2017). The TBARS content was expressed as mg malonaldehyde (Tang et al ., 2023) per kg muscle sample.…”

Section: Methodsmentioning

confidence: 99%

“…The TBARS content of samples was carried out as described by Romotowska et al (2017). The TBARS content was expressed as mg malonaldehyde (Tang et al, 2023) per kg muscle sample.…”

Section: Determination Of Total Volatile Basic Nitrogen (Tvb-n) and T...mentioning

confidence: 99%

Effect of gamma irradiation on microbial growth, physicochemical properties, and non‐volatile flavour of chicken sausages during storage

You,

Huang,

Xiao

et al. 2024

Int J of Food Sci Tech

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“…For example, nitrite is commonly employed as the bleaching agent for silk and linen, the corrosion inhibitor for steel, and the colorant and preservative for meat products. Moreover, it is also widely present in leafy vegetables. − Nevertheless, excessive nitrite is not only harmful to the environment but also has adverse effects on human health . The probability of food poisoning caused by nitrite is very high because nitrite can oxidize normal low-iron hemoglobin into methemoglobin, resulting in the loss of its ability to deliver oxygen and causing the tissue hypoxia. , In severe cases, nitrite can even lead to death .…”

Section: Introductionmentioning

confidence: 99%

Nanometer-Sized MIL-101(Cr) Loaded with Metal Ions for Applications as a Nitrite Sensor with Enhanced Electrochemical Properties

Dong,

Liu,

Liu

et al. 2024

ACS Appl. Nano Mater.

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In this work, iron ions, copper ions, and cobalt ions were introduced into the nanometer-sized Material of Institute Lavoisier (MIL)-101(Cr) using a simple impregnation technique to improve the electrochemical sensing performance for nitrite. The characterization results of scanning electron microscopy (SEM), X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS) confirmed the successful preparation of octahedral MIL-101(Cr) and metal-ion-loaded MIL-101(Cr) with the size of about 300 nm. Electrochemical characterization unequivocally demonstrated that the electrochemical properties of the loaded nanometer-sized MIL-101(Cr) surpassed those of the original MIL-101(Cr). Notably, introducing iron ions into MIL-101(Cr) significantly enhanced the electrochemical properties. Consequently, a nitrite electrochemical sensor was constructed utilizing the superior electrochemical properties of the nanometer-sized MIL-101(Cr) loaded with iron ions. The proposed nitrite sensor exhibits a linear detection range from 2.5 μM to 11.4 mM, with a sensitivity of 179.9 μA mM −1 cm −2 and a detection limit of 0.21 μM. Additionally, the proposed nitrite sensor demonstrates exceptional anti-interference capability, repeatability, reproducibility, and stability and can also be applied to determine the nitrite content in sausage samples, further proving its efficacy and reliability for practical applications.

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“…However, the abundance of nutrients also makes it a natural medium for both spoilage and pathogenic microorganisms [1]. Therefore, in the processing of such products, it is often necessary to add preservatives to ensure their safety, as well as texturizers to improve their sensory quality [2,3]. Nevertheless, in recent years, pursuing a "natural" diet via "clean label" products, has become a consumer market trend.…”

Section: Introductionmentioning

confidence: 99%

Cell-Free Supernatant of Lactiplantibacillus plantarum 90: A Clean Label Strategy to Improve the Shelf Life of Ground Beef Gel and Its Bacteriostatic Mechanism

Wang,

Xu,

et al. 2023

Foods

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Lactic acid bacteria metabolites can be used as a clean-label strategy for meat products due to their “natural” and antibacterial properties. In this study, the feasibility of using cell-free supernatant of Lactiplantibacillus plantarum 90 (LCFS) as a natural antibacterial agent in ground beef was investigated. The sensitivity of LCFS to pH, heat and protease, as well as the changes of enzyme activities of alkaline phosphatase (AKP) and Na+/K+-ATP together with the morphology of indicator bacteria after LCFS treatment, were analyzed to further explore the antibacterial mechanism of LCFS. The results showed that the addition of 0.5% LCFS inhibited the growth of microorganisms in the ground beef gel and extended its shelf-life without affecting the pH, cooking loss, color and texture characteristics of the product. In addition, the antibacterial effect of LCFS was the result of the interaction of organic acids and protein antibacterial substances in destroying cell structures (cell membrane, etc.) to achieve the purpose of bacteriostasis. This study provides a theoretical basis for the application of LCFS in meat products and a new clean-label strategy for the food industry.

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Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges

Cited by 29 publications

References 114 publications

Effect of gamma irradiation on microbial growth, physicochemical properties, and non‐volatile flavour of chicken sausages during storage

Effect of gamma irradiation on microbial growth, physicochemical properties, and non‐volatile flavour of chicken sausages during storage

Nanometer-Sized MIL-101(Cr) Loaded with Metal Ions for Applications as a Nitrite Sensor with Enhanced Electrochemical Properties

Cell-Free Supernatant of Lactiplantibacillus plantarum 90: A Clean Label Strategy to Improve the Shelf Life of Ground Beef Gel and Its Bacteriostatic Mechanism

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