Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer

Byun, Myung‐Woo; Ahn, Hyun-Joo; Kim, Jae Hyun; Lee, Ju-Woon; Yook, Hong-Sun; Han, Sang‐Bae

doi:10.1016/s0021-9673(04)01302-0

Cited by 49 publications

(24 citation statements)

References 14 publications

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“…It was found that NDBA and NDPA were the least observed nitrosamine in meat samples in this study and their concentrations were quite low compared to those of other nitrosamines. These results support earlier studies showing that NDMA and NDEA are commonly found in sausages (Byun et al, 2004;Yurchenko and Molder, 2007) [1,12]. These two nitrosamines were found in the highest concentrations in sausage samples even though these samples were seen to have the lowest sum of Nitrosamines overall.…”

Section: Resultssupporting

confidence: 91%

“…Recent evidence has suggested that the nitrite is bactericidal for gastrointestinal, oral and skin pathogenic bacteria when ingested and mixed with gastric acid. But significant concerns exist because nitrite may react with amines and amino acids to produce N-nitrosamines, which are known to be carcinogenic, mutagenic and teratogenic [1]. These compounds are formed by the reaction of secondary amines with nitrosating agents, such as nitrates or nitrites, which are commonly used in the manufacture of meat products [2].…”

Section: Introductionmentioning

confidence: 99%

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Determination of Seven Volatile N-Nitrosamines in Fast Food

Al-Kaseem¹,

Al-Assaf²,

Karabeet³

2014

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In this study, various fast food samples, including raw meat, cured meat, grilled meat, fried meat, smoked meat and canned meat products, were analyzed for the determination of the seven volatile N-nitrosamines. The samples were treated with an aqueous sodium hydroxide (NaOH) by autoclaving at 121˚C for 10 min and extracted by liquid-liquid extraction with dichloromethane, and then the nitrosamines were pre-concentrated by using activated silica. Then, gas chromatography coupled with flame ionization detector was used for the separation and determination of the different nitrosamines contained in a real sample. The applied method allowed the determination of nitrosamine compounds at trace levels with limit of detection ranging from 0.077 to 0.18 ppb, and quantitation limits were from 0.26 to 0.60 ppb for all nitrosamines. The total concentrations of the seven nitrosamines in the studied meat samples ranged from 2.60 to 13.28 µg/kg.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Determination of Seven Volatile N-Nitrosamines in Fast Food

Al-Kaseem¹,

Al-Assaf²,

Karabeet³

2014

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“…It retards the development of meat rancidity and unpleasant flavors and odors of meat during storage, also it is a very effective inhibitor of the growth of Clostridium botulium, the bacteria that causes botulism (Honikel, 2008), in addition to other pathogens and spoilage bacteria associated with the product. However, significant concerns exist because nitrite may react with amines and amino acids to produce N-nitrosamines, which are known to be a potential carcinogenic and mutagenic (Byun et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Effect of Nitrite Substitution with Olive Leaves Extract on Color and Sensory Properties of Beef Mortadella

Marazzeq¹,

Haddadin²,

Abdullah³

et al. 2015

JAS

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Six mortadella treatments were prepared for studying the effect of olive leaf extract (OLE) at a level of 240 mg OLE/100 g meat as nitrite alternative on the color and sensory characteristics. These treatments were: control with the addition of 120 ppm sodium nitrite only, and the second one with the addition of 240 mg OLE/100 g meat but without the addition of sodium nitrite as a negative control, the other four treatments were combination of 240 mg OLE/100 g meat with 80, 60, 40 and 20 ppm sodium nitrite, respectively. All samples were stored at 5 °C for 1, 3, 6, 9, and 12 weeks.There were no significance differences (P > 0.05) between all mortadella treatments regarding their proximate parameters. Hunter lightness (L), redness (a), and yellowness (b) color, and sensory attributes including the appearance, color, tenderness, juiciness, flavor, and overall acceptability showed that 80 and 60 ppm nitrite in combination with OLE at 240 mg/100 g meat had the best results in comparison with the other four treatments indicating an additive combined effect of the OLE with nitrite that enhanced mortadella characteristics.These results revealed the ability to substitute 50% of the used nitrite in mortadella stored at 5 °C when using combinations of 60 ppm nitrite with 240 mg OLE/100 g meat.

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“…However, significant concerns exist because nitrite may react with amines and amino acids to produce N-nitrosamines, which are known to be a potential carcinogenic and mutagenic [41]. However, when the added nitrite concentration is within the legal legislations we expect that it will not be hazardous to human health.…”

Section: Anaerobic Spore Formersmentioning

confidence: 99%

Evaluation of the Shelf Life of Packaged Roast Beef and Some Treatments for Its Extension

Maayah¹,

Angor²,

Al‐Marazeeq³

et al. 2016

FNS

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This study was carried out to investigate the effect of nitrite concentration, and abused chilling temperature against proper chilling temperature on the chemical, microbiological and shelf life of roast beef stored at 4˚C and 12˚C. Three roast beef treatments were formulated to investigate the effect of nitrite concentration (0.006%, 0.012% and 0.018%) and abused chilling temperature (12˚C) against control treatment (0.026% nitrite and storage at 4˚C) on the chemical, microbiological and shelf life. Results showed that roast beef containing 0.026% nitrite and stored at 4˚C for 25 days had the lowest thiobarbituric acid (TBA) value while the highest TBA values were in the treatment containing 0.006% added nitrite, stored at 12˚C. The aerobic plate count, Enterobacteriaceae, lactic acid bacteria (LAB), and spore former count were increased throughout the storage period which was lower in 0.026% and 0.018% containing nitrite treatments while higher in other two treatments. The lowest percentage of nitrite losses during storage was in the samples having 0.026% added nitrite to roast beef. The results emphasized the risk of abused temperature and the importance of keeping this product under efficient and consistent refrigeration during storage and the use of high nitrite concentration to protect it and elongate its shelf life.

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Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer

Cited by 49 publications

References 14 publications

Determination of Seven Volatile N-Nitrosamines in Fast Food

Determination of Seven Volatile N-Nitrosamines in Fast Food

Effect of Nitrite Substitution with Olive Leaves Extract on Color and Sensory Properties of Beef Mortadella

Evaluation of the Shelf Life of Packaged Roast Beef and Some Treatments for Its Extension

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