Interactions of preservatives in meat processing: Formation of carcinogenic compounds, analytical methods, and inhibitory agents

Molognoni, Luciano; Daguer, Heitor; Motta, Gabriel Emiliano; Merlo, Thais Cardoso; Lindner, Juliano De Dea

doi:10.1016/j.foodres.2019.108608

Cited by 50 publications

(30 citation statements)

References 156 publications

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“…However, the exact course of these reactions is unknown; PAHs are presumed to be formed by complex processes such as hydrogen abstraction and acetylene addition (HACA) mechanisms, or from radicals or the Diels–Alder mechanism [ 5 , 6 ]. The formed PAH molecules are transported upwards with the smoke, where they are deposited on the surface of the heat-treated product [ 4 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

et al. 2021

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Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the final product. The effects of the inclusion of natural plant extracts such as bay leaf (BL), black pepper (BP), turmeric (TU), jalapeno pepper (JP) and tamarind paste (TA) in marinades on the physicochemical properties of grilled pork neck were studied. The addition of spice extracts to marinades increased the proportion of colour components L* and b*. The use of TU, TA, JP, MX and C marinades lowered the hardness and pH of the meat. The highest phenolic compound levels were observed in the case of the mixture of all extracts (MX) and JP marinades, and the highest total antioxidant capacity was exhibited by the BL and MX marinades. The highest PAH content was recorded in the CON marinade (Σ12PAH 98.48 ± 0.81 µg/kg) and the lowest in the JP marinade (4.76 ± 0.08 µg/kg), which had the strongest, statistically significant reducing effect (95% reduction) on PAH levels. Analysis of correlation coefficients showed a relationship between the total antioxidant capacity of the marinades and the PAH content in grilled pork.

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Section: Introductionmentioning

confidence: 99%

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

et al. 2021

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“…In food process, specific food additives are often added to prevent corruption and extend the shelf life of the foods. However, the residual of some chemical additives will threaten human health, and they might also form toxic compounds due to the chemical reaction between the reactants ( Molognoni et al, 2019 ). Hence, the development of natural and harmless food additives has become research hotspots in food industry.…”

Section: Introductionmentioning

confidence: 99%

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages

Zhu

2021

Front. Microbiol.

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This study investigated the positive effects of complete replacement of nitrite with a Lactobacillus fermentum on the quality and safety of Chinese fermented sausages, and evaluated the risk of this strain. The effects of the strain on pH, color, nitrite, thiobarbituric acid reactive substances (TBARS), total volatile basenitrogen (TVB-N), metmyoglobin (Met-Mb), biological amines, free amino acid content, and sensory index have been studied. The results revealed that the strain reduced the pH of the sausages, which reduced the risk of food-borne pathogens, and accelerated the acidification and gelation process. The inoculation of the strain produced pink color similar to 50 mg/kg nitrite, significantly reducing the residual risk of nitrite in the sausages. In addition, the strain effectively improved quality and nutrition of the sausages through preventing fat oxidation, protein decomposition, and myoglobin oxidation and increasing free amino acid content. The harmful biogenic amines species of the treated sample were reduced, although the tyramine contents were higher than the control, and the contents of the two groups were all far below the specified limit (800 mg/kg). The sensory analysis showed that the strain enhanced the taste, flavor, sourness, and overall acceptability of the sample sausages. Therefore, replacing nitrite completely with the strain L. fermentum could be a potential strategy to produce healthier and safer acceptable sausages through decreasing the risk of nitrite and improving nutrition and quality of the sausages.

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“…Discovery of antimicrobial agents which contribute to food safety will have economic and social significance and are a top priority of the food industry. There are building health concerns regarding current chemical food preservatives and additives used in food [4], which has resulted in interest and development of foods without chemical additives. The increased awareness of food safety amongst consumers has created demand for natural products such as those produced by bacteria, to control the growth of food spoilage bacteria and food-borne pathogens [5].…”

Section: Introductionmentioning

confidence: 99%

Discovery and characterisation of novel circular bacteriocin plantacyclin B21AG fromLactobacillus plantarumB21

Golneshin

Gor

Vezina

et al. 2020

Preprint

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Lactobacillus plantarum B21 isolated from Vietnamese sausage (nem chua) has previously displayed broad antimicrobial activity against gram positive bacteria including foodborne pathogens Listeria monocytogenes and Clostridium perfringens. This study successfully identified the antimicrobial agent as plantacyclin B21AG, a 5668 Da circular bacteriocin demonstrating high thermostability, resistance to a wide range of pH, proteolytic resistance and temporal stability. We report a reverse genetics approach used to identify and characterise plantacyclin B21AG. The bacteriocin was purified from culture supernatant by a short process consisting of concentration, n-butanol extraction and cation exchange chromatography. A de novo peptide sequencing using LC-MS/MS techniques identified two putative peptide fragments which were mapped to the genome of Lactobacillus plantarum B21. This revealed an ORF corresponding to a putative circular bacteriocin with a 33-amino acid leader peptide and 58-amino acid mature peptide found on native plasmid pB21AG01. The corresponding gene cluster, consisted of seven genes associated with post-translational circularisation, immunity and secretion. The robust nature of plantacyclin B21AG, its antimicrobial activity and associated machinery for cyclisation make it an interesting biotechnological target for further development, and application as a food-safe antimicrobial.

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Interactions of preservatives in meat processing: Formation of carcinogenic compounds, analytical methods, and inhibitory agents

Cited by 50 publications

References 156 publications

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages

Discovery and characterisation of novel circular bacteriocin plantacyclin B21AG fromLactobacillus plantarumB21

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