Nitrite Residues Research Articles

Effect of reducing nitrite levels on the physicochemical, microbiological, proteolytic, and volatile profile of Cantonese sausage

The aim of the present work was to evaluate the effect of reducing nitrite content on the physicochemical, microbiological, proteolytic, and volatile properties of Cantonese sausages during fermentation and storage. The Cantonese sausages were divided into six groups based on the amount of nitrite added (0, 30, 60, 90, 120, and 150 mg/kg). Results showed that among the physicochemical parameters, moisture, weight loss, a* value, thiobarbituric acid reactive substance value, and nitrite residue levels were significantly affected (p < 0.05) along with nitrite reduction. In addition, the total viable counts and Gram-positive cocci increased with the reduction of nitrite, while lactic acid bacteria decreased. The band densities of actin (48 kDa) increased with the reduction of nitrite, while no major change in sarcoplasmic protein bands was observed. The results of volatile compounds suggested that the reduction of nitrite mainly affected compounds originating from carbohydrate fermentation, esterase activity, and lipid oxidation.

Effect of inoculation of starter on physicochemical properties and texture characteristics of fermented beef jerky

In this paper, a selected starter culture of Staphylococcus xylosus, Pediococcus acidilactici, and Debaryomyces hansenii was used to produce fermented beef jerky. The influence of inoculating compound starter on the basic nutrition composition, physical and chemical properties, and texture characteristics of jerkies were investigated. The study results demonstrated that the addition of compound starter quickly reduced the beef pH (from 6.46 to 4.42) and increased the total free amino acids and free fatty acids contents. The nitrite residues and histamine content in the fermentation group were significantly lower than that in the control group. The gel electrophoresis pattern showed that part of the macromolecular protein in inoculated samples was gradually degraded into small molecule protein, and some bands disappeared. It can be seen that inoculation of starter can improve the quality, safety, and texture characteristics of fermented beef jerky. Practical applications Microbial fermentation is a unique and long-standing way of meat processing and preservation. This study found that the inoculation of compound starters can increase the nutritional value and improve texture, flavor, safety of beef jerky. These results suggest that Staphylococcus xylosus, Pediococcus acidilactici, and Debaryomyces hansenii could be considered as mixed bacterial starters in fermented beef jerky to improve product quality and safety, which provides a theoretical basis for the strain screening and processing of fermented beef products.

Effects of Extracts of Allium mongolicum on Safety and Quality of Pork Dry-Cured Sausage During Ripening

Allium mongolicum is a kind of plant with edible, medicinal and feeding value. The effects of ethanol and water extracts of Allium mongolicum on thiobarbituric acid reactive substances (TBARS), nitrite residue, carbonyl group, volatile base nitrogen (TVB-N) and microstructure were investigated in pork dry-cured sausages during ripening. Without added extracts groups were adopted as negative controls (CK), and adding ascorbic acid groups (VC) were used as positive controls. Results showed that compared with CK, TBARS of ethanol, water extracts and VC groups were significantly reduced. Ethanol extracts, water extracts and VC significantly decreased residual nitrite of sausages (P <0>05) comparing with CK. Ethanol extracts have better ability than water extracts in reducing carbonyl content and TVB-N. The microstructure of the CK was the worst, and the microstructure of ethanol extracts group was the best. It was concluded that ethanol extracts of Allium mongolicum could be used to produce dry-cured sausage to improve safety and quality.

Health and safety aspects of traditional European meat products. A review

Meat products constitute one of the most important groups of traditional foods. Thanks to the unique and favorable organoleptic characteristics, and high quality, they are willingly chosen by consumers. Lately, there has been a growing concern over the health aspects of these products. Therefore, the aim of this study was to analyze the nutritional value and factors affecting quality and health safety of traditional meat products on the basis of available literature. The study findings have revealed various issues with uniformity of traditional meat products. Products of the same name may differ substantially considering nutritional value. Reports also indicate that there are some discrepancies which can be attributed to product character (traditional/conventional). They mainly concern the content of moisture, protein, salt, fat, and fatty acid profile. Research suggests that traditional meat products may also be associated with some health safety issues, such as the presence of pathogens, polycyclic aromatic hydrocarbons, nitrate and nitrite residues, N-nitrosamines, biogenic amines and heavy metals.

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

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.

PENGARUH EKSTRAK JAMBU BIJI MERAH (Psidium guajava Linn) TERHADAP KUALITAS DAGING SAPI DALAM PROSES CURING

<p><em>Curing is a method that can be used to maintain the quality of beef. The curing method uses nitrate and nitrite compounds, which have useful roles in the curing process. However, those compounds have a side effect on the body if consumed continuously, which causes cancer disease (carcinogenic). This harmful carcinogenic property can be controlled by the addition of ascorbic acid. Ascorbic acid is commonly found in several fruits, one of which is red guava (Psidium guajava L)</em><em>. </em><em>Therefore, this study aims to find out the most optimal addition of red guava extract in maintaining the beef qualities with curing treatment on the parameters of water content, pH, whc, texture, color, ascorbic acid, and nitrite residue. This study was conducted using a Completely Randomized Design with the various concentration of red guava extract (0%-5%) and observed at soaking times of 0, 2, 4, and 6 days. The analysis was performed by twice of sample repetition and analysis repetition. The results of the analysis were statistically analyzed by One Way ANOVA continued with the DMRT test if the results were significantly different (α = 0.05). Based on the results of the study, the higher of concentration in red guava extract, the pH, water content, whc, b* color, a* color, nitrite residue were smaller while the hardness, springiness, cohesiveness, L* color, a* color, the ascorbic acid content in curing were higher. The </em><em>chosen treatment</em><em> </em><em>due to</em><em> the test parameter in this study was the addition of 4% concentration in red guava extract in the curing process with 2 days soaking times.</em></p>

Inactivation of Penicillium italicum on kumquat via plasma-activated water and its effects on quality attributes

Plasma-activated water (PAW) has good liquidity and uniformity and may be a promising candidate to inactivate Penicillium italicum and maintain the quality attributes of kumquat. In this study, the effect of plasma-activated water (PAW) on the viability of Penicillium italicum on kumquat and quality attributes of PAW-treated kumquats were then systematically investigated to elucidate the correlation between PAW and kumquat quality attributes. The effects of PAW on fruit decay, microbial loads, and firmness of postharvest kumquats during the 6-week storage were also investigated. The results showed that the viability of Penicillium italicum was notably inhibited by PAW on kumquats. Moreover, PAW did not significantly change the surface color of kumquats. No significant reductions in ascorbic acid, total flavonoid, and carotenoids were observed in kumquats after the PAW treatment. Results from nitrate and nitrite residue analyses showed that PAW did not leave serious nitrate and nitrite residues after treatment. The decay analysis results demonstrated that PAW has the potential to control kumquat decay and fungal contamination as well as maintain the firmness of postharvest kumquats throughout 6-week storage. Transmit electron microscope observation confirmed that PAW could cause the surface sculpturing in the skin cell wall of kumquat. The information obtained from this research may provide insight into the utilization of PAW to fight against fungal infection during the storage of citrus fruit.

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork.

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.

Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing

In this work, physico-chemical, lipolytic, free amino acids, and volatile flavor compounds changes that occur during the processing of Laowo ham were observed. Moisture content, water activity, trimethylamine- nitrogen (TMA-N), and luminosity value (L*) decreased significantly (p < .05) from 74.74%, 0.90, 22.33 mg/kg, and 51.92 to 55.66%, 0.74, 10.40 mg/kg a, nd 39.88, respectively. Chloride content, pH, thiobarbituric acid (TBARS) value, peroxide value (POV), nitrite residue, and yellowness value (b*) increased significantly (p < .05) from 0.17%, 5.69, 0.06 mg/100 g, 0.03 g/100 g, 0.52 mg/kg, and 2.29 to 9.26%, 6.10, 0.33 mg/100 g,0.10 g/100 g, 1.00 mg/kg, and 5.13, respectively. Eleven kinds of free fatty acids were identified. The content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) increased during processing. The total amount of free amino acids increased significantly (p < .05) from 4.94 mg/g to 87.89 mg/g. About 115 volatile compounds were identified.In the final products, alcohols and hydrocarbons became the dominant volatile compounds. Practical applications Laowo ham is one of the most popular dry-cured hams in southwest China’s Yunnan province. At present, there are few studies on the changes in physicochemical properties and volatile flavor compounds in Laowo ham during processing, and the mechanism of flavor formation is still unknown. Therefore, the aim of the present study was to investigate the changes in physicochemical properties and flavor in Laowo ham during the production. These results contribute to a more accurate understanding of the quality changes in Laowo ham during processing and help to improve the product quality and optimize the duration of processing in the future.

Sadržaj natrijum hlorida i nitrita u konzervama od mesa u komadima na tržištu Republike Srbije

Canned meat in pieces (CM) is a group of meat products widely consumed by children and consumers with special diet regimes, due to high protein and low fat content. In this study safety of these products regarding sodium chloride and nitrite contents was examined in total of 19 meat samples produced by 14 most represented meat processors on Serbian market. The statement about high protein and low fat content in CM for products from the Serbian market was confirmed. The products made from chicken meat ("Pileća prsa", protein 12.4 to 17.4 g/100 g; fat 0.92 to 3.84 g/100 g) had higher protein and lower fat content that the products made from pork ("Pizza šunka", protein 11.5 to 14.3 g/100 g; fat 4.61 to 14.4 g/100 g). In the group "Pileća prsa" 90.91% of samples had sodium chloride content below 1.5 g/100 g, while in the group "Pizza šunka", 75% of samples had sodium chloride content lower than 1.5 g/100g. Residual nitrite content in product "Pileća prsa" ranged from 0.62 to 20.7 mg/kg and in product "Pizza šunka" this content ranged from 3.27 to 19.2 mg/kg. These results indicate that all analysed samples were below the required limits of nitrite content. According to the results obtained in this study, children and consumers with special diet regimes are free to consume Serbian meat products in the type of CM considering the contents of protein and fat, as well as sodium chloride and nitrite residue.

Determination of Nitrite in Processed Meat Using Digital Image Method and Powdered Reagent

A novel analytical approach for the rapid determination of nitrite in processed meat was developed. A yellow to reddish orange colored spots from chrysoline resorcinol azo dye created and photographed using the digital image based (DIB) method. The spots resulted from the reaction of nitrite with a powdered reagent consists of a ground solid mixture of sulfanilic acid and resorcinol. Quantification of nitrite was obtained using ImageJ software containing RGB color model. The limit of detection (LOD), quantification (LOQ) and the linear analytical range were 0.5, 1.7 mg L-1 and 2.0-60 mg L-1 (R = 0.990), respectively. Also, using the dissolved spot (DS) method followed by a spectrophotometric measurement afforded a LOD, LOQ and linear analytical range of 0.04 and 1.3 mg L-1 and 1.5-80 (R = 0.993), respectively. The developed methods were applied to the determination of nitrite residue in commercial chicken sausages, luncheon meat, luncheon chicken, and luncheon turkey and beef samples with satisfied accuracy. The results obtained by the DIB and DS methods were compared to the official AOAC 973.31 method and showed no significant differences. The corresponding Pearson correlation coefficients (R2) for spiked beef extract are 0.994 and 0.997, respectively.

Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage.

Fermented sausages have a long tradition originating from China. In this study, three starter microorganisms including Pediococcus pentosaceus (P), Staphylococcus xylosus (S), and a combination of P. pentosaceus and S. xylosus (P + S) were conducted for the manufacture of traditional Xiangxi (a city in China) fermented sausages. The physicochemical changes of the above three kinds of sausages during fermentation were studied and discussed, and also compared with these properties on the natural fermented sausage (N, i.e., control). The results revealed that five kinds of bacterial phases were existed at different fermentation stages in N, P, S and P + S fermented sausages, respectively. The microbiological data showed that an initial enterobacteria count of approximately 5.3 log CFU/g for all four batches of sausages. The enterobacteria count in the inoculated sausages of P and P + S groups decreased significantly to about 1 log CFU/g whereas group N and S had a count of about 3.3 log CFU/g after fermentation. In the early stages of fermentation, the pH rapidly decreased below 5.3. FAA and FFA were significantly increased in all groups and TBARS value in group P was higher than that of the other three groups. In conclusion, starter cultures can be used to improve the hygiene level of Xiangxi sausages without significant effects on pH, AW, and nitrite residue.

Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages

Glycated nitrosohaemoglobin (G-NO-Hb) prepared from porcine blood cells was used in natural fermented Harbin dry sausages to evaluate their possible as an alternative for sodium nitrite (SN). The results show that the G-NO-Hb had no significant effect on the pH, water activity, and growth of total bacteria and lactic acid bacteria counts (P > 0.05). G-NO-Hb inhibited Enterobacteriaceae growth (P < 0.05), but this inhibition was lower than SN. The redness of sausages with 2 g/kg G-NO-Hb were almost the same as SN sausages (P > 0.05). The thiobarbituric acid reactive substances of G-NO-Hb samples had no differences when compared to SN samples except at 12 days. Residual nitrite in G-NO-Hb sausages was lower than SN samples. The content of individual volatile compounds, such as hexanal (lipid oxidation marker), was nearly three times lower for SN than for G-NO-Hb samples. Overall, G-NO-Hb reduced nitrite residue and inhibited lipid oxidation and Enterobacteriaceae growth of sausages, demonstrating great potential as a substitute for sodium nitrite in meat products.

A dual-mode sensor for colorimetric and fluorescent detection of nitrite in hams based on carbon dots-neutral red system

Nitrite residue in hams was detected by a fluorescent and colorimetric sensor based on carbon dots (C-dots) and neutral red (NR). C-dots with green fluorescence was synthesized by a microwave-assisted method. This novel sensor was fabricated by C-dots as donors and NR as acceptors. The presence of nitrite led to decrease of absorbance and increase of fluorescence. Colorimetric and fluorescent methods for nitrite detection were developed with excellent correlation coefficients (R2 = 0.995 and 0.991) and low limits of detection (196 nM and 0.518 nM). Moreover, nitrite residue in seven types of ham was detected by the colorimetric and fluorescent methods which were verified by a standard method. The results obtained by the proposed method were comparable and agree with that of the Griess-based method (relative errors<5%). C-dots-NR system as a sensor has a potential application for nitrite detection in hams to monitor its quality and safety.

Evaluation of Total Nitrite Pattern Visualization as an Improved Method for Gunshot Residue Detection and its Application to Casework Samples

Visualization of nitrite residues is essential in gunshot distance determination. Current protocols for the detection of nitrites include, among other tests, the Modified Griess Test (MGT). This method is limited as nitrite residues are unstable in the environment and limited to partially burned gunpowder. Previous research demonstrated the ability of alkaline hydrolysis to convert nitrates to nitrites, allowing visualization of unburned gunpowder particles using the MGT. This is referred to as Total Nitrite Pattern Visualization (TNV). TNV techniques were modified and a study conducted to streamline the procedure outlined in the literature to maximize the efficacy of the TNV in casework, while reducing the required time from 1h to 5min, and enhancing effectiveness on blood-soiled samples. The TNV method was found to provide significant improvement in the ability to detect significant nitrite residues, without sacrificing efficiency, that would allow for the determination of the muzzle-to-target distance.

Characterization of Cantonese sausage fermented by a mixed starter culture

L. plantarum, P. pentosaceus, and D. hansenii isolated from Cantonese sausage were investigated for their potential as a mixed starter culture with the capability to improve sausage quality. Results unveiled that Cantonese sausage produced with the mixed starter culture exhibited low nitrite residue and low-fat content advantages over fermented sausage without starter culture. Different fermentation time possessed different influence on physicochemical parameters, free amino acids (FAAs) composition and textural characteristics of Cantonese fermented sausage. Within 24 hrs fermentation, Cantonese sausage fermented by the mixed starter culture enjoyed soft texture with relatively high titratable acidity (6.98 ± 0.02 g/kg), FAAs contents (1,893.2 mg/100 g dry basis) and low nitrite residue (33.3 ± 0.15 mg/kg). These findings indicated that the combination of those strains could be used as a mixed starter culture for Cantonese fermented sausage. Practical applications Cantonese sausage is one of the most popular Chinese-style cured meat products. However, ripening process of traditional sausages belongs to fermentation without starter culture, which hardly guarantees product quality and safety. This study provides a novel mixed starter culture for sausage production and results verified its priority over improving sausage quality.

Nitrate and nitrite residues in Greek pastirma

In this research, for the investigation of the nitrate and nitrite content of Greek pastirma samples coming from several Greek meat processing factories were examined. Nitrate and nitrite determination was carried out following the standard methods of the International Standard Organization ISO No. 2918/751 and 3091/75.2 According to these Standard Operating Procedures-SOPs, reducing capacity of cadmium column should always has to be &gt;90%. Because this critical point usually causes problems [never was &gt;70%], we succeeded and validated this point by amending 3 points of the Standard Operating Procedure [SOP]. These amendments referred to the replacement of the buffer pH 9,6 of the cadmium column with the buffer pH 12,0 according to the method of Margeson et al., 1980.3 The result was that the reducing capacity of the cadmium column increased from 70% to 90-105%. Thirty pastirma samples have been tasted and the concentrations determined ranged from 0,85 to 189,65mg/kg for nitrites and from 2,66 to 639,67mg /kg for nitrates expressed as sodium nitrite. Nitrites, in 56,66% of the samples and nitrates in 83,33% of the samples were ranging in the limits foreseen by the Greek Legislation.

Effect of inoculating Lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages

We investigated the effects of Lactobacillus pentosus inoculation on N-nitrosamines (NAs) contents and bacterial communities in dry fermented sausages. Culture-dependent and culture-independent (high-throughput sequencing) methods were employed to evaluate the bacterial communities. The results showed that inoculation with L. pentosus improved the microbiological quality of dry fermented sausages by enhancing the competitiveness of dominant bacteria and inhibiting the growth of undesirable microbes. At the end of ripening, NA content, nitrite residue, carbonyl content, total volatile basic nitrogen, pH value, and water activity of the sausages inoculated with L. pentosus were lower than the control (p < 0.05). L. pentosus showed nitrite depletion ability in Mann–Rogosa–Sharp broth. The bacteria obtained from L. pentosus-inoculated sausages significantly degraded NAs in phosphate-buffered saline (p < 0.05). Thus, L. pentosus can reduce NA levels in dry fermented sausages directly by degrading NAs and indirectly by decreasing their precursors (nitrite, amines) or inhibiting NA formation under conditions of lower pH and water activity, which may be attributed to the higher microbiological quality. Thus, L. pentosus is a potential starter culture for improving safety in the production of dry fermented sausages.

Development of a New Methodology for Indirect Determination of Nitrite, Nitrate, and Total Nitrite in the Selected Two Groups of Foods by Spectrophotometry

A new indirect preconcentration procedure was developed for micellar sensitive detection of trace nitrite as analyte by spectrophotometry. The method is based on ion association of triiodide ion, I3− or I2, produced by the reaction of nitrite at low concentrations with excess iodide in presence of ion-pairing agent, Coomassie brilliant blue R 250 (CBB), and electrophilic attack of nitrosyl cation produced by disproportionation of nitrite depending on concentration to ion-pairing agent at higher concentrations than 5 μg L−1 in acidic medium, and then extraction of the ion-pairing complex formed from aqueous solution into the micelles of Triton X-114 at sodium acetate medium. The calibration graphs were rectilinear in the range of 0.5–5 and 5–200 μg L−1 with increasing and decreasing slopes in micellar phase, respectively. The detection and quantification limits of the method were 0.15 and 0.50 μg L−1, and the precision (as RSD) for five replicate measurements of different concentrations of nitrite was in the range of 2.3–4.8%. The average recoveries of spiked nitrite residues ranged from 97 to 104%. The method is free of matrix interferences and successfully applied to the indirect determination of nitrite, nitrate, and total nitrite in selected two groups of foods. Also, the accuracy was validated by analysis of a certified reference material as well as recoveries of spiked samples. The objective of the study is to provide an alternate economical method to determine the contents of nitrite, nitrate, and total nitrite after homogenization, extraction, reduction, and preconcentration from sample matrix.

An Efficient γ-Aminobutyric Acid (GABA) Producing and Nitrite Reducing Ability of &lt;i&gt;Lactobacillus plantarum&lt;/i&gt; BC114 Isolated from Chinese Paocai

Some γ-aminobutyric acid (GABA) producing and nitrite reducing lactic acid bacteria were isolated from Sichuan paocai, a Chinese traditional fermented vegetable. Determination of GABA and sodium nitrite residue was carried out by thin layer chromatography combined with HPLC and colorimetric analysis, respectively. It was found that BC114 strain which was identified and designated as Lactobacillus plantarum BC114 possessed the highest GABA producing and nitrite degradation capacity in MRS broth with 5 g/L monosodium glutamate (MSG) and 100 mg/L sodium nitrite. Then, GABA production and nitrite degradation ability were enhanced by optimizing culture conditions, such as time, pH, temperature and MSG concentration. The greatest yield (3.45 g/L) of GABA was determined after 72 h fermentation in MRS with 20 g/L MSG at 30°C and initial pH 5.5. Furthermore, nitrite degradation ability reached the maximum value of 90.17%. These results suggested that L. plantarum BC114 with GABA producing and nitrite reducing ability has the potential to be starter culture and promote the development of functional fermented foods.