Research Progress of Nitrite Metabolism in Fermented Meat Products

Abstract

Nitrite is a common color and flavor enhancer in fermented meat products, but its secondary amines may transfer to the carcinogen N-nitrosamines. This review focuses on the sources, degradation, limitations, and alteration techniques of nitrite. The transition among NO3− and NO2−, NH4+, and N2 constitutes the balance of nitrogen. Exogenous addition is the most common source of nitrite in fermented meat products, but it can also be produced by contamination and endogenous microbial synthesis. While nitrite is degraded by acids, enzymes, and other metabolites produced by lactic acid bacteria (LAB), four nitrite reductase enzymes play a leading role. At a deeper level, nitrite metabolism is primarily regulated by the genes found in these bacteria. By incorporating antioxidants, chromogenic agents, bacteriostats, LAB, or non-thermal plasma sterilization, the amount of nitrite supplied can be decreased, or even eliminated. Finally, the aim of producing low-nitrite fermented meat products is expected to be achieved.

The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage

“…The pH of T 1 (10 g/kg) was significantly higher than that of T 6 (25 g/kg) and T 7 (40 g/kg) (p < 0.05), suggesting that increasing glucose level may lead to a decrease in the pH of the samples. The nitrite ion content of all the samples (3.06 to 8.42 mg/kg) was lower than 30 mg/kg, which was complied with the residue limitation of nitrite ions in fermented meat products in China [21]. Notably, the higher sodium nitrite treatments resulted in obviously higher nitrite ion concentration in sausages.…”

Molecular Characterization and Antibacterial Activity of Bacteriocin-Producing Lactic Acid Bacteria Isolated From Some Fermented Meat Products

“…In order to meet the demand for meat storage, fermented meat products were developed. Because throughout the fermentation procedure, a number of biochemical and natural or physical alterations brought on by microbial leavening or fermentation or enzymes give the meat products a distinctive color, texture, special flavor, antibacterial, and antioxidant qualities, enhancing the edible quality of the meat (Shen et al, 2023).…”

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

“…Moreover, synthetic agents can stabilise the heme-bound iron, thus inhibiting the release of free iron ions and reducing lipid oxidation ( Andrée et al, 2010 ). Consequently, cell membranes are preserved from lipid peroxidation, resulting in the shelf-life extension due to the increased stability of fermented meat products during conservation ( Shen et al, 2023 ).…”

“…Nitrite exhibit a more robust antimicrobial effect towards Gram-positive rather than Gram-negative bacteria ( Pichner et al, 2006 ), and this inhibition depends on a spectrum of active intermediate compounds such as NO, NO 2 , dinitrogen trioxide (N 2 O 3 ), peroxynitrite (ONOO − ), and S-nitrosothiol (RSNO) ( Gaupp et al, 2012 ; Rivera et al, 2019 ). These intermediates act via N-nitrosylation, disulfide formation, S-nitrosylation, and lipid peroxidation, altering enzyme, peptides, cell wall, and membrane structures in sensitive bacteria ( Sánchez Mainar et al, 2017b ; Shen et al, 2023 ). Heat, pH, water activity (a w ), salts, redox potential (Eh), and different curing agents can enhance the antimicrobial action of nitrites in meat-derived foods.…”