Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review

Premi, Lara; Rocchetti, Gabriele; Lucini, Luigi; Morelli, Lorenzo; Rebecchi, Annalisa

doi:10.1016/j.crfs.2024.100731

Current Research in Food Science

2024

DOI: 10.1016/j.crfs.2024.100731

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Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review

Lara Premi,

Gabriele Rocchetti,

Luigi Lucini

et al.

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Cited by 4 publications

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A novel electrochemical sensor with NiSx@MoS2 composite for efficient NO2− sensing

Zhang,

Chen,

Zuo

et al. 2025

Food Chemistry

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A novel electrochemical sensor with NiSx@MoS2 composite for efficient NO2− sensing

Zhang,

Chen,

Zuo

et al. 2025

Food Chemistry

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Coagulase-negative staphylococci enhance the colour of fermented meat through a complex cross-talk between the arginase and nitric oxide synthase activities

Premi,

Rocchetti,

Rossetti

et al. 2024

LWT

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Toward “clean label” processed meat using starter culture and beetroot powder: A case‐study in restructured cooked ham

da Silva,

Ramalho,

Ribeiro

et al. 2024

Journal of Food Science

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This study evaluated the effects of the combination of beet powder, starter culture, and sodium erythorbate as a curing agent on the chemical and microbiological characteristics of restructured cooked ham during cold storage. Five treatments were developed: the positive control group (COP) with the addition of nitrite and sodium erythorbate, negative control treatment (CON) with the addition of sodium erythorbate; ham added with beet powder (AP), ham added with beet powder and starter culture (APC), ham added with beet powder, starter culture, and sodium erythorbate (APCE). The ham's curing properties and oxidative stability were analyzed for 30 days under refrigeration. The APCE treatment showed better conversion of nitrate to nitrite at time 0 (46.6 mg/kg). The COP sample showed higher residual nitrite content at time 0 (73.1 mg/kg) and nitrosohemochrome pigment (35.67 ppm). Combining beet powder with the commercial starter culture and sodium erythorbate in the formulation of restructured cooked hams positively affected the control of lipid and protein oxidation, making it an alternative to commercial sodium nitrite.Practical ApplicationBeetroot and arugula powders are added to the restructured cooked ham to prepare a clean‐label meat product without sodium nitrite. The effects of starter culture and sodium erythorbate are also evaluated. .

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Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review

Cited by 4 publications

References 93 publications

A novel electrochemical sensor with NiSx@MoS2 composite for efficient NO2− sensing

A novel electrochemical sensor with NiSx@MoS2 composite for efficient NO2− sensing

Coagulase-negative staphylococci enhance the colour of fermented meat through a complex cross-talk between the arginase and nitric oxide synthase activities

Toward “clean label” processed meat using starter culture and beetroot powder: A case‐study in restructured cooked ham

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