Changes in nitrate and nitrite content, and search for nitrosamines in storage-abused spinach and beets

Abstract

The variability in amine concentration among pieces of pork belly can be seen by comparing the fresh bellies obtained from the two processors. The amines present are the end products of tissue or bacterial metabolism and may reflect the history (pre-and postslaughter treatment) of the belly. However, since no pattern is evident, i.e. no belly or treated product contains a higher concentration of all the amines tested, it appears that the variability is random and differences are not due to either the curing treatment or the cooking-smoking step. LITERATURE CITED

Nitrate and nitrite content of some fresh and processed market vegetables

“…No unexpectedly high values for nitrate were encountered for the fresh and processed market vegetables as analyzed in this study, without additional storage after opening or thawing for analysis. Under certain abusive storage conditions, nitrite may accumulate but nitrosamines were not detected (Heisler et al, 1974). Freeze-dried samples of the morel mushroom (Morchella spp.)…”

“…Sixteen cases of infant methemoglobinemia in Gerppm of nitrite (Phillips, 1968b). Fresh spinach and beets are known to accumulate appreciable amounts of nitrite during extended (abusive) storage (Phillips, 1968a;Keybets et al, 1970;Heisler et al, 1974). The primary objective of the work reported herein was to obtain information on the nitrite content of fresh and processed vegetables purchased at retail markets.…”

Producing garden cress (Lepidium sativumL.) for the fresh-cut chain using a soilless culture system

“…As fresh-cut garden cress is consumed mostly at the seedling stage, controlling the nitrate content is of paramount importance, as younger plants tend to accumulate more nitrate. Fresh-cut vegetable processing, particularly the cutting operations, causes cell sap leakage, which favours microbial proliferation, with a consequent increase in nitrites (Heisler et al, 1974;Caponigro et al, 1997). For this reason, it is important to produce clean and safe raw material, and to use suitable packaging and storage temperatures to preserve quality, and to prolong the shelf-life of fresh-cut produce.…”

Effect of food preservative and food coloring agent on some physiological and hematological parameters in albino rats and the protective role of garlic

“…The decrease of hemoglobin due to nitrite treatment has been reported using different animals including rats (Abdel-Rahim et al.,1988, Smith, 1991and Reutov et al,1993, mice (Walker et al,1957), dogs (Harely and Robin, 1962), swine and sheep (London et al,1967). Further, nitrites have been reported to induce a reduction of haemoglobin level in human (Heisler et al, 1974 andWhite, 1975).…”