Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures

Deng, Siyang; Bai, Xue; Liu, Ying; Wang, Bo; Kong, Baohua; Liu, Qian; Xia, Xiufang

doi:10.1016/j.meatsci.2021.108604

Cited by 20 publications

(16 citation statements)

References 59 publications

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“…Meanwhile, the moisture content of Larou decreased, accompanied by an increase in the nitrite content due to the dehydrating properties of smoke and the continuous heat treatment. Deng et al [14] found that the residual nitrite content level increased (from unheated control to 150 • C) in the bacon samples with the same sodium nitrite levels. Although the specific mechanism of the influence between PAHs and residual nitrite was unclear, the highest PAH values of bacon were observed in the curing process compared to other processes [49].…”

Section: Discussionmentioning

confidence: 94%

“…Tbran, Cordi, Becze, Dan and Mihaiu [13] found total PAHs in the traditionally smoked bacon, and the lowest PAHs in industrially produced pork sausage. Moreover, studies were conducted to investigate the curing (i.e., the concentration and substitutes of salts) and drying technologies to reduce the accumulation of NAs and PAHs in bacon [14,15]. However, there is still no knowledge on the potential risks of NA and PAH contents in Larou from farmhouses and commercial retail.…”

Section: Introductionmentioning

confidence: 99%

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Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

Chen

Liu

et al. 2021

Foods

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The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than those of industrial Larou, which was opposite to the TBARS level. The contents of residual nitrite and PAH4 in two artisanal Larou were significantly higher than those of the other groups (p < 0.05). The highest NA content (10.78 μg/kg) was found in family-made Larou. A correlation analysis indicated that the relationships between residual nitrite contents and total PAH8 contents (τ = 0.692, p < 0.01) and total NAs contents (τ = 0.805, p < 0.01) were characterized with a positive correlation. A principal component analysis indicated that the Larou from the industrial sources had similar safety attributes, and was more stable than the Larou processed in an artisanal manner. Our data suggest that Larou produced in industrial conditions is suitable for consumption.

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Section: Discussionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

Chen

Liu

et al. 2021

Foods

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“…The reduction of the 50% of the NO did not cause a variation of the water content, while the absence of NO determined an increase of the water content. These results could be linked to the absence of osmotic dehydration induced by the NO [62]. In fact, it was highlighted how the nitrite penetration in the samples takes place simultaneously with the decrease in water-holding capacity, leading to a reduction in water content [62].…”

Section: Qualitative Characterization Of Ripened Sausagesmentioning

confidence: 90%

“…These results could be linked to the absence of osmotic dehydration induced by the NO [62]. In fact, it was highlighted how the nitrite penetration in the samples takes place simultaneously with the decrease in water-holding capacity, leading to a reduction in water content [62]. The values of weight loss did not show statistical differences in the samples with NO 150 (Tr1, Tr2, Tr3) versus CTRL; whereas, for the samples added only with the OLE (Tr4, Tr5, Tr6), values statistically lower than CTRL were observed.…”

Section: Qualitative Characterization Of Ripened Sausagesmentioning

confidence: 94%

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

Difonzo

Totaro

Caponio

et al. 2022

Foods

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Olive leaf extract (OLE) is known to be a source of phenolic compounds with antioxidant and antimicrobial activities. This study investigated the effects of the OLE addition to reduce nitrate/nitrite (NO) content on the physico-chemical features of ripened pork sausages. Seven formulations of pork sausages were set up: CTRL (0 mg/kg OLE; 300 mg/kg NO), Tr1 (200 mg/kg OLE; 150 mg/kg NO), Tr2 (400 mg/kg OLE; 150 mg/kg NO), Tr3 (800 mg/kg OLE; 150 mg/kg NO), Tr4 (200 mg/kg OLE; 0 mg/kg NO), Tr5 (400 mg/kg OLE; 0 mg/kg NO), and Tr6 (800 mg/kg OLE; 0 mg/kg NO). At the end of the ripening period, all the samples were within hygienic limits and the substitution of the additives with OLE allowed the reduction of NO residual contents. Both OLE and NO influenced the colour parameters. At the highest dose of OLE, both alone and in combination with reduced dose of NO, no significant differences in terms of moisture, pH, and aw were found compared to CTRL. In absence of NO, a significant reduction of weight loss was observed. Moreover, in the samples without NO a reduction of the hardness was detected. Finally, the oxidative stability test showed that the increase of the OLE amount prolonged the induction time.

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“…The conventional methods of detection and determination of nitrite include gas chromatography–mass spectrometry (GC–MS), liquid chromatography with fluorescence detection (LC-FL), and ion-exchange liquid chromatography, while spectrophotometric detection methods have been proposed for the determination of nitrite in biological, food, and environmental samples [ 15 , 16 , 17 , 18 ]; high performance liquid chromatography with UV absorption (HPLC/DAD) using a phosphatidylcholine column has been applied for the separation and quantitative determination of nitrites in human saliva, whereby nitrite was detected after oxidation to nitrate by potassium permanganate in acidic conditions [ 19 ]; vortex-assisted supramolecular solvent-based liquid phase microextraction via the UV-vis spectrophotometric method [ 20 ] and ion chromatography (IC) coupled with conductivity detection were exploited to determine the content of nitrite ions in homogenized meat samples of baby foods [ 16 ]. However, these methods involved tedious sample pre-treatment steps, e.g., the dissolution of the sample, derivatization of aqueous nitrite via Griess chemistry, reduction of nitrate to nitrite, and extraction with toluene.…”

Section: Introductionmentioning

confidence: 99%

Bio-Doped Microbial Nanosilica as Optosensing Biomaterial for Visual Quantitation of Nitrite in Cured Meats

Zuki

Kassim

et al. 2022

Biosensors

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A microbial optosensor for nitrite was constructed based on biomimetic silica nanoparticles, which were doped with R5, a polypeptide component of silaffin, as a robust biosilica immobilization matrix entrapped with Raoultella planticola and NAD(P)H cofactor during the in vitro biosilicification process of silica nanoparticles. Ruthenium(II)(bipy)2(phenanthroline-benzoylthiourea), the chromophoric pH probe, was physically adsorbed on the resulting biogenic nanosilica. Optical quantitation of the nitrite concentration was performed via reflectance transduction of the bio-doped microbial nanosilica at a maximum reflectance of 608 nm, due to the deprotonation of phen-BT ligands in the ruthenium complex, while the intracellular enzyme expression system catalyzed the enzymatic reduction of nitrite. Reflectance enhancement of the microbial optosensor was linearly proportional to the nitrite concentration from 1–100 mg L−1, with a 0.25 mg L−1 limit of detection and a rapid response time of 4 min. The proposed microbial optosensor showed good stability of >2 weeks, great repeatability for 5 repetitive assays (relative standard deviation, (RSD) = 0.2–1.4%), high reproducibility (RSD = 2.5%), and a negligible response to common interferents found in processed meats, such as NO3−, NH4+, K+, Ca2+, and Mg2+ ions, was observed. The microbial biosensor demonstrated an excellent capacity to provide an accurate estimation of nitrite in several cured meat samples via validation using a standard UV-vis spectrophotometric Griess assay.

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Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures

Cited by 20 publications

References 59 publications

Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

Bio-Doped Microbial Nanosilica as Optosensing Biomaterial for Visual Quantitation of Nitrite in Cured Meats

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