Nitrite In Sausage Research Articles

Effect of cinnamaldehyde-nanoemulsion and nanostructured lipid carriers on physicochemical attributes of reduced-nitrite sausages

This study aimed to produce cinnamaldehyde (CA)-loaded nanostructured lipid carriers (NLC) and nanoemulsion (NE) to replace nitrite in sausage. The NLC and NE droplet sizes were 132 and 116 nm with encapsulation efficiency of 98 and 96 %, respectively. In in vitro antimicrobial assessment, the free CA and NE showed higher microbial activity against S. aureus and E. coli than NLC. Meanwhile, NE showed a faster release profile for CA than NLC. Among the samples, NE and NE + nitrite indicated the lowest peroxide value (3.7 ± 0.1), TVBN amount (8.6 ± 0.2), acidity (0.3 ± 0.02), microbial quality (against E. coli, C. perfringens, lactic acid bacteria, psychrophilic bacteria, total mold and yeast, and total viable counts), and sensory attribute, while the NE + nitrite sample exhibited better color properties and higher oxymyoglobin content (5–10 % higher). Therefore, NE + nitrite can be the best choice due to supporting the different quality parameters of sausage.

Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages

ABSTRACT The intake of nitrite in sausages is a concern for health-conscious consumers. This study investigated the effects of heating method (smokehouse, water bath, or ohmic heating), temperature (40, 60, or 75°C), sodium nitrite level (80 or 250 ppm), and frozen storage period (≤3 days or 4 weeks) on the residual nitrite, pigments, and curing efficiency of chicken sausages. The results indicated that the electrical conductivities of samples were sufficiently high for ohmic heating. The extension of frozen storage duration to 4 weeks could substantially lessen the residual nitrites in all sausage samples compared to less than 3 days of storage, particularly for the raw sausage. The total pigment, nitrosylhemochrome, and curing efficiency values of the normal-sodium nitrite sausages were considerably higher than their counterparts, especially for the samples heated at high temperatures. Almost all attributes of the sausages were rather similar among the three heating techniques.

Assessment of Nitrite Content in Vienna Chicken Sausages Using Near-Infrared Hyperspectral Imaging.

Sodium nitrite is a food additive commonly used in sausages, but legally, the unsafe levels of nitrite in sausage should be less than 80 mg/kg, since higher levels can be harmful to consumers. Consumers must rely on processors to conform to these levels. Therefore, the determination of nitrite content in chicken sausages using near infrared hyperspectral imaging (NIR-HSI) was investigated. A total of 140 chicken sausage samples were produced by adding sodium nitrite in various levels. The samples were divided into a calibration set (n = 94) and a prediction set (n = 46). Quantitative analysis, to detect nitrate in the sausages, and qualitative analysis, to classify nitrite levels, were undertaken in order to evaluate whether individual sausages had safe levels or non-safe levels of nitrite. NIR-HSI was preprocessed to obtain the optimum conditions for establishing the models. The results showed that the model from the partial least squares regression (PLSR) gave the most reliable performance, with a coefficient of determination of prediction (Rp) of 0.92 and a root mean square error of prediction (RMSEP) of 15.603 mg/kg. The results of the classification using the partial least square-discriminant analysis (PLS-DA) showed a satisfied accuracy for prediction of 91.30%. It was therefore concluded that they were sufficiently accurate for screening and that NIR-HSI has the potential to be used for the fast, accurate and reliable assessment of nitrite content in chicken sausages.

The influence of rose hip extract on the color and texture indicators of sausages

In the food market, the industry of natural products is actively developing, with the complete exclusion or reduction in the content of synthetic additives. This trend has also affected the niche of ready-to-eat meat products – sausages. Herbal ingredients with initially pronounced antioxidant properties, including rose hips, can be used to replace traditional synthetic additives in meat products. The purpose of our study was to evaluate the possibility of partially replacing sodium nitrite in sausages with an extract of dried rose hips (Rosa canina L.). Rosehip extract was evaluated by color characteristics and texture-profile indicators of boiled sausages. 5 batches of boiled sausages were produced: 1) PC - positive control with sodium nitrite, 2) NC - negative control without sodium nitrite, 3) experimental batch with 3% concentration, 4) with 8% concentration, 5) with 13% concentration of rosehip extract (Rosa canina L.) and 50% sodium nitrite. The color values of the finished boiled experimental sausage samples changed significantly: the lightness parameters decreased compared to all samples, the severity of red hues increased with the increase the extract concentration, but at the same time they were lower compared to the positive control. The values of yellowness were higher in the prototypes. The addition of a new ingredient to the composition of sausages caused significant changes in the texture parameters in proportion to the increase in the concentration of the added extract in the test samples. Pathogenic microorganisms: Escherichia coli group bacteria, Salmonella spp. and L. monocytogenes were not detected for all studied samples. Among the experimental samples, the minimum indicators of mesophilic bacteria and the most optimal indicators for the inhibition of undesirable microflora and color characteristics were obtained by a sample with 50% sodium nitrite and 13% concentration of rosehip extract.

Integrating electrochemical sensor based on MoO3/Co3O4 heterostructure for highly sensitive sensing of nitrite in sausages and water

Considering excess nitrites are detrimental to the human body and environment, designing a rapid, sensitive, and real-time quantitative determination for nitrite is of great significance for environmental preservation and public health. In this paper, Co3O4 nanoflowers coupled with ultrafine MoO3 nanoparticles (MoO3/Co3O4) are obtained via a hybrid electrochemical deposition strategy (HED). The as-designed MoO3/Co3O4/CC integrating electrode exhibits superior electrocatalytic properties towards nitrite oxidation, owing to the synergistic effect between MoO3 and Co3O4 caused by the heterostructure of MoO3/Co3O4. The electrode achieved a low response time of 2 s, an excellent sensitivity of 1704.1 μA mM−1 cm−2, and a low limit of detection of 0.075 μM (S/N = 3). Furthermore, the electrode displays promise for nitrite detection in complex food such as water and sausages samples. Our study will provide a significant strategy for the application of bimetallic heterostructure to explore the design of sensing interfaces.

The Effect of Boiling Time on the Concentration of Nitrite in Sausages

Background : Nitrite is often used as a preservative as well as curing to brighten foods made from raw meat such as sausages. Excessive use of nitrite can cause symptomatic methemoglobin, tumors to cancer in humans. One method that can be used to reduce nitrate levels in sausages is by boiling. Aim : The study aimed to determine the effect of boiling time on the nitrite content of sausages. Material and Method : This type of research is an experiment with a one group pretest-posttest design. The research material is sausages obtained from distributors, Banjarbaru. The research material treatment was carried out by boiling sausages with distilled water for 5, 10, 15, 20, and 25 minutes at 80-90o C. Results : There was a decrease in the level of nitrite in sausage after boiling, which is consecutive at 1.44 ppm (5 min); 1.17 ppm (10 minutes); 0.98 ppm (15 minutes); 0.83 ppm (20 minutes) and 0.7 ppm (25 min). The linear regression test found that R square was 0.574 or 57.4%. Conclusion : Meat sausage boiling process can lower nitrite levels in sausages, the longer the boiling process is increasing the amount of nitrite being eliminated from the sausage with the highest number of boiling for 25 minutes there is a decrease of 70%.

Nanoencapsulation of cinnamic aldehyde using zein nanofibers by novel needle-less electrospinning: Production, characterization and their application to reduce nitrite in sausages

Cinnamic aldehyde is a natural antioxidant that is sensitive to humidity, oxygen, light, and high temperature. In this study, encapsulation of cinnamic aldehyde in different concentrations (10, 20, 30 and 40%) using zein nanofibers was investigated by needle-less electrospinning for large scale production. With increasing cinnamic aldehyde concentration, viscosity and electrical conductivity of solution, and diameter, encapsulation efficiency, loading capacity and antioxidant activity of nanofibers increased. Based on nanofiber morphology, encapsulation efficiency and loading capacity data, treatment with 40% cinnamic aldehyde was selected as the best sample. Release kinetics of cinnamic aldehyde were measured and mathematically modeled in saliva, gastric, intestinal and food simulated buffer media. The best models for gastric media were Kopcha and Ritger- Peppas and for saliva and intestinal media was Kopcha. Nanofibers were used for reduction of nitrite in sausages. The data showed that encapsulated cinnamic aldehyde had bactericidal effects against E. coli O157:H7 and S. aureus PTCC 1337 and did not have important adverse effect on color, texture and sensory characteristics of sausages. The results demonstrated that needle-less electrospinning can effectively encapsulate cinnamic aldehyde and preserve it from environmental conditions and the encapsulated fibers may be used for reducing of nitrite in meat products.

A dual-modal fluorometric and colorimetric nanoprobe based on graphitic carbon nitrite quantum dots and Fe (II)-bathophenanthroline complex for detection of nitrite in sausage and water

A fluorometric and colorimetric dual-mode sensing platform based on graphitic carbon nitrite quantum dots (g-CNQDs) and Fe (II)-bathophenanthroline complex (BPS-Fe2+) was designed to the sensitive detection of nitrite (NO2−) in sausage and water. In this system, the fluorescence of g-CNQDs was quenched by BPS-Fe2+ complex due to the inner filter effect (IFE). When NO2− was present, Fe2+ was oxidized by nitrite to form BPS-Fe3+ complex with BPS, leading to the recovery of the fluorescence from g-CNQDs. Therefore, we constructed a “turn-off-on” fluorescence probe for detection of NO2−. Moreover, with the increase of NO2− concentration, the color of the solution changed from red to colorless, so the UV–vis measurements and on-site visual detection were realized. The method is capable of detecting NO2− in the concentration range of 2.32–34.8 μM with good selectivity and high sensitivity. In addition, the method has the potential to determine NO2− in water samples and sausage samples.

Visual detection of nitrite in sausage based on a ratiometric fluorescent system

A novel ratiometric fluorescence sensor based on fluorescence resonance energy transfer (FRET) between MoS2 QDs and AuNCs was developed for nitrite detection in sausages. The MoS2 QDs-AuNCs nanocomposite exhibited dual emission peaks at 430 nm and 615 nm under 365 nm excitation. With addition of nitrite, the fluorescence of AuNCs was quenched due to the agglomeration of AuNCs, whereas the emission of MoS2 QDs increased for the blocked FRET. With this strategy, nitrite was detected in the range of 0.5–20 mg/L with a detection limit of 0.67 nM. Furthermore, based on the fluorescence color change of the sensor at different nitrite concentration, a microfluidic chip combined with smartphone was developed for the fluorescent visual detection of nitrite over a range of 1.0–20 mg/L. Finally, the developed methods were applied to the determination of nitrite in sausage samples with the satisfactory recoveries of 102.6%–110.8%, indicating the potential for practical application.

Nanoencapsulation of thyme essential oil in chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to reduce nitrite in sausages

Application of natural preservatives, such as essential oils, has attracted increasing attentions. Shirazi thyme essence with different phenolic compounds has antimicrobial and antioxidant properties. While it is sensitive to light, oxygen, humidity and high temperature. In this study, nanofibers were prepared by gelatin/chitosan in ratios of 1:6, 1:8 and 1:10 and thyme concentrations of 20 and 40% using nozzle-less electrospinning. Solution properties (i.e. viscosity and electrical conductivity) were measured. Results showed that encapsulation efficiency values were higher than 92% and loading capacity enhanced with increasing essence concentration. Diameter and morphology of fibers were analyzed by scanning electron microscopy (SEM). The nanofibers fabricated by gelatin/chitosan ratio of 1:6 containing 40% essences were the best samples with diameters in the range of 97–343nm. Fourier transform infrared (FT-IR) indicated that not any chemical interaction was occurred between ingredients during electrospinning and differential scanning calorimetry (DSC) data demonstrated that thermal stability of the essential oil enhanced by encapsulation. Antioxidant activity and antimicrobial property of pure and encapsulated essential oils against Clostridium perfringens were examined and approved the efficiency of encapsulation for protection of antioxidant activity. The nanofibers containing thyme essential oil were then used for reducing nitrite in sausages and their microbial properties, moisture content, pH, color and sensory features were evaluated. The results indicated that the encapsulated thyme essence had bactericidal effect against C. perfringens, did not have significant adverse impact on color and sensory properties of sausages in comparison to sample containing 120ppm nitrite. The data showed that nanofiber containing thyme essential oil could be a suitable nitrite substitute for meat products.

Effects of partial replacement of sodium nitrite with Lactobacillus pentosus inoculation on quality of fermented sausages

To improve quality and safety of fermented sausages, Lactobacillus pentosus isolated from kimchi was first used to partial replacement of sodium nitrite in sausages preparation. The study illustrated that the strain exhibited the ability of synthesis of nitrosylmyoglobin (Mb-NO) due to the presence of nitric oxide synthase (NOS) and metmyoglobin (MetMb) reductase and possible generation mechanism of Mb-NO was proposed. More importantly, the strain could prevent sausages from corruption due to its antibacterial ability. Furthermore, the strain could degrade nitrite and resist against lipid oxidation and protein decomposition. Texture and color of the sausages were superior to the controls. Hence, L. pentosus has great potential to partially substitute nitrite in sausages for its unique ability of producing NO-Mb and antibacterial activity. The combination of L. pentosus and low levels of sodium nitrite addition would be a new significant strategy to improve the quality and safety of the fermented sausages. Practical applications Results support the possibility of reducing sodium nitrite concentration in fermented sausages by inoculation with Lactobacillus pentosus in which provided superior color-cured, microbial stability, and oxidation stability. The combination of L. pentosus and low levels of sodium nitrite addition can be applied by a simple process during processing which facilitates their use in meat industry.

Highly dispersed AuPd alloy nanoparticles immobilized on UiO-66-NH2 metal-organic framework for the detection of nitrite

In this work, highly dispersed AuPd alloy nanoparticles (NPs, 3–6nm) decorated amino-functionalized Zr(IV)-based metal–organic framework (i.e. UiO-66-NH2) was prepared via a novel adsorption/reduction method in ethanol-water solution. In this process, the UiO-66-NH2 acted as both supporting platform and protective agent. The pores of UiO-66-NH2 could limit the aggregation and migration of AuPd alloy NPs. The resulting AuPd/UiO-66-NH2 catalyst possessed large specific surface area and excellent stability and dispersity in aqueous media. When it was used to construct a nitrite sensor, the composite material exhibited higher catalytic activity than the metal counterparts (i.e., Au/UiO-66-NH2 and Pd/UiO-66-NH2) due to the strong metallic synergistic effect. The electrochemical study demonstrated that the AuPd/UiO-66-NH2 based sensor had an extended linear response concentration range of 0.05–5666μM for nitrite detection, with a detection limit of 0.01μM. It was successfully applied to determine nitrite in sausage and pickle samples.

Desenvolvimento de método espectrofotométrico ambientalmente mais limpo para análise de nitrito em salsichas

Um método espectrofotométrico ambientalmente mais limpo para a análise de nitrito usando um novo reagente de diazotação é descrito. O método proposto é baseado na reação de diazotação e acoplamento entre nitrito, dapsona e naftiletilenotetramina (NED) em meio de ácido fosfórico à temperatura ambiente. As condições de medidas foram otimizadas por planejamento de experimentos. As medidas espectrofotométricasforam efetuadas em 545 nm e o intervalo linear obtido foi de 5,0 x 10-3mg.L-1–0,5 mg.L-1, com limites de detecção e de quantificação de 0,99 x 10-3mg.L-1e 3,31 x 10-3mg.L-1, respectivamente. O método proposto foi aplicado com sucesso na análise de nitrito em salsichas e apresentou concordância com o método oficial.

A glassy carbon electrode modified with nanoporous PdFe alloy for highly sensitive continuous determination of nitrite

Nanoporous palladium-iron alloy (np-PdFe) was fabricated by dealloying. It possesses a three-dimensional nanospongy architecture with a typical dimension of ~ 5 nm and displays a high catalytic activity towards oxidation of nitrite in phosphate buffer of pH 7.0 at a working voltage of 1.2 V (vs. the reversible hydrogen electrode). Compared to np-Pd and a commercial Pd/C catalyst, the np-PdFe alloy exhibits superior detection capability such as a wide linear range (that extends from 0.5 to 25.5 mM), fast amperometric response (within 2 s), and a low detection limit (0.8 μM). Long-term tests demonstrate that the np-PdFe alloy has improved reproducibility and durability, with almost no activity loss upon continuous nitrite detection for two weeks. The method was applied to determine nitrite in sausage and the results are in good agreement with those of the Griess method.

Disposable Screen-Printed Edge Band Ultramicroelectrodes for Use as Nitric Oxide Gas Sensor in Designing an Easily Applicable Method for Real Sample Analysis of Nitrite with Superior Selectivity and Sensitivity

We report here an easily applicable method for the quantification of nitrite (NO2−) in real samples. This approach simplified the two steps of sample preparation and detection into a 2-in-1 single step process. Samples were digested in sulfuric acid and the as-generated nitric oxide (NO) was detected by an electrochemical sensor in the gas phase. It eliminated almost all of the interferents in the solution phase and hence resulted in a highly selective determination of nitrite suitable for food samples with complicated matrix. We successfully demonstrated the determination of nitrite in sausage and vegetables and further validated the results with an AOAC official reference method.

ANALISIS KANDUNGAN NITRIT DALAM SOSIS PADA DISTRIBUTOR SOSIS DI KOTA YOGYAKARTA TAHUN 2011

Background: Sausage was a snack with raw meat, crushed meat preserved by salting. Nitrate and nitrite salt is one of the preservatives used in meat preservation process to obtain good color and prevent microbial growth. Nitrite as a preservative permitted its use, but keep in mind its use in food in order not to exceed the limits, so it does not negatively impact human health. Permenkes Republic of. 1168/Menkes/Per/X/1999 about food additives limit the maximum use of the preservative nitrite in processed meat product that is equal to 125 mg / kg. Excessive consumption of nitrite can cause harm to the wearer, whether they are direct, ie poisoning, or who are indirect, ie nitrites are carcinogenic. The purpose of this study to determine the content of nitrite in sausages at sausage distributor in the city of Yogyakarta in 2011. Method: The study was descriptive research laboratory test. The object of this study were 5 brand sausage sausage found in a different distributor. Nitrite content analysis conducted by two stages of testing, the test qualitative and quantitative test. Qualitative test performed to determine whether there is content of nitrite in sausages by using reagents sulfanilat acid-?- naftilamina, while the quantitative tests conducted to determine the levels of nitrite contained in the sausage with a spectrophotometer. Data analysis results of research done descriptively and are presented in table and narrative. Results: The study of five brands of sausage on the distributor in the city of Yogyakarta shows that all brands of sausage samples containing nitrite with nitrite levels varied. Conclusion: Of the 5 brands of sausage samples studied, the results showed that one sample had higher levels of nitrite that does not meet the requirements under Decree No. Permenkes. 1168/Menkes/Per/X/1999, namely the brand sausage sample E with higher levels of nitrite of 211.294 mg / kg. Keywords: Analysis, sausage, nitrite

Fabrication and Application of Poly(alizarin red S)-Carbon Nanotubes Composite Film Based Nitrite Sensor

In this work, a novel electrochemical nitrite sensor for sensitive determination of nitrite based on poly(alizarin red S)-multi-wall carbon nanotubes (PARS-MWNTs) composite film on the glassy carbon electrode was described. The surface morphologies of different electrodes were characterized by scanning electron microscopy. Cyclic voltammetry, chronocoulometry and linear sweep voltammetry were used to investigate the electrochemical response and oxidation mechanism of nitrite at the PARS-MWNTs composite film based sensor. The experimental parameters were optimized, such as electropolymerization pH value, film thickness and detection pH value et al. Under optimal working conditions, the oxidation peak current of nitrite linearly increased with its concentration in the range of 30 nM to 1.1 mM with a low detection limit of 2 nM. The PARS-MWNTs composite film based nitrite sensor was applied to the determination of nitrite in sausage, and the good recovery indicated that it may have practical applications in nitrite monitoring system.

Partial replacement of nitrite by annatto as a colour additive in sausage

For decreasing the use of nitrite in sausage in industrial conditions, annatto ( Bixa orellana L.) powder (1% norbixin) was used in two different formulations of sausage (with 55% and 70% of meat) as a replacement for 20%, 40%, 60%, 80% and 100% nitrite. Then the qualitative characteristics of the samples such as colour ( L ∗, a ∗ and b ∗), microbial contamination and sensory tests (flavour and odour) were compared with the control (without annatto and with 100% nitrite) after 2, 10, 20 and 30 days from production and under the refrigerated condition. The Statistical comparison showed that in both formulations of sausage, the sample containing 60% annatto was the best sample for its colour (for higher a ∗ and lower b ∗); yet, this sample also did not show any significant differences from the control for microbial contamination and sensory properties.

Determination of trace nitrite by direct and indirect methods using differential pulse polarography and application

Trace nitrite determination plays an important role since it is being used in food-stuff as protecting agent. For this purpose, direct and indirect methods are developed using differential pulse polarography, DPP. It was found that in acidic medium nitrite was escaping as NO. In direct method, the peak of nitrite at about −1.43 V in pH 5 acetate buffer has been used. The calibration graph was linear in the concentration range of nitrite from 6 to 110 μM. No interference was observed from Pb, Zn, Cu, and Cd ions. However, Fe(III) had a peak very near to nitrite peak, this overlap could be eliminated by the addition of EDTA. The reaction between nitrite and sulfite has been used for indirect determination since sulfite peak at −0.7 V is sharp and very reproducible. It was found that sulfite concentration had to be 2.5–3 times larger than nitrite in order to have the reaction quantitative. The limit of quantification for nitrite in this medium was 2 × 10 −6 M. The nitrite in sausage could be determined using both of these methods. While with direct method the result was 0.21 mg g −1, it was 0.24 mg g −1 with indirect method.

Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage.

The present study was undertaken to evaluate the irradiation and modified atmosphere packaging effects on emulsion-type cooked pork sausage during storage for 4 weeks. CO(2) (100%), N(2) (100%), or 25% CO(2)/75% N(2) packaged sausage were irradiated at 0, 5, and 10 kGy, and residual nitrite, residual ascorbic acid, nitrosomyoglobin (NO-Mb), color values, and their correlation were observed. Irradiation significantly reduced the residual nitrite content and caused partial reduction of NO-Mb during storage. No difference was observed in ascorbic acid content by irradiation. Irradiation decreased the Hunter color a value of sausage. CO(2) or CO(2)/N(2) packaging were more effective for reducing residual nitrite and inhibiting the loss of the red color of sausage compared to N(2) packaging. Results indicated that the proper combination of irradiation and modified atmosphere packaging could reduce the residual nitrite in sausage with minimization of color change.