S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham

Andrade, Bruna Fernandes; Guimarães, Angélica Souza; do Carmo, Lorrany Ramos; Tanaka, Marcelo Stefanini; Fontes, Paulo Rogério; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes

doi:10.1016/j.meatsci.2023.109397

Cited by 42 publications

(8 citation statements)

References 44 publications

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“…Para cada produto, as carnes obtidas no mercado local foram individualmente moídas e distribuídas nos tratamentos variando o agente de cura (nitrito ou NAC-SNO) e seus níveis de adição (50 ou 150 mg NEq/kg). O apresuntado foi elaborado conforme descrito por Andrade et al (2024a), tendo como formulação: 81% de paleta e pernil suíno (1:1); 15% de água; 1,8% de sal (NaCl); 0,3% de glutamato monossódico; 0,4% de tripolifosfato de sódio; 0,05% de eritorbato de sódio; 1,0% de fécula de mandioca; e 0,5% de temperos. Já as mortadelas foram elaboradas segundo Dutra et al (2017), contendo: 60% de paleta suína e bovina (2:1); 15% de toucinho; 18% de água; 1,8% de sal (NaCl); 0,3% de glutamato monossódico; 0,35% de tripolifosfato de sódio; 0,05% de eritorbato de sódio; 2,0% de isolado proteico de soja; 2,0% de fécula de mandioca; e 0,5% de temperos.…”

Section: Methodsunclassified

“…Os índices de cor luminosidade (L*), saturação (C*) e ângulo de tonalidade (h, graus) foram registrados após três leituras consecutivas na superfície do produto, disposto sobre um painel branco. Por fim, as amostras foram trituradas e analisadas quanto ao teor residual de nitrito (NO2R) pelo teste de Griess, e quanto a oxidação lipídica, pelo índice de substâncias reativas ao ácido tiobarbitúrico (TBARS) conforme descrito por Andrade et al (2024a).…”

Section: Methodsunclassified

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Avaliação De Ocorrências No Abate De Bovinos E Suínos: Um Estudo Em Um Abatedouro Frigorífico Sob Serviço De Inspeção Federal Em Minas Gerais

Machado,

Mateus,

Nascimento

et al. 2024

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Section: Methodsunclassified

Avaliação De Ocorrências No Abate De Bovinos E Suínos: Um Estudo Em Um Abatedouro Frigorífico Sob Serviço De Inspeção Federal Em Minas Gerais

Machado,

Mateus,

Nascimento

et al. 2024

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show abstract

“…For example, adding natural colors like beetroot extract or annatto can enhance the visual appearance by creating a red or pink color that imitates the look of conventional meat. Nevertheless, the production of RM presents a complicated problem in attaining the appropriate color while preserving nutritional content and ensuring customer approval ( Andrade et al, 2023 ).…”

Section: Factors Associated With Qualities Of Restructured Meat Productsmentioning

confidence: 99%

Modern Concepts of Restructured Meat Production and Market Opportunities

Samad,

Alam,

Kumari

et al. 2024

Food Sci Anim Resour

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Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers’ interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins together to form a meat product with meat’s sensory and textural properties. RM products provide consumers with diversified preferences like the intake of low salt, low fat, antioxidants, and high dietary fiber in meat products. From the point of environmental sustainability, RM may aid in combining underutilized products and low-valued meat by adequately utilizing them instead of dumping them as waste material. RM processing technique might also help develop diversified and new hybrid meat products. It is crucial to have more knowledge on the quality issues, selection of binding agents, their optimum proportion, and finally, the ideal processing techniques. It is observed in this study that the most crucial feature of RM could be its healthy products with reduced fat content, which aligns with the preferences of health-conscious consumers who seek low-fat, low-salt, high-fiber options with minimal synthetic additives. This review briefly overviews RM and the factors affecting the quality and shelf life. Moreover, it discusses the recent studies on binding agents in processing RM products. Nonetheless, the recent advancements in processing and market scenarios have been summarized to better understand future research needs. The purpose of this review was to bring light to the ways of sustainable and economical food production.

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“…When added to cured meat, sodium nitrite interacts with other compounds to form nitroso myoglobin or S-nitrosothiols [ 333 ]. These complexes exhibit antioxidant properties [ 334 ]. Nitric oxide, generated from nitrites, has several mechanisms that contribute to its antioxidant effects [ 335 ]: Inhibition of Fenton’s reaction: nitric oxide can inhibit Fenton’s reaction, which involves the formation of ferrous ions and contributes to oxidative stress [ 335 ]; …”

Section: Oxidative Stability Of Muscle Lipidsmentioning

confidence: 99%

“…Suppression of enzyme activities: nitric oxide can suppress the activities of enzymes such as lipoxygenase and cyclooxygenase, which are involved in lipid oxidation processes [ 334 , 336 , 337 ];…”

Section: Oxidative Stability Of Muscle Lipidsmentioning

confidence: 99%

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

Dragoev

2024

Foods

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The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.

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S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham

Cited by 42 publications

References 44 publications

Avaliação De Ocorrências No Abate De Bovinos E Suínos: Um Estudo Em Um Abatedouro Frigorífico Sob Serviço De Inspeção Federal Em Minas Gerais

Avaliação De Ocorrências No Abate De Bovinos E Suínos: Um Estudo Em Um Abatedouro Frigorífico Sob Serviço De Inspeção Federal Em Minas Gerais

Modern Concepts of Restructured Meat Production and Market Opportunities

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

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