Source Of Nitrite Research Articles

Enrichment of nitrite in onion powder using atmospheric pressure plasma and egg whites for meat curing

This study aimed to evaluate the efficacy of natural nitrite sources prepared by atmospheric pressure plasma (APP) treatment on onion and egg white mixtures to replace sodium nitrite in processed meat. Onions were treated with APP alone (PO) or in the presence of 30% egg whites (w/w, POE). Although PO also showed an increase in nitrite content, the addition of egg whites during APP treatment resulted in an increase of about 4 times nitrite content in POE compared to PO. To test the practical application of this technique, emulsion sausages were prepared by adding four different nitrite sources: no nitrite source (CON), sodium nitrite (SN), PO powder, and POE powder, then sausage properties were evaluated on a consumer scale. POE sausages showed a similar nitrite content and visual redness to the sausages with sodium nitrite and acquired onion-like odor and significantly reduced warmed-over flavor (WOF). Consequently, we concluded that nitrite-enriched onion powder by egg whites addition during APP treatment has the potential to effectively replace synthetic sodium nitrite in processed sausages without compromising product flavors.

Beetroot and radish powders as natural nitrite source for fermented dry sausages

The aim of this study was to investigate the use of radish and beetroot powders as potential substitutes of nitrite in fermented dry sausages due to their high nitrate content (around 16,000 and 14,000 mg/kg, respectively). Six treatments were prepared and evaluated during the ripening process and storage time: C1 (control with 150 mg/kg sodium nitrite and 150 mg/kg sodium nitrate), C2 (control without sodium nitrite/nitrate), R05 (0.5% radish powder), R1 (1% radish powder), B05 (0.5% beetroot powder) and B1 (1% beetroot powder). The addition of vegetable powders influenced moisture content, weight loss and water activity of sausages. Nitrite was formed from radish and beetroot powders during the ripening process, especially in R1 and B1 treatments. Beetroot powder affected colour, pigments and lactic acid bacteria counts. The results of pH, colour, lipid oxidation, nitrite and nitrate analysis suggest R1 treatment as a potential nitrite replacer obtained from a simple and feasible drying process.

Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients.

Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.

Characterization on the aerobic denitrification process of Bacillus strains

Bioenergy from biomass crops plays an important role as a promising energy source to meet the energy demands. However, during the production of biomass crops, water requirement, water quality degradation and the resulting environmental and economic problems are important factors that can affect the development of bioenergy worldwide, especially in low- and middle-income countries. In addition, industrial-scale production of bioenergy may also cause pollution to water resources. Thus, it is extremely urgent to take effective approaches to improve the waterbodies. In this study, four novel denitrifying Bacillus strains, JD-005, JD-014, JD-016 and JD-017, were isolated, characterized and further studied on the properties of nitrogen removal. The four strains could utilize ammonium, nitrate and nitrite source under aerobic conditions. In a simulated 5 L sewage bioreactor, four strains also exhibited efficient denitrification performance in multiple nitrogen coexistence, with the nitrite-N removal rates reached 0.41–1.89 mg/L/h, and the ammonium removal rates reached 0.87–2.07 mg/L/h. In addition, the denitrification metabolic pathway of Bacillus subtilis JD-014 was confirmed by investigating the nitrogen balance, gaseous nitrogen production, enzyme activity and functional genes analysis. With outstanding nitrite tolerance, the nitrogen removal efficiency could up to approximately 50–80% at initial NO2−-N concentration of 50–200 mg/L. These results showed that JD-014 should be of great potential in bioremediation of polluted waterbodies and may provide an efficient and eco-friendly way in the future to improve water resources and realize better sustainable bioenergy application.

Comparative assessment of modeling and experimental data of ammonia removal from pre-digested chicken manure

The aim of this study was to interpret the development of Anammox activity by a mathematical model in an UASB reactor -originally inoculated with methanogenic granules- at which Anammox progress has been also experimentally observed while treating chicken manure digestate. Since ammonium is derived from anaerobic degradation of nitrogenous compounds in chicken manure similar to any other nitrogen-rich organic wastes; the reactor was operated intentionally at favorable conditions [i.e.; with external nitrite source for NH4 +:NO2 -≅1.0] in order to make Anammox process to prevail as operation continued. Results indicated significant ammonia removals (60% on average) although influent concentration was gradually increased up to 200 mg L-1. A modeling exercise has been undertaken to investigate the performance of the laboratory scale UASB reactor. In this scope, the experimental results were modeled by using Mantis2 model within GPS-X 6.5 simulation software that included several built in libraries. Accordingly, effluent chemical oxygen demand (COD) and total ammonia nitrogen (TAN) concentrations could be predicted with reasonably good accuracy demonstrating successful calibration. The regression coefficient (R2 ) and mean relative absolute error (MRAE) parameters were found as 0.66 and 16% and 0.70 and 19%, respectively.

Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products.

This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products. Freeze-dried white kimchi powder was prepared and used after fermentation for 2 wk. Six treatments were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate), treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and 0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder, 0.02% starter culture, and 0.2% acerola juice powder), treatment 3 (0.4% white kimchi powder, 0.04% starter culture, and 0.1% acerola juice powder), treatment 4 (0.4% white kimchi powder, 0.04% starter culture, and 0.2% acerola juice powder), and treatment 5 (0.4% celery powder, 0.04% starter culture, and 0.2% acerola juice powder). The pH values were decreased (p<0.05) because of lower pH of acerola juice powder, resulting in lower cooking yields (p<0.05) in these treatments. CIE L* and CIE a* values of indirectly cured meat products were not different (p>0.05) from the sodium nitrite-added control. However, indirectly cured meat products showed lower (p<0.05) residual nitrite contents, but higher (p<0.05) nitrosyl hemochrome contents and cure efficiency than the control. Treatments 2 and 4 had higher (p<0.05) total pigment contents and lipid oxidation than the control. This study indicates that white kimchi powder coupled with acerola juice powder has substantial potential to substitute synthetic nitrite to naturally cured meat products, which could be favored by consumers seeking clean label products.

Mainstream partial nitritation/anammox with integrated fixed-film activated sludge: Combined aeration and floc retention time control strategies limit nitrate production

Implementation of mainstream partial nitritation/anammox (PN/A) can lead to more sustainable and cost-effective sewage treatment. For mainstream PN/A reactor, an integrated fixed-film activated sludge (IFAS) was operated (26 °C). The effects of floccular aerobic sludge retention time (AerSRTfloc), a novel aeration strategy, and N-loading rate were tested to optimize the operational strategy. The best performance was observed with a low, but sufficient AerSRTfloc (~7d) and continuous aeration with two alternating dissolved oxygen setpoints: 10 min at 0.07–0.13 mg O2 L−1 and 5 min at 0.27–0.43 mg O2 L−1. Nitrogen removal rates were 122 ± 23 mg N L−1 d−1, and removal efficiencies 73 ± 13%. These conditions enabled flocs to act as nitrite sources while the carriers were nitrite sinks, with low abundance of nitrite oxidizing bacteria. The operational strategies in the source-sink framework can serve as a guideline for successful operation of mainstream PN/A reactors.

Nitrates/Nitrites in Food-Risk for Nitrosative Stress and Benefits.

In the context of impact on human health, nitrite/nitrate and related nitrogen species such as nitric oxide (NO) are a matter of increasing scientific controversy. An increase in the content of reactive nitrogen species may result in nitrosative stress—a deleterious process, which can be an important mediator of damage to cell structures, including lipids, membranes, proteins and DNA. Nitrates and nitrites are widespread in the environment and occur naturally in foods of plant origin as a part of the nitrogen cycle. Additionally, these compounds are used as additives to improve food quality and protect against microbial contamination and chemical changes. Some vegetables such as raw spinach, beets, celery and lettuce are considered to contain high concentrations of nitrates. Due to the high consumption of vegetables, they have been identified as the primary source of nitrates in the human diet. Processed meats are another source of nitrites in our diet because the meat industry uses nitrates/nitrites as additives in the meat curing process. Although the vast majority of consumed nitrates and nitrites come from natural vegetables and fruits rather than food additives, there is currently a great deal of consumer pressure for the production of meat products free of or with reduced quantities of these compounds. This is because, for years, the cancer risks of nitrates/nitrites have been considered, since they potentially convert into the nitrosamines that have carcinogenic effects. This has resulted in the development and rapid expansion of meat products processed with plant-derived nitrates as nitrite alternatives in meat products. On the other hand, recently, these two ions have been discussed as essential nutrients which allow nitric oxide production and thus help cardiovascular health. Thus, this manuscript reviews the main sources of dietary exposure to nitrates and nitrites, metabolism of nitrites/nitrates, and health concerns related to dietary nitrites/nitrates, with particular emphasis on the effect on nitrosative stress, the role of nitrites/nitrates in meat products and alternatives to these additives used in meat products.

Investigation into the Concentrations and Sources of Nitrates and Nitrites in Milk and Plant-Based Powders

Milk powders in the United States (US) may contain nitrates and nitrites from several potential sources. These sources include the ingestion of nitrates and nitrites by dairy cows during grazing and drinking, nitric acid used during the sanitization of dairy equipment, and the production of nitrous oxides in directly heated spray dryers. Recently, milk powders manufactured in the US have been rejected during import to other countries due to having nitrite concentrations greater than 2 mg/kg (ppm). To date, the concentrations of nitrates and nitrites in milk and plant-based powders in the US is unknown. In this study the nitrate and nitrite concentrations present in diverse milk powders was investigated including 81 milk powders from local and online retailers from 2015-2018. In addition, 71 commercial milk powders were obtained from blinded production facilities. Nitrate and nitrite concentrations were determined using ion chromatography with conductivity and UV detection. A subset of samples was analyzed for N-nitrosodimethylamine (NDMA) using gas chromatography mass spectrometry (GC-MS). Carbon and nitrogen bulk isotope ratios analyzed using isotope ratio mass spectrometry (IRMS) were used to obtain some insight into the production method (organic vs. conventional) and geographic source of the milk powder samples. Background nitrate concentrations in US produced milk powder samples averaged 17 ± 12 mg/kg. Nitrite was detected at concentrations greater than 2 mg/kg in 5 out of 39 different brands of retail milk and plant-based powders. Of these brands, two were plant-based (soy, coconut) powders and the other three had consistently high nitrites. The analysis of milk powders using stable isotope analysis revealed further information about the cow's diet.

Sugar-alcohol industry: quality of its biotreated washing water for reuse in fertigation.

All processes in agro-industries consume water and generate large volumes of nutrient-rich effluents. To recycle effluents from a sugar-alcohol industry in the Northeastern Brazil (Coruripe, Alagoas), the effect of a daily application of a microbial formulation (containing five indigenous bacteria and two fungi), at the entrance of the two first facultative ponds (D, E) of its treatment plant formed by seven ponds (A-G), was evaluated in the sugarcane harvests of 2014/2015 and 2015/2016. Fortnightly, the values of 11 physicochemical parameters were checked and statistically compared (one and two-way ANOVA) in untreated (sedimentation pond A) and post-treated effluent (last facultative pond G), during both harvests. The treated effluent presented statistically significant improvements (p> 0.05), even between harvests, with averages of removal of organic matter of ca. 79.21% and 90.62%, and increases of the dissolved oxygen (DO) of ca. 72% and 74%, as well as the average increase of pH was ca. 42% and 50%. This better quality residue generally satisfied the class III level of the Brazilian Resolution 357/2005 (National Council for the Environment (CONAMA)), for water reuse in sugarcane irrigation on the yellow clay latosol soil, since it still is a light source of organic matter, nitrites and phosphorus, reducing the need of fertilizers for maintaining the productivity with low risk of salinization. According to Pearson's bivariate correlation coefficient, while the DO and pH have positive correlation, they both have general inverse relation with the other physicochemical parameters evaluated and vice versa.

Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua

The aim of this study was to evaluate the potential of plasma-activated brine (PAB) as a nitrite source for the curing of beef jerky. The effects of PAB on quality parameters and on the microbial reduction of inoculated L. innocua were monitored. Beef slices were cured for ~18 h at 4 °C in brine solutions containing 0, 100 or 150 ppm of sodium nitrite, 150 ppm of sodium chloride (NaCl) and 100 ppm of sugar and subjected to plasma treatment. PAB were generated by a plasma beam system operating at 20 kHz and supplied with air or nitrogen (N2) gas. Results showed significant higher levels (p < .05) of nitrites in brines activated by air-plasma (90–184 ppm) compared to N2 gas (3–17 ppm). No significant differences were found in the texture and lipid oxidation levels of samples cured in PAB compared to standard curing. However, a significant higher a* value (6.45 ± 0.50, p < .001) was observed in samples cured in PAB. Significant reductions (p < .01) of 0.5 log CFU/mL in the population of L. innocua were observed in the brines and of 0.85 log CFU/g reduction in the jerky when cured in PAB. These results showed that plasma-curing could supply a suitable source of nitrite for meat products and, further optimisation of the technology could have applications for meat decontamination.

Curing of ground ham by remote infusion of atmospheric non-thermal plasma

This study investigated the changes in the nitrite content and temperature of meat batter with the remote infusion of atmospheric non-thermal plasma (ANP) and the quality properties of ground hams cured by remote infusion of ANP. Remote infusion of ANP for 14.78 min generated 100 mg kg−1 of nitrite in 3.2 kg meat batter, and the meat batter temperature increased from 1.8 to 9.2 °C. The residual nitrite content of ground ham cured by the remote infusion of ANP (RANP) was higher than that of ground ham cured with sodium nitrite (SN) at 1 day of storage (p < 0.05); however, no difference between RANP and SN was observed after 30 days of storage (p > 0.05). The color and malondialdehyde content of ground hams did not differ between RANP and SN during storage (p > 0.05). The remote infusion ANP system could be applied to cure meat products without the addition of nitrite sources.

TRADITIONAL MACEDONIAN SAUSAGES WITH STARTER CULTURES

The Krushevo sausage and The Vevchani Sausage - lukanec are authentic kinds of traditional sausages in The Republic of Macedonia. These traditional sausages are part of the domestic sausages group and, as such, they have very specific characteristics. They recently entered the world ark of flavours supported by the “Slow Food” organization. The purpose of this thesis is to examine whether the leek, in dry condition, as a natural source of nitrates, combined with the starter cultures Bactoferm CS-300 together with SafeProImporous, could produce satisfactory results for making the Krushevo sausage and The Vevchani sausage – lukanec. It has been concluded that, for both types of sausages, the desired color has been reached, without using nitrites which are harmful for our health. The dry leek can be used as a suitable substitute for the chard in powder. The starter cultures helped reaching better sensory characteristics (color of surface and cross section, flavor, scent, texture) of the product, thus getting a traditional product with standardized sensory characteristics and an extended expiry date without using any additives. By using starter cultures and dry leek when producing sausages, practically, the international E-symbols (additives) may be taken out from the label, thus satisfying the needs of the modern consumer. Nowadays, the modern consumers increase the awareness for healthy life, and so they change their diet habits. Having this in mind, they reduce consuming processed meat products or they consume natural processed meat products, which contain less amount of additives. The meat processing companies need to consider using starter cultures and alternative sources of nitrites, thus getting processed meat products with standardized sensory characteristics as well as extended expiry date without using harmful additives.

Human skeletal muscle nitrate store: influence of dietary nitrate supplementation and exercise.

Rodent skeletal muscle contains a large store of nitrate that can be augmented by the consumption of dietary nitrate. This muscle nitrate reservoir has been found to be an important source of nitrite and nitric oxide (NO) via its reduction by tissue xanthine oxidoreductase. To explore if this pathway is also active in human skeletal muscle during exercise, and if it is sensitive to local nitrate availability, we assessed exercise-induced changes in muscle nitrate and nitrite concentrations in young healthy humans, under baseline conditions and following dietary nitrate consumption. We found that baseline nitrate and nitrite concentrations were far higher in muscle than in plasma (~4-fold and ~29-fold, respectively), and that the consumption of a single bolus of dietary nitrate (12.8 mmol) significantly elevated nitrate concentration in both plasma (~19-fold) and muscle (~5-fold). Consistent with these observations, and with previous suggestions of active muscle nitrate transport, we present western blot data to show significant expression of the active nitrate/nitrite transporter sialin in human skeletal muscle. Furthermore, we report an exercise-induced reduction in human muscle nitrate concentration (by ~39%), but only in the presence of an increased muscle nitrate store. Our results indicate that human skeletal muscle nitrate stores are sensitive to dietary nitrate intake and may contribute to NO generation during exercise. Together, these findings suggest that skeletal muscle plays an important role in the transport, storage and metabolism of nitrate in humans.

Does there is Relevancy between Falooda Ice Cream Loving and Urine Nitrites?

Naturally source of nitrites are vegetables like cabbage, spinach and vegetables, it is form of nitrogen. High levels of nitrites in urine are sign of urinary tract infection. Some bacteria are responsible for urinary tract infection such as proteus and klebsiella but doctor also prescribed some antibiotics against bacteria. Women are more suffering in urine tract infection than men. Positive test for nitrites is called nitrituria. For measuring the levels of nitrites in urine urinalysis is done. Falooda ice creams looking beautiful with different layers that make it healthy drink but a few of people tries to avoid by eating it because it contains high levels of sugar.

Archaeal nitrification is a key driver of high nitrous oxide emissions from arctic peatlands

Bare peat surfaces created by frost action and wind erosion in permafrost peatlands have been shown to emit high amounts of nitrous oxide (N2O). With global warming, emissions of this highly potent greenhouse gas are expected to increase in Arctic permafrost peatlands. In natural unmanaged soils with low nitrogen deposition, such as Arctic soils, nitrification is the main source of nitrite and nitrate, and thus a key driver of N2O emissions. Here, we investigated nitrification, ammonia oxidizer populations and N2O production in vegetated and bare peat soils from four distant Arctic geographic locations. Through a combination of molecular analyses and group-specific inhibitor assays, we show that ammonia oxidation, the first step in nitrification, is mainly performed by ammonia-oxidizing archaea (AOA). All soils from different locations, including bare peat soils with high N2O emissions, harbored only two AOA phylotypes, including an organism closely related to Ca. Nitrosocosmicus spp. This indicates that high N2O emissions from these ecosystems are primarily fueled by nitrification mediated by very few archaeal species. To our knowledge, arctic peat soils in this study are the first natural environments where high N2O emissions have been linked to AOA. Any changes in archaeal nitrification induced by global warming will therefore impact on N2O emissions from the permafrost peatlands.

In situ determination of Si, N, and P utilization by the demosponge Tethya citrina: A benthic-chamber approach

Sponges consume dissolved silicon (DSi) to build their skeletons. Few studies have attempted to quantify DSi utilization by these organisms and all available determinations come from laboratory measurements. Here we measured DSi consumption rates of the sponge Tethya citrina in its natural habitat, conducting 24h incubations in benthic chambers. Sponges consumed DSi at an average rate of 0.046 ± 0.018 μmol h-1 mL-1 when DSi availability in its habitat was 8.3 ± 1.8 μM. Such DSi consumption rates significantly matched the values predicted by a kinetic model elsewhere developed previously for this species through laboratory incubations. These results support the use of laboratory incubations as a suitable approach to learn about DSi consumption. During the field incubations, utilization of other dissolved inorganic nutrients by this low-microbial-abundance (LMA) sponge was also measured. The sponges were net sources of ammonium (-0.043 ± 0.031 μmol h-1 mL-1), nitrate (-0.063 ± 0.031 μmol h-1 mL-1), nitrite (-0.007 ± 0.003 μmol h-1 mL-1), and phosphate (-0.004 ± 0.005 μmol h-1 mL-1), in agreement with the general pattern in other LMA species. The detected effluxes were among the lowest reported for sponges, which agreed with the low respiration rates characterizing this species (0.35 ± 0.11 μmol-O2 h-1 mL-1). Despite relatively low flux, the dense population of T. citrina modifies the availability of dissolved inorganic nutrients in the demersal water of its habitat, contributing up to 14% of nitrate and nitrite stocks. Through these effects, the bottom layer contacting the benthic communities where siliceous LMA sponges abound can be partially depleted in DSi, but can benefit from inputs of N and P dissolved inorganic nutrients that are critical to primary producers.

The value of floc and biofilm bacteria for anammox stability when treating ammonia-rich digester sludge thickening lagoon supernatant

Ammonia-rich lagoon supernatant was treated using anammox process in an integrated fixed-film activated sludge (IFAS) laboratory reactor. Effective anammox activities were demonstrated over 259 days of operation. The ammonium removal efficiency reached 94% in Phase I with influent concentrations of NH4+, NO2− and chemical oxygen demand (COD) at 250 mg-N/L, 325 mg-N/L, and 145 mg-COD/L, and reached 88% in Phase II at 420 mg-N/L, 525 mg-N/L, and 305 mg-COD/L. When supplemented with nitritation effluent for nitrite sources in Phase III, the influent COD concentration increased to 583 mg-COD/L without loss of ammonia removal efficiency (87%). The specific anammox activity was higher in biofilm than in the suspended flocs (P < 0.05), increased from Phase I to II (P < 0.05), and decreased in Phase III. Ammonia removal related genes were quantified using qPCR. Results showed higher anammox gene (AMX nirS) prevalence in biofilm, while denitrification genes (nosZ and narG) were higher in flocs (P < 0.05). Microbial community analysis showed that the seeded anammox bacteria Candidatus Brocadia was maintained at 19% in the biofilm and only 0.3% in the flocs. The major taxa in the flocs were related to denitrifiers. The floc community was affected largely under high COD conditions, but the biofilm community was not. These results suggest that the anammox activity in biofilm is resilient to high COD loadings, due to the existence of flocs with denitrification activity. The segregation of bacterial communities between biofilm and flocs in the anammox IFAS system resulted in high ammonia removal efficiency and resistance to high organic loadings.

Effects of dietary nitrate on inflammation and immune function, and implications for cardiovascular health

Inorganic dietary nitrate, found abundantly in green leafy and some root vegetables, elicits several beneficial physiological effects, including a reduction in blood pressure and improvements in blood flow through nitrate-nitrite-nitric oxide signaling. Recent animal and human studies have shown that dietary nitrate and nitrite also modulate inflammatory processes and immune cell function and phenotypes. Chronic low-grade inflammation and immune dysfunction play a critical role in cardiovascular disease. This review outlines the current evidence on the efficacy of nitrate-rich plant foods and other sources of dietary nitrate and nitrite to counteract inflammation and promote homeostasis of the immune and vascular systems. The data from these studies suggest that immune cells and immune-vasculature interactions are important targets for dietary interventions aimed at improving, preserving, or restoring cardiovascular health.

Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin.

ObjectiveThis study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard.MethodsPork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4), and pickled samples with 0.012% sodium nitrite (PC, positive control) and nitrite free brine (NC, negative control) were considered as the control.ResultsThe pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased.ConclusionThe FSC solution had a positive effect on redness and lipid oxidation. As shown by the results in protein deterioration and sensory, Swiss chard can replace sodium nitrite as natural curing agent.