In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract

In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract

In vitro digestions of dry-cured sausages formulated with four different rates of added sodium nitrite and sodium nitrate (NaNO2 / NaNO3, in ppm: 0/0; 80/80; 120/120; 0/200) were performed with a dynamic gastrointestinal digester (DIDGI®). The chemical reactivity of the potentially toxic nitroso-com...

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Bibliographic Details
Main Authors: Eléna Keuleyan, Aline Bonifacie, Thierry Sayd, Angéline Duval, Laurent Aubry, Sylvie Bourillon, Philippe Gatellier, Aurélie Promeyrat, Gilles Nassy, Valérie Scislowski, Laurent Picgirard, Laëtitia Théron, Véronique Santé-Lhoutellier
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Food Chemistry: X
Subjects:
Digestion
Nitrite
Nitrate
Processed meat
Dry-cured fermented sausages
Nitroso-compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522002723

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http://www.sciencedirect.com/science/article/pii/S2590157522002723

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