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

Quality decline of prepared dishes stored at 4 °C: Microbial regulation of nitrite and biogenic amine formation

Prepared dishes have high water content and complex nutritional composition, making them highly susceptible to microbial contamination and oxidative spoilage during storage. To elucidate the effects of microorganisms on the quality of prepared dishes and the formation of contaminants, the dishes "stewed pork with cabbage" were stored at 4 °C for 0, 1, 3, 5, and 7 days. Techniques such as high-performance liquid chromatography (HPLC), ion chromatography (IC), and 16S rRNA sequencing were used to explore changes in quality of the prepared dishes. The results showed that the total volatile basic nitrogen (TVB-N) and total viable count (TVC) consistently increased at similar rates during storage. The thiobarbituric acid reactive substances (TBARS) value reached 1 mg MDA/kg after 7 days of storage. Nitrite content and nitrate reductase activity rose as nitrate content decreased with longer storage. The contents of four free amino acids (FAAs) (Glu, His, Phe, Lys) and biogenic amines (BAs) (Putrescine, Histamine, Phenethylamine, Cadaverine) showed opposite trends. The abundance of the dominant genus, including Brochothrix, Acinetobacter and Weissella was significantly (P < 0.05) changed after the 3rd day of storage. Brochothrix, Acinetobacter, Pseudomonas, and Weissella promoted the decarboxylation of FAAs to form (BAs). Acinetobacter and Brochothrix accelerated the conversion of nitrate to nitrite. This study elucidates degradation of the quality of prepared dishes and the effect of five genera (Brochothrix, Acinetobacter, Pseudomonas, Weissella and Brochothrix) on the formation of nitrite and BAs, providing important theoretical support for enhancing nutritional quality and preserving the freshness during storage of prepared dishes.

Evaluation of Quality of Nitrite-Free Fermented Roe Deer (Capreolus capreolus) Sausage with Addition of Ascorbic Acid and Reduced NaCl

This study aimed to investigate the possibility of producing fermented roe deer sausages using acid whey without the addition of sodium nitrite. Additionally, ascorbic acid was added to improve the oxidative stability of the product, and sodium chloride (NaCl) was partially replaced by potassium chloride (KCl) (7:3). The sausages were analyzed after fermentation (on day 30) and during post-production aging (i.e., 60 and 90 days after production at 4 °C) for their pH, water activity (aw), redox potential (ORP), thiobarbituric acid value (TBARS), and color parameters (CIE L*, a*, and b*). The microbiological status of the products was also profiled. During aging, the aw and pH values were significantly lower (p < 0.05) in the variant with the addition of ascorbic acid. In all samples with the addition of acid whey, an increase in the TBARS value compared to the variant with sodium nitrite was observed, but among them, the variant with the substitution of NaCl by KCl was characterized by the lowest intensity of lipid oxidation. During post-production aging, the effect of acid whey on the loss of redness (a*) of the roe deer sausages was confirmed, with the lowest a* observed in samples with the addition of ascorbic acid. A total of 281 and 219 isolates with high scores were identified in the fermented deer sausages after fermentation (30 days) and storage (90 days), respectively. The most frequently isolated species from the fermented roe deer sausages were from the Latilactobacillu genus (Latilactobacillus curvatus, Lati-lactobacillus sakei subsp. carnosus) and Leuconostoc genus (Leuconostoc mesenteroides, L. mesenteroides subsp. dextrani-cum, and Leuconostoc mesenteroides subsp. mesenteroides).

N-Nitrosamines: a potential hazard in processed meat products

Nitrite, nitrate, and their salts are added to processed meat products to improve color, flavor, and shelf life and to lower the microbial burden. N-Nitrosamine compounds are formed when nitrosing agents (such as secondary nitrosamines) in meat products interact with nitrites and nitrates that have been added to the meat. With the consumption of such meat products, nitrosation reactions occur in the human body and N-nitrosamine formation occurs in the gastrointestinal tract. Despite the benefits nitrites and nitrates have on food, their tendency to create nitrosamines and an increase in the body's nitrous amine load presents health risks. The inclusion of nitrosamine compounds in possible and probable carcinogen classes according to the International Agency for Research on Cancer requires a re-examination of the literature review on processed meat products. This article evaluates the connections between various cancer types and nitrosamines found in processed meat products. © 2023 Society of Chemical Industry.

Oxidation of Aldehydes Used as Food Additives by Peroxynitrite

Benzaldehyde and its derivatives are used as food supplements. These substances can be used mainly as flavorings or as antioxidants. Besides, peroxynitrite, an oxidizing agent, could be formed in canned food. Both species could react between them. The present article has focused on the kinetic study of the oxidation of aldehydes by peroxynitrite. A reaction mechanism that justifies all the experimental results is proposed. This mechanism, in acidic media, passes through three competitive pathways: (a) a radical attack that produces benzoic acid. (b) peracid oxidation, and (c) a nucleophilic attack of peroxynitrous acid over aldehyde to form an intermediate, X, that produces benzoic acid, or, through a Cannizzaro-type reaction, benzoic acid and benzyl alcohol. All rate constants involved in the third pathway (c) have been calculated. These results have never been described in the literature in acid media. A pH effect was analyzed.

Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract

Sodium nitrite is a multifunctional additive commonly used in the meat industry. However, this compound has carcinogenic potential, and its use should be limited. Therefore, in this study the possibility of reducing the amount of sodium(III) nitrite added to canned meat from 100 to 50 mg/kg, while enriching it with freeze-dried blackcurrant leaf extract, was analyzed. The possibility of fortification of canned meat with blackcurrant leaf extract was confirmed. It contained significant amounts of phenolic acids and flavonoid derivatives. These compounds contributed to their antioxidant activity and their ability to inhibit the growth of selected Gram-positive bacteria. In addition, it was observed that among the three different tested doses (50, 100, and 150 mg/kg) of the blackcurrant leaf extract, the addition of the highest dose allowed the preservation of the antioxidant properties of canned meat during 180 days of storage (4 °C). At the end of the storage period, this variant was characterized by antiradical activity against ABTS (at the level of 4.04 mgTrolox/mL) and the highest reducing capacity. The addition of 150 mg/kg of blackcurrant leaf extract caused a reduction in oxidative transformations of fat in meat products during the entire storage period, reaching a level of TBARS almost two times less than in the control sample. In addition, these products were generally characterized by stability (or slight fluctuations) of color parameters and good microbiological quality and did not contain N-nitrosamines.

Peptides as Potentially Anticarcinogenic Agent from Functional Canned Meat Product with Willow Extract

The aim of the study was to demonstrate canned pork as a functional meat product due to the presence of potentially anti-cancer factors, e.g., (a) bioactive peptides with potential activity against cancer cells; (b) lowering the content of sodium nitrite and with willow herb extract. In silico (for assessing the anticancer potential of peptides) and in vitro (antiproliferation activity on L-929 and CT-26 cell lines) analysis were performed, and the obtained results confirmed the bioactive potential against cancer of the prepared meat product. After 24 h of incubation with peptides obtained from meat product containing lyophilized herb extract at a concentration of 150 mg/kg, the viability of both tested cell lines was slightly decreased to about 80% and after 72 h to about 40%. On the other hand, after 72 h of incubation with the peptides obtained from the variant containing 1000 mg/kg of freeze-dried willow herb extract, the viability of intestinal cancer cells was decreased to about 40%, while, by comparison, the viability of normal cells was decreased to only about 70%.

Effect of willow herb (Epilobium angustifolium L.) extract addition to canned meat with reduced amount of nitrite on the antioxidant and other activities of peptides

The present study aimed to evaluate the effect of the addition of various amounts (50, 100, 150 and 1000 mg kg^-1) of E. angustifolium L. extracts on the biological activity of peptides in canned meat with reduced amount of sodium nitrite and their stability during 180 days of storage (4 °C). The initial peptide data were collected by LC/MS. Antioxidant activities of peptide extracts were detected on the basis of ABTS˙*, FRAP, and iron(II) chelating activity in in vitro tests. A computational study (based on the BIOPEP-UWM database and INNOVAGEN, PeptideRanker and PROTPARAM tools) was also performed to assist in the interpretation of results. The addition of E. angustifolium L. extracts has a positive effect on the peptide profile and various biological activities, the results of which depend on the amount of the extract added to the meat product. However, it should be remembered that the differences between in silico and in vitro experimental environments necessitate further research to confirm the antioxidant behavior of canned meat products supplemented with E. angustifolium L. extract under physiological conditions. Other interactions between the peptide and the food matrix should also be considered as these can lead to chemical and structural modifications that can affect the bioavailability of the bioactive peptides.

Cochineal carmine adsorbed on layered zinc hydroxide salt applied on mortadella to improve color stability

The pink/reddish color meat products characteristic of cured meat without the curing salts is a meat industry demand to serve consumers who are looking for healthy foods with the usual sensory characteristics. This study aimed to obtain and characterize a hybrid dye and use it as a replacer for curing salt in the production of pink/red color in mortadella stored for 40 days. A layered zinc hydroxide salt (ZHN) was obtained by alkaline precipitation to immobilize and increase cochineal carmine stability, obtaining the hybrid dye (ZHN-carmine) by ion exchange in aqueous solution. The ZHN-carmine was subjected to ultrasound to increase color intensity and reduce the amount of application. ZHN, cochineal carmine and ZHN-carmine were characterized by X-Ray Diffraction, Fourier-Transform Infrared Spectroscopy, Thermogravimetric Analysis and Differential Scanning Calorimetry. The ZHN-carmine was used in the mortadella elaboration traditionally prepared with nitrite/nitrate and/or carmine. In the characterization it was observed that carmine dye was adsorbed on the lamellar compound surface and over the mortadella storage, it ensures a more stable pink/reddish color than the others product formulations. A more intense color with lower L* and higher a* values was observed for mortadella added of ZHN-carmine ultrasound-assisted. Therefore, the lamellar matrix adsorbed with cochineal carmine may a suitable and useful alternative to obtain the pink/reddish color characteristic of cooked meat products by applying a natural hybrid dye.

Hybrid dye was obtained by adsorbing carmine dye on a layered zinc hydroxide salt

The hybrid-dye mortadella had a stable pink/reddish color characteristic

The ultrasound improved the color supplied by hybrid dye in mortadella

Hybrid dye may be used as curing salt replacer on mortadella without color loss