The use of sodium nitrite in cold‐smoke processing of farmed <scp>A</scp>tlantic salmon – effect on storage stability

Lerfall, Jørgen; Østerlie, Marianne

doi:10.1111/ijfs.12168

Cited by 2 publications

(1 citation statement)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results showed that low-dose sodium nitrite (50 mg/kg) has a significant reducing effect on the TVB-N value, which can inhibit the spoilage and protein oxidation of salted beef in the curing process. This is consistent with Lerfall and Osterlie (2013), who found that the addition of sodium nitrite can maintain the freshness and inhibit protein oxidation of farmed Atlantic salmon. The pH value is a critical factor in determining the antibacterial effect of nitrite and peroxynitrite, which can cause bacterial stress and inhibit the growth of microorganisms.…”

Section: Total Volatile Basic Nitrogensupporting

confidence: 91%

Effects of nitrite concentrations on the quality and protein oxidation of salted meat

Wang

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

The objective of this study was to investigate the effects of different concentrations of sodium nitrite on the quality and protein oxidation of salted meat during 21 days of curing. The salted meat was treated with sodium nitrite at 50, 100, and 150 mg/kg for curing, and salted meat without sodium nitrite was used as a control. The results showed that in salted meat added with sodium nitrite, the carbonyl group, disulfide bond, dityrosine, surface hydrophobicity, and the transformation rate from α‐helix to β‐sheet were all significantly reduced, whereas the sulfhydryl group content of myofibrillar proteins was significantly increased compared to the control. Meanwhile, the total volatile basic nitrogen and aerobic plate content were significantly decreased, while both the pH and a* value were significantly increased with an increase in nitrite concentration compared to the control group. Importantly, this phenomenon was also observed in salted meat treated with low doses of sodium nitrite (50 mg/kg). In conclusion, the quality of salted beef can be improved by adding low‐dose sodium nitrite to inhibit protein oxidation during the curing process. Practical Application A low dose of sodium nitrite inhibited the rate of α‐helix to β‐sheet transformation of myofibrillar proteins in salted meat, reducing the exposure of hydrophobic groups and decreasing the production of protein oxidation products and TVB‐N to improve the quality of salted meat. These results provided a theoretical basis and technical guidance for the application of low‐dose sodium nitrite in meat processing enterprises.

show abstract

Section: Total Volatile Basic Nitrogensupporting

confidence: 91%

Effects of nitrite concentrations on the quality and protein oxidation of salted meat

Wang

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

show abstract

Sodium Nitrite, Salt-Curing and Effects on Carotenoid and N-Nitrosoamines in Marine Foods

Lerfall

2015

Processing and Impact on Active Components in Food

View full text Add to dashboard Cite

The use of sodium nitrite in cold‐smoke processing of farmed Atlantic salmon – effect on storage stability

Cited by 2 publications

References 24 publications

Effects of nitrite concentrations on the quality and protein oxidation of salted meat

Effects of nitrite concentrations on the quality and protein oxidation of salted meat

Sodium Nitrite, Salt-Curing and Effects on Carotenoid and N-Nitrosoamines in Marine Foods

Contact Info

Product

Resources

About