Ppm Nitrite Research Articles

Combined effects of high hydrostatic pressure and sodium nitrite on color, water holding capacity and texture of frankfurter

The aim of this study was to investigate the effect of sodium nitrite and high hydrostatic pressure on the color, water holding capacity (WHC) and texture characteristics of frankfurter. Three hundred, 450 and 600 MPa (5 minutes; 20 °C) and 50, 75, 100 and 125 ppm (calculated on weight of meat) sodium nitrite were applied. Parameters were measured right after the pressure treatment. Data were evaluated with two-way analysis of variance (p 0.05) with pressure levels and sodium nitrite amounts as factors. Nitrite reduction significantly increased lightness (L*) and resulted in decreased redness (a*) value. The pressure treatments decreased the lightness at all nitrite concentrations and did not significantly affect the red color of frankfurters. Fifty and 75 ppm nitrite and pressurization at 300 or 450 MPa improved the water holding property of frankfurter. The pressure treatment did not significantly affect the WHC but changing the nitrite amount had significant effect on it. Interactive effect occurred between pressure levels and nitrite concentrations for hardness. The pressure treatment increased and the nitrite reduction decreased hardness. Significant changes were found in cohesiveness at 450 and 600 MPa in frankfurters containing 50 and 75 ppm nitrite: pressure treatment at higher levels and nitrite reduction decreased the value of cohesiveness.

Evaluación de sales de cura (nitrito) y de los tratamientos físico-químico en la conservación de carne de concha Anadara tuberculosa; y su análisis microbiológico.

Durante la investigación se midió el efecto del uso de sales de cura (nitrito a 200 ppm) y un tratamiento térmico a 70ºC por 3 minutos y 80ºC por 2 minutos para determinar la posibilidad de conservar las propiedades organolépticas y prolongas la vida de anaquel.Las pruebas microbiológicas presentaron resultados negativos en los análisis de Recuento total de bacterias, Coliformes, Coliformes fecales así como también respuestas negativas en los patógenos: Escherichia Coli, Salmonella typhi y Vibrio cholerae, indicando esto que los productos tratados no representan un peligro para la saludNo así las muestras que no fueron tratadas con ninguno de los métodos explicados donde su número más probable de bacterias fue de más de 1100 NMP/ml también un Recuento total de bacterias de 9.9 X10 4 UFC/ml, bacterias Coliformes 7.9X10 4 UFC/ml y Coliformes fecales 2.9X10 4 UFC/ml (Enterobacterias aerogenes) demostrando que una muestra “al fresco” de conchas representa un peligro para el consumidor. El análisis sensorial determinó que la Hipótesis Nula fue rechazada ya que el F Observado es mayor que el F Crítico por que este se encuentra en la zona de rechazo a un nivel de significancia del 5%. Esto demuestra que los tratamientos inciden de diferente manera sobre las muestras afectando sus propiedades sensoriales.AKADEMOS, Año 10, Vol. 2, No 27, Julio Diciembre 2016: 89-101

Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage.

In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC), T3 (1% PS + 60 ppm nitrite), and NC (nitrite-free). The T1 and T3 samples had higher nitrosoheme pigment contents, which were associated with the redness of the samples (p<0.05). T1 resulted in the highest redness value (p<0.05). The redness and yellowness of the cooked pork patties increased with increasing PS levels. The pH of the samples subjected to all treatments decreased with progress of the storage period (p<0.05). The pH of the T1 and T3 samples treated with PS was lower (p<0.05) than that obtained with other treatments, as PS has a lower pH value. The treatments in which PS was added were most effective for reducing the level of thiobarbituric acid reactive substances (TBARS) and the residual nitrite content relative to the control. T1 resulted in the highest flavor, off-flavor, and overall acceptability scores during storage (p<0.05). The total viable bacterial count for all treatments was below 1 Log CFU/g, and E. coli and coliform bacteria were not detected during storage. Therefore, these results suggested that pre-converted nitrite from Swiss chard powder is a potential replacement for nitrite in meat products.

Color Changes in High Pressure Processed Ground Beef with Different Nitrosylmyoglobin States and With or Without Added Reducing Compounds

ObjectivesA major challenge of ground beef processors is the control of E. coli O157:H7 and other Shiga toxin producing E. coli. High pressure processing (HPP) has emerged as an effective non-thermal pasteurization technique. The use of HPP in raw meat is limited due to color changes. The state of myoglobin and bound ligand can influence myoglobin stability and reducing compounds can improve the color stability of fresh meat. The objective was to determine effects of myoglobin (nitrosyl or nitrosylmet) state and reducing compounds on color stability in HPP treated ground beef.Materials and MethodsBoneless USDA Select beef top rounds were ground and mixed with cure ingredients, such as, sodium nitrite or celery juice powder and packed under vacuum (VP) or oxygen permeable wrap (OPW) to achieve nitrosylmyoglobin or nitrosylmetmyoglobin. Additionally, reducing compounds (sodium erythorbate or cherry powder) were added to selective treatments.T1: Sodium nitrite 156 ppm/VPT2: Sodium nitrite 156 ppm + sodium erythorbate 547 ppm/VPT3: Celery juice powder (equivalent to 100 ppm nitrite)/VPT4: Celery juice powder (equivalent to 100 ppm nitrite) + cherry powder (equivalent to 469 ppm ascorbic acid)/VPT5: Sodium nitrite 156 ppm/OPWT6: Sodium nitrite 156 ppm + sodium erythorbate 547 ppm/OPW.After 48 h, T5 and T6 were VP just prior to HPP treatment. To each of the treatments above, patties were subjected to HPP treatments: no HPP treatment, 600 MPa for 3 min, 600 MPa for 6 min, and 450 MPa for 3 min. Patties placed in dark stored at 4°C throughout the study. Color was measured (CIE L*, a*, b*, DE) through the vacuum pouch before HPP and on d 3, 7, 12, 14, 19, and 21 storage after HPP. Three independent replications were manufactured on separate days. Statistical analysis (SAS GLIMMIX; SAS Inst. Inc., Cary, NC) was run to see the main effects of ingredient treatment and HPP treatment and their interactions within each day of storage. Means separation was conducted for significant effects (P < 0.05) using the Tukey adjustment.ResultsRegardless of ingredient treatment (T1-T6), HPP had a detrimental effect on the color of the beef patties with all 3 pressure and time combinations. Lightness (L*) increased (P < 0.001), a* decreased (P < 0.001), b* increased (P < 0.001) after HPP. Color change (DE) with respect to non-HPP treated samples was similar for all 3 HPP treatments. The effect remained the same throughout the course of the study. However, the redness after HPP was retained better by samples treated with reducing agents (T2, T4, T6) than those without reducing agents (T1, T3, T5). Both inorganic and natural sources of nitrite and reducing agents (T1 vs T3 and T2 vs T4) performed similarly to maintain the redness (P > 0.05). Nitrosylmetmyoglobin states (T5 and T6) had less change in redness (P < 0.001) as compared to nitrosylmyoglobin states (T1 and T2) and this pattern became more profound during storage.ConclusionWhile the addition of nitrite compounds to ground beef did not stabilize color during HPP treatment, reducing compounds may lessen the color change associated with HPP treatment of ground beef.

Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite.

Pastırma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The purpose of this study was to determine the effects of different levels of sodium nitrite on changes in the physicochemical and microbial quality during the production of pastırma. The changes in residual nitrite, salt, pH, moisture, thiobarbutiric acid reactive substances (TBARS), colour (L*, a*, b*), total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Micrococcus/Staphylococcus (M/S), mould-yeast (M-Y), and Enterobacteriaceae counts of pastırma with 0, 50, 100 and 150 ppm sodium nitrite were determined during the production. The nitrite levels and the production stages had significant effects (p<0.01) on residual nitrite, TBARS, pH, salt, and colour values. The TBARS values of the pastırma with nitrite were significantly lower (p<0.05) than the control. The final TAMB, LAB, M/S, and M-Y counts of pastırma with 150 ppm nitrite were significantly (p<0.05) lower than the control. Also, the a* (relative redness) values of control pastırma were significantly lower (p<0.05) than the pastırma with nitrite. The production stages had a significant effect (p<0.01) on the moisture.

Effects of conventional and alternative curing methods on processed turkey quality traits

Deli-style turkey breast cured with pre-converted celery juice powder (CP) or sodium nitrite (SN) was manufactured with ingoing SN concentrations or equivalent of 0, 50, 100, 150, and 200 ppm. Cured and total meat pigment, salt, and water activity were measured on d 0; color, pH, and residual nitrite were measured on d 0, 7, 14, 21, 28, 35, and 42. Untrained panelists evaluated sensory traits of 50, 100, 150, and 200 ppm products. The interaction of nitrite concentration and source affected (P ≤ 0.05) b*, pH, and residual nitrite values. Less ingoing nitrite and increased storage resulted in less (P ≤ 0.05) residual nitrite in products. Sensory results suggested products made with 200 ppm nitrite from CP were less acceptable. Overall, CP and SN products were similar for several traits, but this study suggests that the inclusion of ingoing nitrite from CP may be limited to 100 ppm nitrite (0.46% addition) for acceptable deli-style turkey breast.

Effect of Nitrite Substitution with Olive Leaves Extract on Color and Sensory Properties of Beef Mortadella

&lt;p&gt;Six mortadella treatments were prepared for studying the effect of olive leaf extract (OLE) at a level of 240 mg OLE/100 g meat as nitrite alternative on the color and sensory characteristics. These treatments were: control with the addition of 120 ppm sodium nitrite only, and the second one with the addition of 240 mg OLE/100 g meat but without the addition of sodium nitrite as a negative control, the other four treatments were combination of 240 mg OLE/100 g meat with 80, 60, 40 and 20 ppm sodium nitrite, respectively. All samples were stored at 5 °C for 1, 3, 6, 9, and 12 weeks.&lt;strong&gt;&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;There were no significance differences (P &amp;gt; 0.05) between all mortadella treatments regarding their proximate parameters.&lt;strong&gt; &lt;/strong&gt;Hunter lightness (&lt;em&gt;L&lt;/em&gt;), redness (&lt;em&gt;a&lt;/em&gt;), and yellowness (&lt;em&gt;b&lt;/em&gt;) color, and sensory attributes including the appearance, color, tenderness, juiciness, flavor, and overall acceptability showed that 80 and 60 ppm nitrite in combination with OLE at 240 mg/100 g meat had the best results in comparison with the other four treatments indicating an additive combined effect of the OLE with nitrite that enhanced mortadella characteristics.&lt;/p&gt;&lt;p&gt;These results revealed the ability to substitute 50% of the used nitrite in mortadella stored at 5 °C when using combinations of 60 ppm nitrite with 240 mg OLE/100 g meat.&lt;/p&gt;

Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing.

The interaction of plasma with liquid generates nitrogen species including nitrite (NO−2). Therefore, the color developing capacity of plasma-treated water (PTW) as a nitrite source for meat curing was investigated in this study. PTW, which is generated by surface dielectric barrier discharge in air, and the increase of plasma treatment time resulted in increase of nitrite concentration in PTW. The PTW used in this study contains 46 ppm nitrite after plasma treatment for 30 min. To evaluate the effect of PTW on the cured meat color, meat batters were prepared under three different conditions (control, non-cured meat batter; PTW, meat batter cured with PTW; Sodium nitrite, meat batter cured with sodium nitrite). The meat batters were vacuum-packaged and cooked in a water-bath at 80℃ for 30 min. The typical color of cured meat developed in cooked meat batter treated with sodium nitrite or PTW. The lightness (L*) and yellowness (b*) values were similar in all conditions, whereas, the redness (a*) values of cooked meat batter with PTW and sodium nitrite (p<0.05) were significantly higher than the control. These data indicate that PTW can be used as a nitrite source in the curing process of meat without addition of other nitrite sources.

Effect of sodium lactate /sodium diacetate in combination with sodium nitrite on physiochemical, microbial properties and sensory evaluation of cow sausage

Sodium nitrite has been always considered as one of the common additives due to its antibacterial effects on Clostridium botulinum and meat products' color, however it produces cancer creating nitrosamine. Recently, organic acids and their salts such as lactates have been employed as antimicrobial compounds. Lactates also improve organileptic properties including color, texture and taste and antioxidant properties. Sodium lactate causes to more reduction of anaerobic spore former bacteria than nitrite, inhibits botulin produced by Clostridium botulinum. Sodium lactate produces a permanent reddish pink color through reduction of deoxymygloboline and producing deoxymyoglobuline. In this study, the decrease of sodium nitrite amount from 120ppm to 15ppm by adding sodium lactate / sodium diacetate led to achieve an acceptable product. The best results revealed through adding 3.0625% of sodium lactate / sodium diacetate in combination with 30ppm sodium nitrite. Results also exhibited more reduction of pathogens' growth than nitrite, enhanced flavor slightly, but unable to produce reddish pink color as produced by nitrite. Results also exhibited that sodium lactate / diacetate cause to retard in microbial growth, reducing chemical change, enhance sensory properties, partially improvement in taste and texture. Although inappropriate color demonstrated sodium lactate / diacetate's inability in red pink color production in 4th sample (contains 15 ppm nitrite), its synergy effect in combination with sodium nitrite on nitroso myoglobuline production has been proven, led to sodium nitrite reduction in sausages.

Radiação gama e nitrito de sódio na composição química e textura de mortadelas

Um delineamento composto central rotacional (DCCR) foi conduzido para estudar os efeitos simultâneos da adição de nitrito (43,6; 150; 256,4; e 300 ppm) e de doses de radiação gama (2,9; 10; 17,1; e 20 kGy) nos atributos de textura e parâmetros físico-químicos de mortadelas. O pH, composição química e adesividade das mortadelas não foram afetados por nenhuma das variáveis estudadas, enquanto a dureza e a mastigabilidade foram influenciados pela aplicação da radiação gama. Modelos de regressão significativos (P&lt;0,05) foram estabelecidos para a atividade de água, coesividade e flexibilidade das amostras. Estes modelos indicam que os efeitos da irradiação gama sobre estes parâmetros é dependente do nível de nitrito adicionado, sendo o comportamento diferente para amostras com níveis de adição menores que 150 ppm de nitrito daquelas com níveis de adição maiores.

Improvement in Corrosion Inhibition Efficiency of Molybdate-Based Inhibitors via Addition of Nitroethane and Zinc in Stimulated Cooling Water

An investigation was conducted to improve the corrosion inhibition efficiency of molybdate-based inhibitors for mild steel which is the main construction material of cooling water systems, using nitroethane as an organic compound beside zinc. In this study a new molybdate-based inhibitor was introduced with the composition of 60 ppm molybdate, 20 ppm nitrite, 20 ppm nitroethane, and 10 ppm zinc. Inhibition efficiency of molybdate alone and with nitrite, nitroethane, and zinc on the uniform corrosion of mild steel in stimulated cooling water (SCW) was assessed by electrochemical techniques such as potentiodynamic polarization and electrochemical impedance (AC impedance) measurements. Weight loss measurements were made with coupon testing specimens in the room temperature for 48 h. Studies of electron microscopy, including scanning electron microscopy (SEM) photograph and X-ray energy dispersive spectrometry (EDS) microanalysis, were used. The results obtained from the polarization and AC impedance curves were in agreement with those from the corrosion weight loss results. The results indicate that the new inhibitor is as effective as molybdate alone, though at one-ninth of the concentration range of molybdate, which is economically favorable.

Colorimetric recognition and sensing of nitrite with unmodified gold nanoparticles based on a specific diazo reaction with phenylenediamine

A colorimetric sensor for nitrite ion with high selectivity and sensitivity by unmodified citrate-capped gold nanoparticles (Au NPs) is presented. Recognition of nitrite is developed on the basis of a highly specific diazo reaction between nitrite and phenylenediamine (PDA). PDA caused the Au NPs to aggregate owing to the strong covalent NH-Au bond, with a clear color change of solution from red to blue being visualized. In the presence of phosphoric acid and nitrite, the amines of PDA would readily be converted to diazo bonds, and a red solution was observed after the subsequent addition of Au suspension due to the much less strength of electrostatic interaction between the positive diazo groups and the negative citrate-capped Au NPs. With this colorimetric "light-up" method, <1 ppm of nitrite can be easily detected within 5 min at room temperature without instrumentation. Since the diazo reaction and the colorimetric response are separate, this approach features the use of pristine Au NPs in an assay where acidic environment is a necessity, making it a more convenient and cost-effective method for the sensing of nitrite when compared with those utilizing chemically modified Au NPs.

Corrosion Inhibition of 2205 Duplex Stainless Steel in Acetic Acid Solution by Nitrite Anions

Abstract General and pitting corrosion of 2205 duplex stainless steel (UNS S32205) in acetic acid (CH3COOH) solution containing 0.01, 0.1, 0.2, and 0.5 M sodium bromide (NaBr) was studied using cyclic potentiodynamic polarization, electrochemical impedance spectroscopy (EIS), and scanning electron microscopy (SEM) techniques. The influence of nitrite anion as an inhibitor on the pitting corrosion was studied. Pitting potential was found to decrease linearly by increasing the logarithm of bromide ion concentration and was increased by increasing the nitrite ion concentration. Proper inhibition efficiency was achieved by the presence of 500 ppm to 1,000 ppm of nitrite (NO2−) anion. EIS measurements showed that the charge-transfer resistance (Rct) increased and the constant phase element of the double layer (CPEdl) decreased by increasing the NO2− ion concentration. Cyclic potentiodynamic polarization readings showed that the NO2− anions act as oxidizing agents. The inhibition efficiency was increased with N...

분자량이 다른 키토산과 아질산염 첨가가 유화형 소시지의 냉장 저장 중 아질산염잔존량 및 저장성에 미치는 영향

유화형 소시지에 분자량이 다른 키토산과 아질산염을 첨가하여 냉장온도(<TEX>$4{\pm}1^{\circ}C$</TEX>)에서 30일간 저장하면서 pH, 육색, TBARS, 총 미생물수 및 아질산염잔존량을 조사하였다. 시험구는 키토산과 아질산염을 첨가하지 않은 대조구, 50kDa 키토산 0.5% 첨가구는 T1, 200 kDa 키토산 0.5% 첨가구는 T2, 아질산염 150 ppm 첨가구는 T3, 50 kDa 키토산 0.5%와 아질산염 150 ppm 첨가구는 T4, 200 kDa 키토산 0.5%와 아질산염 150 ppm 첨가구를 T5 등 6개 처리구로 나누어 0, 10, 20 및 30일간 저장하면서 실험하였다. pH는 저장기간이 경과하면서 모든 처리구에서 서서히 증가하는 경향이나 대조구와 T2에서만 유의성이 있었다. 키토산과 아질산염 혼합 첨가구에서 낮았으며 T5에서 가장 낮았다(p<0.05). 육색은 저장기간이 지나면서 CIE <TEX>$L^*$</TEX>값과 <TEX>$a^*$</TEX>값은 감소하였고, CIE <TEX>$b^*$</TEX>값은 변화가 없으며 처리구간에 있어서 저장 30일에 <TEX>$a^*$</TEX>값만 T5에서 높았다. TBARS는 저장기간 동안 직선적으로 증가하였으며, 키토산과 아질산염을 첨가한 유화형소시지는 대조구보다 낮아 키토산과 아질산염이 지방산화를 지연시켰고, 200 kDa 키토산과 아질산염 첨가구의 TBARS값은 낮은 경향이었다(p<005). 총 미생물수는 저장기간이 지나면서 모든 첨가구에서 증가하였고, 저장 0일에는 처리구간 유의성이 없었으며, 처리구간에 T5에서 유의적으로 낮은 미생물수를 나타내었다. 아질산염잔존량은 저장기간이 경과하면서 감소하였는데 T5에서 다른 시험구보다 많이 감소하였다. 이상의 결과를 종합적으로 고찰해보면 키토산과 아질산염 혼합 첨가구는 산화 및 미생물 성장 억제 효과와 아질산염잔존량을 감소 시킬 가능성이 있는 것으로 사료된다. The objective of this study was to determine the effects of residual nitrite contents, chitosan with different molecular weight and nitrite addition on emulsified sausage during cold storage. Six types of sausages were evaluated: control, 0.5% 50 kDa chitosan (T1), 0.5% 200 kDa chitosan (T2), 150 ppm nitrite (T3), 0.5% 50 kDa chitosan+150 ppm nitrite (T4), and 0.5% 200 kDa chitosan+150 ppm nitrite (T5). Each type of sausage was tested in triplicate and assigned to one of four storage periods: 0, 10, 20 and 30 days. As the storage time increased, the presence of chitosan and nitrite resulted in decreased residual nitrite value and increased pH (in control and T2), TBARS (thiobarbituric acid reactive substance) values, and total plate counts (TPC). Values for pH, TBARS, residual nitrite and total plate counts decreased significantly in response to the addition of chitosan and nitrite relative to the control (p<0.05). T5 was redder than the control (higher CIE<TEX>$a^*$</TEX>) at 30 d; however, no difference in the CIE <TEX>$L^*$</TEX> and <TEX>$b^*$</TEX> values was observed. T5 was significantly (p<0.05) more effective at delaying lipid oxidation when compared to the other treatment groups. T5 presented TPC that was significantly lower (p<0.05) than the other groups after three days of storage. In addition, the use of chitosan and nitrite in combination had much better antioxidant and antimicrobial effectiveness than other treatment groups. In conclusion, this study demonstrates that the addition of 0.5% 200 kDa chitosan and 150 ppm nitrite in combination with emulsified sausages tended to improve antioxidative and antimicrobial effects during storage when compared to other treatment groups.

Rapid-Response and Highly Sensitive Noncross-Linking Colorimetric Nitrite Sensor Using 4-Aminothiophenol Modified Gold Nanorods

A novel colorimetric nitrite ion sensor was developed utilizing 4-aminothiophenol (4-ATP) modified gold nanorods (GNR). In the presence of nitrite ions, the deamination reaction was induced by heating the 4-ATP modified GNR in ethanol solution, resulting in the reduction of the GNR surface charges, which led to aggregation of GNRs and a colorimetric response that was quantitatively correlated to the concentration of nitrite ions. This simple assay was rapid (<or=10 min) and highly sensitive (<1 ppm of nitrite), and it can be used for rapid monitoring of drinking water quality.

Sub-lethal stress effects on virulence gene expression in Enterococcus faecalis

Enterococci are ubiquitous lactic acid bacteria commonly associated with the human digestive tract as commensal organisms. Additionally, these organisms have a long history of use in foods improving flavor as well as providing protective mechanisms as either a probiotic or antimicrobial additive. However, Enterococcus faecalis accounts for up to 10% of all nosocomial infections of the bloodstream, wounds, urinary tract and heart. Knowledge about the regulation of virulence factors is limited and the involvement of environmental signals contributing to E. faecalis pathogenicity is poorly documented. In this study, two clinical E. faecalis isolates, TMW 2.63 and OG1RF, as well as one food isolate, TMW 2.629, were subjected to six sub-lethal food- and host-related stresses including 6.8% NaCl, 200 ppm nitrite, 51 °C, 80 MPa, pH 4.1 and 0.08% bile salts (cholic acid:chenodeoxycholic acid 1:1), respectively, reducing their growth rate to 10%. Relative gene expression of 15 stress and virulence-associated genes including dnaK, groEL, ctsR, clpPBCEX, gls24, efaAfs, ace, fsrB, gelE, sprE and cylB, was quantified by using real time PCR and Lightcycler ® technology (reference conditions: BHI broth, 37 °C, pH = 7.4). Apart from strain-dependent differences, sub-lethal environmental stress was capable of provoking significant alterations in the expression of virulence-associated genes in E. faecalis from clinical as well as food origins of isolation. These results help to avoid preconditioning enterococci in food production processes and to understand the complex mechanisms in E. faecalis' switch to pathogenicity.

Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages

Abstract Anka rice (AR), previously inoculated with Monascus purpureus, was added during manufacturing of low-nitrite Chinese sausages. Chemical compositions and water activities of sausages were not affected. “L”, “a”, and “b” values of sausages with less nitrite (25 ppm) and 0.5% AR added were not significantly different from those with more nitrite (100 ppm) added. Colours of the sausages without AR were light red whereas those with AR added were darker red. Addition of AR did not inhibit lipid oxidation. Higher VBN (volatile basic nitrogen) values of the samples with AR added were observed. With addition of AR, the nitrite degrading rate was retarded. Microbial counts of the sausages with AR added were significantly higher than those of the controls (100 ppm nitrite). The low-nitrite Chinese sausage with addition up to 1.5% AR was acceptable when stored at 4 °C for 28 days.

Estabilidade oxidativa e microbiológica em carne de galinha mecanicamente separada e adicionada de antioxidantes durante período de armazenamento a -18 &amp;deg;C

With the objective of following the microbiological e physical-chemical stability of mechanically separated meat (MSM) of different origins and stored during 99 days at -18 °C, a previous mixture of preservative (sodium nitrite) and antioxidant (sodium erythorbate) in MSM obtained from two poultry breeds: broiler breeders and white layers, was made. In the MSM of each breed, three different treatments were carried out: 1) control (without additives), 2) addition of 150 ppm nitrite and 3) addition of 150 ppm nitrite and 500 ppm erythorbate. The results obtained demonstrated that nitrite added separately did not hinder lipid oxidation, evaluated through the TBARS index, or the color changes, evaluated with a colorimeter. On the other hand, the addition of nitrite together with erythorbate was effective in reducing the problems of lipid oxidation during prolonged frozen storage. The evaluation of the microbiological stability of the MSM, carried out in the first and last day for mesophilic microorganisms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens and Pseudomonas spp., and every 15 days for psycrotrophic microorganisms, did not indicate a significant variation in the counts, as a function of the treatment applied. Salmonella spp. was not detected in the samples analyzed. Considering the improvement in the oxidative stability, the addition of nitrite (150 ppm) and erythorbate (500 ppm) in MSM broiler breeders to be frozen stored for a long time can be recommended.

Investigating Quality Attributes and Consumer Acceptance of Uncured, No‐Nitrate/Nitrite‐Added Commercial Hams, Bacons, and Frankfurters

Increasing demands for natural, organic, and/or preservative-free foods have resulted in the consumer availability of uncured, no-nitrate/nitrite-added processed meat and poultry products. A comprehensive understanding about the quality and sensory attributes of commercially available uncured products is unclear. The objective of this study was to determine if quality and sensory differences exist between uncured and cured meat products. Five different commercial brands (Brands A to E; 4 uncured, no-nitrate/nitrite-added, and 1 nitrite-added) of 3 product types (hams, frankfurters, and bacons) were obtained from retail supermarkets. The samples were evaluated for color, pigment content, pH, lipid oxidation, residual nitrate and nitrite content, and consumer acceptance. All brands from all product types evaluated, except for 1 bacon (Brand B), had cured color, aroma, and flavor attributes similar to the nitrite-added control (Brand E). All product types and brands contained residual nitrate and residual nitrite except for Brands B and D bacons (< 1 ppm nitrite). Lipid oxidation as measured by 2-thiobarbituric acid reactive substances revealed a large variation in the occurrence of lipid oxidation both between and within product types, with frankfurters reporting the highest levels. Color measurements indicated the majority of the brands within each product type were similar to the control. Consumer sensory ratings for surface/lean color, aroma, flavor, texture, and overall acceptance determined that variation existed. Brand E (nitrite-added control) and 1 uncured, no-nitrate/nitrite-added brand for each product type were not different (P > 0.05) for overall acceptance and received higher scores (P < 0.05) than all other brands within each product type.

Reducing nitrite content in hot dogs by hurdle technology

The objective of the present study was to reduce nitrite content in hot dogs using hurdle technology without sacrificing product safety and quality. In the present study, the water activity of the hot dog was adjusted to 0.95 by the addition of humectants. Although the pH at the hot dog was adjusted with Glocono-delta-lacton to 5.4, the product had ( p > 0.05) the least acceptance on account of the organoleptic changes (sour taste). Moreover, the temperature of 80 ± 1 °C for an hour with the aim of achieving an internal temperature of 75 °C was applied. Subsequently, the temperature of the hot dog samples reduced to around 5–6 °C within 40–45 min, and afterwards the sausages were kept at chilled temperature (>3 °C but ⩽10 °C) throughout their shelf life. There was a decrease in total aerobic counts in hurdle treated hot dogs (with 50 ppm nitrite), compared to the control (with 120 ppm nitrite), whereas Clostridium perfringens counts and Clostridium botulinum detection were the same ( p < 0.05) in both hurdle treated and control samples. The obtained results of present study clearly showed that both hurdle treated sample and control had the same ( p < 0.05) overall acceptability and sensory attributes.