New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

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...
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Gespeichert in:

Autor*in:	Aline Bonifacie [verfasserIn] Philippe Gatellier [verfasserIn] Aurélie Promeyrat [verfasserIn] Gilles Nassy [verfasserIn] Laurent Picgirard [verfasserIn] Valérie Scislowski [verfasserIn] Véronique Santé-Lhoutellier [verfasserIn] Laetitia Théron [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	nitrite nitrate cured meat dry-cured fermented sausage nitrosamine nitrosylheme

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 10(2021), 4, p 852
Übergeordnetes Werk:	volume:10 ; year:2021 ; number:4, p 852

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods10040852

Katalog-ID:	DOAJ017265746

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callnumber-first	T - Technology
author	Aline Bonifacie
spellingShingle	Aline Bonifacie misc TP1-1185 misc nitrite misc nitrate misc cured meat misc dry-cured fermented sausage misc nitrosamine misc nitrosylheme misc Chemical technology New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
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topic_title	TP1-1185 New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation nitrite nitrate cured meat dry-cured fermented sausage nitrosamine nitrosylheme
topic	misc TP1-1185 misc nitrite misc nitrate misc cured meat misc dry-cured fermented sausage misc nitrosamine misc nitrosylheme misc Chemical technology
topic_unstemmed	misc TP1-1185 misc nitrite misc nitrate misc cured meat misc dry-cured fermented sausage misc nitrosamine misc nitrosylheme misc Chemical technology
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title	New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
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title_full	New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
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author_browse	Aline Bonifacie Philippe Gatellier Aurélie Promeyrat Gilles Nassy Laurent Picgirard Valérie Scislowski Véronique Santé-Lhoutellier Laetitia Théron
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title_sort	new insights into the chemical reactivity of dry-cured fermented sausages: focus on nitrosation, nitrosylation and oxidation
callnumber	TP1-1185
title_auth	New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
abstract	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 NaNO<sub<2</sub</NaNO<sub<3</sub< due to starter cultures. This reaction was promoted by the addition of NaNO<sub<2</sub</NaNO<sub<3</sub< 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 NO<sub<2</sub</NO<sub<3</sub< 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.
abstractGer	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 NaNO<sub<2</sub</NaNO<sub<3</sub< due to starter cultures. This reaction was promoted by the addition of NaNO<sub<2</sub</NaNO<sub<3</sub< 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 NO<sub<2</sub</NO<sub<3</sub< 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.
abstract_unstemmed	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 NaNO<sub<2</sub</NaNO<sub<3</sub< due to starter cultures. This reaction was promoted by the addition of NaNO<sub<2</sub</NaNO<sub<3</sub< 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 NO<sub<2</sub</NO<sub<3</sub< 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.
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title_short	New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
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author2	Philippe Gatellier Aurélie Promeyrat Gilles Nassy Laurent Picgirard Valérie Scislowski Véronique Santé-Lhoutellier Laetitia Théron
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New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

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