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Guimarães AS, Guimarães JS, Araújo ABS, Rodrigues LM, Carvalho EEN, Ramos ADLS, Ramos EM. Characterization of natural curing agents from Japanese radish (Raphanus sativus L.) for their use in clean label restructured cooked meat products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111970] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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2
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Guedes‐Oliveira JM, Brad Kim YH, Conte‐Junior CA. What are the potential strategies to achieve potentially more healthful meat products? Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15104] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Juliana M. Guedes‐Oliveira
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense Niterói RJ 24230‐340 Brazil
- Departamento de Tecnologia de Alimentos Instituto Federal de Educação Ciência e Tecnologia da Paraíba Sousa PB 58814‐000 Brazil
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology Laboratory Department of Animal Sciences Purdue University West Lafayette IN 47907 USA
| | - Carlos A. Conte‐Junior
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense Niterói RJ 24230‐340 Brazil
- Instituto de Química Centro de Tecnologia Universidade Federal do Rio de Janeiro Rio de Janeiro RJ 21941‐909 Brazil
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Bae SM, Choi JH, Jeong JY. Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:922-932. [PMID: 33987572 PMCID: PMC7721578 DOI: 10.5187/jast.2020.62.6.922] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 09/08/2020] [Accepted: 09/10/2020] [Indexed: 11/24/2022]
Abstract
Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured meat have not been systematically studied. In this study, we aimed to investigate the effects of varying concentrations of radish powder and incubation time on the physicochemical properties and cured meat pigments of alternatively cured meat products. We divided our experimental setup into seven groups with different radish powder concentrations and incubation times: control (0.01% sodium nitrite), treatment 1 (0.15% radish powder and 2 h incubation), treatment 2 (0.15% radish powder and 4 h incubation), treatment 3 (0.30% radish powder and 2 h incubation), treatment 4 (0.30% radish powder and 4 h incubation), treatment 5 (0.30% celery powder and 2 h incubation), and treatment 6 (0.30% celery powder and 4 h incubation). The cooking yield, CIE a* values (redness), and total pigment levels were not significantly different (p > 0.05) between any of the alternatively cured treatments and the control. However, when 0.30% radish powder or celery powder was added to the products, the CIE b* values increased significantly (p < 0.05) with incubation time. At the same vegetable concentration, the nitrite content, nitrosyl hemochrome, and curing efficiency also increased significantly (p < 0.05) as the incubation time increased from 2 to 4 h, regardless of the types of vegetable powder. Among the meat products cured with radish powder, treatment 4 showed the highest increase in residual nitrite content, nitrosyl hemochrome content, and curing efficiency, but showed decreased lipid oxidation. Our results suggest that increased concentrations of radish powder and longer incubation times would be more suitable for producing alternatively cured meat products comparable to traditionally cured products treated with synthetic nitrite.
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Affiliation(s)
- Su Min Bae
- School of Food Biotechnology &
Nutrition, Kyungsung University, Busan 48434, Korea
| | - Jae Hyeong Choi
- School of Food Biotechnology &
Nutrition, Kyungsung University, Busan 48434, Korea
| | - Jong Youn Jeong
- School of Food Biotechnology &
Nutrition, Kyungsung University, Busan 48434, Korea
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Napolitano F, Girolami A, Faraone D, Chaudry MMA, Braghieri A. Appearance, consumer liking and preferences of Lucanian ‘Soppressata’ salami. Meat Sci 2020; 167:108159. [DOI: 10.1016/j.meatsci.2020.108159] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 03/29/2020] [Accepted: 04/21/2020] [Indexed: 01/22/2023]
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Jeong JY, Bae SM, Yoon J, Jeong DH, Gwak SH. Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products. Food Sci Anim Resour 2020; 40:831-843. [PMID: 32968733 PMCID: PMC7492172 DOI: 10.5851/kosfa.2020.e63] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 07/28/2020] [Accepted: 07/30/2020] [Indexed: 11/15/2022] Open
Abstract
This study investigated the potential for using vegetable powders as a natural
replacement for sodium nitrite and their effects on the physicochemical
characteristics of alternatively cured pork products. We analyzed pork products
subjected to four treatments: control (0.015% sodium nitrite), Chinese
cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish
powder (RP) treatment (0.4% radish powder), and spinach powder (SP)
treatment (0.4% spinach powder). Among the vegetable powders prepared in
this study, SP had the highest (p<0.05) nitrate content, while CCP had
the lowest (p<0.05). The cooking yields from these treatments were not
significantly different from each other. However, the products with vegetable
powders had higher (p<0.05) pH and thiobarbituric acid reactive
substances values than the control. Pork products with vegetable powders also
showed lower CIE L* values and higher CIE b* values than the nitrite-added
control. RP treatment had similar (p>0.05) CIE a* values to the control,
while SP treatment had the lowest (p<0.05) CIE a* values. The residual
nitrite content was lower (p<0.05) in the vegetable powder added pork
products than in the control, although nitrosyl hemochrome and total pigment
contents in the CCP and RP treatments were similar (p>0.05) to those in
the control. The control, CCP, and RP treatments showed curing efficiencies
greater than 80%, indicating that CCP and RP would be promising potential
replacements for sodium nitrite. The results of this study suggest that RP may
be a suitable natural replacement for sodium nitrite to produce alternatively
cured meat products, compared to other leafy vegetable powders.
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Affiliation(s)
- Jong Youn Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Su Min Bae
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Jiye Yoon
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Da Hun Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Seung Hwa Gwak
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
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Flores M, Toldrá F. Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review. Meat Sci 2020; 171:108272. [PMID: 32777687 DOI: 10.1016/j.meatsci.2020.108272] [Citation(s) in RCA: 88] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 07/30/2020] [Accepted: 07/30/2020] [Indexed: 11/28/2022]
Abstract
Nitrite and nitrate have been traditionally used for the preservation of meat products because of the effective antimicrobial action of nitrite against Clostridium botulinum, the outgrowth of its spores as well as other bacteria. However, the use of nitrite and nitrate has been questioned in last half century due to the possible generation of N-nitrosamines through reaction of nitrite with secondary amines. Nitrite replacement strategies began in the 70s addressing these issues and instigated searches for natural alternatives to nitrate and nitrite, or for natural sources of nitrite and nitrate such as vegetable extracts. These alternatives have been considered by producers and consumers as an attractive practice even though they may also have some risks. This manuscript reviews and discusses the chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin for the preservation of meat products.
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Affiliation(s)
- Mónica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna (Valencia) 46980, Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna (Valencia) 46980, Spain.
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Choi JH, Bae SM, Jeong JY. Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products. Food Sci Anim Resour 2020; 40:636-648. [PMID: 32734270 PMCID: PMC7372986 DOI: 10.5851/kosfa.2020.e41] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 05/25/2020] [Accepted: 05/31/2020] [Indexed: 12/28/2022] Open
Abstract
This study investigated the effects of the addition levels of white kimchi powder
and acerola juice powder, as natural sources of sodium nitrite and sodium
ascorbate, on the quality of cooked ground pork products. Freeze-dried white
kimchi powder was prepared and used after fermentation for 2 wk. Six treatments
were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate),
treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and
0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder,
0.02% starter culture, and 0.2% acerola juice powder), treatment 3
(0.4% white kimchi powder, 0.04% starter culture, and 0.1%
acerola juice powder), treatment 4 (0.4% white kimchi powder,
0.04% starter culture, and 0.2% acerola juice powder), and
treatment 5 (0.4% celery powder, 0.04% starter culture, and
0.2% acerola juice powder). The pH values were decreased (p<0.05)
because of lower pH of acerola juice powder, resulting in lower cooking yields
(p<0.05) in these treatments. CIE L* and CIE a* values of indirectly
cured meat products were not different (p>0.05) from the sodium
nitrite-added control. However, indirectly cured meat products showed lower
(p<0.05) residual nitrite contents, but higher (p<0.05) nitrosyl
hemochrome contents and cure efficiency than the control. Treatments 2 and 4 had
higher (p<0.05) total pigment contents and lipid oxidation than the
control. This study indicates that white kimchi powder coupled with acerola
juice powder has substantial potential to substitute synthetic nitrite to
naturally cured meat products, which could be favored by consumers seeking clean
label products.
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Affiliation(s)
- Jae Hyeong Choi
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Su Min Bae
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | - Jong Youn Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
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Freeze-dried celery as an indirect source of nitrate in cold-smoked sausages: Effect on safety and color formation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109586] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Jin SK, Choi JS, Yang HS, Park TS, Yim DG. Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage. Meat Sci 2018; 146:34-40. [PMID: 30086439 DOI: 10.1016/j.meatsci.2018.07.032] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 06/14/2018] [Accepted: 07/26/2018] [Indexed: 01/08/2023]
Abstract
This study investigated the effects of different curing agents on the physicochemical properties, microbiological properties and sensory evaluation of sausages formulated with and without nitrite over 4 weeks of cold storage. Seven batches were prepared: control, sodium nitrite 0.01%; celery powder 0.8% (T1); fruit extract powder 0.6% (T2); purple sweet potato powder 0.45% (T3); fruit and vegetable extract powders 0.5% (T4); gardenia red 0.04% (T5); paprika and blueberry powder 0.07% (T6). T1 produced significantly lighter, redder and yellower sausages compared to control and had a higher color intensity (C*) and hue (h). The residual nitrite ion concentration was the highest in the control and declined most rapidly in control, T1, and T2 during storage. The pH, thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) content, and total microbe counts were the same for T1 and the control. T1 received comparable sensory attributes as the control. These results suggest that celery powder effectively protects sausages from quality deterioration during storage.
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Affiliation(s)
- Sang-Keun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Dongjin-ro 33, Jinju, Gyeongnam 52725, Republic of Korea
| | - Jung Seok Choi
- Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam 52725, Republic of Korea
| | - Han-Sul Yang
- Division of Applied Science (BK21 plus),·Institute of Agriculture and Life Science, Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea
| | | | - Dong-Gyun Yim
- Department of Animal Science, Sangji University, Wonju 26339, Republic of Korea.
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The impact of high hydrostatic pressure on the functionality and consumer acceptability of reduced sodium naturally cured wieners. Meat Sci 2017; 129:127-134. [DOI: 10.1016/j.meatsci.2017.02.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Revised: 02/21/2017] [Accepted: 02/22/2017] [Indexed: 01/16/2023]
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Shin DM, Hwang KE, Lee CW, Kim TK, Park YS, Han SG. Effect of Swiss Chard ( Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage. Korean J Food Sci Anim Resour 2017; 37:418-428. [PMID: 28747828 PMCID: PMC5516069 DOI: 10.5851/kosfa.2017.37.3.418] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Revised: 06/03/2017] [Accepted: 06/08/2017] [Indexed: 01/25/2023] Open
Abstract
In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC), T3 (1% PS + 60 ppm nitrite), and NC (nitrite-free). The T1 and T3 samples had higher nitrosoheme pigment contents, which were associated with the redness of the samples (p<0.05). T1 resulted in the highest redness value (p<0.05). The redness and yellowness of the cooked pork patties increased with increasing PS levels. The pH of the samples subjected to all treatments decreased with progress of the storage period (p<0.05). The pH of the T1 and T3 samples treated with PS was lower (p<0.05) than that obtained with other treatments, as PS has a lower pH value. The treatments in which PS was added were most effective for reducing the level of thiobarbituric acid reactive substances (TBARS) and the residual nitrite content relative to the control. T1 resulted in the highest flavor, off-flavor, and overall acceptability scores during storage (p<0.05). The total viable bacterial count for all treatments was below 1 Log CFU/g, and E. coli and coliform bacteria were not detected during storage. Therefore, these results suggested that pre-converted nitrite from Swiss chard powder is a potential replacement for nitrite in meat products.
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Affiliation(s)
- Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Cheol-Won Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Tae-Kyung Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Yoo-Sun Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Ko YM, Park JH, Yoon KS. Nitrite formation from vegetable sources and its use as a preservative in cooked sausage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1774-1783. [PMID: 27469979 DOI: 10.1002/jsfa.7974] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 07/18/2016] [Accepted: 07/20/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Due to the potential health risk associated with nitrites, nitrite alternatives from natural sources in meat products have been investigated. We compared the nitrate contents of young radish, lettuce and commercial vegetable powder (cabbage and Chinese cabbage). We also investigated the effect of incubation time and salt addition on vegetable nitrite formation from vegetable sources. The antioxidant and antimicrobial effects of vegetable nitrite in cooked sausage were also compared with sodium nitrite. RESULTS Young radish produced the greatest amount of nitrite after 24 h of incubation at 38 °C. On average, an approximately 32% reduction of nitrite was observed in sausage during 4 weeks of storage. Lipid oxidation in sausage was significantly prevented by vegetable nitrite produced from vegetable powder or young radish. The colour of the sausage prepared with young radish was most similar to that of the sausage with sodium nitrite. The addition of young radish to sausage significantly prevented the growth of Listeria monocytogenes at 4 °C and Staphylococcus aureus at 8 °C. CONCLUSION Young radish was more effective as a natural antioxidant and antimicrobial agent as compared to commercial vegetable powder, which is currently used to make natural meat products, indicating that young radish has a high potential as a natural preservative. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Young Mi Ko
- Department of Food and Nutrition, 1 Hoeki-dong, Dongdaemun-gu, Kyung Hee University, Seoul, Korea
| | - Jin Hwa Park
- Department of Food and Nutrition, 1 Hoeki-dong, Dongdaemun-gu, Kyung Hee University, Seoul, Korea
| | - Ki Sun Yoon
- Department of Food and Nutrition, 1 Hoeki-dong, Dongdaemun-gu, Kyung Hee University, Seoul, Korea
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Rysman T, Van Hecke T, De Smet S, Van Royen G. Ascorbate and Apple Phenolics Affect Protein Oxidation in Emulsion-Type Sausages during Storage and in Vitro Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:4131-4138. [PMID: 27133801 DOI: 10.1021/acs.jafc.6b00437] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The effect of sodium ascorbate and apple phenolics on the oxidative stability of emulsion-type sausages during storage and digestion was investigated. Emulsion-type sausages containing 0.05% sodium ascorbate or 3% freeze-dried apple pomace were subjected to chilled illuminated storage and subsequent in vitro digestion. Lipid oxidation was assessed as TBARS, and protein oxidation was evaluated as thiol oxidation, total carbonyls, and γ-glutamic and α-amino adipic semialdehyde. Proteolysis was measured after digestion to evaluate protein digestibility. The results suggest the presence of protein-ascorbate and protein-phenol interactions, which may decrease protein digestibility and may interfere with spectrophotometric methods for measuring oxidation.
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Affiliation(s)
- Tine Rysman
- Technology and Food Science Unit, Institute for Agricultural and Fisheries Research (ILVO) , Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University , Proefhoevestraat 10, 9090 Melle, Belgium
| | - Geert Van Royen
- Technology and Food Science Unit, Institute for Agricultural and Fisheries Research (ILVO) , Brusselsesteenweg 370, 9090 Melle, Belgium
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Bolger Z, Brunton NP, Lyng JG, Monahan FJ. Comminuted meat products—consumption, composition, and approaches to healthier formulations. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1149861] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Zara Bolger
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - Nigel P. Brunton
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - James G. Lyng
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - Frank J. Monahan
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
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Magrinyà N, Bou R, Rius N, Codony R, Guardiola F. Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage. FOOD SCI TECHNOL INT 2015; 22:221-34. [PMID: 25990636 DOI: 10.1177/1082013215586915] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2014] [Accepted: 04/15/2015] [Indexed: 11/17/2022]
Abstract
This research evaluates the effects of adding a tocopherol mix (0 or 200 mg/kg), two nitrite sources (sodium nitrite or a nitrate-rich vegetable concentrate) and the use of Staphylococcus carnosus together with fermentation types that varied in temperature (12 h at 4 ℃ or 16 ℃) on different quality parameters and acceptability of cooked cured sausages after vacuum packing and storage at 4 ℃ for 120 days. In the presence of S. carnosus, residual nitrate and nitrite levels were reduced. Sausages containing vegetable concentrates and without S. carnosus resulted in higher amounts of residual nitrate and lower curing efficiency. The lowest values in redness and acceptability were observed in those sausages without starter cultures. The addition of tocopherols had no effect on oxidative status and susceptibility to oxidation. However, the highest amount of hydroperoxides was related with nitrite decreased formation. Overall, vegetable concentrates can be used as curing agents if fermentation with a nitrate-reducing starter culture is allowed.
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Affiliation(s)
- Núria Magrinyà
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
| | - Ricard Bou
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA, Food Technol., Finca Camps i Armet, Monells (Girona), Spain
| | - Núria Rius
- Department of Health Microbiology and Parasitology, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
| | - Rafael Codony
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
| | - Francesc Guardiola
- Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain
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17
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Grasso S, Brunton N, Lyng J, Lalor F, Monahan F. Healthy processed meat products – Regulatory, reformulation and consumer challenges. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.06.006] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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McDonnell LM, Glass KA, Sindelar JJ. Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products. J Food Prot 2013; 76:1366-76. [PMID: 23905792 DOI: 10.4315/0362-028x.jfp-12-501] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The objective of this study was to identify ingredients that inhibit Listeria monocytogenes in natural, organic, or clean-label ready-to-eat meat and poultry products. Fourteen ingredients were screened in uncured (no-nitrate-or-nitrite-added), traditional-cured (156 ppm of purified sodium nitrite), cultured (alternative cured, natural nitrate source, and Staphylococcus carnosus), or preconverted (alternative cured, natural nitrite source) turkey slurries. Slurries were cooked, cooled, inoculated to yield 3 log CFU/ml L. monocytogenes, stored at 4°C, and tested weekly for 4 weeks. Three antimicrobial ingredients, 1.5 % vinegar-lemon-cherry powder blend, 2.5 % buffered vinegar, and 3.0 % cultured sugar-vinegar blend, were incorporated into alternative-cured ham and uncured roast beef and deli-style turkey breast. Controls included all three meat products without antimicrobial ingredients and a traditional-cured ham with 2.8 % sodium lactate-diacetate. Cooked, sliced products were inoculated with 3 log CFU/g L. monocytogenes, vacuum packed, and stored at 4 or 7°C, for up to 12 weeks. For control products without antimicrobial agents stored at 4°C, a 2-log L. monocytogenes increase was observed at 2 weeks for ham and turkey and at 4 weeks for roast beef. Growth (>1-log increase) in the sodium lactate-diacetate was delayed until week 6. Compared with the control, the addition of either vinegar-lemon-cherry powder blend or buffered vinegar delayed L. monocytogenes growth for an additional 2 weeks, while the addition of cultured sugar-vinegar blend delayed growth for an additional 4 weeks for both ham and turkey. The greatest L. monocytogenes delay was observed in roast beef containing any of the three antimicrobial ingredients, with no growth detected through 12 weeks at 4°C for all the treatments. As expected, L. monocytogenes grew substantially faster in products stored at 7°C than at 4°C. These data suggest that antimicrobial ingredients from a natural source can enhance the safety of ready-to-eat meat and poultry products, but their efficacy is improved in products containing nitrite and with lower moisture and pH.
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Affiliation(s)
- Lindsey M McDonnell
- Food Research Institute, University of Wisconsin-Madison, 1925 Willow Drive, Madison, Wisconsin 53706, USA
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Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite. Meat Sci 2012; 92:451-7. [DOI: 10.1016/j.meatsci.2012.05.010] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2012] [Revised: 05/02/2012] [Accepted: 05/17/2012] [Indexed: 11/18/2022]
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20
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Bertol TM, Fiorentini AM, Santos MJHD, Sawitzki MC, Kawski VL, Agnes IBL, Costa CD, Coldebella A, Lopes LDS. Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times. FOOD SCIENCE AND TECHNOLOGY 2012. [DOI: 10.1590/s0101-20612012005000110] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
This study aimed to evaluate the use of rosemary (Rosmarinus officinalis) extract (RE), celery (Apium graveolis), and low levels of NO3 and NO2 as natural agents to enhance the quality of colonial salami. Salami was produced according to three treatments: (A) Control: 0.1% curing salt; (B) Rosemary: 0.05% curing salt + 0.5% RE (rosemary extract); and (C) Rosemary+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery) + 0.5% of RE (rosemary extract). There was no effect (P > 0.05) of the treatments on water activity, Na content, and residual NO3 and NO2. Fatty acids C18:2 and C20:4 were reduced (P < 0.05) during the ripening period in the Control treatment indicating possible oxidation. The use of celery resulted in lower pH values (P < 0.05) in the salami. Reduced addition of NO3 and NO2 resulted in salami lighter in color (higher L* values, P < 0.05) at the 12th day of ripening. In conclusion, celery-based products proved to be an effective source of NO2 and NO3 for color development, but the low pH of the product indicates the need for better evaluation of its use in fermented salami. The RE (rosemary extract) reduced fat oxidation in salami, but this needs further evaluation.
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21
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Tahmouzi S, Razavi SH, Safari M, Emam-Djomeh Z. Influence of Beet Sugar, Calcium Lactate, andStaphylococcus xylosus(with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters. J Food Sci 2012; 77:M565-71. [DOI: 10.1111/j.1750-3841.2012.02754.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Magrinyà N, Bou R, Rius N, Codony R, Guardiola F. Effect of fermentation time and vegetable concentrate addition on quality parameters of organic Botifarra Catalana, a cured-cooked sausage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6882-6890. [PMID: 22690840 DOI: 10.1021/jf301218k] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The effects of the addition of two different sources of nitrite (pure NaNO2 or a nitrate-rich vegetable concentrate) and three different fermentation times with nitrate-reducing cultures (6, 12, or 24 h at 16 °C) on microbial counts, pH, residual nitrate and nitrite amounts, and susceptibility to oxidation of botifarra catalana sausage were studied. Moreover, curing efficiency, color, tocopherol and tocotrienol contents, oxidative status, and consumer acceptability of these sausages were assessed after vacuum packaging and storage at 4 °C for up to 180 days. Residual nitrate and nitrite amounts were lower than the limits established by the European Union for organic meat products. Longer periods of fermentation produced higher meat curing efficiency ratios, whereas consumer acceptability scores were highest for sausages with added vegetable concentrate. Storage of the sausages caused small quality changes. Therefore, these results indicate that vegetable concentrate is a useful alternative for organic cured-cooked meat products.
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Affiliation(s)
- Núria Magrinyà
- Nutrition and Food Science Department-XaRTA-INSA and ‡Department of Health Microbiology and Parasitology, Faculty of Pharmacy, University of Barcelona , Avinguda Joan XXIII s/n, 08028 Barcelona, Spain
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23
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Human safety controversies surrounding nitrate and nitrite in the diet. Nitric Oxide 2012; 26:259-66. [DOI: 10.1016/j.niox.2012.03.011] [Citation(s) in RCA: 207] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2012] [Revised: 03/22/2012] [Accepted: 03/24/2012] [Indexed: 01/28/2023]
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24
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Sebranek JG, Jackson-Davis AL, Myers KL, Lavieri NA. Beyond celery and starter culture: advances in natural/organic curing processes in the United States. Meat Sci 2012; 92:267-73. [PMID: 22445489 DOI: 10.1016/j.meatsci.2012.03.002] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2012] [Revised: 02/28/2012] [Accepted: 03/01/2012] [Indexed: 12/16/2022]
Abstract
Over the past 10years there has been ongoing development of curing processes with natural ingredients designed to meet consumer demand and regulatory requirements for natural and organic processed meats. Initially, these processes utilized celery concentrates with a high nitrate content combined with a nitrate-reducing starter culture. Subsequent advances included celery concentrates with the nitrate converted to nitrite by suppliers. Further, as questions developed concerning reduced concentration of preservatives and the microbiological safety of these processed meats, additional advances have resulted in a wide variety of ingredients and processes designed to provide supplementary antimicrobial effects for improved product safety.
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Affiliation(s)
- J G Sebranek
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, United States.
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25
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Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts. Meat Sci 2012; 90:747-54. [DOI: 10.1016/j.meatsci.2011.11.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2011] [Revised: 08/25/2011] [Accepted: 11/02/2011] [Indexed: 11/21/2022]
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26
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TAHMOUZI SAEED, RAZAVI SEYEDHADI, SAFARI MOHAMMAD, EMAM-DJOMEH ZAHRA. DEVELOPMENT OF A PRACTICAL METHOD FOR PROCESSING OF NITRITE-FREE HOT DOGS WITH EMPHASIS ON EVALUATION OF PHYSICO-CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF THE FINAL PRODUCT DURING REFRIGERATION. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00626.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Xi Y, Sullivan G, Jackson A, Zhou G, Sebranek J. Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurters. Meat Sci 2012; 90:130-8. [DOI: 10.1016/j.meatsci.2011.06.013] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2011] [Revised: 06/09/2011] [Accepted: 06/10/2011] [Indexed: 10/18/2022]
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28
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Terns MJ, Milkowski AL, Claus JR, Sindelar JJ. Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages. Meat Sci 2011; 88:454-61. [DOI: 10.1016/j.meatsci.2011.01.026] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2010] [Revised: 01/20/2011] [Accepted: 01/21/2011] [Indexed: 10/18/2022]
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29
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Terns MJ, Milkowski AL, Rankin SA, Sindelar JJ. Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages. Meat Sci 2011; 88:311-8. [DOI: 10.1016/j.meatsci.2011.01.009] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2010] [Revised: 12/31/2010] [Accepted: 01/13/2011] [Indexed: 11/26/2022]
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30
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Jackson AL, Sullivan GA, Kulchaiyawat C, Sebranek JG, Dickson JS. Survival and growth of Clostridium perfringens in commercial no-nitrate-or-nitrite-added (natural and organic) frankfurters, hams, and bacon. J Food Prot 2011; 74:410-6. [PMID: 21375877 DOI: 10.4315/0362-028x.jfp-10-364] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The popularity of "preservative-free" foods among consumers has stimulated rapid growth of processed meats manufactured without sodium nitrite. The objective of this study was to quantify the potential for Clostridium perfringens growth in commercially available processed meats manufactured without the direct addition of nitrite or nitrate. Commercial brands of naturally cured, no-nitrate-or-nitrite-added frankfurters (10 samples), hams (7 samples), and bacon (9 samples) were obtained from retail stores and challenged with a three-strain inoculation (5 log CFU/g) of C. perfringens. Reduced inhibition (P < 0.05) was observed in seven brands of frankfurters, six brands of hams, and four brands of bacon when compared with each respective sodium nitrite-added control. In naturally cured and truly uncured commercial frankfurters, growth over time was approximately 4.7 log, while conventionally cured frankfurters exhibited growth at 1.7 log. Naturally cured ham and bacon products exhibited growth at 4.8 and 3.4 log, respectively, while their conventionally cured counterparts exhibited growth at 2.6 and 2.3 log, respectively. These products also demonstrated variation in growth response. The results indicate that commercially available natural/organic naturally cured meats have more potential for growth of this pathogen than do conventionally cured products. Natural and organic processed meats may require additional protective measures in order to consistently provide the level of safety from bacterial pathogens achieved by conventionally cured meat products, and which is expected by consumers.
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Affiliation(s)
- Armitra L Jackson
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA
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31
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Sindelar JJ, Terns MJ, Meyn E, Boles JA. Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky. Meat Sci 2010; 86:298-303. [DOI: 10.1016/j.meatsci.2010.04.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2010] [Revised: 04/14/2010] [Accepted: 04/22/2010] [Indexed: 10/19/2022]
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