New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation.

Aline Bonifacie,Véronique Santé-Lhoutellier,Laetitia Théron,Philippe Gatellier,Gilles Nassy,Laurent Picgirard,Valérie Scislowski,Aurélie Promeyrat

doi:10.3390/foods10040852

Abstract

Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitrosylheme and nitrosothiols. Controlling the sanitary and sensorial qualities of cured meat products by reducing these additives requires elucidating the mechanisms involved in the formation of NOCs. To this end, we studied the dose-response relationship of added sodium nitrite and/or sodium nitrate (0/0, 80/80, 0/200, and 120/120 ppm) on the formation of NOCs in dry cured fermented sausages. The results showed a basal heme iron nitrosylation in the absence of NaNO2/NaNO3 due to starter cultures. This reaction was promoted by the addition of NaNO2/NaNO3 in the other conditions. Reducing the dose to 80/80 ppm still limits lipid oxidation without the formation of non-volatile nitrosamines. Conversely, the addition of NO2/NO3 slightly increases protein oxidation through higher carbonyl content. The use of 80/80 ppm could be a means of reducing these additives in dry-cured fermented meat products.

Highlights

Dry-cured fermented sausages are one of the main cured meat products consumed in France [1]
The modulation of the dose-response relationship of sodium nitrite and/or sodium nitrate added in dry-cured fermented sausages was evaluated through the formation of nitroso compounds and their precursors and catalysts
Impact of Sodium Nitrite/Nitrate Added to Residual Nitrite and Nitrate The residual nitrite and nitrate level is a key contributor to the chemical reactivity of

Summary

Introduction

Dry-cured fermented sausages are one of the main cured meat products consumed in France [1]. The combined use of nitrite and/or nitrate is characteristic of such fermented products. The addition of nitrate, knowing that it will be reduced to nitrite, is a traditional curing method [2]. Nitrite and nitrate are added in meat products for their bacteriological and organoleptic properties. Nitrite is used during curing processes for its antioxidant capacity, promoting product conservation [5]. The antioxidant properties of nitrite can prevent the formation of aldehydes, some of which are mutagenic, due to lipid peroxidation during the curing process [6]. Nitrite gives cured meat products their characteristic color and flavor [2,3,7]

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