APPLICATION OF NATURAL SOURCES OF NITRITE OF PLANT ORIGIN IN MEAT PROCESSING INDUSTRY
Keywords:
nitrites, nitrates, meat products, natural source, vegetable originAbstract
The use of nitrite in meat processing industry is of great technological importance. Nitrites are important as preservatives, due to their inhibitory effect on the growth and development of pathogenic microorganisms, primarily Clostridium botulinum. With their application healthy and safe meat products are placed on the market. On the other hand, they are important for: development and stabilization of the pink - reddish color of processed meat, they act as antioxidants, and through their antioxidant activity, they indirectly affect the improvement of the aroma of the finished product. If nitrites and nitrates are used in excessive amounts, they pose a great risk to human health. However, there is an established legislation on their use, i.e. the maximum allowed concentration is determined, depending on the type of meat product, which eliminates the possibility of their excessive use. The added nitrites react with the meat proteins, thus forming the harmful chemical carcinogens N-nitrosamines. Today, modern consumers are increasingly taking care of their health and starting to change their eating habits. They start looking for meat products with a lower amount of additives. At the same time, consumers begin to prefer the use of natural sources of additives, as opposed to synthetic additives, primarily emphasizing the use of synthetic nitrites used in meat processing. For this purpose, the intake of nitrites in meat products is constantly reduced. Meat processing factories use compounds that inhibit the production of N - nitrosamines and seek natural alternative sources of nitrites. However, it is very difficult to find a suitable substitute. More and more emphasis is put on the use of vegetables that contain large amounts of nitrates, such as carrots, celery, spinach, beets, parsley, chard, etc. Especially the juice and powder of these vegetables contain very high concentrations of nitrites, which can be used in the meat processing industry.
References
Andrée, S., Jira, W., Schwind, K. H., Wagner, H., Schwägele, F. (2010). Chemical safety of meat and meat products. Meat Science. 86: 38-48.
Arnau, J., Serra, X., Comaposada, J., Gou, P., Garriga, M. (2007). Technologies to shorten the drying period of dry-cured meat products. Meat Science, 77, 81–89.
Casaburi, A., M. C. Aristoy, S. Cavella, R. Di Monaco, D. Ercolini, Toldra, F. Villani, F. (2007). Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by use of starter cultures. Meat Science 76: 295 – 307.
De Mey E., De Maere H., Paelinck H., Fraeye, I. (2017). Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies. Food Science and Nutrition. 57 (13): 2909-2923.
Djeri, N., Williams, S. K. (2014). Celery juice powder used as nitrite substitute in sliced vacuum-packaged turkey bologna stored at 4°C for 10 weeks under retail display light. J. Food Quality 37, 361-370.
Eichholzer, M., Gitzwiller, F. (1998). Dietary nitrates, nitrites, and N-nitroso compounds and cancer risk: a review of the epidemiologic evidence. Nutrition Reviews, 56(4):95-105.
Eisinaite, V., Vinauskiene, R., Viskelis, P., Leskauskaite, D. (2016). Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages. Journal of Food Sciences 81(9):C2175-82.
Fista, G. A., Bloukas, J.G., Siomos, A.S. (2004). Effect of leek and onion on processing and quality characteristics of Greek traditional sausages. Meat Science, 68, 163–172.
Gassara, F., Kouassi, A. P., Brar, S. K., Belkacemi, K. (2016). Green Alternatives to Nitrates and Nitrites in Meat-based Products - A Review. Food Science and Nutrition. 56:13, 2133-2148.
Gøtterup, J., Olsen, K., Knochel, S., Tjener, K., Stahnke, L. H., Møller, J. K. S. (2008). Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities. Meat Science, 78, 492–501.
Govari, Μ., Pexara, А. (2015). Nitrates and Nitrites in meat products. Journal of the Hellenic Veterinary Medical Society, 66, 127-140.
Honikel, K. O. (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Science 78, 1–2, 68–76.
Honikel, K.O. (2007). Principles of Curing. In: Handbook of Fermented Meat and Poultry, edited by F. Toldrá, Y.H. Hui, I. Astiasarán, W.K. Nip, J.G. Sebranek, E.T.F. Silveira, L.H. Stahnke, R. Talon (pp. 16 -30). Ames, Iowa, USA: Blackwell Publishing.
Hotchiss, J.H., Cassens, R.G. (1987). Nitrate, nitrite and nitrozo compounds in foods. Food Technology, 41, 4, 127-134.
Jeong, JY. (2016). Alternative curing technology in meat products. Food Sci Anim Resour Ind 5:77-84.
Ko YM, Park JH, Yoon KS. (2017). Nitrite formation from vegetable sources and its use as a preservative in cooked sausage. Journal of the science of food and agriculture 97(6): 1774-1783.
Ko-Eun, H., Tae-Kyung, K., Hyun-Wook, K., Dong-Ho, S., Young-Boong, K., Ki-Hong, J., Yun-Sang C. (2018). Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage. Asian – Ausralasian Journal of Animal Sciences. Vol. 31, No. 8:1358-1365. https://doi.org/10.5713/ ajas.17.0767. (15.2.2020).
Kovačević, D., Mastanjević, K., Ćosić, K., Pleadin, J. 2016. Količina nitrita i nitrata u mesnim proizvodima s hrvatskog tržišta. Meso. 18(2): 40-46.
Lee, S., Lee, H., Kim, S., Lee, J., Ha, J., Choi, Y., Oh H., Choi K.H., Yoon, Y. (2018). Microbiological safety of processed meat products formulated with low nitrite concentration - A review. Asian-Australasian journal of animal sciences, 31(8), 1073–1077. doi:10.5713/ajas.17.0675.
Madentzidou, E., Gerasopoulos, D., Simos, A., Bloukas, I. (2012). Salt-stressed fresh cut leek accelerates CO₂ and C₂H₄ production and enhances the development of quality characteristics of traditional Greek sausages during storage. Meat Science, 92(4):789-794.
Magrinya, N., Bou, R., Tres, A., Rius, N., Codony, R., Guardiola, F. (2009). Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages. J Agric Food Chem, 57:8963 –8972.
Pegg, R. B., Shahidi, F. (2000). Nitrite curing of meat: the N-nitrosamine problem and nitrite alternatives. Trumbull, Food & Nutrition Press.
Пејковски, З. (2000). Можности за супституција на нитритите во барени колбаси. Докторска дисертација. Земјоделски факултет, Скопје.
Riel. G., Boulaaba. A., Popp, J., Klein, G. (2017). Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages–Impact on microbiological physicochemical and sensory aspects. Meat science 131:166-175.
Santamaria, P., Elia, A., Serio, F., Todazo, E. (1999). A survey of nitrate and oxalate content in fresh vegetables. J Sci Food Agric 79:1882-1888.
Sebranek, G. J., Bacus, N. J. (2007а). Cured meat products without direct addition of nitrate or nitrite, what are the issues?. Meat Sci. 77, 136-147.
Sebranek, G.J., Bacus, N.J. (2007b). Natural and Organic Cured Meat Products: Regulatory, Manufacturing, Marketing, Quality and Safety Issues. American Meat Sciencen Association. 1: 1-15.
Sebranek J. G., Jackson-Davis A. L., Myers K. L., Lavieri N. A. (2012). Beyond celery and starter culture: advances in natural/organic curing processes in the United States. Meat Science, 92; 267-273.
Shahidi, F., Pegg, R.B. (1992). Nitrite-free meat curing systems: Update and review. Food Chemistry 43, 185-191.
Silovska Nikolova, A., Belichovska, D. (2020). Аpplication of nitrites and nitrates as preservatives in processed meat production. Knowledge International Journal, 38(3), 525 - 530.
Sindelar, J., J., Milkowski, A., L. (2011). Sodium Nitrite in Processed Meat and Poultry Meats: A Review of Curing and Examining the Risk/Benefit of Its Use. American Meat Science Association. 3: 1-14.
Sugita, K., Yamauchi, K., Ohashi, T., Suiko, M., Miura, M. (1993). Utilization of dried radish chip extracts in processing of sausages: An ingredient for a nitrite-free curing system. Nippon Shokuhin Kogyo Gakkaishi, Vol. 40, No. 5, 339-347.
Tae-Kyung, K., Mi-Ai, L., Jung-Min, S., Ki-Hong, J., Young-Boong, K.,Yun-Sang, C. (2018). Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin. Asian - Australasian Journal of Animal Sciences. Vol. 32, No. 10:1603-1610.
Tae-Kyung, K., Ko-Eun, H., Dong-Heon, S., Youn-Kyung, H., Young-Boong, K., Hyun-Dong, P., Yun-Sang, C. (2019). Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin. Asian - Australasian Journal of Animal Sciences. Vol. 32, No. 12:1933-1941.
Vuković, I. (2012). Osnove tehnologije mesa, 4. izdanje, Veterinarska komora Srbije, Beograd
Wirth F. (1985). Farbbildung und farbhaltung bei Bruhwurst. Fleischwirtschaft, 65, 4: 423¬435
