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Shakil MH, Trisha AT, Rahman M, Talukdar S, Kobun R, Huda N, Zzaman W. Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review. Foods 2022; 11:3355. [PMID: 36359973 PMCID: PMC9654915 DOI: 10.3390/foods11213355] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/28/2022] [Accepted: 10/15/2022] [Indexed: 09/10/2023] Open
Abstract
Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor. Nitrites are used to suppress the oxidation of lipid and protein in meat products and to limit the growth of pathogenic microorganisms such as Clostridium botulinum. Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to meat. However, it is linked to the production of nitrosamines, which has raised several health concerns among consumers regarding its usage in meat products. Consumer desire for healthier meat products prepared with natural nitrite sources has increased due to a rising awareness regarding the application of synthetic nitrites. However, it is important to understand the various activities of nitrite in meat curing for developing novel substitutes of nitrites. This review emphasizes on the effects of nitrite usage in meat and highlights the role of nitrite in the production of carcinogenic nitrosamines as well as possible nitrite substitutes from natural resources explored also.
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Affiliation(s)
- Mynul Hasan Shakil
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Anuva Talukder Trisha
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Mizanur Rahman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Suvro Talukdar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Rovina Kobun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Nurul Huda
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Wahidu Zzaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
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Konorev D, Yao L, Turesky RJ. Multi-DNA Adduct and Abasic Site Quantitation In Vivo by Nano-Liquid Chromatography/High-Resolution Orbitrap Tandem Mass Spectrometry: Methodology for Biomonitoring Colorectal DNA Damage. Chem Res Toxicol 2022; 35:1519-1532. [PMID: 36066083 PMCID: PMC9665354 DOI: 10.1021/acs.chemrestox.2c00177] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Epidemiological and mechanistic studies suggest that processed and red meat consumption and tobacco smoking are associated with colorectal cancer (CRC) risk. Several classes of carcinogens, including N-nitroso compounds (NOCs) in processed meats and heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled meats and tobacco smoke, undergo metabolism to reactive intermediates that may form mutation-inducing DNA adducts in the colorectum. Heme iron in red meat may contribute to oxidative DNA damage and endogenous NOC formation. However, the chemicals involved in colorectal DNA damage and the paradigms of CRC etiology remain unproven. There is a critical need to establish physicochemical methods for identifying and quantitating DNA damage induced by genotoxicants in the human colorectum. We established robust nano-liquid chromatography/high-resolution accurate mass Orbitrap tandem mass spectrometry (LC/HRAMS2) methods to measure DNA adducts of nine meat and tobacco-associated carcinogens and lipid peroxidation products in the liver, colon, and rectum of carcinogen-treated rats employing fresh-frozen and formalin-fixed paraffin-embedded (FFPE) tissues. Some NOCs form O6-carboxymethyl-2'-deoxyguanosine, O6-methyl-2'-deoxyguanosine, and unstable quaternary N-linked purine/pyrimidine adducts, which generate apurinic/apyrimidinic (AP) sites. AP sites were quantitated following derivatization with O-(pyridin-3-yl-methyl)hydroxylamine. DNA adduct quantitation was conducted with stable isotope-labeled internal standards, and method performance was validated for accuracy and reproducibility. Limits of quantitation ranged from 0.1 to 1.1 adducts per 108 bases using 3 μg of DNA. Adduct formation in animals ranged from ∼1 in 108 to ∼1 in 105 bases, occurring at comparable levels in fresh-frozen and FFPE specimens for most adducts. AP sites increased by 25- to 75-fold in the colorectum and liver, respectively. Endogenous lipid peroxide-derived 3-(2-deoxy-β-d-erythro-pentofuranosyl)pyrimido[1,2-α]purin-10(3H)-one (M1dG) and 6-oxo-M1dG adduct levels were not increased by carcinogen dosing but increased in FFPE tissues. Human biomonitoring studies can implement LC/HRAMS2 assays for DNA adducts and AP sites outlined in this work to advance our understanding of CRC etiology.
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Affiliation(s)
- Dmitri Konorev
- Masonic Cancer Center, University of Minnesota,
Minneapolis, MN 55455
- Department of Medicinal Chemistry, University of Minnesota,
Minneapolis, MN 55455
| | - Lihua Yao
- Masonic Cancer Center, University of Minnesota,
Minneapolis, MN 55455
- Department of Medicinal Chemistry, University of Minnesota,
Minneapolis, MN 55455
| | - Robert. J. Turesky
- Masonic Cancer Center, University of Minnesota,
Minneapolis, MN 55455
- Department of Medicinal Chemistry, University of Minnesota,
Minneapolis, MN 55455
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Ramachandraiah K, Chin KB. Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages. Food Sci Anim Resour 2021; 41:110-121. [PMID: 33506221 PMCID: PMC7810399 DOI: 10.5851/kosfa.2020.e86] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 10/05/2020] [Accepted: 10/25/2020] [Indexed: 12/18/2022] Open
Abstract
Meat industries utilize plant material such as celery in cured meat products.
Extraction of valuable bioactive compounds, nitrates and nitrites often involves
processes that increase cost or lack sustainability. Thus, this study
investigated the effect of ball-milled celery powders (CP) on the
physicochemical, antioxidant, and antimicrobial properties along with curing
efficiency in comminuted meat product. Pork sausages loaded with CPs with
different average particle sizes: 265 μm (T1), 68 μm (T2) and 7
μm (T3) were compared to those added without and with sodium nitrite (150
ppm). The a* values were increased for sausages with larger particle size. The
L* values decreased for all CPs. Residual nitrite for all particle sizes
increased in the earlier stages and decreased at the end of storage period. The
curing efficiency also increased for larger size particles with an increase
until day 9 followed by a gradual decrease. Superfine CP had a tendency to
improve the antioxidant activities. The antimicrobial activity of CPs was not
comparable with nitrite added sausages. The textural parameters remained
unaffected by particle size. Thus, instead of extracts or juices, micronized CPs
could be used to improve the antioxidant activities and curing efficiency of
label friendly reformulated meat products.
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Affiliation(s)
- Karna Ramachandraiah
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
| | - Koo Bok Chin
- Department of Animal Science and Research Institute for Functional Halal Animal Products, Chonnam National University, Gwangju 61186, Korea
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Hwang H, Lee HJ, Lee MA, Sohn H, Chang YH, Han SG, Jeong JY, Lee SH, Hong SW. Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted Nitrite. Food Sci Anim Resour 2020; 40:512-526. [PMID: 32734260 PMCID: PMC7372994 DOI: 10.5851/kosfa.2020.e29] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 03/10/2020] [Accepted: 04/06/2020] [Indexed: 12/18/2022] Open
Abstract
Synthetic nitrite is considered an undesirable preservative for meat products;
thus, controlling synthetic nitrite concentrations is important from the
standpoint of food safety. We investigated 1,000 species of microorganisms from
various kimchi preparations for their potential use as a starter culture for the
production of nitrites. We used 16S rRNA gene sequence analysis to select a
starter culture with excellent nitrite and nitric oxide productivity, which we
subsequently identified as Staphylococcus hominis subspecies
hominis WiKim0113. That starter culture was grown in NaCl
(up to 9%; w/v) at 10°C–40°C; its optimum growth was
observed at 30°C at pH 4.0–10.0. It exhibited nonproteolytic
activity and antibacterial activity against Clostridium
perfringens, a bacterium that causes food poisoning symptoms.
Analysis of Staphylococcus hominis subspecies
hominis WiKim0113 with an API ZYM system did not reveal the
presence of β-glucuronidase, and tests of the starter culture on
5% (v/v) sheep blood agar showed no hemolytic activity. Our results
demonstrated the remarkable stability of coagulase-negative
Staphylococcus hominis subspecies hominis
WiKim0113, especially in strain negative for staphylococcal enterotoxins and
sensitive to clinically relevant antibiotics. Moreover, Staphylococcus
hominis subspecies hominis WiKim0113 exhibited a
45.5% conversion rate of nitrate to nitrite, with nitrate levels reduced
to 25% after 36 h of culturing in the minimal medium supplemented with
nitrate (200 ppm). The results clearly demonstrated the safety and utility of
Staphylococcus hominis subspecies hominis
WiKim0113, and therefore its suitability as a starter culture.
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Affiliation(s)
| | - Ho Jae Lee
- World Institute of Kimchi, Gwangju 61755, Korea
| | - Mi-Ai Lee
- World Institute of Kimchi, Gwangju 61755, Korea
| | - Hyejin Sohn
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - You Hyun Chang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Jong Youn Jeong
- School of Food Biotechnology and Nutrition, Kyungsung University, Busan 48434, Korea
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Wakamatsu JI, Kawazoe H, Ohya M, Hayakawa T, Kumura H. Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms. Meat Sci 2020; 161:107989. [DOI: 10.1016/j.meatsci.2019.107989] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 09/25/2019] [Accepted: 10/21/2019] [Indexed: 12/01/2022]
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Chetty AA, Prasad S, Pinho OC, de Morais CM. Estimated dietary intake of nitrate and nitrite from meat consumed in Fiji. Food Chem 2019; 278:630-635. [DOI: 10.1016/j.foodchem.2018.11.081] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2018] [Revised: 11/08/2018] [Accepted: 11/14/2018] [Indexed: 01/12/2023]
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Liu P, Wang S, Zhang H, Wang H, Kong B. Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages. Meat Sci 2019; 148:96-104. [DOI: 10.1016/j.meatsci.2018.10.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2018] [Revised: 10/09/2018] [Accepted: 10/10/2018] [Indexed: 12/26/2022]
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10
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Ko YM, Park JH, Yoon KS. Nitrite formation from vegetable sources and its use as a preservative in cooked sausage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1774-1783. [PMID: 27469979 DOI: 10.1002/jsfa.7974] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 07/18/2016] [Accepted: 07/20/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Due to the potential health risk associated with nitrites, nitrite alternatives from natural sources in meat products have been investigated. We compared the nitrate contents of young radish, lettuce and commercial vegetable powder (cabbage and Chinese cabbage). We also investigated the effect of incubation time and salt addition on vegetable nitrite formation from vegetable sources. The antioxidant and antimicrobial effects of vegetable nitrite in cooked sausage were also compared with sodium nitrite. RESULTS Young radish produced the greatest amount of nitrite after 24 h of incubation at 38 °C. On average, an approximately 32% reduction of nitrite was observed in sausage during 4 weeks of storage. Lipid oxidation in sausage was significantly prevented by vegetable nitrite produced from vegetable powder or young radish. The colour of the sausage prepared with young radish was most similar to that of the sausage with sodium nitrite. The addition of young radish to sausage significantly prevented the growth of Listeria monocytogenes at 4 °C and Staphylococcus aureus at 8 °C. CONCLUSION Young radish was more effective as a natural antioxidant and antimicrobial agent as compared to commercial vegetable powder, which is currently used to make natural meat products, indicating that young radish has a high potential as a natural preservative. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Young Mi Ko
- Department of Food and Nutrition, 1 Hoeki-dong, Dongdaemun-gu, Kyung Hee University, Seoul, Korea
| | - Jin Hwa Park
- Department of Food and Nutrition, 1 Hoeki-dong, Dongdaemun-gu, Kyung Hee University, Seoul, Korea
| | - Ki Sun Yoon
- Department of Food and Nutrition, 1 Hoeki-dong, Dongdaemun-gu, Kyung Hee University, Seoul, Korea
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Abstract
Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages(Escherichia coli,Salmonella enterica,Staphylococcus aureus,Listeria monocytogenes,Clostridium botulinum, andToxoplasma gondii)and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.
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Song X, Cornforth D, Whittier D, Luo X. Nitrite spray treatment to promote red color stability of vacuum packaged beef. Meat Sci 2015; 99:8-17. [DOI: 10.1016/j.meatsci.2014.08.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2013] [Revised: 07/10/2014] [Accepted: 08/11/2014] [Indexed: 10/24/2022]
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13
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Human safety controversies surrounding nitrate and nitrite in the diet. Nitric Oxide 2012; 26:259-66. [DOI: 10.1016/j.niox.2012.03.011] [Citation(s) in RCA: 207] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2012] [Revised: 03/22/2012] [Accepted: 03/24/2012] [Indexed: 01/28/2023]
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14
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Kim NK, Jung HH, Lee CS, Lee SH, Kim OH. Effect of Nitrite and Ascorbic Acid-derived Gas on Color Development and Physical Characteristics in Emulsified Sausage. Korean J Food Sci Anim Resour 2012. [DOI: 10.5851/kosfa.2012.32.1.112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Xi Y, Sullivan G, Jackson A, Zhou G, Sebranek J. Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurters. Meat Sci 2012; 90:130-8. [DOI: 10.1016/j.meatsci.2011.06.013] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2011] [Revised: 06/09/2011] [Accepted: 06/10/2011] [Indexed: 10/18/2022]
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Terns MJ, Milkowski AL, Claus JR, Sindelar JJ. Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages. Meat Sci 2011; 88:454-61. [DOI: 10.1016/j.meatsci.2011.01.026] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2010] [Revised: 01/20/2011] [Accepted: 01/21/2011] [Indexed: 10/18/2022]
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Terns MJ, Milkowski AL, Rankin SA, Sindelar JJ. Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages. Meat Sci 2011; 88:311-8. [DOI: 10.1016/j.meatsci.2011.01.009] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2010] [Revised: 12/31/2010] [Accepted: 01/13/2011] [Indexed: 11/26/2022]
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18
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Sindelar JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham. J Food Sci 2007; 72:S388-95. [PMID: 17995695 DOI: 10.1111/j.1750-3841.2007.00404.x] [Citation(s) in RCA: 88] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Vegetable juice powder (VJP) and a starter culture containing Staphylococcus carnosus have been identified as necessary ingredients for the manufacture of uncured, no-nitrate/nitrite-added meat products with quality and sensory attributes similar to traditional cured products. The objectives of this study were to determine the effects of varying concentrations of VJP and incubation time (MIN-HOLD) on quality characteristics, including lipid oxidation, color, and cured meat pigment concentrations, of ham over a 90-d storage period, compare residual nitrate and nitrite content, and determine if differences exist in sensory properties of finished products. Four ham treatments (TRT) (TRT 1: 0.20% VJP, 0 MIN-HOLD; TRT 2: 0.20% VJP, 120 MIN-HOLD; TRT 3: 0.35% VJP, 0 MIN-HOLD; TRT 4: 0.35% VJP, 120 MIN-HOLD) and a sodium nitrite-added control (C) were used for this study. No differences (P > 0.05) were observed between TRTs and C for CIE L*, a*, b*, and cured color measured by reflectance ratio. Lipid oxidation (TBARS) for combined TRTs and C revealed little change over time while the C had less (P < 0.05) lipid oxidation than TRTs 2 and 4 for combined days. No differences (P > 0.05) were reported for cured pigment concentration between TRTs and C. Trained sensory panel intensity ratings for ham and vegetable aroma, and flavor, color, and firmness showed that a high concentration (0.35%) of VJP resulted in the highest scores for undesirable vegetable aroma and flavor. Treatment combinations with a low concentration (0.20%) of VJP were comparable to the C for all sensory attributes.
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Affiliation(s)
- J J Sindelar
- Iowa State University, Department of Animal Science, 194 Meat Laboratory, Ames, IA 50011, USA
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Sindelar J, Cordray J, Olson D, Sebranek J, Love J. Investigating Quality Attributes and Consumer Acceptance of Uncured, No-Nitrate/Nitrite-Added Commercial Hams, Bacons, and Frankfurters. J Food Sci 2007; 72:S551-9. [DOI: 10.1111/j.1750-3841.2007.00486.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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KNØCHEL SUSANNE, HUSS HH. Ripening and spoilage of sugar salted herring with and without nitrate. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1984.tb00343.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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GIBSON ANGELAM, ROBERTS TA, ROBINSON A. Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats VI. Nitrite monitoring during storage of pasteurized pork slurries. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1984.tb00325.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Sindelar J, Cordray J, Sebranek J, Love J, Ahn D. Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages. J Food Sci 2007; 72:S324-32. [DOI: 10.1111/j.1750-3841.2007.00369.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Guillard AS, Le Quere JL, Vendeuvre JL. Emerging research approaches benefit to the study of cooked cured ham flavour. Food Chem 1997. [DOI: 10.1016/s0308-8146(97)00001-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Dirinck P, Van Opstaele F, Vandendriessche F. Flavour differences between northern and southern European cured hams. Food Chem 1997. [DOI: 10.1016/s0308-8146(97)00012-5] [Citation(s) in RCA: 94] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Jeremiah L, Ball R, Uttaro B, Gibson L. The relationship of chemical components to flavor attributes of bacon and ham. Food Res Int 1996. [DOI: 10.1016/s0963-9969(96)00058-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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TAYLOR DARRELLL, LARICK DUANEK. Volatile Content and Sensory Attributes of Supercritical Carbon Dioxide Extracts of Cooked Chicken Fat. J Food Sci 1995. [DOI: 10.1111/j.1365-2621.1995.tb04554.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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27
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ERDURAN SIBEL, HOTCHKISS JOSEPHH. Nitrite Effects on Formation of Volatile Oxidation Products from Triolein. J Food Sci 1995. [DOI: 10.1111/j.1365-2621.1995.tb06267.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Astiasarán I, Redin R, Cid C, Iriarte J, Bello J. Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phases. Meat Sci 1993; 34:255-64. [DOI: 10.1016/0309-1740(93)90032-d] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/1991] [Revised: 03/20/1992] [Accepted: 03/27/1992] [Indexed: 11/16/2022]
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Tricker AR, Kubacki SJ. Review of the occurrence and formation of non-volatile N-nitroso compounds in foods. FOOD ADDITIVES AND CONTAMINANTS 1992; 9:39-69. [PMID: 1397391 DOI: 10.1080/02652039209374046] [Citation(s) in RCA: 30] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
A review of the literature published prior to July 1991 covers the occurrence and formation of non-volatile N-nitrosamines occurring in foods and beverages. The presence of identified volatile and non-volatile N-nitrosamines accounts for less than 10% of the total apparent N-nitrosamine concentration. N-Nitrosoproline and N-nitrosothiazolidine-4-carboxylic acid are the most commonly identified non-volatile N-nitrosamines in the diet. Non-volatile N-nitrosamines account for 12 of the 21 currently identified N-nitroso compounds in foods and beverages.
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Affiliation(s)
- A R Tricker
- German Cancer Research Center, Institute for Toxicology and Chemotherapy, Heidelberg
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31
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32
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Ziprin Y, Rhee K, Davidson T. Characteristics of pork products from swine fed a high monounsaturated fat diet: Part 3—A high-fat cured product. Meat Sci 1990; 28:171-80. [DOI: 10.1016/0309-1740(90)90040-d] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/1989] [Revised: 11/06/1989] [Accepted: 11/09/1989] [Indexed: 11/17/2022]
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33
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POST LS, LEE DA, SOLBERG M, FURGANG D, SPECCHIO J. Development of Staphylococcal Toxin and Sensory Deterioration During Storage of Nitrogen and Vacuum Packaged Nitrite-Free Bacon-Like Product. J Food Sci 1988. [DOI: 10.1111/j.1365-2621.1988.tb07711.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Hotchkiss JH. A review of current literature on N-nitroso compounds in foods. ADVANCES IN FOOD RESEARCH 1988; 31:53-115. [PMID: 3328486 DOI: 10.1016/s0065-2628(08)60166-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- J H Hotchkiss
- Department of Food Science, Cornell University, Ithaca, New York 14853
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POSTE LM, WILLEMOT C, BUTLER G, PATTERSON C. Sensory Aroma Scores and TBA Values as Indices of Warmed-Over Flavor in Pork. J Food Sci 1986. [DOI: 10.1111/j.1365-2621.1986.tb11192.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Willemot C, Poste L, Salvador J, Wood D, Butler G. Lipid degradation in pork during warmed-over flavour development. ACTA ACUST UNITED AC 1985. [DOI: 10.1016/s0315-5463(85)71965-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Morrissey P, Tichivangana J. The antioxidant activities of nitrite and nitrosylmyoglobin in cooked meats. Meat Sci 1985; 14:175-90. [DOI: 10.1016/0309-1740(85)90063-4] [Citation(s) in RCA: 58] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/08/1984] [Indexed: 10/27/2022]
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38
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Mottram DS, Croft SE, Patterson RL. Volatile components of cured and uncured pork: the role of nitrite and the formation of nitrogen compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1984; 35:233-239. [PMID: 6708467 DOI: 10.1002/jsfa.2740350217] [Citation(s) in RCA: 26] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
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Cured Meat Flavor. ACTA ACUST UNITED AC 1984. [DOI: 10.1016/s0065-2628(08)60055-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Shahidi F, Rubin L, Diosady L, Chew V, Wood D. Preparation of Dinitrosyl Ferrohemochrome from Hemin and Sodium Nitrite. ACTA ACUST UNITED AC 1984. [DOI: 10.1016/s0315-5463(84)72313-3] [Citation(s) in RCA: 23] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Pierson MD, Smoot LA. Nitrite, nitrite alternatives, and the control of Clostridium botulinum in cured meats. Crit Rev Food Sci Nutr 1983; 17:141-87. [PMID: 6751698 DOI: 10.1080/10408398209527346] [Citation(s) in RCA: 77] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Historically, nitrite has been a component of meat-curing additives for several centuries. In recent years the safety of nitrite as an additive in cured meats has been questioned mainly because of the possible formation of carcinogenic nitrosamines. Nitrite has many important functions in meat curing including its role in color development, flavor, antioxidant properties, and antimicrobial activity. The inhibition of Clostridium botulinum growth and toxin production is an especially important antimicrobial property of nitrite. This review discusses the effects of processing, curing ingredients (especially nitrite), and storage of cured meats in relation to the control of C. botulinum. If nitrite is eliminated from cured meats or the level of usage decreased, then alternatives for the antibotulinal function of nitrite need to be considered. Several potential alternatives including sorbates, parabens, and biological acidulants are discussed.
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FREEMAN RL, EBERT AG, LYTLE RA, BACUS JN. Effect of Sodium Nitrite on Flavor and TBA Values in Canned, Comminuted Ham. J Food Sci 1982. [DOI: 10.1111/j.1365-2621.1982.tb12877.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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