An Investigation into the Ability of Mesocarp of Durian, Lemon, Pomelo and Sweet Orange in Reducing Residual Nitrite Content in Processed Meat Products

IRC-SET 2020 ◽  
2021 ◽  
pp. 773-786
Author(s):  
Wei Le Lim ◽  
Zong Hon Justyn Lae ◽  
Zhi Yuan Melvin Loh ◽  
Conrad Zheng
Keyword(s):  
Sweet Orange ◽  
Meat Products ◽  
Processed Meat ◽  
Residual Nitrite ◽  
Nitrite Content

scholarly journals Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage

2020 ◽  
Vol 8 (1) ◽  
pp. 107-114
Author(s):  
Houra Ramezani ◽  
Khadijeh Abhari ◽  
Zahra Pilevar ◽  
Hosseini Hedayat ◽  
Abdorreza Mohammadi
Keyword(s):  
Ascorbic Acid ◽  
Meat Products ◽  
Ascorbic Acid Content ◽  
Cooking Time ◽  
Nitrite Reduction ◽  
Processed Meat ◽  
Refrigerated Storage ◽  
Meat Content ◽  
Residual Nitrite ◽  
Nitrite Content

Introduction. The increasing global consumption of processed meat products has led to certain concerns. For instance, processed meat products are known to contain carcinogen precursor compounds, thus creating the risk of chronic diseases. The present study was performed to estimate the food safety status of processed meat products available in Iran and evaluate the related effective factors. Study objects and methods. 140 samples of seven most popular commercial types of cooked sausages were obtained from four major meat factories (A, B, C and D) in 140 samples were collected from seven most popular commercial types of cooked sausages as follows: beef salami 90%, chicken salami 90%, dry cured sausage 70%, dry cured salami 60%, beef sausages 55%, chicken sausages 55% and Frankfurt sausage 40% (n = 5) from four major meat factories (A, B, C and D) in Tehran. The samples were screened for residual nitrite, ascorbic acid, and nitrosamine contents on days 0, 7, 14, 21, and 28. The results indicated that products from meat factory B had lower residual nitrite content in the samples with high content of meat. Beef salami (90% of meat) and Frankfurt sausage (40% of meat) contained the lowest and highest amounts of residual nitrite on day 0 – 73.99 and 177.42 mg of nitrite per 1 kg of meat, respectively. Results and discussion. Beef salami contained 90% of meat, chicken salami – 90%, dry cured sausage –70%, dry cured salami – 60%, beef sausages – 55%, chicken sausages – 55%, and Frankfurt sausage – 40% (n = 5). Nitrite reduction rates in sausages with a smaller diameter, e.g. Frankfurt sausage, were significantly lower (P < 0.05), compared to salami samples. The difference can be explained by the shorter cooking time. Nitrosamine formation increased during refrigerated storage; however, it was not significant in all samples. During refrigerated storage, nitrosamine formation depended on the level of added nitrite, the amount of residual nitrite, ascorbic acid, pH, and cooking temperature. Ascorbic acid content decreased significantly (P < 0.05) during refrigerated storage. Conclusion. The findings demonstrate significant correlation between the meat content, cooking time, nitrite content, and nitrosamine formation.

scholarly journals Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products

2009 ◽  
Vol 74 (8) ◽  
pp. R93-R100 ◽  
Author(s):  
M. Viuda-Martos ◽  
J. Fernández-López ◽  
E. Sayas-Barbera ◽  
E. Sendra ◽  
C. Navarro ◽  
...  
Keyword(s):  
Meat Products ◽  
Residual Nitrite ◽  
Nitrite Content

scholarly journals Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Tae-Kyung Kim ◽  
Hae In Yong ◽  
Hae Won Jang ◽  
Heeyoung Lee ◽  
Young-Boong Kim ◽  
...  
Keyword(s):  
Incubation Period ◽  
Starter Culture ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Dependent Manner ◽  
Chemical Additives ◽  
Basic Nitrogen ◽  
Residual Nitrite ◽  
Pork Loin ◽  
Nitrite Content

An increasing concern about the usage of chemical additives in meat products has resulted in the use of natural ingredients instead of chemical additives in meat products. Therefore, this study aimed to investigate the effect of incubation period on the physicochemical characteristics of meat products cured with spinach and starter culture containing Staphylococcus carnosus. The pH, color, TBARS lipid oxidation, volatile basic nitrogen, residual nitrite content, and microbial number in cured pork loin were determined by incubating it with spinach and starter culture for the following durations: 3, 6, 9, 12, 24, and 48 h. The pH and TBARS values of cured pork loin incubated with spinach and starter culture decreased in a time-dependent manner. An increase in the incubation time from 3 to 48 h resulted in a significant increase in the redness and volatile basic nitrogen content. The residual nitrite content was observed to be maximum in samples from the I48 group followed by the control (+), preconverted nitrite group, and I24 groups. Thus, we found that incubation with spinach and starter culture for 24 h yields a good-quality cooked sliced cured pork loin.

scholarly journals Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Ji Luo ◽  
Wenjing Yan ◽  
Mustapha Muhammad Nasiru ◽  
Hong Zhuang ◽  
Guanghong Zhou ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Treatment Time ◽  
Meat Products ◽  
Treated Water ◽  
Nitrite Level ◽  
A Value ◽  
Residual Nitrite ◽  
Pork Loin ◽  
Curing Method ◽  
Nitrite Content

Abstract The application of dielectric barrier discharge cold plasma (DBD-CP)-treated water as a novel curing process for manufacturing Chinese dried pork loin was investigated. The treatment time of DBD-CP was optimized based on the pH and nitrite level of the plasma-treated water (PTW). PTW treated for 3 min had an alkaline environment and a higher nitrite content than that at the other lengths of treatment time. Pork loins were marinated in control or PTW brine at 4 °C for 24 h and then dry-ripened for 15 days. PTW with a higher treatment voltage significantly decreased lipid oxidation of the products and led to an increased a* value (redness) and an increased residual nitrite content in products that was still within the range of use (all P < 0.05). The contents of each free amino acid increased with increasing treatment intensity (P < 0.05). There were 22 new volatile compounds generated in PTW-cured products, such as 3-methyl-butanol, hexanal and 2,3-octanedione, while six substances were lost, such as 2-pentylfuran, compared with those in the control. This study indicates that using PTW as a curing method can be a potential and effective way of producing dried pork meat products.

CHANGES IN RESIDUAL NITRITE IN SAUSAGE AND LUNCHEON MEAT PRODUCTS DURING STORAGE1

1973 ◽  
Vol 36 (10) ◽  
pp. 515-519 ◽  
Author(s):  
Lila H. Hill ◽  
N. B. Webb ◽  
N. Delores Mongol ◽  
A. T. Adams
Keyword(s):  
Storage Temperature ◽  
Meat Products ◽  
Processed Meats ◽  
Residual Nitrite ◽  
Luncheon Meat ◽  
Nitrite Content

Changes in residual nitrite content of 18 sausage products during storage for various lengths of time are reported. Most pre-packaged processed meats (storage temperature 5 ± 2 C) showed decreasing residual nitrite levels during storage. All dried meat products (storage temperature 24 ± 1 C) showed increasing residual nitrite levels during storage. Residual nitrite decreased with cooking for the three products evaluated.

Residual nitrite in processed meat products in Costa Rica: method validation, long-term survey and intake estimations

2021 ◽  
pp. 130082
Author(s):  
Kimberly Ledezma-Zamora ◽  
Rolando Sánchez-Gutiérrez ◽  
Ailyn Ramírez-Leiva ◽  
Leonardo Mena-Rivera
Keyword(s):  
Costa Rica ◽  
Method Validation ◽  
Meat Products ◽  
Processed Meat ◽  
Residual Nitrite ◽  
Long Term Survey

scholarly journals An Ultrasound Assessed Extraction Combined with Ion-Pair HPLC Method and Risk Assessment of Nitrite and Nitrate in Cured Meat

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Babiker Yagoub Abdulkair ◽  
Amin O. Elzupir ◽  
Abdulaziz S. Alamer
Keyword(s):  
Risk Assessment ◽  
Tetrabutylammonium Bromide ◽  
Meat Products ◽  
Correlation Coefficients ◽  
Dietary Exposure ◽  
Hplc Method ◽  
Processed Meat ◽  
Disodium Hydrogen Phosphate ◽  
Cured Meat

An accurate IPC-UV method was developed and validated for the determination of nitrite (NI) and nitrate (NA) in meat products. The best separation was achieved on a phenyl-hexyl column (150 mm × 4.6 mm, 3 µm) with a mobile phase composed of 25% acetonitrile and 75% buffer (2 mM disodium hydrogen phosphate and 3 mM tetrabutylammonium bromide, pH = 4). Eluents were monitored at 205 nm. Linearity ranges were 1.86 × 10−6–7.5 µg·ml−1 and 0.09–5.0 µg·ml−1 for NI and NA, respectively. The correlation coefficients were greater than 0.999 for NI and NA. This method was applied to a number of processed meat products in Riyadh (n = 155). NI ranged from 1.78 to 129.69 mg·kg−1, and NA ranged from 0.76 to 96.64 mg·kg−1. Results showed extensive use of NI and NA; however, concentrations were within the legal limit of Saudi Arabia except for one sample. Further, the risk assessment and dietary exposure have been estimated for both NI and NA.

Occurrence and Survival of Verocytotoxin-Producing Escherichia coli O157 in Meats Obtained from Retail Outlets in The Netherlands

1999 ◽  
Vol 62 (10) ◽  
pp. 1115-1122 ◽  
Author(s):  
A. E. HEUVELINK ◽  
J. T. M. ZWARTKRUIS-NAHUIS ◽  
R. R. BEUMER ◽  
D E. de BOER
Keyword(s):  
Escherichia Coli ◽  
The Netherlands ◽  
Meat Products ◽  
Storage Period ◽  
Processed Meat ◽  
Raw Meat ◽  
Pork Products ◽  
Minced Beef ◽  
Beef Products ◽  
Meat Samples

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in The Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. Other raw beef products (n = 223) and meat samples originating from poultry (n = 819), sheep or lamb (n = 46), or wild animals (n = 83) were all found to be negative for O157 VTEC. For the survival experiments we used tartaar (minced beef with a fat content of less than 10%) and filet americain (tartaar mixed with a mayonnaise-based sauce [80 to 20%]). The O157 VTEC strain tested was able to survive in tartaar and filet americain stored at −20, 0, 5, or 7°C for 3 days. At both 7 and at 15°C, O157 VTEC counts in tartaar and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2% [wt/wt]), or components of the lactoperoxidase–thiocyanate–hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15°C. It was concluded that raw meat contaminated with O157 VTEC will remain a hazard even if the meat is held at low or freezing temperatures.

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