The Use of Nitrite in Meat

Cassens, R. G.; Ito, Takahiro; Lee, M.; Buege, Dennis R.

doi:10.2307/1307393

Cited by 68 publications

(48 citation statements)

References 26 publications

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“…The depletion of nitrite content during storage has been explained by Sadler and Swan (1997) as due to reaction of nitrite with meat components to form a range of compounds such as protein complexes, which are not detected in the analysis. Similar depletion in nitrite content during storage has also been observed by Cassens et al (1979) in cooked meats.…”

Section: Tba Valuessupporting

confidence: 81%

Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging

Malik

Sharma

2011

J Food Sci Technol

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Shelf stable ready to eat spiced pickle type buffalo meat product was prepared after desorbing in infusion solution (glycerol 3.5%, sodium chloride 5.0%, honey2.0%, mango powder 2.2%, spices 1.0%, sodium nitrite 0.015%, phosphate 0.2%, Sorbic acid 0.2%.and acetic acid 1%), pressure cooking of meat in infusion solution for 20 min followed by frying for 2 min in mustard oil and mixing with prefried condiments and spices. The physico-chemical properties i.e. pH, water activity, proximate composition, FFA, Soluble hydroxyproline, TBA values, nitrite content, protein solubility, shear force value, haempigments, microbiological and sensory quality of the product remained good and hygienically safe and almost comparable in aerobic PET jars and multilayered nylon barrier pouches stored at 30±3°C for 7 weeks .It can be suggested that storage of such product may be conveniently done even in food grade PET jars without going for vacuum packaging which is a bit costly.

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Section: Tba Valuessupporting

confidence: 81%

Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging

Malik

Sharma

2011

J Food Sci Technol

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“…This method of producing nitric oxide may be more efficient than that of nitrite reduction by ascorbate. Cassens et al (1979) found that addition of around 100 pM-Fe(II) to meat emulsions resulted in a higher level of protein-bound nitrite. This concentration of iron is comparable to the levels which were inhibitory in the present study.…”

Section: Discussionmentioning

confidence: 97%

Interactions of iron-thiol-nitrosyl compounds with the phosphoroclastic system of Clostridium sporogenes

Payne¹,

Glidewell²,

Cammack³

1990

Journal of General Microbiology

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Certain reagents, such as ascorbate or iron salts and thiols, enhance the bacteriostatic action of nitrite on foodspoilage bacteria. This may be due to the formation of nitric oxide and iron-thiol4trosyl ((Fe-S-NO]) complexes. The minimum concentrations of these reagents required to inhibit growth of Clostridium sporogenes were investigated. A mixture of nitrite (0.72 mM) with iron (1.44 mM) and cystehe (2.16 mM) was found to be extremely inhibitory when autoclaved and diluted into the culture medium. This mixture caused rapid cessation of growth and loss of cell viability at a final concentration corresponding to 40 pM-nitrite. If added to the initial culture medium, it prevented growth at 5 pM-nitrite. The mixture W~S more inhibitory, on the basis of the nitrite concentration used, than the 'Perigo factor', obtained by autoclaving nitrite in growth medium. [Fe-%NO] compounds of known chemical structure were tested to determine if they were responsible for this effect. Total inhibition of cell growth was observed with the tetranuclear clusters [Fe,S,(NO),] (Roussin's black salt), [Fe,S,(NO),] or [Fe,Se,(NO),], added at concentrations equivalent to 10 pM-nitrite, or with [Fe2(SMe),(NO),] (methyl ester of Roussin's red salt), equivalent to 200 pM-nitrite. The rate of hydrogen production in growing cell cultures was inhibited by [Fe,S,(NO),] at levels equivalent to 2.5 pM-nitrite. EPR spectra of the inhibited cells showed features with g-values of 2-03, characteristic of mononuclear iron-nitrosyl species, and, under nonreducing conditions, an unusual signal at g = 1-65. There was no correlation between growth inhibition and the g = 2.03 signal, though there was a better correlation between inhibition and the g = 1.65 signal. The direct effects of the compounds were tested on the iron-sulphur proteins of the phosphoroclastic system, namely ferredoxin, pyruvate-ferredoxin oxidoreductase and hydrogenase. EPR spectra and enzyme assays showed that these proteins were not destroyed by [Fe,S,(NO),], [Fe,S,(NO),], [Fe,(SMe),(NO),], [Fe(SPh),(NO),], or M2 (an autoclaved mixture of 66 mM-cystehe, 3.6 mM-FeSO, and 0.72 m~-NaN0,) at concentrations higher than those that caused total inhibition of cell growth. Inhibition of cells by [Fe-S-NO] compounds is unlikely to be due to interaction with the preformed enzymes. The possible formation of iron-nitrosyl complexes in tritro, and their inhibitory actions, are discussed.

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“…Similarly, Xi et al [17] reported that as much as 75% of the ingoing nitrite can be depleted during the manufacture of frankfurters. Factors such as product pH, cooking temperature, and addition of reducing agents have been long recognized as important factors affecting residual nitrite concentrations in meat systems [27]. Thus, the significant (P<0.05) decrease in pH brought about by the natural antimicrobial ingredients used in this study, especially cranberry powder, was expected to influence residual nitrite concentrations.…”

Section: Physicochemical Traitsmentioning

confidence: 89%

Control of Listeria monocytogenes on Alternatively Cured Ready-to-Eat Ham Using Natural Antimicrobial Ingredients in Combination with Post- Lethality Interventions

JG¹,

JS²,

S³

2015

J Food Process Technol

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Ready-to-Eat (RTE) meat and poultry products manufactured with natural or organic methods may be at greater risk for Listeria monocytogenes growth, if contaminated, than their conventional counterparts due to the required absence of preservatives and antimicrobials. Thus, the objective of this study was to investigate the use of commercially available natural antimicrobials in combination with post-lethality interventions for the control of L. monocytogenes growth and recovery on alternatively-cured RTE ham. Antimicrobials evaluated were cranberry powder (90 MX), vinegar (DV), and vinegar and lemon juice concentrate (LV1 X). Post-lethality interventions studied included high hydrostatic pressure at 400 MPa (HHP), lauricarginate (LAE), octanoic acid (OA), and post-packaging thermal treatment (PPTT). Viable L. monocytogenes on modified Oxford (MOX) and thin agar layer (TAL) media were monitored through 98 days of product storage at 4 ± 1°C. The post-lethality treatments of HHP, OA, and LAE significantly reduced initial viable L. monocytogenes numbers compared to the control, regardless of the antimicrobial ingredient used in the formulation while PPTT did not. Only when used in combination with DV and LV1 X did HHP, OA, and LAE exhibit sustained suppression, of L. monocytogenes recovery and growth throughout refrigerated storage. As a result, the use of natural antimicrobial ingredients such as DV and LV1 X in combination with post-lethality interventions such as HHP, LAE, and OA represents an effective multi-hurdle approach that could be instituted by manufacturers of organic and natural processed meat and poultry products for L. monocytogenes control.

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The Use of Nitrite in Meat

Cited by 68 publications

References 26 publications

Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging

Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging

Interactions of iron-thiol-nitrosyl compounds with the phosphoroclastic system of Clostridium sporogenes

Control of Listeria monocytogenes on Alternatively Cured Ready-to-Eat Ham Using Natural Antimicrobial Ingredients in Combination with Post- Lethality Interventions

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