Abstract
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.
Highlights
Nitrite has been used as a meat additive since ancient times, and the relationship between the addition of salt and the characteristic red color of the cured meat was probably first noticed during the Roman period
The authors indicated that nitrite possesses strong microbial inhibitory properties and prevents the growth of pathogenic bacteria such as Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, and Bacillus cereus
The most important factor that influences the consumer’s decision about purchasing meat and meat products is color, which creates the first impression about a product as well as indicates its freshness [41,42]
Summary
Nitrite has been used as a meat additive since ancient times, and the relationship between the addition of salt and the characteristic red color of the cured meat was probably first noticed during the Roman period. The most characteristic feature of nitrite is its ability to create a reddish-pink color on meat products through complicated reaction steps that result in the formation of nitric oxide (NO). Nitrite exerts a positive effect on the meat products, making them safe for consumption and extending their shelf-life. Alahakoon et al [3] pointed out that, due to its ability to limit the activity of the prooxidant heme iron, nitrite can slow down the lipid oxidation process and the development of rancidity. Nitrite imparts a characteristic flavor and taste to cured meat products [3]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
