Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

Abstract

Oxidation processes are responsible for reduction of the sensory and nutritional quality of meat and meat products, thus affecting consumer acceptance. The use of sodium nitrite in meat processing is an important factor limiting these changes. Therefore, eliminating this substance from the recipe of meat products to increase their nutritional value is not an easy challenge. The aim of this study was to determine the effect of sodium nitrite reduction on the lipid oxidation (peroxide value, thiobarbituric acid reactive substances), and color parameters (CIE L*a*b*, total heme pigment and heme iron, nitrosylmyoglobin) in cooked meat products during 15 days of vacuum storage. The antioxidant properties of products and isolated peptides (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing antioxidant power) were also evaluated. Experimental material included four different sample groups of cooked meat products produced with various percentages of sodium nitrite (0, 50, 100, and 150 mg kg −1 ). It was shown that the sodium nitrite dose had no statistically significant effect on lightness (L*) and redness (a*) values, as well as nitrosylmyoglobin content. Along with decreasing the share of sodium nitrite in the samples, the thiobarbituric acid reactive substances (TBARS) value increased from 0.43 mg kg −1 for samples with 150 mg kg −1 at day 0 to 3.14 mg kg −1 for samples without nitrite at day 15. The total ABTS scavenging capacity of the cooked meat samples was in the range 2.48 to 4.31 eqv. mM Trolox per g of product throughout the entire storage period. During storage, the ferric-reducing antioxidant power of samples with nitrite increased from 0.25 to 0.38 eqv. mg/mL ascorbic acid per g of product. In conclusion, reduction of nitrite to the level of 50 mg kg −1 seemed to be comparable with the traditional use of nitrite in meat products in terms of the physicochemical properties and properties related to lipid oxidation, as well as total antioxidant capacity and peptide antioxidant capacity.

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

“…However, the redness values obtained in the study were significantly higher compared to those obtained with the fermented loin without the addition of nitrates [34]. In contrast, the results presented by Karwowska et al [19] showed no effect from the inclusion of different amounts of sodium nitrite on the lightness (L*) and redness (a*) values of cooked meat products. Interestingly, in Parma ham, which does not contain added nitrates, a stable red color compound is formed, in which iron is substituted by zinc in the myoglobin molecule.…”

“…Eskandari et al [37] noted that the addition of 40 and 120 mg kg −1 of sodium(III) nitrite to frankfurters contributed to the effectively lowered amount of malondialdehyde during eight weeks of chilled storage. Our previous study, in which we assessed the effect of a reduced nitrate addition in the production of heat-treated meat products [19], showed that the reduction of the nitrate addition by 50 mg kg −1 in relation to the traditionally used level did not significantly change the amount of secondary lipid oxidation products measured with the TBARS.…”

“…In this context, some researchers undertake research on the effect of reducing the addition of nitrates on the quality of meat products, with particular emphasis on their shelf life [17,18]. Our previous studies [19] suggested that the use of nitrite in the amount lower than permitted by law allows to obtain a cooked meat product with properties similar to the product with 150 mg kg −1 of nitrite, especially in terms of physicochemical properties and lipid oxidation. However, the reduction of nitrates in traditionally produced fermented meat products carries the risk of a shortened shelf life.…”

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

“…The situation began to change over time and finally after 30 days of refrigerated storage the antioxidant capacity significantly decreased. Also, Karwowska et al [ 53 ] noted that total antioxidant properties of cooked meat extracts with various amount of sodium nitrite addition (0 mg/kg, 50 mg/kg, 100 mg/kg, 150 mg/kg) were higher for nitrite-free sample than for samples with nitrite addition. This situation is explained by the activity of peptides arising from protein muscle.…”

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

“…Furthermore, Honikel [11] reported that antioxidant activity of nitrites is associated with the ability of NO to fix and stabilize heme iron (Fe) of meat myoglobin, making it unavailable to catalyze reactions of oxidation. Also, Karwowska et al [58] reported that the reduction of nitrites, from 150 to 50 mg/kg, increased TBARS values in cooked meat products. Moreover, samples produced with the addition of JEO (0.05 and 0.10 µL/g) had lower TBARS values compared to samples produced without JEO.…”