A review of nitrite and chloride chemistry: Interactions and implications for cured meats

Abstract

Concerns for the health-related implications of sodium nitrite and sodium chloride in cured meats have lead to reductions in use of both ingredients and there is evidence of chemical interaction between nitrite and chloride in food systems which have implications for cured meats. This review considers the role of chloride in nitrite chemistry and extends this consideration to evaluation of potential changes in cured meat products. Microbiological control depends on nitrite reactivity and a chloride effect has been demonstrated in Clostridium botulinum spore outgrowth and toxin formation. Changes in flavour of cured meats or in development of cured colour are of lesser concern but may take place. More information on specific inhibitory mechanisms by nitrite is needed.

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

“…Many ingredients reduce nitrite and impact the rate of curing (Cassens, 1997). Increased salt content has been to shown to decrease residual nitrite content (Fox, Sebranek, & Phillips, 1994;Sebranek & Fox, 1985) and lower minimum inhibitory concentration of nitrite for C. sporogenes (Ashworth, Hargreaves, & Jarvis, 1973). While ingoing nitrite is generally believed to be lower in naturally cured products (Sebranek & Bacus, 2007), the exact concentrations of ingoing nitrite cannot be determined because of the curing reactions that occur in meat when nitrite is added.…”

Kinetics of nitrite evaluated in a meat product

“…Reducing the use of nitrites has also been the subject of studies (Hammer, 1998) Mortadella is a product made with finely ground pork meat (shoulders and trimmings from other cuts) combined with diced pork fat taken from the throat or belly, which is stuffed into natural casing or, more frequently, synthetic casing. This product requires a long cooking time in a dry air oven, during which numerous chemical reactions can take place between the various meat components and additives (Cornforth & Jayasingh, 2004;Fox, 1966;Sebranek & Fox, 1985). The reactions involving nitrite can be classified, for the sake of simplicity, as concurrent reactions that consume it (dismutation and reduction), and produce, among other compounds, nitric oxide (NO).…”

Nitrates, Nitrites and Nitrosamines from Processed Meat Intake and ColorectalCancer Risk

“…Factors related to processing include additives, precursors (added via wood smoke, spices or other ingredients), heat applied during drying or smoking, storage/maturation conditions and packaging [11][12][13]. Moreover, NOC formation can be inhibited by the addition of ascorbic acid and α-tocopherol (vitamin E) [14,15] ingredients which are often added to processed meats.…”