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Yaghoubi M, Alirezalu K, Hesari J, Peighambardoust SH, Marcinkowska-Lesiak M, Barzegar Y, Hoseinian-Khosrowshahi SR, Marszałek K, Mousavi Khaneghah A. Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage. Meat Sci 2023; 198:109097. [PMID: 36640719 DOI: 10.1016/j.meatsci.2023.109097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 01/02/2023] [Accepted: 01/03/2023] [Indexed: 01/09/2023]
Abstract
The effects of oleaster leave essential oil (OLEOs: 1000 and 2000 ppm) in combination with nisin nanoparticles (200 ppm) and ε-polylysine nanoparticles (2000 ppm) on the physicochemical, microbiological and sensory properties of the emulsion-type sausages without added chemical nitrite/nitrate salts were evaluated during 45 days of storage. Nanoparticle attributes were assessed, including encapsulation efficiency (EE%), zeta potential, nanoparticles size, FTIR analysis, and thermal stability (DSC). Overall, ε-PL nanoparticles (ε-PL-NPs) were thermally more stable and showed higher EE% (91.52%) and zeta potential (37.80%) as compared to nisin nanoparticles (82.85%) and (33.60%), respectively. The use of combined ε-PL-NPs (2000 ppm) + Ni-NPs (200 ppm) with oleaster leaves essential oil (2000 ppm) resulted in a higher pH value (5.88), total phenolic content (10.45 mg/100 g) and lower TBARS (2.11 mg/kg), and also decreased total viable bacteria (1.28 Log CFU/g), Clostridium perfringens (1.43 Log CFU/g), E. coli (0.24 Log CFU/g), Staphylococcus aureus (0.63 Log CFU/g), and molds and yeasts (0.86 Log CFU/g) count in samples at day 45 in comparison to the control (120 ppm nitrite). The consumers approved sensory traits in nitrite-free formulated sausages containing ε-PL-NPs and Ni-NPs combined with OLEOs.
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Affiliation(s)
- Milad Yaghoubi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Kazem Alirezalu
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran; Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran.
| | - Javad Hesari
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | | | - Monika Marcinkowska-Lesiak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland
| | - Younes Barzegar
- Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran
| | | | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland; Department of General Food Technology and Nutrition, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszow, Rzeszow, Poland
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland; Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan.
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Zhang Y, Lu Y, Chen F. Relationship between physicochemical properties and microbial structural distribution of Chinese-style and Salami fermented sausages. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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3
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Skwarek P, Karwowska M. Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace. Biomolecules 2022; 12:1695. [PMID: 36421709 PMCID: PMC9688078 DOI: 10.3390/biom12111695] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/05/2022] [Accepted: 11/12/2022] [Indexed: 06/26/2024] Open
Abstract
The aim of the study was to evaluate the effect of tomato pomace (TP) on physicochemical parameters and fatty acid profile as well as antioxidant properties of dry fermented sausages with a reduced content of nitrites. Four different sausage formulations were prepared: control sample, and samples with 0.5%, 1% and 1.5% addition of freeze-dried TP. The sausages were analyzed for: chemical composition, pH and water activity, fatty acid profile, color parameters, biogenic content, and number of lactic acid bacteria and Enterobacteriacea. The antioxidant properties were also assessed depending on the amount of TP used. The products were characterized by similar water activity and pH in the range of 0.877-0.895 and 4.55-4.81, respectively. The effect of the addition of freeze-dried TP on an increase in antioxidant activity along with an increase in the concentration of the additive was observed. This phenomenon was most likely due to the strong antioxidant properties of tomato as well as the high content of lycopene. The antimicrobial properties of TP in raw fermented sausages were also noted as the product with the highest concentration of pomace had the lowest number of Enterobacteriaceae. In addition, sausages with reduced levels of nitrites to which TP was added were characterized by a higher redness, which will probably have a positive impact on the assessment consumers make of them. The most promising results were obtained for the dry fermented sausage with 1.5% addition of TP.
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Affiliation(s)
| | - Małgorzata Karwowska
- Department of Animal Food Technology, Sub-Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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Wang X, Yu Q, He L, Zhang Q, Ma J. Effects of nitrite concentrations on the quality and protein oxidation of salted meat. J Food Sci 2022; 87:3978-3994. [PMID: 35880694 DOI: 10.1111/1750-3841.16177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 03/17/2022] [Accepted: 04/18/2022] [Indexed: 11/26/2022]
Abstract
The objective of this study was to investigate the effects of different concentrations of sodium nitrite on the quality and protein oxidation of salted meat during 21 days of curing. The salted meat was treated with sodium nitrite at 50, 100, and 150 mg/kg for curing, and salted meat without sodium nitrite was used as a control. The results showed that in salted meat added with sodium nitrite, the carbonyl group, disulfide bond, dityrosine, surface hydrophobicity, and the transformation rate from α-helix to β-sheet were all significantly reduced, whereas the sulfhydryl group content of myofibrillar proteins was significantly increased compared to the control. Meanwhile, the total volatile basic nitrogen and aerobic plate content were significantly decreased, while both the pH and a* value were significantly increased with an increase in nitrite concentration compared to the control group. Importantly, this phenomenon was also observed in salted meat treated with low doses of sodium nitrite (50 mg/kg). In conclusion, the quality of salted beef can be improved by adding low-dose sodium nitrite to inhibit protein oxidation during the curing process. PRACTICAL APPLICATION: A low dose of sodium nitrite inhibited the rate of α-helix to β-sheet transformation of myofibrillar proteins in salted meat, reducing the exposure of hydrophobic groups and decreasing the production of protein oxidation products and TVB-N to improve the quality of salted meat. These results provided a theoretical basis and technical guidance for the application of low-dose sodium nitrite in meat processing enterprises.
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Affiliation(s)
- Xinyue Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qing Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jibing Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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Ayaseh A, Alirezalu K, Yaghoubi M, Razmjouei Z, Jafarzadeh S, Marszałek K, Khaneghah AM. Production of nitrite-free frankfurter-type sausages by combining ε-polylysine with beetroot extracts: An assessment of antimicrobial, chemical, and sensory properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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6
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Zhao F, Xin J, Yuan M, Wang L, Wang X. A critical review of existing mechanisms and strategies to enhance N 2 selectivity in groundwater nitrate reduction. WATER RESEARCH 2022; 209:117889. [PMID: 34936974 DOI: 10.1016/j.watres.2021.117889] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 11/02/2021] [Accepted: 11/19/2021] [Indexed: 06/14/2023]
Abstract
The pollution of nitrate (NO3-) in groundwater has become an environmental problem of general concern and requires immediate remediation because of adverse human and ecological impacts. NO3- removal from groundwater is conducted mainly by chemical, biological, and coupled methods, with the removal efficiency of NO3- considered the sole performance indicator. However, in addition to the harmless form of N2, the reduced NO3- could be transformed into other intermediates, such as nitrite (NO2-), nitrous oxide (N2O), and ammonia (NH4+), which may have direct or indirect negative impacts on the environment. Therefore, increasing N2 selectivity is a significant challenge in reducing NO3- in groundwater, which seriously impedes the large-scale implementation of available remediation technologies. In this work, we comprehensively overview the most recent advances in N2 selectivity regarding the understanding of emerging groundwater NO3- removal technologies. Mechanisms of by-product production and strategies to enhance the selective reduction of NO3- to N2 are discussed in detail. Furthermore, we proposed topics for further research and hope that the total environmental impacts of remediation schemes should be evaluated comprehensively by quantifying all potential intermediate products, and promising strategies should be further developed to enhance N2 selectivity, to improve the feasibility of related technologies in actual remediation.
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Affiliation(s)
- Fang Zhao
- Key Lab of Marine Environmental Science and Ecology, Ministry of Education, Shandong Provincial Key Laboratory of Marine Environment and Geological Engineering, College of Environmental Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Jia Xin
- Key Lab of Marine Environmental Science and Ecology, Ministry of Education, Shandong Provincial Key Laboratory of Marine Environment and Geological Engineering, College of Environmental Science and Engineering, Ocean University of China, Qingdao 266100, China.
| | - Mengjiao Yuan
- Key Lab of Marine Environmental Science and Ecology, Ministry of Education, Shandong Provincial Key Laboratory of Marine Environment and Geological Engineering, College of Environmental Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Litao Wang
- Key Lab of Marine Environmental Science and Ecology, Ministry of Education, Shandong Provincial Key Laboratory of Marine Environment and Geological Engineering, College of Environmental Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Xiaohui Wang
- Key Lab of Marine Environmental Science and Ecology, Ministry of Education, Shandong Provincial Key Laboratory of Marine Environment and Geological Engineering, College of Environmental Science and Engineering, Ocean University of China, Qingdao 266100, China
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7
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Zhou YP, Wang J, Liu QY, Peng M, Zhao YZ, Li QL, Liu Y, Liu HB. Fabrication of cadmium indium sulfide/cadmium sulfide/polyoxo-titanium cluster composite nanofibers with enhanced photocatalytic activity for nitrite degradation. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.118831] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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8
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Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors. Processes (Basel) 2021. [DOI: 10.3390/pr9091556] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
This study evaluates the effects of polyphenolic extract of Cistus incanus, lycopene dye from tomatoes, and betanin dye from red beet on selected parameters of model meat products with reduced nitrate contents. The polyphenolic composition and activity of the C. incanus extract was analyzed, revealing the presence of elagotannins, flavanols, and glycosylated flavanols. We studied the effects of the extract and dyes as well as of mixtures of the extract and dyes on the growth of bacteria characteristic of the meat environment: E. coli, S. enterica, P. fragi, L. monocytogenes, B. thermosphacta, and L. sakei. We studied the effects of the extract and dyes on the lipid oxidation, color, and microbiological quality of pork sausages with reduced nitrate content over 28 days of storage. During storage, the amounts of malon dialdehyde reduced, which indicates that the extract and dyes exhibited antioxidant activity and slowed lipid oxidation in the sausages. An increase in red color was also observed in the sausages with natural additives, despite their decreased nitrate content. It was found that the C. incanus extract combined with coloring agents positively influenced the selected parameters of the analyzed pork sausages.
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Ledezma-Zamora K, Sánchez-Gutiérrez R, Ramírez-Leiva A, Mena-Rivera L. Residual nitrite in processed meat products in Costa Rica: Method validation, long-term survey and intake estimations. Food Chem 2021; 361:130082. [PMID: 34029910 DOI: 10.1016/j.foodchem.2021.130082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 03/29/2021] [Accepted: 05/08/2021] [Indexed: 10/21/2022]
Abstract
Ingestion of high amounts of nitrite due processed meat consumption could produce negative effects in human health. Here, we investigate long-term residual sodium nitrite content in processed meat products in Costa Rica to provide the first estimations of nitrite daily intake. An extensively validated analytical procedure was applied for the long-term analysis of 1350 samples from 2014 to 2018. Mean residual sodium nitrite concentration was 76.5 mg kg-1, ranging from < 11 to 278.0 mg kg-1. Significant differences among product and meat types were found, but no temporal differences were observed. Nitrite daily intake was estimated in 0.0122 ± 0.0039 mg kg-1 bw-1 d-1, which accounts for 17.4% of the acceptable daily intake (ADI). This information underlies the importance of studying residual nitrite kinetics in processed meat products as well as establishing long-term programs for the accurate estimation of nitrite daily intake rates.
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Affiliation(s)
- Kimberly Ledezma-Zamora
- Laboratory of Chemical Analysis, School of Chemistry, Universidad Nacional, Heredia 86-3000, Costa Rica.
| | | | - Ailyn Ramírez-Leiva
- Laboratory of Chemical Analysis, School of Chemistry, Universidad Nacional, Heredia 86-3000, Costa Rica
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Wang H, Wang J, Xiang X, Zhou Y, Li Q, Tang A, Liao D, Liu Y, Liu HB. Preparation of PVDF/CdS/Bi 2WO 6/ZnO hybrid membrane with enhanced visible-light photocatalytic activity for degrading nitrite in water. ENVIRONMENTAL RESEARCH 2020; 191:110036. [PMID: 32810498 DOI: 10.1016/j.envres.2020.110036] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 07/29/2020] [Accepted: 07/31/2020] [Indexed: 06/11/2023]
Abstract
In this work, a visible light-driven ternary heterojunction photocatalyst, CdS/Bi2WO6/ZnO, was synthesized using hydrothermal, ultrasonic dispersion, and deposition precipitation methods. The results show that photocatalysts with flower-like heterostructures were obtained, which could efficiently separate electron-hole pairs, and the photocatalytic activity was thereby significantly enhanced. Furthermore, CdS/Bi2WO6/ZnO and polyvinylidene fluoride (PVDF) were used to fabricate hybrid membranes via a phase-conversion method. The samples were characterized using SEM, TEM, EDX, XRD, DRS, XPS, PL, and N2 adsorption-desorption isotherms, and the transient photocurrent response. The photocatalytic activity of the hybrid membrane was evaluated, and 92.58% of the nitrite was converted into non-toxic substances within 4 h under simulated sunlight irradiation. This result indicated that the photocatalyst exhibited a good photocatalytic activity after immobilization. The possible mechanism was elucidated by studying the product during the photocatalytic degradation, and the effects of different pH values, electron scavengers, and hole scavengers on the photocatalytic performance were further investigated.
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Affiliation(s)
- Hao Wang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, Guangxi Province, 530004, China
| | - Jing Wang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, Guangxi Province, 530004, China
| | - Xin Xiang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, Guangxi Province, 530004, China
| | - Yuanping Zhou
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, Guangxi Province, 530004, China
| | - Qingyun Li
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, Guangxi Province, 530004, China; Key Laboratory of Guangxi Biorefinery, Guangxi University, Nanning, GuangxiProvince, 530003, China
| | - Aixing Tang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, Guangxi Province, 530004, China; Key Laboratory of Guangxi Biorefinery, Guangxi University, Nanning, GuangxiProvince, 530003, China
| | - Dankui Liao
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, Guangxi Province, 530004, China
| | - Youyan Liu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, Guangxi Province, 530004, China; Key Laboratory of Guangxi Biorefinery, Guangxi University, Nanning, GuangxiProvince, 530003, China
| | - Hai-Bo Liu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning, Guangxi Province, 530004, China; Key Laboratory of Guangxi Biorefinery, Guangxi University, Nanning, GuangxiProvince, 530003, China.
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Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages. Food Chem 2020; 330:127202. [PMID: 32531637 DOI: 10.1016/j.foodchem.2020.127202] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 05/29/2020] [Accepted: 05/31/2020] [Indexed: 11/20/2022]
Abstract
The effect of supercritical fluid extract of tomato pomace (TP) and essential oil of organic peppermint (PM) on pH, color, residual nitrite content, lipid oxidation (TBARS value) and total plate count (TPC) of cooked pork sausages produced with 50 mg/kg of sodium nitrite was investigated. Five batches were produced: T1: 100 mg/kg of sodium nitrite; T2: 50 mg of sodium nitrite; T3: 50 mg of sodium nitrite and 0.150 µL/g TP; T4: 50 mg of sodium nitrite, 0.075 µL/g TP and 0.075 µL/g PM; T5: 50 mg of sodium nitrite and 0.150 µL/g PM. The lowest residual nitrite content and TBARS value were observed in treatment T4. The inclusion of TP increased redness of cooked pork sausages. TPC was the lowest in treatment T5. The results of this study showed that the addition of TP and PM enhanced quality of cooked sausages produced with reduced level of sodium nitrite.
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Nitrite and nitrate content in meat products and estimated nitrite intake by the Estonian children. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1229-1237. [PMID: 32429776 DOI: 10.1080/19440049.2020.1757164] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Public interest in nitrate and nitrite content reduction in meat products has increased; therefore, the aim of the present study was to determine nitrate and nitrite levels in commercial meat products as the main source of added nitrites, and to estimate their dietary intake by children. The intake of nitrite from processed meat products and drinking water by Estonian children was estimated. Daily intake estimations were based on the food consumption data of the National Institute for Health Development. In addition, nitrite/nitrate concentrations of meat and processed meat products were measured using a liquid chromatographic method with UV detection. Mean nitrite intakes among 1087 studied children were 0.015 and 0.016 mg kg-1 b.w. day-1, respectively, among children aged 12-35 months and 3-10 years. Acceptable daily intake (ADI) of 0.07 mg nitrite kg-1 b.w. day-1 was exceeded in 3.1% of children, being more prevalent in the younger age group. Considering the consumption of processed meat and drinking water, mean nitrite intakes in the younger and the older age groups were, respectively, 21.9% and 22.9% of the ADI. Study results indicated that over a period of 10 years, children's dietary nitrite intake from processed meat products has declined, which is probably caused by changes in food preferences and decreased usage of nitrite in cured meat products by meat industries.
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Ramezani H, Abhari K, Pilevar Z, Hedayat H, Mohammadi A. Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage. FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-1-107-114] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
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.
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Affiliation(s)
- Houra Ramezani
- Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Khadijeh Abhari
- Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Zahra Pilevar
- Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Hosseini Hedayat
- Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Abdorreza Mohammadi
- Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
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Interactions of preservatives in meat processing: Formation of carcinogenic compounds, analytical methods, and inhibitory agents. Food Res Int 2019; 125:108608. [DOI: 10.1016/j.foodres.2019.108608] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Revised: 08/02/2019] [Accepted: 08/04/2019] [Indexed: 12/11/2022]
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15
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Sachdeva N, Mascolo C, Wattiez R, Leroy B. Embedding photosynthetic biorefineries with circular economies: Exploring the waste recycling potential of Arthrospira sp. to produce high quality by-products. BIORESOURCE TECHNOLOGY 2018; 268:237-246. [PMID: 30081283 DOI: 10.1016/j.biortech.2018.07.101] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 07/18/2018] [Accepted: 07/19/2018] [Indexed: 06/08/2023]
Abstract
This study was conducted with the aim of embedding circular economies (waste recycling) with photosynthetic biorefineries, for production of commercially viable by-products. Since nitrogen source constitute the major input costs for commercial Arthrospira sp. production, the use of nitrogen rich wastewater for Arthrospira sp. cultivation could significantly reduce their production costs. This study evaluated the effects of high concentrations (8.5-120 mM) of alternative nitrogen sources (urea, ammonium and nitrite) on the biochemical, pigment and proteomic profile of Arthrospira sp., under batch and continuous conditions. Arthrospira sp. cells fed with urea were quantified with modified biochemical and proteomic profile compared to the nitrate fed cells. No inhibitory effect of urea was observed on the biomass even at 120 mM. Nitrite fed cells exhibited comparable biochemical and proteomic profiles as nitrate fed cells. These results clearly indicated at the possibility of using urea rich wastewater streams for profitable cultivation of Arthrospira sp.
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Affiliation(s)
- Neha Sachdeva
- Department of Proteomic and Microbiology, Research Institute for Biosciences, University of Mons, Mons 7000, Belgium
| | - Cyril Mascolo
- Department of Proteomic and Microbiology, Research Institute for Biosciences, University of Mons, Mons 7000, Belgium
| | - Ruddy Wattiez
- Department of Proteomic and Microbiology, Research Institute for Biosciences, University of Mons, Mons 7000, Belgium
| | - Baptiste Leroy
- Department of Proteomic and Microbiology, Research Institute for Biosciences, University of Mons, Mons 7000, Belgium.
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Ma X, Wang C, Wang G, Li G, Li S, Wang J, Song Y. Three narrow band-gap semiconductors modified Z-scheme photocatalysts, Er3+:Y3Al5O12@NiGa2O4/(NiS, CoS2 or MoS2)/Bi2Sn2O7, for enhanced solar-light photocatalytic conversions of nitrite and sulfite. J IND ENG CHEM 2018. [DOI: 10.1016/j.jiec.2018.05.024] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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