Reducing SO2 in fresh pork burgers by adding chitosan

Serrano, Rafael; Bañón, Sancho

doi:10.1016/j.meatsci.2012.06.014

Cited by 16 publications

(18 citation statements)

References 30 publications

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“…Sulfites and nitrites are two common additives used in the food industry for meat preservation and to avoid the growth of foodborne pathogens [ 20 , 21 ]. However, in recent years, some studies have been focused on the substitution of these additives by acid salts or natural products without considering safety [ 1 , 4 , 20 ]. Thus, in this study, the effectiveness of a sodium acetate product alone and in combination with chitosan was compared with sodium nitrite and sodium sulfite to prevent the growth of S. enterica and L. monocytogenes strains both in vitro and in a food model.…”

Section: Discussionmentioning

confidence: 99%

“…There are different types of additives with different functions such as the preservation of food by protecting against deterioration caused by microorganisms. In this sense, nitrites and sulfites are two of the most common preservatives used in meat products that prevent the growth of microorganisms [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…Sulfites have some antimicrobial and antioxidant properties and act as color stabilizers [ 4 ]. Nitrites have some advantages, such as contributing to the preservation of the meat.…”

Section: Introductionmentioning

confidence: 99%

“…Thus, nitrites and sulfites are in the spotlight more than ever because in recent years consumers have been seeking products that do not cause health problems. In this sense, some studies have evaluated the reduction of the amount of nitrites and sulfites necessary to avoid the growth of foodborne pathogens [ 4 , 8 ]. In this way, there has been much research focused on the evaluation of natural alternatives that can substitute traditional preservatives [ 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

An Evaluation of Alternatives to Nitrites and Sulfites to Inhibit the Growth of Salmonella enterica and Listeria monocytogenes in Meat Products

Lamas

Miranda

Vázquez

et al. 2016

Foods

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In recent years, the use of nitrites and sulfites as food preservatives has been a cause for concern due to the health problems that these additives can cause in humans. Natural products have been studied as an alternative, but most of them have hardly been applied in the food industry for technological and economic reasons. In this sense, organic salts such as sodium acetate are a good alternative due to their affordability. Thus, this study evaluated the capacity of sodium nitrite, sodium sulfite, a sodium acetate product (TQI C-6000), and chitosan to inhibit two important foodborne pathogens, Salmonella enterica and Listeria monocytogenes. The MIC of each chemical was in vitro evaluated and their antibacterial action was subsequently checked in situ using minced meat as a food model. MIC values of sodium nitrite (10,000 mg/L) and sodium sulfite (50,000 mg/L) for Salmonella enterica were higher than the values allowed by legislation (450 mg/L for sulfites and 150 mg/L for nitrites). Additionally, the sodium acetate product caused the inhibition of Salmonella enterica and Listeria at a relative low quantity. The two foodborne pathogens were inhibited in the food model with 1% of the sodium acetate product. Additionally, there were no significant differences between sodium nitrite, sodium sulfite, and sodium acetate products in the inhibition of Salmonella enterica and Listeria monocytogenes in the food model. Thus, products based on sodium acetate can be an alternative to traditional preservatives in food products.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Sulfites have some antimicrobial and antioxidant properties and act as color stabilizers [ 4 ]. Nitrites have some advantages, such as contributing to the preservation of the meat.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

An Evaluation of Alternatives to Nitrites and Sulfites to Inhibit the Growth of Salmonella enterica and Listeria monocytogenes in Meat Products

Lamas

Miranda

Vázquez

et al. 2016

Foods

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show abstract

“…Differences among three preservative treatments or five Previous studies showed that tea polyphenols had broad antimicrobial properties and could effectively inhibit most food-borne pathogens and spoilage organisms (Kumudavally et al, 2008). Chitosan effectively inhibited the growth of not only Gram-positive and Gram-negative bacteria but also yeasts and molds (Serrano and Bañón, 2012). Nisin and Ethanol extract of propolis successfully inhibited viable Gram positive bacteria counts or Escherichia coli development (Ercolini et al, 2010;Tosi et al, 2007).…”

Section: Resultsmentioning

confidence: 98%

The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

Jin

Yang

et al. 2013

FSTR

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A compound natural preservative (CNP) was produced by mixing clove cinnamon extracts with tea polyphenol, chitosan, propolis, nisin and lysozyme. Its effects on microbiological [total aerobic counts (TACs)], chemical [total volatile base nitrogen (TVB-N), 2-thiobarbituric reactive substances (TBARS), total reducing activity (TRA) and pH values], and colorimetric characteristics of chilled beef and mutton that were kept under vacuum packaging during refrigerated storage at 4 ± 1℃ were investigated for 4 weeks. Results indicated that the CNP significantly inhibited the growth of microbes, improved TRA values, and decreased TBARS and TVB-N values to some extent especially at the later storage time, but had no obvious advantage in maintaining the color stability of beef and mutton when compared to lactic acid (LA, positive control) and sterile distilled water (DW, negative control). The shelf-lives of chilled beef and mutton were observed to be 3 − 4 weeks for the CNP treatment. The susceptibility of meat species to lipid oxidation was greater in beef than mutton, but spoilage as a consequence of bacteria load was greater in mutton than beef.Keywords: compound natural preservative, beef, mutton, vacuum packaging, refrigerated storage *To whom correspondence should be addressed. haojm.1@163.com (J. Hao) IntroductionMany food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution for the desired shelf-life. The spoilage of food is a complicated process involving the interactions of microbial, physical, and chemical changes. Microbial contamination and lipids oxidation in foods during processing and storage are the major causes of food-borne illnesses and loss of shelf-life (Rao et al., 2008). A cold distribution chain is imperative, but it cannot assure the quality and safety of all perishable foods by itself. Therefore, additional preservation techniques such as physical processes (e.g., irradiation and packaging methods), artificial chemical methods (added calcium lactate, sodium succinate, and so on), and natural biological antimicrobial and/or antioxidant ingredients (adding plant essential oils or extracts, etc.) are being used or investigated for their application to food products (Nam et al., 2001;Zhu et al., 2009;Kong et al., 2010).Meat is recognized as one of the most perishable foods, and consumers prefer meats that are high in polyunsaturated fatty acids (PUFAs) and myoglobin, for its high ferrous iron and phospholipid content (Enser et al., 1996;Rhee et al., 1996). Some researchers have reported that crude clove extracts have the greatest total phenolic contents and ferricreducing antioxidant power out of 32 tested spices, are also strongly inhibitory of TBARS formation (Wojdyło et al., 2007), and thereby improved the quality and nutritional value of cooked pork patties (Kong et al., 2010). Cinnamon was the second most powerful extract (Kong et al., 2010). Moreover, preservative effects increased with spice concentrations. The incorporatio...

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Flavor-Related Applications of Chitin and Chitosan in Foods: Effect of Structure and Properties on the Efficacy

Wang

Tsai

Shih

et al. 2021

Advances in Polymer Science

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Reducing SO2 in fresh pork burgers by adding chitosan

Cited by 16 publications

References 30 publications

An Evaluation of Alternatives to Nitrites and Sulfites to Inhibit the Growth of Salmonella enterica and Listeria monocytogenes in Meat Products

An Evaluation of Alternatives to Nitrites and Sulfites to Inhibit the Growth of Salmonella enterica and Listeria monocytogenes in Meat Products

The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

Flavor-Related Applications of Chitin and Chitosan in Foods: Effect of Structure and Properties on the Efficacy

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