Effects of gamma irradiation on residual nitrite, residual ascorbate, color, and N-nitrosamines of cooked sausage during storage

Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage

“…These values correlate with TVC and the increase in TVB-N was slower in group A compared to group C. This suggests that ascorbic acid has affected the storage stability of cold smoked fish positively, whereas this effect was negative in Nordin (1969), Petäjä et al (2000) and Christiansen (1980) moreover have observed similar results, finding that the residual nitrite level was quite low after six weeks. Ascorbic acid allowed the nitrite to be reduced into nitric oxide, resulting in a gradual reduction of residual nitrite during storage (Ahn et al, 2004). These results indicated that combinations of ascorbic acid and vacuum packaging could be effective for reducing residual nitrite levels in cold smoked fish during storage.…”

“…Group N4A and N2A increased TVB-N quickly than groups N4 and N2 without ascorbic acid. This means that, the free residual nitrite is reduced by the combination ascorbic acid with nitrite in these groups, because, ascorbic acid in aqueous media rather rapidly interacts with free nitrite ions to form dehydroascorbic acid (Anatoli et al,1996), and the addition of reducing agents provides a drastic decline of residual nitrite (Sen et al, 2001;Cassan 1997;Ahn et al, 2004).…”

“…Acting as an antioxidant, ascorbic acid can improve the color and palatability of many kinds of food products. Recent studies have presented that the maximum addition of reducing agents including sodium ascorbate and erythorbate provide a drastic decline of residual nitrite in meat products (Ahn et al, 2004).…”

Radiação gama e tempo de armazenamento sobre a oxidação lipídica, cor objetiva, pigmentos heme e nitrito residual de mortadelas elaboradas com diferentes níveis de nitrito

“…Menores valores de nitrito residual com a aplicação da radiação gama têm sido reportados em diversos produtos (AHN et al, 2003;HOUSER et al, 2003;AHN et al, 2004;HOUSER et al, 2005), sendo dependente da dose aplicada e do tipo de sistema de embalagem utilizado. JO et al (2003), no entanto, não observaram redução nos valores de nitrito residual em salsichas irradiadas com 5kGy, embaladas a vácuo ou não.…”

“…Estudos têm relatado que a radiação gama induz a radiólise do nitrito e das N-nitrosaminas, reduzindo a concentração desses componentes no produto final (AHN et al, 2004;JO et al, 2003). No entanto, a irradiação de alimentos também pode promover a formação de radicais livres, resultando na possibilidade de mudanças na cor, oxidação de lipídeos e geração de odor estranho, o que implica respostas negativas para o consumidor quanto à qualidade do produto (BREWER, 2004;BREWER, 2009).…”