Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process

Higuero, Nieves; Moreno, Irene; Lavado, Guadalupe; Vidal-Aragon, M. C.; Cava, Ramón

doi:10.1016/j.meatsci.2020.108062

Cited by 27 publications

(18 citation statements)

References 26 publications

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“…Nitrates/nitrites are used widely in the cooked and fermented meat by the food industry because they have important technological functions. Nitrite facilitates the generation and stability of the typical color of the sausages, in addition, to maximizing flavor and preventing oxidative rancidity (Higuero et al, 2020). It is also used to prolong the useful life of the product since it has an antimicrobial effect.…”

Section: Proximal Compositionmentioning

confidence: 99%

Roselle ( Hibiscus sabdariffa L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties

Pérez-Báez

Camou

González‐Aguilar

et al. 2021

J. Food Process. Preserv.

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Processed meat products such as Frankfurt-type sausages are highly commercialized in numerous countries. Additionally, an increasing trend has even been observed in its consumption in the last years.In Mexico, processed meat product consumption is 85,312 tons per month, where sausages are the product that takes the first place according to the Mexican Meat Council (COMECARNE, 2019).However, there are substantial evidences from epidemiological studies that show consumption of meat and meat products is associated

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Section: Proximal Compositionmentioning

confidence: 99%

Roselle ( Hibiscus sabdariffa L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties

Pérez-Báez

Camou

González‐Aguilar

et al. 2021

J. Food Process. Preserv.

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“…37.5 mg/kg NO 2 Na + 37.5 mg/kg NO 3 K (37.5 NOx), and 4. no NO 2 − /NO 3 − added (0 mg/kg NO 2 Na/NO 3 K) (0 NOx). A detailed description of the process of production is described in Higuero et al [21].…”

Section: Dry-cured Loin Samplesmentioning

confidence: 99%

Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added

Lavado

Higuero

León‐Camacho

et al. 2021

Foods

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The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in significantly less lipid and protein oxidation than uncured loins before and after simulated digestion. Compared to loins added with 0 mg/kg nitrate/nitrite, dry-cured loins with 37.5, 75, and 150 mg/kg contained a significantly lower content of conjugated dienes, malondialdehyde, carbonyls, and non-heme iron, and higher amounts of nitrosylmioglobin and thiols. During in vitro digestion, the content of conjugated dienes, malondialdehyde, and carbonyls increased, while thiol content decreased, indicating the development of lipid and protein oxidative processes. At the end of the intestinal phase, the 75 mg/kg digests had a significantly higher content of conjugated dienes, while no differences were found among the other digests. During the in vitro intestinal phase (180 and 240 min), nitrate/nitrite curing resulted in significantly lower malondialdehyde concentrations in the 37.5, 75, and 150 mg/kg loin digests than in the uncured loin digests. No significant differences were observed at the end of the intestinal digestion phase between the cured loin digests. Digests of dried loins without nitrate/nitrite addition showed higher carbonyl contents than the nitrate/nitrite cured counterparts. The loss of thiols was significantly higher in loin digests without added nitrate/nitrite than in loin digests with different amounts of curing salts. The addition of 37.5 mg/kg nitrate/nitrite in the cured loin formulation prevents the formation of lipid peroxidation products and carbonyls from protein oxidation and thiol loss during digestion

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“…Additionally, the color difference ∆E was calculated (Table 6). If ∆E is smaller than 3.5, no color difference is noticed by the consumer [45]. Only on day 0, ∆E values above 3.5 for the higher UV-C doses comparing to the untreated samples could be determined, whereas all other results were below 3.5.…”

Section: Effects Of Uv-c Light On the Color Values And Antioxidant Camentioning

confidence: 89%

“…Additionally, the color difference ΔE was calculated (Table 6). If ΔE is smaller than 3.5, no color difference is noticed by the consumer [45]. Only on day 0, ΔE values above In in vitro experiments, it could be shown that photoreactivation occurs and bacterial counts increase when irradiated samples are exposed to visible light for some time.…”

Section: Effects Of Uv-c Light On the Color Values And Antioxidant Camentioning

confidence: 99%

“…The significant differences of the ∆E values between the UV-C doses chosen indicate that higher doses lead to greater color changes. Although the color difference (∆E) results, except for the day 0 results using 4080 mJ/cm 2 , are probably not visible for the consumers considering Higuero et al [45], for practical application UV-C doses must be chosen carefully to avoid an influence of the consumer, especially of visually more sensitive persons.…”

Section: Difference Between 0 and 408 Mj/cm 2 Difference Between 0 Anmentioning

confidence: 99%

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UV-C Irradiation of Rolled Fillets of Ham Inoculated with Yersinia enterocolitica and Brochothrix thermosphacta

Reichel

Kehrenberg

Krischek

2020

Foods

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Bacteria on ready-to-eat meat may cause diseases and lead to faster deterioration of the product. In this study, ready-to-eat sliced ham samples were inoculated with Yersinia enterocolitica or Brochothrix thermosphacta and treated with ultraviolet (UV) light. The initial effect of a UV-C irradiation was investigated with doses of 408, 2040, 4080, and 6120 mJ/cm2 and the effect after 0, 7, and 14 days of refrigerated storage with doses of 408 and 4080 mJ/cm2. Furthermore, inoculated ham samples were stored under light and dark conditions after the UV-C treatment to investigate the effect of photoreactivation. To assess the ham quality the parameters color and antioxidant capacity were analyzed during storage. UV-C light reduced Yersinia enterocolitica and Brochothrix thermosphacta counts by up to 1.11 log10 and 0.79 log10 colony forming units/g, respectively, during storage. No photoreactivation of the bacteria was observed. Furthermore, significantly lower a* and higher b* values after 7 and 14 days of storage and a significantly higher antioxidant capacity on day 0 after treatment with 4080 mJ/cm2 were detected. However, there were no other significant differences between treated and untreated samples. Hence, a UV-C treatment can reduce microbial surface contamination of ready-to-eat sliced ham without causing considerable quality changes.

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Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process

Cited by 27 publications

References 26 publications

Roselle ( Hibiscus sabdariffa L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties

Roselle ( Hibiscus sabdariffa L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties

Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added

UV-C Irradiation of Rolled Fillets of Ham Inoculated with Yersinia enterocolitica and Brochothrix thermosphacta

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