scholarly journals Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2094
Author(s):  
Paulo E. S. Munekata ◽  
Mirian Pateiro ◽  
Rubén Domínguez ◽  
Marise A. R. Pollonio ◽  
Néstor Sepúlveda ◽  
...  
Keyword(s):  
Beta Vulgaris ◽  
Meat Product ◽  
Meat Products ◽  
Human Consumption ◽  
Food Labels ◽  
Nitrate Sources ◽  
Muscle Foods ◽  
Swiss Chard ◽  
Cured Meat ◽  
Nitrate And Nitrite

Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.

scholarly journals Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

Antioxidants ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 184 ◽  
Author(s):  
Lorena Martínez ◽  
Pedro Bastida ◽  
Julian Castillo ◽  
Gaspar Ros ◽  
Gema Nieto
Keyword(s):  
Antioxidant Capacity ◽  
Meat Product ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Antimicrobial Activities ◽  
Total Phenolic ◽  
Nitrate Sources ◽  
Natural Extracts ◽  
Cured Meat

Natural extracts obtained from fruit and vegetable processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to characterize and determine the antioxidant and antimicrobial capacity of several natural extracts (citric (Ct), acerola (Ac), rosemary (R), paprika, garlic, oregano, beet (B), lettuce (L), arugula (A), spinach (S), chard (Ch), celery (Ce), and watercress (W)), both in vitro and applied to a cured meat product (chorizo). For that, the volatile compounds by GC-MS and microbial growth were determined. The total phenolic and nitrate contents were measured and related with their antioxidant capacity (measured by DPPH, ABTS, FRAP, and ORAC methods) and antimicrobial capacity against Clostridium perfringens growth in vitro. In order to study the antioxidant and antimicrobial activities of the extracts in food, their properties were also measured in Spanish chorizo enriched with these natural extracts. R and Ct showed the highest antioxidant capacity, however, natural nitrate sources (B, L, A, S, Ch, Ce, and W) also presented excellent antimicrobial activity against C. perfringens. The incorporation of these extracts as preservatives in Spanish chorizo also presented excellent antioxidant and antimicrobial capacities and could be an excellent strategy in order to produce clean label dry-cured meat products.

scholarly journals Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3019
Author(s):  
Patrícia Bernardo ◽  
Luís Patarata ◽  
Jose M. Lorenzo ◽  
Maria João Fraqueza
Keyword(s):  
Food Additives ◽  
Meat Product ◽  
Meat Products ◽  
Processed Meats ◽  
Chemical Hazards ◽  
Cured Meat ◽  
The Status ◽  
Potential Risks ◽  
The Moment ◽  
Nitrate And Nitrite

Nitrate and nitrites are used to give the characteristic color to cured meat products and to preserve them. According to the scientific knowledge available at the moment, these compounds are approved as food additives based on a detailed ponderation between the potential risks and benefits. The controversy over nitrites has increased with the release of an IARC Monograph suggesting an association between colorectal cancer and dietary nitrite in processed meats. The trend in “clean label” products reinforced the concern of consumers about nitrates and nitrites in meat products. This review aims to explain the role of nitrates and nitrites used in meat products. The potential chemical hazards and health risks linked to the consumption of cured meat products are described. Different strategies aiming to replace synthetic nitrate and nitrite and obtain green-label meat products are summarized, discussing their impact on various potential hazards. In the light of the present knowledge, the use or not of nitrite is highly dependent on the ponderation of two main risks—the eventual formation of nitrosamines or the eventual out-growth of severe pathogens. It is evident that synthetic nitrite and nitrate alternatives must be researched, but always considering the equilibrium that is the safety of a meat product.

Nitrate, Nitrite, and Dimethylnitrosamine in Cured Meat Products

1973 ◽  
Vol 56 (3) ◽  
pp. 621-625 ◽  
Author(s):  
Thayil Panalaks ◽  
Jagannath R Iyengar ◽  
Nrisinha P Sen
Keyword(s):  
Meat Products ◽  
Mass Spectrometric ◽  
Electrolytic Conductivity ◽  
Cured Meat ◽  
Nitrate And Nitrite

Abstract Nitrate, nitrite, and dimethylnitrosamine (DMN) were determined in 197 samples of various kinds of meat products. Nitrate and nitrite were determined by the method of Kamm et al. (1965), and DMN was estimated semiquantitatively by a GLC method using a Coulson electrolytic conductivity detector (pyrolytic mode). The average levels of nitrate and nitrite were 181 ppm (range, 0–3467 ppm) and 28 ppm (range, 0–252 ppm), respectively. Trace amounts (2–12 ppb) of DMN were present in 57 samples; others were negative. As no mass spectrometric confirmation of the identity of DMN was carried out, the results should be considered as only tentative and not as an absolute proof of the presence of DMN. Except in a few types of meat products, the concentrations of nitrate or nitrite did not correlate with that of DMN detected in the samples.

scholarly journals Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products

2011 ◽  
Vol 29 (No. 5) ◽  
pp. 463-470 ◽  
Author(s):  
E.M. Casado ◽  
J.J. Córdoba ◽  
M.J. Andrade ◽  
M. Rodríguez
Keyword(s):  
Oleic Acid ◽  
Volatile Compounds ◽  
Culture Medium ◽  
Solid Phase ◽  
Positive Impact ◽  
Meat Product ◽  
Meat Products ◽  
Starter Cultures ◽  
Gas Chromatography Mass Spectrometry ◽  
Cured Meat

Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine analysis to evaluate the production of volatile compounds by yeasts to be selected as starter cultures. For this purpose, several variations of a minimum culture medium that included free amino acids, oleic acid, and α-ketoglutarate, incubated under similar conditions of water activity and pH as dry-cured meat products, were assayed. In these conditions, the representative yeast strains isolated from a dry-cured meat product were tested. The volatile compounds were analysed using Solid Phase Micro-Extraction and gas chromatography/mass spectrometry. In the designed media, the tested yeasts produced volatile compounds involved in flavour development of dry-cured meat products. In addition, all the strains showed the highest production of these volatile compounds in the complete minimum culture medium witch included α-ketoglutarate and oleic acid.

Improved Colorimetric Method for Determining Nitrate and Nitrite in Foods

1978 ◽  
Vol 61 (6) ◽  
pp. 1389-1394 ◽  
Author(s):  
Nrisinha P Sen ◽  
Barbara Donaldson
Keyword(s):  
Nitrate Concentration ◽  
Colorimetric Method ◽  
Meat Products ◽  
Sulfanilic Acid ◽  
Griess Reagent ◽  
Color Development ◽  
Constant Ph ◽  
Cured Meat ◽  
The Difference ◽  
Nitrate And Nitrite

Abstract A method is described for determining nitrate and nitrite in cured meat products, cheeses, and vegetables. The nitrite is determined colorimetrically by diazotization of sulfanilic acid and subsequent coupling with N-(l-naphthyl)-ethylenediamine. The concentration of nitrate plus nitrite is determined similarly but after reduction of the nitrate to nitrite on a cadmium column. The difference of the 2 values is a measure of the nitrate concentration. The main improvements are replacing the Griess reagent, which contains a carcinogen, with a mixture of sulfanilic acid and N-(l-naphthyl)- ethylenediamine, providing for adjustment of pH of the sample suspension during extraction and digestion by heating, and maintaining constant pH by controlled addition of buffers and acids during color development. The method was successfully applied to the analysis of 15 samples of meat products, 23 cheeses, and 6 different vegetables. The average recovery of sodium nitrite added at levels ranging from 10 to 30 ppm was 9 5% and recovery of sodium nitrate added at levels from 30 to 400 ppm was 9 4% (corrected for cadmium column efficiency).

scholarly journals Alternative Curing Methods

2021 ◽  
Vol 8 (2) ◽  
pp. 40-48
Author(s):  
Lisa Siekmann ◽  
Madeleine Plötz ◽  
Carsten Krischek
Keyword(s):  
Human Health ◽  
Present Article ◽  
Plant Extracts ◽  
Meat Products ◽  
Consumer Health ◽  
Nitrate Sources ◽  
Treated Water ◽  
Microbiological Safety ◽  
Cured Meat ◽  
Curing Methods

Abstract Purpose of Review Curing—the treatment of meat products with nitrite and nitrate—is controversially discussed by consumers, as increased consumption of cured foods might negatively influence human health. Recent Findings However, omitting of curing chemicals might reduce microbiological safety, thereby increasing the risk to consumer health. Also, besides the addition of nitrate/nitrite, meat products are additionally preserved within the hurdle principle by other methods such as chilling, ripening, or heating. Summary The present article focuses on the addition of plants/plant extracts or plasma-treated water as nitrate sources and the direct treatment of meat products with plasma for nitrate generation. With regard to color and microbial safety of cured meat products, which are relevant to the consumers, promising results were also obtained with the alternative curing methods. Nonetheless, it is doubtful to what extent these methods are viable alternatives, as the curing chemicals themselves and not their origin are problematic for consumer health.

Evidence that Ingested Nitrate and Nitrite Are Beneficial to Health†

2002 ◽  
Vol 65 (5) ◽  
pp. 872-875 ◽  
Author(s):  
DOUGLAS L. ARCHER
Keyword(s):  
Gastric Acid ◽  
Pathogenic Bacteria ◽  
Meat Products ◽  
Epidemiological Evidence ◽  
Cured Meats ◽  
Cured Meat ◽  
History Of ◽  
History Of Use ◽  
Nitrate And Nitrite

The literature was reviewed to determine whether ingested nitrate or nitrite may be detrimental or beneficial to human health. Nitrate is ingested when vegetables are consumed. Nitrite, nitrate's metabolite, has a long history of use as a food additive, particularly in cured meat products. Nitrite has been a valuable antibotulinal agent in cured meats and may offer some protection from other pathogens in these products as well. Nitrite's use in food has been clouded by suspicions that nitrite could react with amines in the gastric acid and form carcinogenic nitrosamines, leading to various cancers. Nitrate's safety has also been questioned, particularly with regard to several cancers. Recently, and for related reasons, nitrite became a suspected developmental toxicant. A substantial body of epidemiological evidence and evidence from chronic feeding studies conducted by the National Toxicology Program refute the suspicions of detrimental effects. Recent studies demonstrate that nitrite, upon its ingestion and mixture with gastric acid, is a potent bacteriostatic and/or bactericidal agent and that ingested nitrate is responsible for much of the ingested nitrite. Acidified nitrite has been shown to be bactericidal for gastrointestinal, oral, and skin pathogenic bacteria. Although these are in vitro studies, the possibility is raised that nitrite, in synergy with acid in the stomach, mouth, or skin, may be an element of innate immunity.

Botulism Control by Nitrite and Sorbate in Cured Meats: A Review1

1979 ◽  
Vol 42 (9) ◽  
pp. 739-770 ◽  
Author(s):  
J. N. SOFOS ◽  
F. F. BUSTA ◽  
C. E. ALLEN
Keyword(s):  
Clostridium Botulinum ◽  
Meat Products ◽  
Toxin Production ◽  
Meat Industry ◽  
Cured Meats ◽  
Cured Meat ◽  
Residual Nitrite ◽  
Flavor Development ◽  
Nitrate And Nitrite ◽  
Effective Compound

Nitrite plays a major role in the botulinal safety of cured meat products. When used at appropriate levels, it retards Clostridium botulinum growth and delays production of its deadly neurotoxin. Even though the incidence of botulinal spores in meat is very low, factors such as the tonnage of cured meats consumed, the potential for mishandling such products, and the nature of the disease necessitate the use of nitrite or other equally effective compound(s) for extra safety. Residual nitrite and nitrosamine levels in cured meat products have been decreasing in recent years through control and research conducted by the meat industry and related institutions. Such levels are minimal compared to total nitrate and nitrite amounts ingested or formed in the human body. Sorbate, especially in combination with nitrite at concentrations adequate only for cured meat color and flavor development, is at least as effective as currently used nitrite levels in delaying C. botulinum growth and toxin production. The mechanism(s) through which nitrite and/or sorbate perform their actions upon C. botulinum remains to be found. A review of the pertinent research completed to date should be helpful in the search for the mechanism(s).

scholarly journals Antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in hamburger-like meat product

2021 ◽  
Vol 10 (11) ◽  
pp. e73101119373
Author(s):  
Pâmela Inchauspe Corrêa Alves ◽  
Marjana Radünz ◽  
Caroline Dellinghausen Borges ◽  
Caroline Peixoto Bastos ◽  
Cláudio Dias Timm ◽  
...  
Keyword(s):  
Essential Oil ◽  
Meat Product ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Atmospheric Diffusion ◽  
Bioactive Coating ◽  
Antimicrobial Potential ◽  
Microbial Proliferation ◽  
Clove Essential Oil ◽  
Nitrate And Nitrite

The food industry is looking for strategies to prevent microbial growth in order to ensure food safety and shelf life. However, the use of synthetic preservatives, such as nitrate and nitrite in meat products, entails risks to human health. An alternative is the utilization of essential oils, widely known for their antimicrobial properties. This work aimed the antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in in hamburger-like meat product. Through the analysis of antimicrobial activity by diffusion in agar and broth, there was an action against Gram-positive and Gram-negative bacteria. Regarding Staphylococcus aureus and Escherichia coli, the minimum inhibitory concentration (MIC) was 3.74 mg/mL and the minimum bactericidal concentration (MBC) was 374.33 mg/mL for both. In the micro atmospheric diffusion test, CEO reduced by up to 70 and 76% of the E. coli and S. aureus bacteria development, respectively. CEO was applied as an active component in chitosan-based coatings in hamburger-like meat, in which it was able to promote the control of microbial proliferation of Total Coliforms, Coliforms at 45 ⁰C and Coagulase-Positive Staphylococcus throughout 7 days of storage under refrigeration. It is concluded that the bioactive coating based on chitosan incorporated with clove essential oil promotes microbiological control in hamburger-like meat product.

scholarly journals Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 180
Author(s):  
Lorena Martínez Zamora ◽  
Rocío Peñalver ◽  
Gaspar Ros ◽  
Gema Nieto
Keyword(s):  
Protein Oxidation ◽  
Antioxidant Properties ◽  
Meat Product ◽  
Control Sample ◽  
Meat Products ◽  
Total Phenolic ◽  
Life Study ◽  
Color Development ◽  
Cured Meat ◽  
Lipid And Protein Oxidation

The main objective of the present study was to evaluate the antioxidant capacity of hydroxytyrosol derived from synthetic (HTs) and organic (HTo) sources, and citrus (C) extract, by incorporating them in a dry-cured meat product: fuet. Firstly, antioxidant extracts were tested in an oxidized pork meat model system, avoiding by 100% the protein oxidation against AAPH and AMVN. After that, four batches of fuet were made, namely Control, HTs, HTo, and C, which incorporated antioxidant extracts as substitutes of synthetic additives. A hundred-day shelf-life study was carried out. The incorporation of phenolic extracts neither affected proximal composition, nor ripening process (airing losses, aw, and pH), nor color development. However, the incorporation of HT increased Fe, Mn, and Si mineral content. At the same time, HT extracts inhibited lipid and protein oxidation and microbiological growth by 50%. Regarding sensory analysis, HTo was the most unpalatable (extract flavor apparition), while HTs and C samples were equally accepted as the Control sample. In addition, HT fuet samples showed two-fold higher antioxidant activity and total phenolic content than the Control sample. In conclusion, the use of HTs in dry-cured sausages was demonstrated to be the best option to the development of clean label meat products, with promising antioxidant properties and the best standards of quality and acceptability.

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