New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
| Autor: | Laurent Picgirard, Laetitia Théron, Aurélie Promeyrat, Véronique Santé-Lhoutellier, Valérie Scislowski, Philippe Gatellier, Aline Bonifacie, Gilles Nassy |
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| Přispěvatelé: | Qualité des Produits Animaux (QuaPA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut du Porc (IFIP), Association pour le Développement de l'Industrie de la Viande, INRAEconsortium ADDUITS |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
dry-cured fermented sausage oxidation 030309 nutrition & dietetics Plant Science Protein oxidation lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Lipid oxidation Sodium nitrate nitrate lcsh:TP1-1185 Food science Nitrite Sodium nitrite nitrite 0303 health sciences Nitrosylation food and beverages 04 agricultural and veterinary sciences cured meat nitrosothiol 040401 food science nitrosylheme chemistry nitrosamine Nitrosamine Nitrosation [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Foods, Vol 10, Iss 852, p 852 (2021) Foods Foods, MDPI, 2021, 10 (4), pp.852. ⟨10.3390/foods10040852⟩ Volume 10 Issue 4 |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10040852⟩ |
| Popis: | Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitrosylheme and nitrosothiols. Controlling the sanitary and sensorial qualities of cured meat products by reducing these additives requires elucidating the mechanisms involved in the formation of NOCs. To this end, we studied the dose-response relationship of added sodium nitrite and/or sodium nitrate (0/0, 80/80, 0/200, and 120/120 ppm) on the formation of NOCs in dry cured fermented sausages. The results showed a basal heme iron nitrosylation in the absence of NaNO2/NaNO3 due to starter cultures. This reaction was promoted by the addition of NaNO2/NaNO3 in the other conditions. Reducing the dose to 80/80 ppm still limits lipid oxidation without the formation of non-volatile nitrosamines. Conversely, the addition of NO2/NO3 slightly increases protein oxidation through higher carbonyl content. The use of 80/80 ppm could be a means of reducing these additives in dry-cured fermented meat products. |
| Databáze: | OpenAIRE |
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