Assessment of nitrate, nitrite and chloride in selected cured meat products and their exposure to school children in Brunei Darussalam

Hamid, Nurul Farhanah Haji Abd; Khan, Mohammad Mansoob; Lim, Levan

doi:10.1016/j.jfca.2020.103520

Cited by 9 publications

(7 citation statements)

References 48 publications

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“…The use of synthetic additives is one of the main approaches for preventing microbial growth and oxidative reactions in meat products [ 7 ]. Nitrites (sodium and potassium nitrite) are well known food additives and curing agents in meat processing [ 8 ]. They are officially registered as preservatives by European Union directives [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

Tomović

Šojić

Savanović

et al. 2020

Foods

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The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.

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Section: Introductionmentioning

confidence: 99%

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

Tomović

Šojić

Savanović

et al. 2020

Foods

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“…In the food industry, pickling is an established curing method for the preservation of foods such as meat, cheese, and fish or seafood. Pickling is a conservation step through the addition of nitrous compounds such as curing salt [ 54 , 55 ]. The behavior of the nitrous gases and their further reactions to nitric and nitrous acid, which subsequently provide the antimicrobial potential, seem to be similar to ordinary curing as a process for food preservation.…”

Section: Discussionmentioning

confidence: 99%

Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment

Weihe

Wagner²,

Schnabel³

et al. 2022

Foods

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The control of the pathogenic load on foodstuffs is a key element in food safety. Particularly, seafood such as cold-smoked salmon is threatened by pathogens such as Salmonella sp. or Listeria monocytogenes. Despite strict existing hygiene procedures, the production industry constantly demands novel, reliable methods for microbial decontamination. Against that background, a microwave plasma-based decontamination technique via plasma-processed air (PPA) is presented. Thereby, the samples undergo two treatment steps, a pre-treatment step where PPA is produced when compressed air flows over a plasma torch, and a post-treatment step where the PPA acts on the samples. This publication embraces experiments that compare the total viable count (tvc) of bacteria found on PPA-treated raw (rs) and cold-smoked salmon (css) samples and their references. The tvc over the storage time is evaluated using a logistic growth model that reveals a PPA sensitivity for raw salmon (rs). A shelf-life prolongation of two days is determined. When cold-smoked salmon (css) is PPA-treated, the treatment reveals no further impact. When PPA-treated raw salmon (rs) is compared with PPA-untreated cold-smoked salmon (css), the PPA treatment appears as reliable as the cold-smoking process and retards the growth of cultivable bacteria in the same manner. The experiments are flanked by quality measurements such as color and texture measurements before and after the PPA treatment. Salmon samples, which undergo an overtreatment, solely show light changes such as a whitish surface flocculation. A relatively mild treatment as applied in the storage experiments has no further detected impact on the fish matrix.

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“…Although most countries have established food inspection agencies to supervise the use of nitrite and nitrate in meat or meat products, there will be some omissions. Abd Hamid et al (2020) investigated the nitrite intake of school children in Brunei Darussalam, and found that more than 20% of children exceeded the Acceptable Daily Intake (ADI) of nitrite (<0.07 mg/kg b. w/day). Therefore, frequent market sampling inspections are necessary to ensure the implementation of directives or regulations concerning nitrite or nitrate levels.…”

Section: Regulation Of Nitrite and Nitrate Usementioning

confidence: 99%

“…INVALID CITATION !!!) South Korea Ham 16.6 / ( Institute), 2015 ) Korea Ham <57.4 / ( Choi et al, 2016 ) Finland Ham 15.1 / Suomi et al (2016) Marinated pork 11.0 / Prosciutto <8 / Prepared meat products Khartoum, Sudan Meat ball 51.9 / Adam et al (2016) Tartu, Estonia Meat patties and meatballs 9.7 Meat patties and meatballs 10.8 Elias et al (2020) Brunei Meatballs 14.0 Meatballs 25.9 Abd Hamid et al (2020) Korea Meatballs 0 Meatballs 38.0 Chae et al (2017) Iran Meatballs 37.2 Meatballs 124.0 Bahadoran et al (2016) Brunei Meatloaves 14.0 Meatloaves 25.9 Abd Hamid et al (2020) Fried meat products / / / / Others Iran Canned fish 29.3 Canned fish 60.9 Bahadoran et al (2016) Egypt Meat products 23–120 Meat products 55–200 Abdel-Moemin (2016) …”

Section: Nitrite and Nitrate In Meat And Meat Productsmentioning

confidence: 99%

“…However, the data in Table 4 indicate that nitrite or nitrate have been added to raw meat materials, such as minced meat, beef, lamb, chicken meat, and fish. As ingredient or hazardous compound levels are not monitored by regulation in raw meat materials in some countries, and considering that nitrite overuse in processed meat products has occurred ( Abd Hamid et al, 2020 ; Neri and Patalinghug, 2021 ), the application of nitrite or nitrate in raw meat materials may be a supervisory blind spot that increases the risk of overuse. Therefore, it is vital to strengthen the sampling regime for meat and meat products, especially raw meat where it is not currently included.…”

Section: Nitrite and Nitrate In Meat And Meat Productsmentioning

confidence: 99%

See 1 more Smart Citation

Nitrite and nitrate in meat processing: Functions and alternatives

Zhang

Jia

et al. 2023

Current Research in Food Science

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Assessment of nitrate, nitrite and chloride in selected cured meat products and their exposure to school children in Brunei Darussalam

Cited by 9 publications

References 48 publications

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment

Nitrite and nitrate in meat processing: Functions and alternatives

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