Antioxidant Properties of the Radix Isatidis Extract and the Effect of Substituting Sodium Nitrite with this Extract in Pork Patties

2020 ◽  
Vol 31 (1) ◽  
pp. 21-31
Author(s):  
Jae In Pak ◽  
◽  
Sun-Youb Lee ◽  
Sung Ki Lee ◽  
Sun Moon Kang
Keyword(s):  
Sodium Nitrite ◽  
Antioxidant Properties ◽  
Radix Isatidis ◽  
Pork Patties

scholarly journals Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

Antioxidants ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 9 ◽  
Author(s):  
Małgorzata Karwowska ◽  
Anna Kononiuk ◽  
Karolina M. Wójciak
Keyword(s):  
Lipid Oxidation ◽  
Sodium Nitrite ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Nitrite Reduction ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Cooked Meat ◽  
Cooked Meat Products

Oxidation processes are responsible for reduction of the sensory and nutritional quality of meat and meat products, thus affecting consumer acceptance. The use of sodium nitrite in meat processing is an important factor limiting these changes. Therefore, eliminating this substance from the recipe of meat products to increase their nutritional value is not an easy challenge. The aim of this study was to determine the effect of sodium nitrite reduction on the lipid oxidation (peroxide value, thiobarbituric acid reactive substances), and color parameters (CIE L*a*b*, total heme pigment and heme iron, nitrosylmyoglobin) in cooked meat products during 15 days of vacuum storage. The antioxidant properties of products and isolated peptides (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing antioxidant power) were also evaluated. Experimental material included four different sample groups of cooked meat products produced with various percentages of sodium nitrite (0, 50, 100, and 150 mg kg−1). It was shown that the sodium nitrite dose had no statistically significant effect on lightness (L*) and redness (a*) values, as well as nitrosylmyoglobin content. Along with decreasing the share of sodium nitrite in the samples, the thiobarbituric acid reactive substances (TBARS) value increased from 0.43 mg kg−1 for samples with 150 mg kg−1 at day 0 to 3.14 mg kg−1 for samples without nitrite at day 15. The total ABTS scavenging capacity of the cooked meat samples was in the range 2.48 to 4.31 eqv. mM Trolox per g of product throughout the entire storage period. During storage, the ferric-reducing antioxidant power of samples with nitrite increased from 0.25 to 0.38 eqv. mg/mL ascorbic acid per g of product. In conclusion, reduction of nitrite to the level of 50 mg kg−1 seemed to be comparable with the traditional use of nitrite in meat products in terms of the physicochemical properties and properties related to lipid oxidation, as well as total antioxidant capacity and peptide antioxidant capacity.

scholarly journals The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1869
Author(s):  
Karolina Ferysiuk ◽  
Karolina M. Wójciak
Keyword(s):  
Sodium Nitrite ◽  
Pathogenic Bacteria ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Storage Period ◽  
Secondary Products ◽  
Pork Production ◽  
Canned Meat ◽  
Radical Scavenging Ability ◽  
Nitrate And Nitrite

The purpose of this study was to determine the possibility of reducing the amount of NaNO2 added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (aw), selected pathogenic bacteria, nitrate and nitrite residues, N-nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. The redness parameter of the nitrite-free canned meat was found to be significantly lower (about 6.4) than that of the products containing sodium nitrite (N: 10.49 and NH: 9.89). During the storage period C. perfringens, L. monocytogenes, and Salmonella were detected in the products. It is not possible to completely eliminate nitrite from the canned pork production process without deteriorating the color, antioxidant properties, sensory characteristics, and health safety. However, the level of hazard chemicals such as NA, nitrate and nitrite residues can be limited by decreasing the amount of nitrite addition to 50 mg/kg. The free-radical scavenging ability for the sample with 50 mg/kg of sodium nitrite was observed to be poor, so its fortification with plant material rich in various polyphenolic substances may be necessary.

scholarly journals ASTAXANTHIN EXTRACT UTILIZATION IN THE TECHNOLOGY OF PRODUCING COOKED SAUSAGES WITH A LOW CONTENT OF SODIUM NITRITE

2019 ◽  
Vol 16 (31) ◽  
pp. 719-728
Author(s):  
Aysel S. VELIYEVA ◽  
Irina A. KADNIKOVA ◽  
Tatyana K. KALENIK
Keyword(s):  
Sodium Nitrite ◽  
Room Temperature ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Urgent Task ◽  
Dpph Method ◽  
Priority Direction ◽  
Pigment Extract ◽  
Cooked Meat ◽  
Nitrite Content

The priority direction for the development of meat products technology is the development of recipes for cooked sausages with low residual sodium nitrite content. The search for substances of natural origin capable of influencing the formation of the cooked sausages color and exercising antioxidant properties is an urgent task today. In the submitted practice, an extract of astaxanthin of industrial production (China) was used. The antioxidant activity of the astaxanthin extract was traced by the DPPH method (2, 2-diphenyl-1-picrylhydrazyl) at 517 nm with the Shimadzu UV-1800 spectrophotometer. The content of myoglobin was determined from the optical density of the cooked sausage pigment extract, obtained after extraction with an aqueous solution of acetone, at a wavelength of 540 nm.Astaxanthin in concentrations of 0.08 and 0.1% positively affected the process of color formation and the preservation of fats in the meat formula of cooked sausages. It was determined that, before administration to the meat formula, the extract of astaxanthin should be dissolved in vegetable oil and left for 3 hours at room temperature. Thus, it's uniform spacing over the stuffing (forcemeat) is achieved without the formation of “red spots”. Astaxanthin is quite stable in meat formulas and gives the cooked meat products a familiar pink color. It is determined that the extract of astaxanthin is recommended for use in the technology of cooked sausages in concentrations of 0.08-0.1% to the mass of the forcemeat.

scholarly journals Onion waste as a rich source of antioxidants for meat products

2019 ◽  
Vol 37 (No. 4) ◽  
pp. 268-275
Author(s):  
Jan Bedrníček ◽  
Ivana Laknerová ◽  
Zuzana Linhartová ◽  
Jaromír Kadlec ◽  
Eva Samková ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
The European Union ◽  
Water Extracts ◽  
Onion Skin ◽  
Pork Patties ◽  
Tbars Values

Onion skin is a waste produced in thousands of tons annually in the European Union. It is a rich natural source of flavonoids and its water extracts (as an environmentally friendly solvent) could be used as an antioxidant material for meat products. Therefore, antioxidant properties of onion skin water extracts (OSWEs) were tested on cooked pork patties. Pork patties were divided into five treatments: control (no antioxidant), 10 and 20% (w/w) of yellow OSWE, and 10 and 20% (w/w) of red OSWE. Antioxidant activity, total polyphenols, thiobarbituric acid reactive substances (TBARS), and sensory analysis were assessed. Patties with added antioxidants showed significantly (P < 0.05) higher antioxidant activity and total polyphenol content. Samples with OSWEs, after 5-day storage (5°C), had significantly (P < 0.05) lower TBARS values compared to control. Two main phenolic compounds were identified in OSWEs by liquid chromatography – mass spectrometry using electrospray ionisation in negative mode: quercetin (m/z 301) and quercetin monoglucoside (m/z 463). OSWEs demonstrated the potential to be used as a source of natural antioxidants with strong antioxidant activity in meat products.

Antioxidant Properties of Carnosine Re-evaluated in a Ferrylmyoglobin Model System and in Cooked Pork Patties

2002 ◽  
Vol 50 (24) ◽  
pp. 7164-7168 ◽  
Author(s):  
Charlotte U. Carlsen ◽  
Maiken Kröger-Ohlsen ◽  
Marianne Nissen Lund ◽  
Tina Lund-Nielsen ◽  
Birgitte Rønn ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Model System ◽  
Pork Patties

scholarly journals The Effect of Replacing Sodium Nitrite with Monascus Purpureus Pigment in German Sausage

2020 ◽  
Author(s):  
Leila Nateghi ◽  
Alireza Maleki Kahaki ◽  
Fatemeh Zarei
Keyword(s):  
Sodium Nitrite ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Storage Period ◽  
Sensory Properties ◽  
Monascus Purpureus ◽  
Microbial Load ◽  
Processed Foods ◽  
Acceptable Range ◽  
Significant Difference

Background: Many common cancers, such as prostate, breast, and colon, are caused by harmful substances and compounds contained in processed foods, including nitrite-treated meats. The aim of this study was to investigate the possibility of replacing sodium nitrite with Monascus purpureus pigment in sausage and to assess its antimicrobial, antioxidant, color, and sensory properties. Methods: The antioxidant properties (Thiobarbiturics), microbiology tests, color (L*, a*, and b*), and their sensory evaluation were measured 30 days after production (storage in a refrigerator condition) and compared with the control sample (without Monascus purpureus pigment and with 100% nitrite). The data were analyzed using Duncan's one-way analysis of variance at 95% confidence level through Minitab 16 software. Results: Replacement of Monascus purpureus pigment with nitrite had no significant effect on the sensory properties of treatments and caused a slight increase in the thiobarbituric index during the storage period, which was not significantly different with the control sample before its replacement up to 60%. The microbial load was increased during the storage in all treatments. The microbial load of samples in which nitrite was replaced with 0%, 40%, and 60% Monascus purpureus pigment was within the acceptable range of standard after 30 days of storage. L* index was decreased, but a* and b* indices were increased by replacing Monascus purpureus pigment with nitrite. Conclusion: The sample containing 60% Monascus purpureus pigment was selected as a superior treatment because the antioxidant properties, microbial load, and sensory properties had no significant difference with the control sample.  

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