Residual Nitrite Levels Research Articles

Effects of l‐arginine/l‐lysine on physicochemical properties of sodium‐reduced Cantonese sausage without exogenous phosphate addition

SummaryThe study inquired the influences of l‐arginine and l‐lysine on the physicochemical properties (including weight loss rate, water activity, texture, colour, lipid and protein oxidation, residual nitrite content and total volatile basic nitrogen (TVB‐N) content) of low‐sodium and low‐phosphate Cantonese sausage during the 1‐ and 7‐day storage. The results showed that the addition of l‐arginine or l‐lysine reduced the weight loss rate, TBARS content, carbonyl group content and residual nitrite level, slightly decreased water activity, and enhanced L*, a* and b* values. Compared to the control, 0.3% l‐arginine or l‐lysine declined hardness and chewiness, while 0.6% l‐arginine or l‐lysine elevated these two parameters. However, the addition of l‐arginine or l‐lysine also led to an increase in TVB‐N content. Overall, l‐arginine and l‐lysine improved the qualities of low‐sodium and low‐phosphate Cantonese sausage, which might be attractive to meat product manufacturers.

Assessment of residual nitrite levels in cooked sausages: Compliance, thermal processing effects, and consumer safety

The increasing global consumption of processed meat, which often contains nitrite as a preservative, raises health concerns due to potential adverse effects from its metabolites, such as nitric oxide and N-nitroso compounds. The study sought to evaluate the food safety of processed meat products within the Serbian market, specifically in the Belgrade region. Nitrite levels were analysed in cooked sausages, both in their raw state and after undergoing the manufacturer's recommended thermal processing prior to consumption, if applicable. Additionally, thus far, there has been a lack of research exploring the potential influence of residual nitrite levels in the meat products prepared as per manufacturer recommendations prior to the consumption of meat products, as well as their contribution to acceptable daily intake (ADI), which provides crucial insights into the overall dietary safety of processed meats. During a three-year period, the study performed analysis on a total of 77 cooked sausages, following the standard ISO methodology. Boiling the cooked sausages led to a major reduction in this meatproduct additive, whereas frying led to a comparatively smaller decrease in nitrite concentration. Additionally, the greatest exposure to nitrite compounds occurs when consuming meat products without prior preparation, i.e., without thermal treatment by consumers before ingestion. In summary, the assessment of the ADI for nitrites revealed a high level of food safety, with all values noticeably below the maximum permitted levels specified by national legislation (150 mg/kg).

The Abilities of Different Lactic Acid Bacterial Stains to Deplete Nitrite Level in MRS and M17 Broth

Nitrite is still regarded as essentially undesirable in foods. Therefore, it is necessary to keep its concentration under control for food safety. The current study was conducted to evaluate the ability of two reference lactic acid strains to deplete nitrite. Lactobacillus acidophilus ROO52 and Streptococcus thermophiles YC-180 were examined in De Man Rogosa and Sharpe (MRS) and M17 broth with standard sodium nitrite at 0.10 mg /mL and 1 mL (10-8 cells per mL) for each of the reference strains to determine the ability of these strains to eliminate nitrite during the fermentation period. A control group, MRS and M17 broth and standard nitrite without inoculum were used. The nitrite depletion was determined by a UV-Vis spectrophotometer. After 48 hours of fermentation, there were significant differences between residual nitrite levels of broth inoculated by Streptococcus thermophiles YC-180 compared to control and Lactobacillus acidophilus ROO52. Streptococcus thermophiles YC-180 depleted nitrite levels significantly (P˂0.05) from the initial concentration (0.10 mg/ml) to 0.02 mg/ml with a percentage (45%) after 48 hours compared to control and Lactobacillus acidophilus ROO52, which depleted nitrite levels from the initial concentration of 0.10 mg/ml to 0.04 mg/ml with a percentage (22.5%) after 48 hours. In conclusion, Streptococcus thermophiles YC-180 was more effective at nitrite depletion than Lactobacillus acidophilus ROO52. The reduction of nitrite occurs due to acid production and the enzymatic action of these bacteria.

Evaluation of Quality Characteristics of Commercial Fermented Sausages (Sucuk and Heat-Treated Sucuk)

The study aimed to evaluate the pH, water activity (aw), residual nitrite, lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae and yeast-mould in fermented sausage samples from different firms. A total of 30 sucuk and 30 heat-treated sucuk samples were taken from 10 different brands with different batch numbers. According to analysis results, all samples, with the exception of some heat-treated sucuk samples from one brand, provided pH values that were within the permitted limit of regulation. For sucuk, mean aw value of only one brand was below 0.90, while aw values for heat-treated sucuk were in the range of 0.928 to 0.957. All samples had residual nitrite levels less than 15 mg/kg (in the range of 7.84-14.80 mg/kg). Yeast-mould and Enterobacteriaceae numbers were often below <2 log cfu/g. The number of Staphylococcus and Micrococcus showed a wide variation in both products which was <2 - 5.96 log cfu/g for sucuk and <2 - 7.85 log cfu/g for heat-treated sucuk. Lactic acid bacteria counts varied between 2-<4.0 log cfu/g in 40% of heat-treated sucuk samples. In sucuk, the number of lactic acid bacteria was <6 log cfu/g in 23.33% of the samples, and 6-<8 log cfu/g in 50% of the samples.

Extraction of proteins from aqueous and salt solutions of porcine edible byproducts using the pH-shifting technique

The use of aqueous and saline solution and the treatment with sodium nitrite in the protein extraction by the pH-shifting technique of edible pig byproducts (heart and liver) were evaluated. Protein solubility curves were obtained, and the optimal pH of solubility (PS) and precipitation (isoelectric point, pI) were defined. The addition of salt increases the solubility in alkaline pH (11.0) for both byproducts, being set at 2.0 for the liver and 3.0 for the heart. The precipitation yields of the total protein were lower in the aqueous heart extracts (71.75%) than in the other extracts (84.23%), but the precipitation yield of total heme pigments (77.63%) was not affected by the treatments or byproduct type. The yield of protein recovery was higher in liver extracts (68.04%) than in heart extracts (49,98%), regardless of the extraction solution used. The increasing additions of nitrite increased the levels of residual nitrite (NO2R) on the precipitates, but lower additions were enough to favor the formation of the pinkish-red color characteristic of cured meat products, by increasing the redness (a*) and reducing the hue angle (h) color. Higher values of NO2R and a* and lower values of h were also observed in the precipitates extracted by the saline solution when compared to those obtained by the aqueous solution. Thus, the use of saline solutions supplemented with 20 mg/mL sodium nitrite proved to be a viable alternative in protein recovery processes in pig byproducts, especially in livers, being a promising alternative to development of techno-functional ingredients to use in meat products.

Effect of Different Cooking Treatments on the Residual Level of Nitrite and Nitrate in Processed Meat Products and Margin of Safety (MoS) Assessment

Nitrite and nitrate are well-known food additives used in cured meats and linked to different food safety concerns. However, no study about the possible effect of cooking treatment on the residual level of these compounds before consumption is available. In this work, 60 samples of meat products were analyzed in order to evaluate the variation in residual nitrite and nitrate level after baking, grilling and boiling. The analyses by ion chromatography demonstrated that meat cooking leads to a decrease in nitrite and an increase in nitrate residual levels in the final products. Meat boiling caused an overall decrease in two additives' concentration, while baking and particularly grilling caused an increase in nitrate and, in some cases, nitrite as well. Some regulatory aspects were also considered, such as the possibility of revising the legal limit of nitrate from the actual 150 mg kg-1 to a more cautious 100 mg kg-1. Indeed, several meat samples (bacon and swine fresh sausage) resulted in a higher nitrate concentration than the legal limit after cooking by grilling (eleven samples) or baking (five samples). Finally, the Margin of Safety evaluation demonstrated a good level of food safety, all values being higher than the protective threshold of 100.

Cured characteristics of non-nitrite-ham produced with Ocimum gratissimum as additive

Cured meats are desirable to consumers across the world. Unfortunately, the use of nitrite to obtain cured characteristics has health implications for consumers. Three (3) kg each of ham were produced and labeled as H0, H1, H2, H3 and H4, respectively. H0 represented traditional ham produced with nitrite-curing salt and H4 contained common salt alone. H1, H2 and H3 were produced with 15.0 mg kg-1, 30.0 mg kg-1 and 60.0 mg kg-1 Ocimum gratissimum leaf extract as an additive with common salt. Proximate composition, pH, water activity and residual nitrite levels in treatments as well as color profiles were studied. The percentage contents of moisture, fat, protein and ash ranged from 40.02 (H3) to 41.20 (H4), 2.05 (H0) to 2.61 (H2), 19.37 (H4) to 20.83 (H3) and 2.27 (H4) to 2.69 (H2), respectively. Residual nitrite levels reduced significantly (P<0.05) with increased use of OG as an additive in ham production. Lightness, redness and yellowness characteristics of OG-common-salt-cured ham were not significantly different (P>0.05) from nitrite-cured ham, but redness of common-salt cured ham was significantly lower (P>0.05) compared to 60.0 mg kg-1 Ocimum gratissimum-common-salt-cured and conventionally cured types of ham. It was concluded that Ocimum gratissimum leaf extract as an additive can potentially influence the development of desirable characteristics in ham. Int. J. Agril. Res. Innov. Tech. 12(2): 60-63, December 2022

Red beet and Swiss chard juice extract as natural nitrate sources for the production of alternatively-cured emulsion-type sausages

Statements that naturally cured meat products may contain lower residual nitrite levels compared to classical variants led to a closer examination of emulsion-type sausage products in this study, where the input of nitrate from plant extracts (red beet and Swiss chard) was adjusted to typical input levels of nitrite from nitrite curing salt (0.5% NaNO2). The investigations showed that an incubation period of 150 min at 38 °C was necessary to complete the microbial reduction process of nitrate to nitrite and that residual nitrite contents of naturally cured sausages were comparable to the conventionally cured variant, regardless of the nitrate source. During the incubation period, the starter cultures were the dominant microorganisms and showed competitive properties against the natural accompanying flora. In terms of colour development, the variants with Swiss chard juice extract as well as synthetic nitrate showed similar colour formation to conventionally produced emulsion-type sausages. In contrast, colour-providing components of the red beet extract considerably masked the typical appearance.

Effects of cold‐set binding agents on oxidative stability and residual nitrite levels in thermally processed ground beef during storage

The aim of this study was to investigate the effects of binding agents like microbial transglutaminase (MTG) and fibrinogen/thrombin protein isolate (FB) on the oxidative stability and the residual nitrite (RN) level in thermally processed ground beef during cold (4°C) storage (0, 1, 7, 15, 30 days). Samples were evaluated for cooking loss (CL), pH, color, texture, thiobarbituric acid reactive substances (TBARS), and RN levels. Although using MTG or FB reduced CL, FB was more effective for lowering CL (p < .05). Both MTG and FB prevented lipid oxidation (p < 05), whereas FB was found to protect samples against oxidative degradation as well as sodium nitrite (SN, p < 05). RN levels varied depending on the amount of SN used and storage time. Treatments containing SN plus MTG or FB had lower RN than those with only SN in each storage day (p < 05). It can be stated that the amount of SN used may be reduced by using MTG and FB in meat product formulations. Practical applications Sodium nitrite is the critical ingredient used in the process of manufacturing cured meat. However, nitrites or nitrates may react with secondary amines in the product or in acidic conditions in the stomach to form nitrosamines, which are carcinogenic. Even though much research was conducted regarding nitrosamine formation, carcinogenicity of nitrite, and finding alternatives for nitrite, no alternative to nitrite was found. Since it is impossible to eleminate the use of nitrite, or to reduce it drastically in order to solve the problem without giving up its vital functions in cured meat products, it is important for meat industry to find methods to reduce the amount of residual nitrite in meat products.

The occurrence of volatile and non-volatile N‐nitrosamines in cured meat products from the Danish market

Several epidemiological studies emphasize the consumption of processed meat products as a risk factor of colorectal cancer, linking N-nitrosamines (NAs) formed during nitrite curing to this cancer risk. The occurrence of volatile N-nitrosamines (VNAs) has over the years been intensively studied while the knowledge on the occurrence and toxicity of non-volatile N-nitrosamines (NVNAs) is still limited. Therefore, this study focuses on quantification of both VNAs and NVNAs in a large selection of processed meat products. For this purpose, a robust, specific and sensitive method allowing analysis of seven VNAs and two NVNAs was optimized and validated using kassler, sausage, and salami. The limit of quantification achieved was 0.1–0.5 ng·g−1 for most of the VNA, and 2.3–4.2 ng·g−1 for the NVNA. In one hundred commercial samples N-nitroso-thiazolidine-4-carboxylic acid (NTCA) was the most frequently detected (97 samples) among all target NAs and it was found at concentrations ranging from 3.1 ng·g−1 to 1660 ng·g−1. The samples contained relatively low mean levels of the individual VNAs (≤1 ng·g−1). The levels of N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), and N-nitrosopiperidine (NPIP) ranged from non-detectable to 3.8, 10.8 and 2.9 ng·g−1, respectively. A correlation between the detected residual levels of nitrite and/or nitrate and concentrations of individual NAs could not be demonstrated. Based on principle component analysis (PCA) some correlations between salami, sausage and bacon and NAs could be shown.

The residual nitrate and nitrite levels in meat products in Iran: A systematic review, meta-analysis and health risk assessment

This study was designed to investigate the mean residual nitrite and nitrate levels in meat products, in Iran and to evaluate their health-related risks. After reviewing 799 studies, 15 were finally selected, their information was recorded and examined using Stata software. The results of the present study show that the mean residual nitrite and nitrate levels in meat products was about 55.18 and 95.09 ppm, respectively. The residual nitrite level is different in various meat products, so that the residual nitrite level in sausages and kielbasa is 54.52 and 56.87 ppm, respectively. Also, the present study shows that the mean residual nitrate level in sausages and kielbasa was 77.21 and 121.49 ppm, respectively. Health Risk Index (HRI) of nitrite and nitrate were 0.1541 and 0.0050, respectively, which were lower than 1 value. Therefore, there is no considerable carcinogenic risk for consumers in Iran. Taking together, these residues must be continuously monitored by relevant authorities.

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

The aim of this study was to determine the effect of roselle (Hibiscus sabdariffa L.) aqueous extracts addition on the chemical, physicochemical, and sensorial properties of frankfurter-type sausages. For that, five formulations were prepared: the original mixture was used as control sample (CS). The other samples were formulated added roselle extract at 2% (RAE2), 4% (RAE4), 6% (RAE6), and 8% (RAE8). No differences were found in proximate composition between CS and samples added with roselle extracts. However, the residual nitrite levels decreased from 88.41 mg NaNO2/kg in CS to 69.82 mg NaNO2/kg in RAE8. Compared with CS, reformulated samples showed similar emulsion stability, water activity, and fatty acid profile while lipid oxidation values progressively increased with the roselle extract addition (0.23 and 0.32 mg malonaldehyde/kg sample, for CS and RAE8, respectively). Regarding the sensory analysis of the frankfurters, CS and RAE4 samples scored significantly higher than other samples. Novelty impact statement There are no studies, in the scientific literature, regarding the use of roselle aqueous extracts as potential functional ingredient in the development of healthier Frankfurt-type sausages. The addition of roselle extract has a positive effect on frankfurter safety due to reducing de nitrite content. However, the addition of this extract produces significant changes that negatively affect physicochemical and sensory properties related to color and texture as well as the lipid oxidation. This extract, in the conditions analyzed, does not contribute anything positive, and therefore, it is not suitable to be used in the Frankfurt-type sausage reformulation.

Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures

The effects of different nitrite levels (50, 100, and 150 mg/kg meat) and dry-frying temperatures (100, 150, 200 and 250 °C) on the moisture movement, colour, sensory variables and residual nitrite and N-nitrosamine levels in smoked bacon were investigated. Increasing the dry-frying temperatures significantly increased the cooking loss and decreased the moisture content (P < 0.05). The bacon L*-values showed an increasing trend at first and then decreased, with the highest value of the bacon with 150 mg/kg nitrite was obtained at 100 °C and 150 °C. In addition, a*-values were significantly affected by the nitrite level and dry-frying temperature (P < 0.05), with the highest value of the bacon samples with 100 and 150 mg/kg nitrite observed at 250 °C. The residual nitrite content level initially increased (from unheated control to 150 °C) and then decreased (from 150 to 250 °C) sharply with increasing dry-frying temperatures in the bacon samples with the same sodium nitrite levels. N-methyl-N-nitrosoaniline (NMPhA) and N-nitrosomorpholine (NMOR) were measured in a number of smoked bacon samples, and a significant positive correlation (R2 = 0.772) was found for N-nitrosamines (NA) contents and nitrite levels (P < 0.05). The maximum levels of NMPhA and NMOR were detected when the bacon with 150 mg/kg sodium nitrite was pan-fried at 200 °C and 150 °C, respectively.

Estimation of nitrite level and effect of processing on residual nitrite level in sausages marketed in Dharan, Nepal

The study was conducted to examine nitrite levels in processed meat products (sausage, salami, bacon, and ham) marketed in Dharan City and to determine the effect of common methods of processing on residual nitrite levels in sausages. Preliminary survey was conducted to know the popular processed meat products. Total of 44 samples were analyzed for nitrite levels and 10 sausage samples were subjected to two different heat processing methods: Frying and boiling. The nitrite contents in all samples were found to fall within the mandatory limits by the Nepal government with a wide range of variation (3.18-101.26 ppm). Both frying and boiling reduced the residual nitrite level in sausages with greater reduction by boiling at 100°C for 15 min. As long as the measured nitrite level in the sausages produced continues, the level of nitrite is not considered to pose a major risk to human health or safety. Key words: Nitrite level, processed meat, sausages, heat processing, Dharan.

Potential Use of Hyssopus officinalis and Borago officinalis as Curing Ingredients in Pork Meat Formulations.

Simple SummaryHealth risks associated with nitrites as curing agents have led consumers to search for products without those additives. Herbs have been used in medicine for many years and are usually positively perceived by consumers. Good-quality products with medicinal plants may be an alternative for those who try to avoid additives other than salt and spices. Hyssopus officinalis and Borago officinalis were tested for their potential to be used as colour forming and antioxidant agents. Both herbs were used in pork meat formulations along with nitrate reducing bacteria. A colour formation similar to a control product containing nitrite was noted in all the samples. Borage had a stronger antioxidant effect. Those additives can be used as an alternative to nitrite cured pork products.The replacement of nitrites in pork meat products has been a studied issue for many years. Due to potential health threats associated with these additives, consumers tend to search for alternative meat curing methods. In this study, Hyssopus officinalis and Borago officinalis were tested for their potential to be used as colour-forming and antioxidant agents. Dry plant samples from various sources were tested for fat, protein, ash, polyphenol and nitrate content. There were significant differences between the herbs depending on source. Two control samples (containing curing salt and sodium chloride with nitrate reducing bacteria) and samples with herbs (hyssop, hyssop with nitrate reducing bacteria, borage, borage with nitrate reducing bacteria)—0.5% of the meat mass—were prepared and stored for 15 days. In the samples with herbs and bacterial cultures, a red colour was developed, the TBARS values were low and DPPH activity was strong. All the samples with herbs had lower residual nitrite levels compared to the samples with curing salt. Borage had a stronger influence on colour and antioxidant stability of the meat samples compared to hyssop. However, both herbs can be used as colour-forming and antioxidant agents along with nitrate-reducing bacteria.

Linking Socio-demographics of Meat Vendor-processors to Residual Nitrite in Skinless Native Sausage Sold in a Typical Public Market in the Philippines

Nitrite plays a key preservative role in meat products. However, overapplication could increase the carcinogenicity risks while underapplication could shorten product shelf life. This study aimed to link the socio-demographic profile of the vendor-processors to the residual nitrite levels in skinless native sausage (skinless longganisa) in a typical public market in the Philippines. A total of 90 skinless longganisa packs were collected from the vendor-processors at three times. Skinless longganisa and commercial curing premix samples were analyzed for nitrite levels using the colorimetric method. Utilizing a random effects panel regression model, the impact of socio-demographic factors of the vendor-processors on the application of nitrite in their skinless longganisa products was assessed. The skinless longganisa samples had residual nitrite levels that ranged from 0.005–1.031 mg/kg with a mean value of 0.56 mg/kg of meat, which suggests the underapplication of nitrite at exceedingly low levels (only at most 2% of the recommended amount), compromising the microbial safety of the meat. The number of skinless longganisa vendor-processors with higher educational attainment (p &lt; 0.01 for high school; p &lt; 0.05 for college) was negatively associated with the nitrite content, whereas the frequency of married respondents (p &lt; 0.01) and with more children (p &lt; 0.05) was positively associated with the residual nitrite. Moreover, most of the vendor-processors had insufficient food safety knowledge despite having attended food safety seminars. With extremely low nitrite levels, monitoring and training programs should highlight the importance of applying the recommended levels of nitrite in skinless longganisa as an essential food safety measure.

Evaluating the Residual Nitrite Concentrations of Bacon in the United Kingdom.

The preservative sodium nitrite is added to processed meat with the intention of preventing the growth of Clostridium botulinum, but this also influences product flavour and colour. The World Health Organisation has declared nitrites to be ‘probably carcinogenic’. Use is permitted by the European Union but its addition is limited to 100 mg/kg in all processed meat, except bacon, which is limited to 175 mg/kg. At present, there is no independent peer-reviewed literature assessing the residual nitrite levels in bacon in the United Kingdom. Furthermore, this is the largest study of residual nitrite concentrations in bacon that has ever been conducted. A total of 89 different commercially available bacon samples were collected, and analysed using flow injection analysis to determine their residual nitrite content. The mean residual nitrite concentration for all bacon samples was 10.80 mg/kg. Residual nitrite levels did not differ between smoked and unsmoked bacon. Middle cut bacon (26.00 mg/kg) had significantly higher residual nitrite concentrations than back bacon (8.87 mg/kg; p = 0.027), and medallion bacon (4.47 mg/kg; p = 0.008). This study shows that there is large variation in the mean residual nitrite levels of bacon sold in the UK and all the reported values are within current regulatory limits. Despite this, it appears that many manufacturers could decrease the amount that they are currently using in their products.

PAZI TOZU İLAVESİ VE ÜRETİM FAKTÖRLERİNİN ISIL İŞLEM GÖRMÜŞ FERMENTE SUCUKLARDA KALINTI NİTRİT MİKTARI ÜZERİNE ETKİSİ

This study was conducted to evaluate the utilization of chard (Beta vulgaris L. var. cicla) powder (CP) as a natural nitrate source in heat-treated sucuk (fermented Turkish sausage). Control (CN) sample was formulated with 150 ppm sodium nitrate, whereas CP1 sample was formulated with 75 ppm sodium nitrate plus 75 ppm-nitrate containing CP, and CP2 sample was formulated with 150 ppm-nitrate containing CP. No differences were obtained in chemical composition (P &amp;gt;0.05). Increased CP level resulted in increased pH and decreased acidity and L*, a*, and b* values (P &amp;lt;0.05). The highest residual nitrite concentrations were recorded in CN samples in the dough and after fermentation (P &amp;lt;0.05). Heat treatment affected residual nitrite levels of CP1 and CP2 samples, and in final products, CP2 samples had the highest residual nitrite content (P &amp;lt;0.05). Consequently, utilization of additional ingredients and/or innovative applications would be necessary in combination with naturally nitrate-containing sources.

Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage.

The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage.

Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage

Introduction. The increasing global consumption of processed meat products has led to certain concerns. For instance, processed meat products are known to contain carcinogen precursor compounds, thus creating the risk of chronic diseases. The present study was performed to estimate the food safety status of processed meat products available in Iran and evaluate the related effective factors.&#x0D; Study objects and methods. 140 samples of seven most popular commercial types of cooked sausages were obtained from four major meat factories (A, B, C and D) in 140 samples were collected from seven most popular commercial types of cooked sausages as follows: beef salami 90%, chicken salami 90%, dry cured sausage 70%, dry cured salami 60%, beef sausages 55%, chicken sausages 55% and Frankfurt sausage 40% (n = 5) from four major meat factories (A, B, C and D) in Tehran. The samples were screened for residual nitrite, ascorbic acid, and nitrosamine contents on days 0, 7, 14, 21, and 28. The results indicated that products from meat factory B had lower residual nitrite content in the samples with high content of meat. Beef salami (90% of meat) and Frankfurt sausage (40% of meat) contained the lowest and highest amounts of residual nitrite on day 0 – 73.99 and 177.42 mg of nitrite per 1 kg of meat, respectively.&#x0D; Results and discussion. Beef salami contained 90% of meat, chicken salami – 90%, dry cured sausage –70%, dry cured salami – 60%, beef sausages – 55%, chicken sausages – 55%, and Frankfurt sausage – 40% (n = 5). Nitrite reduction rates in sausages with a smaller diameter, e.g. Frankfurt sausage, were significantly lower (P &lt; 0.05), compared to salami samples. The difference can be explained by the shorter cooking time. Nitrosamine formation increased during refrigerated storage; however, it was not significant in all samples. During refrigerated storage, nitrosamine formation depended on the level of added nitrite, the amount of residual nitrite, ascorbic acid, pH, and cooking temperature. Ascorbic acid content decreased significantly (P &lt; 0.05) during refrigerated storage.&#x0D; Conclusion. The findings demonstrate significant correlation between the meat content, cooking time, nitrite content, and nitrosamine formation.