Alim24297 Vol. 23 No. 3 (2024)

Vol. 23, No. 3 (2024), Alim24297 https://doi.org/10.24275/rmiq/Alim24297

Nitrite to nitrate degradation pattern in dry cooked salami. Effect of packaging and cooking mode

Authors

I. Boci, S. Vito, X. Hamiti, P. Lazo

Abstract

Nitrite is a multifunctional additive in meat products, but its residual content is still under strict legislation. The aim of this paper is to evaluate the nitrite degradation pattern while observing its eventual conversion to nitrate in dry cooked salami. The influence of storage condition, packaging and cooking mode on their residual contents was studied. UV-Vis SF analytical method and Minitab 21 Software was used. The results confirmed the residual nitrite well below the limit and a low and steady nitrate presence. Whereas nitrite showed a noticeable depletion at a similar trend for all packages, nitrate showed quite a different pattern confirming the influence of packaging media. Effect of boiling compared to frying and grilling is also studied showing a nitrite decrease at 57% and noticeable increased nitrate content. Grilling presented a similar pattern to boiling, while frying showed a nitrite decrease at 58% but no considerable increase of nitrate resulted. The sum of both nitrite and nitrate residuals for boiling and grilling was 95% and 91.6% respectively compared to the initial nitrite contents, while frying showed a considerable reduction at about 71% leading to the conclusion that other potential harmful nitrite degradation compounds may have been formed.

Keywords

dry cooked salami, time depletion, packaging mode, cooking, nitrite to nitrate conversion.

References
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References

Akcan, T., Özünlü, O., Ergezer, H. and Gökçe, R. (2023). Exploring the impact of acorn extract on the quality and taste of beef meat burgers. Revista Mexicana de Ingenieria Química, Vol. 22, No. 2 Alim2311, 1-10. http://rmiq.org/iqfvp/Numbers/V22/No2/Alim2311.pdf
Boci, I. and Hamiti, Xh. (2014). Niveli i përmbajtjes së nitriteve në produktet e përpunuara të mishit të prodhuar në vend. Buletini i Shkencave te Natyres 18, 191-198, ISSN 2305-882 X. https://www.researchgate.net/publication/301339188
European Commission Scientific Committee for Food. (1997). Opinions of the scientific committee for food on: Nitrates and Nitrite. Reports of the Scientific Committee for Food (thirty eighth series). https://food.ec.europa.eu/document/download/5a499138-72ea-47c3-b1a5-dd8544689446_en?filename=sci-com_scf_reports_38.pdf
European Environmental Agency. (2023.) Nitrates in groundwater. Available at:

https://www.eea.europa.eu/en/analysis/indicators/nitrate-in-groundwater-8th-eap

Feiner, G. (2006). Nitrite and nitrate: Meat Products Handbook. Woodhead Publishing Limited, Cambridge, England.
Flores-Silva, P., Martínez-Yañez, R.C., Rodríguez-Huezo, M. E. and Alvarez-Ramirez, J. (2022). Nutritional protein quality and digestibility changes during food processing. Revista Mexicana de Ingenieria Química, Vol. 21, No. 1(2022) Alim2748. 1-10. http://rmiq.org/iqfvp/Numbers/V22/No2/Alim2311.pdf
Food Albania. (2023). Statista. Available at: Food - Albania | Statista Market Forecast,
Honikel, K.O. (2007). The use and control of nitrate and nitrite for the processing of meat products. Meat Sciences, Jan 78 (1-2), 68-76. https://doi.org/10.1016/j.meatsci.2007.05.030
Iammarino, M., Berardi, G., and Tomasevic, I. (2023). Effect of Different Cooking Treatments on the Residual Level of Nitrite and Nitrate in Processed Meat Products and Margin of Safety Assessment, Foods 12(4): 869, 1-12. https://doi.org/10.3390/foods12040869
ISO 3091:1975 (revised 2023). Meat and meat products. Determination of nitrate content. (Reference method)
ISO 3091:1975 - Meat and meat products -Determination of nitrate content (Reference method)
Meat Albania, Statista (2023). Available at: https://www.statista.com/outlook/cmo/food/meat/albania#revenue .
Merino, L. (2009). Nitrate in Foodstuffs: Analytical Standardization and Monitoring and Control in Leafy Vegetables, Thesis in Food Sciences, Swedish University of Agriculture Sciences Upsala.ISBN: 978-91-86197-34-6

Merino, L. (2009). Development and Validation of a Method for Determination of Residual Nitrite/Nitrate in Foodstuffs and Water After Zinc Reduction. Food Analytical Methods 2, 212–220. https://doi.org/10.1007/s12161-008-9052-1
Merino, L., Darnerud, P.O., Toldrá, F., and Ilbäck, N.G. (2016). Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation. Food Additives and Contaminants: Part A, 33(2), 186-192. https://doi.org/10.1080/19440049.2015.1125530
Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., Frutos, M. J., Galtier, P., Gott, D., Gundert‐Remy, U., Lambré, C., Leblanc, J., Lindtner, O., Moldeus, P., Mosesso, P., Oskarsson, A., Parent‐Massin, D., Stankovic, I., Waalkens‐Berendsen, I., Woutersen, R. A., Wright, M., van den Brandt, P., Fortes, C., Merino, L., Toldra, F., Arcella, D., Christodoulidou, A., Abrahantes, A. C., Barrucci, F., Garcia, A., Pizzo, F., Battacchi, D. and Younes, M. (2017). Re‐evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives. European Food Safety Authority Journal, 15(6), 1-157. https://efsa.onlinelibrary.wiley.com/doi/full/10.2903/j.efsa.2017.4786
OJ L 354, (2008), Regulation (ec) no 1333/2008 of the European Parliament and of the Council of 16 December 2008 on Food Additives. Official Journal of the European Union, Pp. 16–33. Available at: https://eur-lex.europa.eu/eli/reg/2008/1333/oj
Pegg, R.B. and Honikel, K.O. (2015). Principles of Curing. In: Handbook of Fermented Meat and Poultry: 2nd Edition, (Toldrá F. ed.), Pg. 19–30. John Wiley & Sons, Ltd.
Salehzadeh, H., Maleki, A., Rezaee, R., Shahmoradi, B. and Ponnet, K. (2020). The nitrate content of fresh and cooked vegetables and their health-related risks. PLoS One January 9, 15(1), e0227551 1–14. https://doi.org/10.1371/journal.pone.0227551

Shen, Q., Zeng, X., Kong, L., Sun, X., Shi, J., Wu, Z., Guo, Y., and Pan, D. (2023). Research Progress of Nitrite Metabolism in Fermented Meat Products. Foods 12: 1485, 1-17. https://doi.org/10.3390/foods12071485
Verçuni, A., Zhllima, E., Imami, D., Bijo, B., Hamiti, Xh. and Bicoku Y. (2016). Analysis of Consumer Awareness and Perceptions about Food Safety in Tirana, Albania. Albanian Journal of Agricultural Sciences 15(1), 19–26. https://www.researchgate.net/publication/336639822_Analysis_of_Consumer_Awareness_and_Perceptions_about_Food_Safety_in_Tirana_Albania