Abstract
This study evaluated the effect of sodium nitrate reduction on the following parameters: thiobarbituric acid reactive substances, the color parameters (CIE L* a* b*), total heme pigments, heme iron content and nutritional value related to N-nitrosamines content as well as nitrate and nitrite residues of traditionally produced fermented loins. Raw loins (m. longissimus thoracis et lumborum) and fermented products with different levels of nitrate added (0, 50, 100, 150 mg kg−1) were tested during six months of vacuum storage. The reduction of nitrate did not lead to statistically significant changes in total pigment content as well as heme iron content in fermented loins at the end of processing and during storage. Water activity did not differ statistically significantly between the formulations. Fermented loins at the end of processing revealed residual sodium nitrite levels of <10 mg kg−1, while the amount of nitrate residue depended on the level added during production, obtaining the highest value of 19.0 mg kg−1 for the sample with the highest nitrate addition. The level of nitrosamines was <5 µg kg−1 in all samples, which proves their chemical safety. In conclusion, the use of nitrate reduced to 50 mg kg−1 in fermented loins allows to obtain a product with properties similar to the product with 150 mg kg−1 of nitrate, especially in terms of its physicochemical properties and lipid oxidation.
Highlights
The use of nitrites and nitrates is a part of the meat processing tradition associated with their multidirectional impact on the quality of meat products including microbiological and chemical safety
The aim of the present study was to determine the effect of sodium nitrate reduction to the level 100, 50 and 0 mg kg−1 on lipid oxidation measured as thiobarbituric acid reactive substances (TBARS), the color parameters (CIEL* a* b*) total heme pigments, heme iron content and nutritional value related to N-nitrosamines content as well as nitrate and nitrite residues of traditionally produced fermented loins during six months of vacuum storage
The low value of TBARS (0.41 mg kg−1 ) indicates a low content of substances reacting with thiobarbituric acid, the main representative of which is malondialdehyde, a secondary product of fat oxidation
Summary
The use of nitrites and nitrates is a part of the meat processing tradition associated with their multidirectional impact on the quality of meat products including microbiological and chemical safety. The main purpose of using nitrites or nitrates is related to their preservative effect by inhibiting the growth of bacteria (especially Clostridium botulinum and spore germination). They delay the progress of oxidative reactions in the main components of meat (proteins and lipids) and participates in the formation of the characteristic color (called the “cured meat” color) and taste of meat products [1]. The most known and most effective microorganisms in reducing nitrates are staphylococci and micrococci; lactic acid bacteria can reduce nitrates to nitrites influencing the course of the fermentation process in meat products
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