The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork
The purpose of this study was to determine the possibility of reducing the amount of NaNO<sub>2</sub> added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/12/1869 |
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| author | Karolina Ferysiuk Karolina M. Wójciak |
| author_facet | Karolina Ferysiuk Karolina M. Wójciak |
| author_sort | Karolina Ferysiuk |
| collection | DOAJ |
| description | The purpose of this study was to determine the possibility of reducing the amount of NaNO<sub>2</sub> added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (a<sub>w</sub>), selected pathogenic bacteria, nitrate and nitrite residues, <i>N</i>-nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. The redness parameter of the nitrite-free canned meat was found to be significantly lower (about 6.4) than that of the products containing sodium nitrite (N: 10.49 and NH: 9.89). During the storage period <i>C. perfringens</i>, <i>L. monocytogenes</i>, and <i>Salmonella</i> were detected in the products. It is not possible to completely eliminate nitrite from the canned pork production process without deteriorating the color, antioxidant properties, sensory characteristics, and health safety. However, the level of hazard chemicals such as NA, nitrate and nitrite residues can be limited by decreasing the amount of nitrite addition to 50 mg/kg. The free-radical scavenging ability for the sample with 50 mg/kg of sodium nitrite was observed to be poor, so its fortification with plant material rich in various polyphenolic substances may be necessary. |
| first_indexed | 2024-03-10T14:03:43Z |
| format | Article |
| id | doaj.art-3579702f3bdf43f59e2de66be9780051 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:03:43Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3579702f3bdf43f59e2de66be97800512023-11-21T00:52:09ZengMDPI AGFoods2304-81582020-12-01912186910.3390/foods9121869The Possibility of Reduction of Synthetic Preservative E 250 in Canned PorkKarolina Ferysiuk0Karolina M. Wójciak1Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, PolandDepartment of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, PolandThe purpose of this study was to determine the possibility of reducing the amount of NaNO<sub>2</sub> added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (a<sub>w</sub>), selected pathogenic bacteria, nitrate and nitrite residues, <i>N</i>-nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. The redness parameter of the nitrite-free canned meat was found to be significantly lower (about 6.4) than that of the products containing sodium nitrite (N: 10.49 and NH: 9.89). During the storage period <i>C. perfringens</i>, <i>L. monocytogenes</i>, and <i>Salmonella</i> were detected in the products. It is not possible to completely eliminate nitrite from the canned pork production process without deteriorating the color, antioxidant properties, sensory characteristics, and health safety. However, the level of hazard chemicals such as NA, nitrate and nitrite residues can be limited by decreasing the amount of nitrite addition to 50 mg/kg. The free-radical scavenging ability for the sample with 50 mg/kg of sodium nitrite was observed to be poor, so its fortification with plant material rich in various polyphenolic substances may be necessary.https://www.mdpi.com/2304-8158/9/12/1869antioxidant activitynitrite-reduced meat productcolor parameterPCAhazards |
| spellingShingle | Karolina Ferysiuk Karolina M. Wójciak The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork Foods antioxidant activity nitrite-reduced meat product color parameter PCA hazards |
| title | The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork |
| title_full | The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork |
| title_fullStr | The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork |
| title_full_unstemmed | The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork |
| title_short | The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork |
| title_sort | possibility of reduction of synthetic preservative e 250 in canned pork |
| topic | antioxidant activity nitrite-reduced meat product color parameter PCA hazards |
| url | https://www.mdpi.com/2304-8158/9/12/1869 |
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