Sorbates and benzoates in meat and meat products: Importance, application and determination

Bajcic, A; Petronijević, Radivoj; Sefer, M; Trbović, Dejana; Djordjević, Vesna; Ćirić, Jelena; Nikolić, Aleksandra

doi:10.1088/1755-1315/854/1/012005

Cited by 5 publications

(4 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Sorbates and benzoates function by eliminating bacteria and other microorganisms found in foods especially in acidic conditions. They are used in the preservation of a variety of foods ranging from salads, pickles, dairy products and meat [19,20].…”

Section: Preservatives In Canned Meat and Their Potential Human Healt...mentioning

confidence: 99%

“…In addition, the use of nitrates and nitrites as a botulism preventative and to enhance the flavor and aroma of canned meat has detrimental effects on human health because they are chemically linked to amines, which are naturally present in meat and the human body. This chemical linkage results in the formation of a substance called nitrosamine, which is directly responsible for the development of a number of cancers in the body [19,25].…”

Section: Sorbic Acidmentioning

confidence: 99%

See 1 more Smart Citation

Preservatives in Canned Meat and Their Potential Human Health Concerns: A Review

Al-Zaidi,

Hadi,

Al-Attar

et al. 2023

EJCS

View full text Add to dashboard Cite

Preservatives are the most popular food enhancers for preserving food freshness and extending its shelf life. Preservatives are frequently added to processed foods, so they are crucial to ensuring that the food remains fresh for a longer period of time. Several types of food preservatives are available currently some are manufactured while others occur naturally. Meat is one of the most important types of food that is disposed to chemical or enzymatic damage, especially after its manufacture as a result of the breakdown of fats, proteins and carbohydrates, which in turn causes the emergence of undesirable and unhealthy changes in smell, flavor and texture, making it unsuitable for human consumption. Among the substances allowed to be used as preservatives for canned meat are sodium acetates, nitrites, nitrates, sorbates, and sulphites. The current review aims to summarize the most important preservatives used in canned meat and indicate their potential negative impact human health.

show abstract

Section: Preservatives In Canned Meat and Their Potential Human Healt...mentioning

confidence: 99%

Section: Sorbic Acidmentioning

confidence: 99%

Preservatives in Canned Meat and Their Potential Human Health Concerns: A Review

Al-Zaidi,

Hadi,

Al-Attar

et al. 2023

EJCS

View full text Add to dashboard Cite

show abstract

“…Penggunaan pengawet mampu menekan laju pertumbuhan mikroba pada penyimpanan refrigerasi dibandingkan kontrol. Dilaporkan oleh Bajcic et al (2021) sorbat terutama memiliki efek penghambatan pada kapang dan khamir, tetapi juga seperti benzoat, mereka memiliki efek bakterisida. Penelitian Wangprasertkul et al (2020) juga menunjukkan kontrol mikroba yang lebih baik pada penggunaan kalium sorbat dibandingkan dengan natrium benzoat.…”

Section: Nilai Altunclassified

Pengaruh Penambahan Kalium Sorbat terhadap Mutu Daging Kebab Iris

Herzegovina

Sugiyono²,

Suyatma³

2022

J. Mutu Pangan

View full text Add to dashboard Cite

Sliced kebab meat is produced by roasting raw kebab meat to make it easier to distribute at cold temperature. However, its quality could be damaged if it is distributed for long period, so preservative is needed. The study consisted of two phases. The first phase determined the type and concentration of preservatives consisting of potassium sorbate at concentrations of 750, 1000, 1250 ppm, and sodium nitrite at concentrations of 30, 50, and 100 ppm used a completely randomized design. The second phase was carried out to study the stability of sliced kebab meat with the addition of selected preservatives during refrigeration storage (5°C). The results showed that the best treatment was the use of potassium sorbate at 1250 ppm which resulted in the lowest mean total plate count (TPC), mold yeast values, and the highest scores of sensory attributes. The stability could be maintained at refrigeration storage for up to 14 days. On the 14th day, the sliced kebab meat had a pH value of 6.59, aw of 0.70, total acidity of 0.55%, TPC of 2.81 logs CFU/g, the color score of 3.8 (slightly brownish red), the aroma of 4 (typical meaty smell), the taste of 3.8 (slightly the savory), the texture of 3.5 (neutral) and overall of 3.5 (rate as liked).

show abstract

“…Benzoic and sorbic acids (BA, SA) are used as food additives and preservatives to prevent food spoilage and extend shelf life [9,10]. They proved efficient in the preservation of food products especially since they are stable during food preparation and processing [11][12][13][14]. The maximum permitted level in soft drinks at 150 mg L −1 is defined by the FAO/WHO Expert Committee.…”

Section: Introductionmentioning

confidence: 99%

Application of Response Surface Methodology to Optimize Solid-Phase Extraction of Benzoic Acid and Sorbic Acid from Food Drinks

Kefi

Baccouri²,

Torkhani³

et al. 2022

Foods

View full text Add to dashboard Cite

An experimental design was applied for the optimization of the extraction process of two preservatives, benzoic and sorbic acids (BA, SA), from food drinks. A simple, rapid, and reliable solid-phase extraction (SPE) method for the simultaneous extraction of these two preservatives and their determination by liquid chromatography with a diode array detector was considered. Box–Behnken design (BBD) was applied to both steps of the SPE process: (i) the sample percolation to ensure the retention of the totality of the acids by the silica-based C18 sorbent; (ii) the elution step to ensure desorption of the totality of the acids from the cartridge. Thus, the volume, pH, and flow rate of the sample, and the percentage of MeOH, volume, and flow rate of the elution solvent, were optimized. Sample volume and pH have a significant influence (p < 0.0001 and p = 0.0115) on the percolation yield. However, no effect was recorded for the flow rate (p > 0.05). Flow rate also has no significant effect on the elution efficiency. The proposed new solid-phase extraction method, which can be easily applied to routine monitoring of preservatives BA and SA in juice and soft drink samples, included 0.5 g of C18 sorbent, 1 mL of food drink adjusted to pH 1 and percolated at 4.5 mL min−1, and 1 mL of a solvent mixture composed of methanol/acidified water (pH = 2.6) (90:10, v/v) used in the elution step at a flow rate of 4.5 mL min−1. Validation of the SPE method and the technique of analysis were evaluated, namely, the accuracy, precision, detection, and quantification limits and linearity. Recovery percentages of benzoic and sorbic acids were above 95% with relative standard deviations lower than 1.78%. Detection and quantification limits were 0.177 and 0.592 µg mL−1, and 0.502 and 0.873 µg mL−1 for benzoic acid and sorbic acid respectively. Optimal conditions were applied to commercial fruit juices and soft drinks and a minimal matrix effect was observed. This method was compared with other SPE methods using oxidized activated carbon and multiwalled carbon nanotubes as adsorbents. The yields determined with these last two were low compared to those determined with our method.

show abstract

Sorbates and benzoates in meat and meat products: Importance, application and determination

Cited by 5 publications

References 14 publications

Preservatives in Canned Meat and Their Potential Human Health Concerns: A Review

Preservatives in Canned Meat and Their Potential Human Health Concerns: A Review

Pengaruh Penambahan Kalium Sorbat terhadap Mutu Daging Kebab Iris

Application of Response Surface Methodology to Optimize Solid-Phase Extraction of Benzoic Acid and Sorbic Acid from Food Drinks

Contact Info

Product

Resources

About