Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams

Guimarães, Angélica Sousa; Guimarães, Jéssica Sousa; Rodrigues, Lorena Mendes; Fontes, Paulo Rogério; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes

doi:10.1016/j.meatsci.2022.108897

Cited by 10 publications

(7 citation statements)

References 27 publications

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“…fermented sausage and restructured cooked ham, respectively. No undesirable effects on the sensory quality of meat products with a curing effect similar to that of sodium nitrite have been reported (Table 1) [1,23].…”

Section: Availability Of Data and Materialsmentioning

confidence: 99%

“…Therefore, studies have been conducted to develop natural nitrite sources that have no undesirable effects on the sensory quality of meat products. Recently, arugula extract (pre-conversion of nitrate to nitrite) [ 1 ] and radish derivatives (pre-conversion of nitrate to nitrite) [ 23 ] were tested as natural nitrite sources in fermented sausage and restructured cooked ham, respectively. No undesirable effects on the sensory quality of meat products with a curing effect similar to that of sodium nitrite have been reported ( Table 1 ) [ 1 , 23 ].…”

Section: Replacement Of Synthetic Additivesmentioning

confidence: 99%

Section: Nitritementioning

confidence: 99%

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Recent strategies for improving the quality of meat products

Lee,

Jo,

Jeong

et al. 2023

J Anim Sci Technol

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Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

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Section: Availability Of Data and Materialsmentioning

confidence: 99%

Section: Replacement Of Synthetic Additivesmentioning

confidence: 99%

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Recent strategies for improving the quality of meat products

Lee,

Jo,

Jeong

et al. 2023

J Anim Sci Technol

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“…Reduction in the bacterial population in ham samples packed with bionanocomposites has been reported in the literature and may associated with the migration of biologically active compounds from the bionanocomposite de CA into the food matrix. 61 3.9.3. Optical Properties of Ham.…”

Section: Antimicrobial Activity Of Cellulose Acetate Filmsmentioning

confidence: 99%

Hybrid Nanoclay/Clove Essential Oil in Cellulose Acetate Bionanocomposites for Cooked Ham Active Packaging

de Sousa Cândido,

Silva,

Zeneratto

et al. 2024

ACS Appl. Nano Mater.

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“…Natural sources of nitrates and nitrites from plant-based sources, or products of microbial fermentation; Natural sources of nitrates and nitrites, such as broccoli, celery, spinach, lettuce extracts [67][68][69][70], parsley [71], red beet extract and Swiss chard extract [72], and radish [73,74], for meat application were explored for a 'clean label'. The use of these plant-based extracts involves fermentation to convert the naturally occurring nitrates into nitrites, which is the more active compound for color fixation, control of microbial growth, and cured flavor development [66].…”

mentioning

confidence: 99%

A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing

Molina,

Frías-Celayeta,

Bolton

et al. 2024

Foods

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Cured meat products constitute one of the meat categories commonly consumed in Ireland and has been part of the Irish cuisine and diet for many years. Ham, gammon, and bacon are some of the products that involve curing as part of the traditional processing methods. Common among these products are high levels of salt and the addition of nitrites. These products undergo processing treatments to create variety, preserve shelf-life, and develop their unique quality and safety characteristics. However, consumers are becoming more conscious of the level of processing involved in these products, and the effects of some components and ingredients might be perceived as unhealthy. Meat product developers have been exploring ways to reduce the amount of ingredients such as salt, saturated fat, and chemical preservatives (e.g., nitrites), which are linked to health concerns. This is a challenging task as these ingredients play an important techno-functional role in the products’ quality, safety, and identity. While innovative processing techniques are being introduced and progress has been made in reformulation and packaging technologies, much is still unknown, especially regarding the applicability of many of the proposed interventions to a wide range of meat products and their sustainability at the industrial scale.

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Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams

Cited by 10 publications

References 27 publications

Recent strategies for improving the quality of meat products

Recent strategies for improving the quality of meat products

Hybrid Nanoclay/Clove Essential Oil in Cellulose Acetate Bionanocomposites for Cooked Ham Active Packaging

A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing

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