1
|
Shen Q, Zeng X, Kong L, Sun X, Shi J, Wu Z, Guo Y, Pan D. Research Progress of Nitrite Metabolism in Fermented Meat Products. Foods 2023; 12:foods12071485. [PMID: 37048306 PMCID: PMC10094046 DOI: 10.3390/foods12071485] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/14/2023] [Accepted: 03/21/2023] [Indexed: 04/05/2023] Open
Abstract
Nitrite is a common color and flavor enhancer in fermented meat products, but its secondary amines may transfer to the carcinogen N-nitrosamines. This review focuses on the sources, degradation, limitations, and alteration techniques of nitrite. The transition among NO3− and NO2−, NH4+, and N2 constitutes the balance of nitrogen. Exogenous addition is the most common source of nitrite in fermented meat products, but it can also be produced by contamination and endogenous microbial synthesis. While nitrite is degraded by acids, enzymes, and other metabolites produced by lactic acid bacteria (LAB), four nitrite reductase enzymes play a leading role. At a deeper level, nitrite metabolism is primarily regulated by the genes found in these bacteria. By incorporating antioxidants, chromogenic agents, bacteriostats, LAB, or non-thermal plasma sterilization, the amount of nitrite supplied can be decreased, or even eliminated. Finally, the aim of producing low-nitrite fermented meat products is expected to be achieved.
Collapse
Affiliation(s)
- Qiyuan Shen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Lingyu Kong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Xiaoqian Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Jingjing Shi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Yuxing Guo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| |
Collapse
|
2
|
Teng X, Zhang M, Mujumdar AS, Wang H. Garlic essential oil microcapsules prepared using gallic acid grafted chitosan: Effect on nitrite control of prepared vegetable dishes during storage. Food Chem 2022; 388:132945. [PMID: 35472626 DOI: 10.1016/j.foodchem.2022.132945] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 04/05/2022] [Accepted: 04/07/2022] [Indexed: 11/29/2022]
Abstract
In order to lower the nitrite content in prepared vegetable dishes (PVDs) within a week, microcapsules loaded with garlic essential oils (GEO) were prepared using modified chitosan (CS) with different mass ratios of gallic acid (GA) to CS, and their physicochemical properties were determined. The effects of GEO alone and of microcapsules made using native CS and GA-CS (GA-grafted CS) with the highest conjugation degree on the nitrite content in PVDS were measured quantitatively. Also, the reasons for the differences were identified. The results showed that the microcapsules prepared using GA-CS (at a mass ratio of 0.5:1) presented the best physicochemical properties, including antioxidant activity, encapsulation efficiency, sustained release, etc. GA-CS microcapsules enhanced growth inhibition of bacteria producing nitrites, thus showing its excellent ability to inhibit nitrites, compared to GEO alone and microcapsules made using native CS. GA-CS encapsulation is a new option to lower the nitrite content in PVDs.
Collapse
Affiliation(s)
- Xiuxiu Teng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Hongqiang Wang
- Tianwei Food Group Incorporated Company, Chengdu, Sichuan 610000, China
| |
Collapse
|