Overview of sodium nitrite as a multifunctional meat-curing ingredient

Stoica, Maricica

doi:10.35219/foodtechnology.2019.1.12

Cited by 6 publications

(6 citation statements)

References 35 publications

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“…In contrast to the DPPH method, ABTS ·+ is soluble not only in organic but also in aqueous media, and therefore lipophilic and hydrophilic nature of various compounds can be measured [ 48 , 49 ]. The FRAP method is connected to the reduction of iron ion from form Fe 3+ (ferric state) to Fe 2+ (ferrous state) which is not only connected with the color of meat products but also with its durability [ 50 , 51 ].…”

Section: Resultsmentioning

confidence: 99%

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

Ferysiuk

Wójciak

2020

Foods

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The purpose of this study was to determine the possibility of reducing the amount of NaNO2 added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (aw), selected pathogenic bacteria, nitrate and nitrite residues, N-nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. The redness parameter of the nitrite-free canned meat was found to be significantly lower (about 6.4) than that of the products containing sodium nitrite (N: 10.49 and NH: 9.89). During the storage period C. perfringens, L. monocytogenes, and Salmonella were detected in the products. It is not possible to completely eliminate nitrite from the canned pork production process without deteriorating the color, antioxidant properties, sensory characteristics, and health safety. However, the level of hazard chemicals such as NA, nitrate and nitrite residues can be limited by decreasing the amount of nitrite addition to 50 mg/kg. The free-radical scavenging ability for the sample with 50 mg/kg of sodium nitrite was observed to be poor, so its fortification with plant material rich in various polyphenolic substances may be necessary.

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Section: Resultsmentioning

confidence: 99%

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

Ferysiuk

Wójciak

2020

Foods

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“…67,68 Nitrite is often added into fermented meat products and fermented fish to prevent the emergence of Clostridium botulinum and its toxins 69 while promoting the formation of color and flavor. 70 The nitrite peak could be detected in the early stage of low-sodium fermented vegetables, which was correlated with the metabolism of enterobacteria, such as Escherichia coli and Serratia marcescens. 71 Consequently, the potential risk of the surge in the accumulation of nitrosamines exists in low-sodium fermented vegetable products, fermented meat products, and fermented fish.…”

Section: Nitrosaminesmentioning

confidence: 93%

“…Nitrosamines could be formed by the reaction of nitrite with secondary amines, especially in acidic conditions. Nitrite and BAs are found in most fermented foods, and their concentration varies dramatically. , Nitrite is often added into fermented meat products and fermented fish to prevent the emergence of Clostridium botulinum and its toxins while promoting the formation of color and flavor . The nitrite peak could be detected in the early stage of low-sodium fermented vegetables, which was correlated with the metabolism of enterobacteria, such as Escherichia coli and Serratia marcescens .…”

Section: Challenges Of Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 99%

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Xin

Yao²,

et al. 2021

J. Agric. Food Chem.

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Sodium salt is a pivotal ingredient in traditional fermented foods, but its excessive consumption adversely affects human health, product quality, and production efficiency. Therefore, reducing sodium salt content in traditional fermented foods and developing low-sodium fermented foods have attracted increasing attention. Given the essential role of sodium salt in the safety and quality of fermented foods, appropriate approaches should be applied in the production of low-sodium fermented foods. In this review, the challenges of sodium reduction in traditional fermented foods are presented, including the possible growth of pathogenic bacteria, the formation of hazardous chemicals, flavor deficiency, and texture deterioration. Physical, chemical, and biological strategies are also discussed. This review provides references for improving the quality and safety of low-sodium fermented foods.

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“…Stoica (2019) indicated that nitrite should be added at an amount of 25–50 mg kg −1 to create an acceptable cured colour in meat, whereas other authors (Rivera et al ., 2019) stated that an amount of 10–15 mg kg −1 is sufficient for achieving similar pigment fixation. It seems that the desired colour and its maintenance can be achieved with 50 mg kg −1 of sodium nitrite together with fortification of herb extract.…”

Section: Resultsmentioning

confidence: 99%

“…In general, the strong antioxidant properties of nitrite itself are linked with the stabilisation of myoglobin haem iron, because myoglobin is also responsible for initiating protein and lipid oxidation (nitrosylmyoglobin presents antioxidant properties). In other words, substances with antioxidant activity exhibit electron‐donating properties, in this case (Alahakoon et al ., 2015; Stoica, 2019). Due to the high concentrations of phenolic substances in aqueous extract, it could be supposed that WH extract added to canned meat contributed to stabilising the iron ions (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Fortification of low‐nitrite canned pork with willow herb (Epilobium angustifolium L.)

Ferysiuk

Wójciak

Trząskowska

2022

Int J of Food Sci Tech

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Summary Nitrite is a multifunctional additive used for meat products. However, cancerogenic N‐nitrosoamines (NAs) can be formed from nitrite. For this reason, nitrite should be reduced or eliminated. This study aimed to (1) determine the phenolic content, composition, and in vitro antioxidant and antimicrobial activity of water lyophilized extracts of willow herb (WH); and (2) assess the effect of the extracts on lipid oxidation, colour, microbiological and chemical safety of canned pork with lower nitrite content during storage. For the preparation of extract, redistilled water at a temp. of 90°C (1:10) was used. The extracts were filtered and freeze‐dried for 72 h (−80°C, 0.04 mbar). Five different variants of product were tested in the study: control (with 100 mg kg−1 NaNO2) and herbal samples (with 50, 100, 150, and 1000 mg kg−1 WH). The samples were assessed for their colour, antioxidant capacity, lipid oxidation, pH, sensory characteristics, and the presence of N‐nitrosamines and pathogenic bacteria. Oenothein B was found as the predominating compound in the analysed extract (HPLC) followed by querceti‐3‐O‐rhamnoside and oenothein A, myricetin 3‐O‐glucoside. The addition of WH extract contributed to maintaining the typical, cured colour of canned meat as well as reducing the NaNO2 content. Furthermore, fortification with 150 mg kg−1 of Epilobium angustifolium L. extract allowed stabilising the antioxidant properties of canned meat during storage to a greater extent compared to 1000 mg kg−1 of extract.

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Overview of sodium nitrite as a multifunctional meat-curing ingredient

Cited by 6 publications

References 35 publications

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

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

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Fortification of low‐nitrite canned pork with willow herb (Epilobium angustifolium L.)

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