Factors Affecting the Formation of Nitrate From Added Nitrite in Model Systems and Cured Meat Products

Abstract

Experiments were designed to determine the effect of the chemical state of myoglobin and presence of ascorbate on the conversion of nitrite to nitrate. In model systems, nitrate was not formed when nitrite was incubated in the presence of either metmyoglobin or ascorbate. However, most of the added nitrite was converted to nitrate when both ascorbate and metmyoglobin were present. It is suggested that ascorbate reduces metmyoglobin to myoglobin, and then, the myoglobin is oxidized simultaneously with nitrite to form nitrate. In cured meat products, a detectable level of nitrate was formed in the absence of ascorbate, but in the presence of ascorbate the level of nitrate formed was greater. The explanation suggested was that endogenous reductants in meat could play the same role as ascorbate in model systems. Such endogenous reductants were responsible for more than half of the nitrate formation in meat products containing sodium ascorbate.

Nitrites on sensory quality of poultry meat cooked hams

“…Επομένοχ, σε παστεριιομένα προϊόντα από κρέας κοτόπουλου και γαλοπούλας, λόγω της χαμηλής περιεκτικότητας της πρώτης ύλης σε μυοσφαι ρίνη, η μείωση της ποσότητας των νιτρωδών αλάτων που προστίθενται κατά την παραγωγή τους είναι επιβεβλημένη. Μόνο με αυτόν τον τρόπο είναι δυνατή η μείωση της "υπολειμματικής ποσότητας" των νιτριοδιόν και νιτρικών αλάτων και η αποφυγή του κινδύνου σχηματισμού νι-τροζαμινών τόσο in vivo όσο και in vitro 29 .…”

Effects of High Pressure and Sodium Nitrite Levels on Cured Color Development and Residual Nitrite Concentration in Pork Homogenates

“…As reported by Fujimaki et al (1975), all added nitrite in cured meat products was transformed to the precursor of cured pigmentation (NO-Mb), gaseous forms (N 2 O and N 2 ), its oxidized form (HNO 3 ), or residuals (NO 2 ). Among the transformations, the majority of nitrite was oxidized to nitrate, which itself could not take part in cured pigmentation (Fujimaki et al, 1975;Lee et al, 1978). Lee et al (1978) noted that a larger amount of nitrate was formed in the presence of ascorbate, and suggested that the ascorbate acted in the metMb reducing system, simultaneously nitrite was oxidized to nitrate as a reaction with ferrous Mb.…”

“…Among the transformations, the majority of nitrite was oxidized to nitrate, which itself could not take part in cured pigmentation (Fujimaki et al, 1975;Lee et al, 1978). Lee et al (1978) noted that a larger amount of nitrate was formed in the presence of ascorbate, and suggested that the ascorbate acted in the metMb reducing system, simultaneously nitrite was oxidized to nitrate as a reaction with ferrous Mb. Considering the better reducing activity of pressure treated meat (Cheah and Ledward, 1997), it is likely that more residual nitrite is oxidized to nitrate under pressure treatment.…”

“…Therefore, to accelerate the curing process, reductants, especially ascorbate, are used in meat product formulations. In addition, reductants are also responsible for nitrate formation, which is a crucial factor to reduce residual nitrite (Lee et al, 1978). Consequently, Mb, nitrite, and reductants (mainly ascorbate) are the essential ingredients for the meat curing process.…”

Determination of nitrite and nitrate levels in meat and vegetable products by high performance liquid chromatography

“…This conversion of nitrite into nitrate has been studied previously by Lee et al 23 who reported that both ascorbic acid and metrnyoglobin are necessary. Fox and AckermanZ4 and MohlerZ5 have proposed mechanisms to explain the formation of nitrate from nitrite involving metmyoglobin.…”