Ppm Nitrite Research Articles

Swiftlet Bird's Nest (Collocalia fuciphaga) from West Sumatra as a Functional Food and Its Nutritional Content

Functional foods contain biologically active components and compounds that have physiological effects on the human body, such as promoting health and decreasing the risk of sickness. The swiftlet, which belongs to the Collocalini family, is an insect-eating bird that migrates across the Indian Ocean, Southeast Asia, and northern Australia to the Pacific Ocean. Swiftlet bird's nests (SBN) contain protein, fats, carbohydrates, iron, calcium, phosphorus, inorganic salts, fiber, and water. The objective of this study is to determine the nutritional content of swiftlet bird nests in different regions of West Sumatra. Samples of swiftlet bird's nests (SBN) were collected from Padang City (PD), Bukittinggi City (BK), and Pesisir Selatan Regency (PS). Nutritional content was analyzed using proximate methods, including moisture, protein, and fat, and the nitrite concentration was measured using UV-Vis spectrophotometry. The study found that SBN in West Sumatra contains 47.65–50.55% protein, 1.48–2.47% fat, 21.77–22.77% water, and 24.75–32.72 ppm nitrite. The results indicate that the nutritional content varies among the samples, and the protein content found in SBN is higher, making it suitable for use as a functional food. Additionally, SBN has many health benefits and biological activities, such as mitogenic response and cell growth, enhanced immunity, and improved bone strength.

Active packaging: Development and characterization of polyvinyl alcohol (PVA) and nitrite film for pork preservation

In this study, an active films of polyvinyl alcohol (PVA) films, incorporated with sodium nitrite were developed, characterized and applied to pork stored for six days at 25 °C. As for the film characterization by FTIR, no chemical interactions were observed between nitrite and PVA under the studied conditions. The physical properties of the PVA films were not altered by the presence of nitrite. PVA films incorporated with 100 ppm nitrite reduced TBARS values of refrigerated pork from 0.63 µmol MDA/g (control) to 0.49 µmol MDA/g (PVA 01). Color changes were observed in all meat samples packaged with the film. It is concluded that the presence of nitrite does not interfere in the physical properties of the PVA films and that the developed films have an active potential for application in pork in natura.

Control of the Growth of Listeria monocytogenes in Cooked Ham through Combinations of Natural Ingredients.

In the ready-to-eat food industry, Listeria control is mandatory to ensure the food safety of the products since its presence could cause a disease called listeriosis. The objective of the present study was to carry out a challenge test to verify the efficiency of different combinations of natural antimicrobial ingredients against Listeria monocytogenes to be used in ready-to-eat foods. Six different formulations of cooked ham were prepared: a control formulation and five different formulations. An initial inoculation of 2 log cycles was used in the different products, and the growth of Listeria was monitored at different temperatures and times (4 °C for 17 w and 7 °C for 12 w). Control samples showed a progressive growth, reaching 5-6 log after 3 or 4 weeks. The rest of the samples showed constant counts of Listeria during the entire study. Only samples containing 100 ppm nitrite + 250 PPM ascorbic acid + 0.7% PRS-DV-5 did not control the growth of Listeria at 7 °C after 7 w of storage. The results obtained allowed us to classify the cooked ham prepared using natural ingredient combinations as a "Ready-to-eat food unable to support the growth of L. monocytogenes other than those intended for infants and for special medical purposes".

EFFECT OF REPLACEMENT NITRITE BY BEET ROOT AND SILYBUM MARIANUM POWDER IN PHYSICAL CHARACTERISTICS AND LIPID OXIDATION FOR PASTERMA

This study was aimed to decreasing the use of nitrite in Pasterma (sausage in Iraq) in traditional condition, beetroot and milk thistle was used with (75% veal meat and 25% pelvic and kidney fat),the treatment were divide (T1): (0.075 ppm milk thistle with 0.075 ppm beetroot), (T2): (0.075 ppm nitrite with 0.075 ppm milk thistle powder),(T3): (0.075 ppm nitrite with 0.075ppm beetroot powder), (T4):Addition of the synthetic antioxidant Betalyted Hydroxy Anisole (0.01%) BHA. The physical properties resulted in cooking loos, WHC, T3the treatment excelled (8.17)%and 39.12% respectively, Fat oxidation measurements (TBA 3.02 Malone Didehyde/kg, and peroxide value 0.56 mEq/kg fat) inT3 sample show significant differences the best value ,the result are consistent with the measurements reducing power assay and DPPH – assay it was better in T3.

Effect from Combinations of Yucca schidigera extract with Bacillus Strains on the Growth of White Leg Shrimp (Penaeus vannamei), Density of Vibrio sp., and on the Ammonia and Nitrite Content of Culture Water

The water quality including toxic gas parameters and Vibrio density is a serious problem in intensive shrimp culture. Yucca schidigera extract and Bacillus sp. are considered as a practical solution to improve the water quality. The aim of our study was to determine the effect of combination of Yucca schidigera extract and Bacillus spp. on total ammonia nitrogen (TAN) and nitrite contents, Vibrio count, and the growth performance of white leg shrimp (Penaeus vannamei). Shrimp (PL12) were assigned to seven treatments (triplicates) including treatments with combination of yucca extract and single strain of Bacillus (AY, B2Y, B3Y), combination of yucca extract and Bacillus consortium (ABBY), yucca extract only (Y), Bacillus consortium (ABB), and control treatment (C). Vibrio count was carried out by the spread plate technique every 7 days. TAN and nitrite contents were determined by using sodium nitroprusside, and sulphanilic acid with N-(1-naphthyl) ethylenediamine, respectively, at 24 hours and 168 hours after adding Bacillus strains and yucca extract. The shrimp growth parameters include the final biomass, final body weight (FBW, g), weight gain rate (WGR, %), survival rate (SR, %), and feed conversion ratio (FCR) were recorded after 5 weeks. The results showed that the water quality (0.073 – 0.179 ppm of TAN, 0.187 – 0.934 ppm of nitrite, and Vibrio count of 2.552 – 3.038 log CFU/ml) of tanks treated with combination of yucca extract and single strain of Bacillus (AY, B2Y, B3Y) or Bacillus consortium (ABBY), and Bacillus consortium (ABB) was significantly controlled compared to the control and yucca extract only treatments. The ABBY treatment most significantly improved the shrimp growth parameters (FBW, biomass, WGR, FCR, and SR – 0.424 ± 0.010 g, 40.202 ± 1.510 g, 14048.902 ± 328.756 %, 1.100 ± 0.040, and 94.667 ± 1.856 %, respectively) compared to the other treatments. Overall, our study concluded that the combination of yucca extract and Bacillus consortium could control water quality (0.036 – 0.105 ppm of TAN, 0.187 – 0.604 ppm of nitrite, and Vibrio count of 2.553 – 2.624 log CFU/ml), reduce 46.49% of FCR and significantly increase the growth performance (approximately 92.73% of FWB, 163.19% of biomass, 93.93% of WGR, 46.49% of FCR) of P. vannamei (PL12) with density of 100 individuals/100L.

The correlation among residual nitrites, biogenic amines, N-nitrosamine formation, and degradation occurrence of punicalagin α/β, rosmarinic acid, carnosol, and carnosic acid in extract-treated sausage during storage.

The aim of this study was to investigate the relation between residual α- and β-punicalagin in Punica granatum L.; PPE and rosmarinic acid, carnosol, and carnosic acid in Salvia eremophila (SE) with residual nitrites, biogenic amines (cadaverine, putrescine, and histamine), N-nitrosodimethylamine (NDMA), microbial counts, lipid oxidation indices, and color values in extract-treated sausage over 14 days of storage. Sausage containing SE + nitrite 60 ppm (SSN) showed minimum levels of the residual nitrites (13.14 mg/kg), NDMA (0.74 ± 0.05 μg/kg), and biogenic amine (histamine, 1.8 mg/kg; cadaverine, 3.7 mg/kg; and putrescine, 4.3 mg/kg) due to retarded degradation rate of 285.84-216.44 mg/kg; rosmarinic acid, 41.62-33.16 mg/kg; carnosol, and 88.70-76.73 mg/kg; carnosic acid over storage time. The first-order kinetic model fitted well for the degradation of rosmarinic acid and carnosol acid in SSN sample. TBA value remained below the threshold limit (0.32 mg kg-1) through 14 days for SSN. Second-order and zero-order reaction models had the best agreement with sausages' PV and TBA values, respectively. After 2 weeks of storage, E. coli and Cl. perfringens counts in the SN120 (sausage containing 120 ppm nitrite) and SSN were significantly lower than the other samples (p < .05), with the values 2.1 and 1.5 log cfu/g for SN120 and 2.2 and 1.6 log cfu/g for SSN formulation. Conversely, oxidation indices, residual nitrites, NDMA, and biogenic amine increased in sausage samples containing PPE extracts (SPN) owing to total degradation of α- and β-punicalagin during storage. The results indicated that SE can be used as potential co-preservative by reducing the levels of required nitrite in food industry.

Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite

The use of nonthermal air plasma is rapidly becoming a novel technology as an alternative source of nitrites in the meat industry. As egg white is a versatile and cost-effective ingredient commonly used to improve the texture of meat products, the effect of its addition after plasma treatment (PTEW) on the yield, pH, residual nitrite, nitrosyl hemochrome, TBARS, color, texture parameters, and aroma profile of pork liver pâtés was studied. The nitrite ion content of plasma-activated egg whites was adjusted to the positive controls containing 60 ppm (PC1) and 120 ppm (PC2) sodium nitrite by modifying the duration of their plasma treatment (PTEW1 and PTEW2, respectively). A group without the addition of nitrites was also manufactured (NC). Each treatment (NC, PC1, PC2, PTEW1, PTEW2) was analyzed on days 1, 3, 5, and 7 of storage at 4 °C. The results showed that liver pâtés containing plasma-treated egg whites had a similar nitrite and nitrosyl hemochrome content compared to samples containing the same amount of nitrite ions derived from sodium nitrite (p ≥ 0.05). In addition, 40 ppm nitrite ions, regardless of the source, was sufficient to achieve the desired reddish-pink color of the product over the entire storage period. Both nitrites from sodium nitrite and plasma-treated egg whites also significantly reduced lipid oxidation compared to the NC group (between 10% and 23% reduction on the last day), but had no significant effect on yield, pH, and texture parameters of the products. Based on the principal component analysis (PCA), the aroma profile of pâtés differed significantly between the groups with and without nitrites, with the largest differences observed on the first day (approx. 88%). Importantly, PTEW1 and PTEW2 aroma after production was similar to group PC2. The results of our study suggest that plasma-activated egg whites can be used as a potential source of nitrite in liver pâté production without adversely affecting the technological properties and shelf life of the final product.

Evaluating the colour formation and oxidation effect of Leuconostoc mesenteroides subsp. IMAU:80679 combining with ascorbic acid in fermented sausages

We investigated the effects of Leuconostoc mesenteroides subsp. IMAU:80679 and ascorbic acid on colour development and lipid oxidation as well as protein oxidation of fermented sausages during processing. Four different groups of sausage batters were prepared for the experiment, including Nitrite group, ascorbic acid group (Aa), Leuconostoc mesenteroides subsp. group (LMS) and LMS + Aa group. The analysis of total viable count (TVC) and lactic acid bacteria (LAB) counts showed the starter culture adapted well and became the predominant population during fermentation. The redness of the LMS + Aa sausages reached 11.42 ± 0.91, lower than 50 ppm nitrite added sausages of 13.00 ± 1.41 but significantly higher than their individual addition (p < 0.05). After ripening, the relative content of DeoMb and OxyMb in LMS + Aa sample was 56.46 ± 1.35%, lower than Aa group of 62.01 ± 3.38%, but higher than LMS group of 39.54 ± 3.37% and Nitrite group of 24.06 ± 3.34 (p < 0.05). The highest TVB-N, TBARS, carbonyls content and the lowest sulfhydryl content were observed in the Nitrite sausages, and these values except sulfhydryl content in the sausages treated with L. mesenteroides subsp. were higher than in that treated with both inoculation and ascorbic acid. The photochemical information from UV–vis fluorescent analysis revealed that the existing status of Nitrosylmyoglobin (NO-Mb) and Zinc protoporphyrin IX (Znpp) in inoculated sausages. The combination of L. mesenteroides subsp. and ascorbic acid resulted in the highest intensity of NOMb and the highest content of Znpp among all sausages. Therefore, these results showed that ascorbic acid combined with L. mesenteroides subsp. is able to enhance the oxidation-reduction and colour improvement and could be a potential alternative to substitute nitrite in fermented sausages.

Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage

The effects of oleaster leave essential oil (OLEOs: 1000 and 2000 ppm) in combination with nisin nanoparticles (200 ppm) and ε-polylysine nanoparticles (2000 ppm) on the physicochemical, microbiological and sensory properties of the emulsion-type sausages without added chemical nitrite/nitrate salts were evaluated during 45 days of storage. Nanoparticle attributes were assessed, including encapsulation efficiency (EE%), zeta potential, nanoparticles size, FTIR analysis, and thermal stability (DSC). Overall, ε-PL nanoparticles (ε-PL-NPs) were thermally more stable and showed higher EE% (91.52%) and zeta potential (37.80%) as compared to nisin nanoparticles (82.85%) and (33.60%), respectively. The use of combined ε-PL-NPs (2000 ppm) + Ni-NPs (200 ppm) with oleaster leaves essential oil (2000 ppm) resulted in a higher pH value (5.88), total phenolic content (10.45 mg/100 g) and lower TBARS (2.11 mg/kg), and also decreased total viable bacteria (1.28 Log CFU/g), Clostridium perfringens (1.43 Log CFU/g), E. coli (0.24 Log CFU/g), Staphylococcus aureus (0.63 Log CFU/g), and molds and yeasts (0.86 Log CFU/g) count in samples at day 45 in comparison to the control (120 ppm nitrite). The consumers approved sensory traits in nitrite-free formulated sausages containing ε-PL-NPs and Ni-NPs combined with OLEOs.

Improvement the texture of nitrite-free fermented sausages using microencapsulation of fermenting bacteria

This study aims to amend nitrite-free fermented sausage texture already produced in our laboratory using microencapsulation of fermenting probiotic bacteria Lactobacillus plantarum PTCC1896 and Lactobacillus fermentum PTCC1744 (CNF treatment) and taking place physical, chemical, and microbial analyzes in comparison with cooked fermented sausages containing 120 ppm nitrite and aforementioned microencapsulated bacteria (CN treatment) and uncooked fermented sausages containing 120 ppm sodium nitrite and free bacteria (N treatment). Different percentages of sodium alginate, inulin and maltodextrin were used to evaluate the viability of bacteria. Combination of sodium alginate 1%, inulin 3% and maltodextrin 3% (w/v each) for L. plantarum PTCC1896 and sodium alginate 1%, inulin 5%, and maltodextrin 10% (w/v each) for L. fermentum PTCC1744 showed the most protective effects. The results of colorimetry showed that the mentioned bacteria could produce the desired red color of the sausage. The moisture content of cooked samples was significantly different from N treatment (p < 0.05). The pH of all treatments was within the desired range of microbial stability. The texture and microbial evaluation results showed that cooked treatments have better texture properties and lower microbial load during storage (p < 0.05). Considering the effects of cooking on the texture of sausage, the appropriate survival of microencapsulated bacteria and comparing the analyzes of the three treatments, the absence of nitrite and replacing it with the mentioned bacteria had no adverse effects and brought desirable results. Therefore, it is possible to produce nitrite-free probiotic fermented sausage with suitable organoleptic properties by cooking fermented sausage.

A preliminary metagenomics study of bacteria present in the dirt of Swiftlet farmhouses based on nitrite levels in edible bird's nest on Sumatera Island, Indonesia.

Background and Aim:Since the past decade, metagenomics has been used to evaluate sequenced deoxyribonucleic acid of all microorganisms in several types of research. Nitrite contamination originates from the natural environment in Swiftlet farmhouses (SFHs) and can influence nitrite levels in edible bird’s nest (EBN). It is strongly speculated that the conversion process into nitrite is influenced by the bacteria present in SFHs. Nitrite can cause adverse effects on human health. The previous research has focused on the characteristics of bacteria that may influence the nitrite conversion process in SFHs. This study aimed to a metagenomics analysis of bacteria present in the dirt of SFHs and evaluated nitrite levels in EBN on Sumatera Island.Materials and Methods:In total, 18 SFHs on Sumatera Island were selected, and EBN and dirt samples were collected from each SFH, resulting in 18 EBN and 18 dirt SFH samples. Raw uncleaned white EBN and dirt from three areas of SFH were collected. The samples were analyzed for nitrite levels using a spectrophotometer, and the metagenomics sequencing of SFH dirt samples was performed using the MinIon nanopore method. The sequenced data were analyzed using the EPI2ME software.Results:Of the 18 raw uncleaned white EBN samples, 9 (50%) had <30 ppm nitrite levels. The top five bacterial genera in SFH dirt samples in Group A (nitrite levels >30 ppm) were Aeromonas, Escherichia, Acinetobacter, Arcobacter, and Acetoanaerobium. Those in Group B (nitrite levels <30 ppm) were Aeromonas, Pseudomonas, Shewanella, Escherichia, and Acinetobacter. There were 12 genera of nitrifying bacteria in Group A and 8 in Group B. The total cumulative read of nitrifying bacteria in Groups A and B were 87 and 38 reads, respectively.Conclusion:This is the first study to show that characteristic bacteria present in the dirt of SFHs might significantly influence the conversion from nitrogen to nitrite. Approximately 50% of raw uncleaned EBN samples had <30 ppm nitrite levels. Aeromonas was the most dominant bacterial genus found in Groups A and B. The variations in genus and cumulative reads nitrifying bacteria in group A were greater than those in Group B. This study provides information on the characteristics of bacteria that may influence the nitrite conversion process in SFHs. Metagenomics data were obtained from the reading using the software EPI2ME. Further research is needed on the bacterial target species that can convert nitrite in SFHs.

Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat product

Mortadella is a widely consumed product due to its sensory characteristics, however, nitrite is used as a preservative and this synthetic additive has been linked to some diseases. In this sense, this study aimed to evaluate the antimicrobial effect of oregano and clove essential oils, besides the major compound carvacrol on Clostridium botulinum endospores inoculated in mortadella and the physicochemical effect of them on the product. The minimum sporicidal concentration of the essential oils and the major compound was determined by the broth microdilution method and the best results used to prepare the mortadellas containing 0 and 150 ppm of nitrite. All the evaluated treatments showed decrease of nitrite levels over time and lower lipid oxidation. The combinations of essential oils and carvacrol did not affect the mortadella color in the final product. In the mortadellas added of combinations of essential oils and of major compound there was reduction in the population of C. botulinum, whereas in mortadella without essential oils the antimicrobial effect was attributed only to the nitrite. The results are promising and suggest the use of clove and oregano essential oils together with carvacrol compound in meat sausages as a natural preservative and action against foodborne pathogens.

생물전환기술을 활용한 채소 발효물과 아스코르브산을 첨가한 돈육 등심햄의 품질특성

Purpose: The objective of this study was to determine the quality characteristics of pork loin ham using vegetable fermented products by bioconversion technology, with/without ascorbic acid. Methods: Eight different groups of pork loin ham were prepared according to the following formula: The control was prepared with 150 ppm nitrite, and celery, the beet and dropwort treatment groups were prepared with 150 ppm natural nitrite in bioconversion with Staphylococcus carnosus, the control A, celery A, beet A, and dropwort A treatment groups were prepared with both 150 ppm bioconversion natural nitrite and 0.05% ascorbic acid. Experiments were conducted to analyze pork loin ham with natural nitrite, for color, pH, nitrosohemechrome, total pigments, curing efficiency, residual nitrite content, 2-thiobarbituric acid-reactive substances (TBARS), and shear force. Results: The redness of the exterior surface of the cured pork loin ham with natural nitrite and with/without ascorbic acid was higher or similar to that of the control, while the redness of the interior surface of the control with synthesis nitrite was the highest. The Hue angle (°) of the interior surface in the control was the lowest, and the chroma of the interior surface in the control was the highest. The pH, total pigments, and residual nitrites of the control were the highest. The curing efficiency of the control A group with the synthesis nitrite and ascorbic acid was the highest. The TBARS of the celery treatment group was higher than the control, and the TBARS value decreased as ascorbic acid was added to all treatment groups. The shear force of the control was higher than in the other treatments. Conclusion: Therefore, we suggest that the industrial utilization of dropwort fermented products by bioconversion technology and ascorbic acid can be replaced by synthesis nitrite, for the health of consumers and the development of clean label meat products.

Speciation Study of Nitrite/Nitrate through Diazo-Coupling Reaction Using Silica-Perchloric Acid as a Novel Catalyst at Trace Level: Application to Environmental Samples

A simple, sensitive and rapid spectrophotometric method has been developed based on the diazo coupling reaction in the quantification of nitrite/nitrate at trace level using silica perchloric acid (SPCA) as an acid catalyst. 5-Amino-2-mercapto benzimidazole has been used as a novel amine and coupled with N-(1-naphthyl)ethylenediamine dihydrochloride (NEDA) to produce an intense coloured azo dye. The proposed method showed wide linearity in the concentration range 0.1-1000 ppm of nitrite. The molar absorptivity and Sandell′s sensitivity were found to be 1.6 × 106 L mol–1 cm–1 and 0.0012 μg cm–2 respectively. Nitrate was measured after its reduction to nitrite using optimized copper-cadmium reductor column. The proposed method has been successfully applied to measure trace level nitrite/nitrate from a variety of sample matrices like water, soil, milk and radiator coolant.

Isolation and Characterization of Nitrate Reducing Bacteria for Conversion of Vegetable-Derived Nitrate to ‘Natural Nitrite’

In the US, sodium nitrate is used as a preservative and curing agent in processed meats and is therefore a regulated ingredient. Nitrate reducing bacteria (NRB) can convert vegetable nitrate into nitrite allowing green/clean label status in the US as per the USDA-FSIS definition of ‘natural nitrite’. The current ‘in-liquid’ test tube assay for detecting nitrite is not suitable for screening mixtures of bacteria nor is commercial nitrate broth suitable for growth of many Gram (+) bacteria. M17 broth was therefore used to develop M17-nitrate broth to be inclusive of Gram (+) bacteria. An ‘on-agar’ colony-screening assay was developed to detect the conversion of nitrate to nitrite on agar plates and could detect one NRB+ colony among ~300–500 colonies on a single plate. Samples that might have NRB were spread-plated on M17 agar plates, sandwiched with nitrate agar, and after incubation followed with sequential agar overlays containing the reagents used in the nitrate reduction assay; the appearance of red color zones above colonies indicated the presence of nitrite. NRB derived from various samples were confirmed for nitrate conversion and both nitrate and nitrite were quantified by C8 reversed-phase (RP) ion-pairing high performance liquid chromatography (HPLC) analysis (1 ppm limit of detection). Staphylococcus carnosus, a strain commonly used for nitrate reduction, was able to convert 1100 ppm M17-nitrate broth to 917 ppm nitrite. Staphylococcus caprae and Panteoa agglomerans, NRB isolated using the M17-nitrate agar assay, were also able to ferment the same broth to 916 ppm and 867 ppm nitrite, respectively. This is the first report of an on-agar colony screening assay for the detection and isolation of nitrite reducing bacteria allowing NRB to be readily isolated. This may allow for the identification of new bacteria that may have a more efficient process to generate nitrite, and possibly concomitant with production of additional natural antimicrobials, as vegetable nitrite becomes more widely used to prevent spore germination.

Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products.

The present research was aimed to the optimization of the production of a fish fermented salami-like product using autochthonous Lactiplantibacillus plantarum starters. The activity was performed through two phases: (1) Optimization of fermented fish product composition by using a 2k-p Fractional Factorial Design: the variables tested were nitrites (0–150 ppm), salt (2.5–7.5%), sucrose (0–4%), white pepper (0–0.10%), and fermentation temperature (10–30°C); (2) Product realization and evaluation of its microbiological profile [aerobic microbiota (APC), Pseudomonadaceae (PSE), Enterobacteriaceae (E), and lactic acid bacteria (LAB) populations], chemico-physical parameters (pH and aw), and sensorial quality (odor, texture, color, and overall acceptability) during its storage at 4°C for 21 days. In the first step, the fish pulp was mixed with the appropriate amounts of ingredients, according to the experimental design; each batch was individually inoculated with the studied starter (L. plantarum 11, L. plantarum 69, and L. plantarum DSM1055) at 107 cfu/g and incubated at 10, 20, or 30°C for 7 days. The lowest fermentation time (time to reach pH 4.4) was obtained with 4% sucrose, 100 ppm nitrite and a process temperature of 30°C. In the second step, salami-like were produced according to the individuated formulation and inoculated with the studied starters (107 cfu/g); the fish mixture was stuffed into a natural casing and left to ferment at 30°C for 7 days. The use of the selected strains not only assured a correct fermentation but reduced the process time at only 2 days; during refrigerated storage, a good microbiological, chemico-physical and sensorial quality of the final product was recorded for at least 21 days.

Using chitosan and radish powder to improve stability of fermented cooked sausages

Radish powder and chitosan were evaluated in fermented cooked sausages to replace sodium nitrite. Treatments of fermented cooked sausages were prepared and evaluated during the ripening process and storage time: control (150 ppm nitrite, CONT); and two levels of chitosan (0.25%, CHI1) and (0.5%, CHI2) with radish powder (0.5%) and without the addition of nitrite. During storage, pieces sliced or not were also evaluated regarding the physicochemical, microbiological and sensory. Pure chitosan was evaluated regarding determination of MIC and MBC to Enterobacter aerogenes, Listeria innocua and Lactobacillus rhamnosus, and antioxidant capacity. The addition of chitosan increased aw and decreased weight loss of fermented sausages along processing, but pH was not affected during ripening. Except for aroma, sensory attributes were affected by the addition of chitosan. The addition of 0.5% radish powder and 0.25% chitosan showed promising results to development of nitrite-free fermented cooked sausages, mainly regarding their physicochemical and microbiological stability.

삼채 첨가에 의한 돈육 소시지의 물리화학적 특성과 저장성에 미치는 영향

The effects of Allium hookeri (AH) on the physicochemical properties and storage of pork sausage were examined. Sausages were prepared with different levels of AH (0.5 and 1%) and sodium nitrite (50, 100, and 150 ppm), and stored at 4℃ for four weeks. The addition of AH had little effect on the CIE color or texture value of the sausage. More than half of the added nitrite was removed during sausage preparation, and a further large reduction was observed during one week of storage. The TBARS content was observed to increase with storage, but lower increases were observed when more nitrite and AH were added. When stored for two or four weeks, the group with 100 ppm nitrite and 1% AH showed lower TBARS values than the group with only 150 ppm nitrite. The total microbial count after storage for four weeks was lower in sausage with 50 ppm nitrite and 1% AH than in sausage with only 100 ppm nitrite, and the sausage with 100 ppm nitrite and 1% AH exhibited the same microbial count as that with only 150 ppm nitrite. These results suggest that AH is a potential substitute for nitrite for use in sausage production by suppressing TBARS increases and inhibiting microbial growth during storage.

Nitrites on sensory quality of poultry meat cooked hams

At the present time, the use of nitrites and nitrates are technologically necessary in maintaining flavor, color and texture characteristics associated with and expected of certain stable food items. The effect of nitrite on sensory quality of poultry meat cooked hams was determined. Cooked hams prepared from chicken breast plus 15% brine solution. Four different batters ( A, B, C and D) with 0, 50, 100 and 200 ppm nitrite were made. The samples were cooked in a water bath at 68 °C, then cooled by showering with cold water and stored in 4°C for 8 weeks. The data clearly demonstrated that the nitrite concentration had not influenced in aerobic and lactic acid bacteria counts in the first day after production whilst, there were some unmatchable variations at 8th week of analysis. The residual nitrite contents, the 1st day after production, were 50% of initial amount added. The decrease of nitrite concentration reached 75% at the end of the storage. The addition of 50 and 100 ppm sodium nitrite improved drastically the hue of the surface color whilst, 200 ppm content decreased the a* value (intense of red color) of the samples. Panelists judged Β and C samples better than A and D.

Effect of Ganoderma lucidum Powder on Oxidative Stability, Microbial and Sensory Properties of Emulsion Type Sausage.

Background:Ganoderma lucidum from Ganodermataceae family is a kind of mushroom known to have various therapeutic properties such as lowering high blood sugar and high blood pressure, boosting the immune system as well as its antibacterial and antioxidant effects.Materials and Methods:this study investigated the oxidative stability, microbial and sensory properties of sausage at three different treatments; (i) 1% w/w Ganoderma lucidum powder (GLP) without nitrite as a food preservative (P), (ii) 0.5% w/w GLP with 80 ppm nitrite (N + P), and (iii) sausage with 120 ppm nitrate (N). Lipid oxidation was evaluated using peroxide value (PV) and thiobarbituric acid reactive species. Antimicrobial properties were assessed by total plate count (TPC), yeasts and molds, coliforms, Clostridium perfringens, and Staphylococcus aureus. Sensory assessment was evaluated by nine-point hedonic procedure.Results:Samples in N + P treatment showed lower PV than other treatments at the storage period with no significant difference in 2-thiobarbituric acid (TBA) between N and N + P. The P group showed the highest TBA value (P < 0.01). TPC remained below maximal permissible limit recommended by ISIRI during 30 days of storage in all sausage formulations (6.9798 log CFU). There was not found any coliforms bacteria, Clostridium perfringens, and S. aureus. The sensory evaluation indicated that there is no significant difference between samples in texture, taste, and smell. The color and overall acceptability of N group were higher and N + P group was closer to N group.Conclusion:The results suggest that G. lucidum powder might be considered as a potential natural preservative for meat products.