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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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/852 |
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| author | Aline Bonifacie Philippe Gatellier Aurélie Promeyrat Gilles Nassy Laurent Picgirard Valérie Scislowski Véronique Santé-Lhoutellier Laetitia Théron |
| author_facet | Aline Bonifacie Philippe Gatellier Aurélie Promeyrat Gilles Nassy Laurent Picgirard Valérie Scislowski Véronique Santé-Lhoutellier Laetitia Théron |
| author_sort | Aline Bonifacie |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T12:20:45Z |
| format | Article |
| id | doaj.art-ef21e8e66f3f40cf95f750fec2cf1cf5 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:20:45Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ef21e8e66f3f40cf95f750fec2cf1cf52023-11-21T15:31:47ZengMDPI AGFoods2304-81582021-04-0110485210.3390/foods10040852New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and OxidationAline Bonifacie0Philippe Gatellier1Aurélie Promeyrat2Gilles Nassy3Laurent Picgirard4Valérie Scislowski5Véronique Santé-Lhoutellier6Laetitia Théron7Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, FranceInstitut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, FranceIFIP—Institut du Porc, La Motte au Vicomte, BP 35104, F-35561 Le Rheu CEDEX, FranceIFIP—Institut du Porc, La Motte au Vicomte, BP 35104, F-35561 Le Rheu CEDEX, FranceAssociation Pour le Développement de l’Industrie de la Viande (ADIV), 10, Rue Jacqueline Auriol, F-63039 Clermont-Ferrand, FranceAssociation Pour le Développement de l’Industrie de la Viande (ADIV), 10, Rue Jacqueline Auriol, F-63039 Clermont-Ferrand, FranceInstitut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, FranceInstitut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, FranceNitrite 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.https://www.mdpi.com/2304-8158/10/4/852nitritenitratecured meatdry-cured fermented sausagenitrosaminenitrosylheme |
| spellingShingle | Aline Bonifacie Philippe Gatellier Aurélie Promeyrat Gilles Nassy Laurent Picgirard Valérie Scislowski Véronique Santé-Lhoutellier Laetitia Théron New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation Foods nitrite nitrate cured meat dry-cured fermented sausage nitrosamine nitrosylheme |
| title | New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation |
| title_full | New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation |
| title_fullStr | New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation |
| title_full_unstemmed | New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation |
| title_short | New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation |
| title_sort | new insights into the chemical reactivity of dry cured fermented sausages focus on nitrosation nitrosylation and oxidation |
| topic | nitrite nitrate cured meat dry-cured fermented sausage nitrosamine nitrosylheme |
| url | https://www.mdpi.com/2304-8158/10/4/852 |
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