Natural antioxidants – an alternative for reduction of nitrites in cooked meat products
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Abstract
Nature is a source of natural additives that can be incorporated into the meat products’ matrix. Extracts from spices, herbs, nuts, fruits and vegetables are most common. The extracts can be from whole, individual parts, and from various waste products. Those extracts can be used in meat products for various purposes. They are rich in substances with antioxidant properties, such as anthocyanin, vitamins and polyphenols. Those substances are capable of inhibiting lipid and pigment oxidation, prolonging shelf life and at the same time having a positive effect on organoleptic characteristics. Sodium nitrite is almost essential ingredient in production of cooked meat products. Strict regulated use, the existing risk of carcinomas and even the direct toxicity of nitrites lead to increased interest in search of natural antioxidants. It is believed that they can maintain the quality characteristics of meat products with reduced nitrite content. In the past decade there is a growing interest in the search for, certification and implementation of safe natural additives. The growing demand for the so-called "clean label" foods is the driving force for many of the conducted researches in the last two decades.
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References
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Dinkova R., Heffels P., Shikov V., Weber F., Schieber A., Mihalev K. Effect of enzyme-assisted extraction on the chilled storage stability of bilberry (Vaccinium myrtillus L.) anthocyanins in skin extracts and freshly pressed juices. Food Research International, 2014, 65, Part A (11): 35-41. https://doi.org/10.1016/j.foodres.2014.05.066
Domínguez R., Pateiro M., Gagaoua M., Barba F.J., Zhang W., Lorenzo J.M. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 2019, 8(10): 429. https://doi.org/10.3390/antiox8100429
Dragoev, S.G., Balev, D.K., St. Nenov, N., Vassilev, K. P., Vlahova‐Vangelova, D.B. (2016). Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry‐fermented sausages. European Journal of Lipid Science and Technology, 118(10): 1450-1462. https://doi.org/10.1002/ejlt.201500445
Dragoev S., Vlahova-Vangelova D., Balev D., Bozhilov D., Dagnon S. Valorization of waste by-products of rose oil production as feedstuff phytonutrients. Bulgarian Journal of Agricultural Science, 2021, 27(1): 209-219. Available at: https://journal.agrojournal.org/page/en/details.php?article_id=3265
Estévez M. Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives. Meat Science, 2021, 181(11): 108610. https://doi.org/10.1016/j.meatsci.2021.108610
Govari M., Pexara A. Nitrates and Nitrites in meat products. Journal of the Hellenic veterinary medical society, 2015, 66(3): 127-140. https://doi.org/10.12681/jhvms.15856
Honikel K.O. The use and control of nitrate and nitrite for the processing of meat products. Meat science, 2008, 78(1-2): 68-76. https://doi.org/10.1016/j.meatsci.2007.05.030
International Agency for Research on Cancer. Red Meat and Processed Meat. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans. 2018, 114, pp. 1-511, ISBN-13 (Buy Book): 978-92-832-0152-6, ISBN-13 (PDF): 978-832-0180-9. Available at: https://monographs.iarc.who.int/wp-content/uploads/2018/06/mono114.pdf
Key T.J., Bradbury K.E., Perez-Cornago A., Sinha R., Tsilidis K.K., Tsugane S. Diet, nutrition, and cancer risk: what do we know and what is the way forward?. BMJ, 2020, 368(3): m511. https://doi.org/10.1136/bmj.m511
Khajavi M.Z., Abhari K., Barzegar F., Hosseini H. Functional meat products: the new consumer's demand. Current Nutrition & Food Science, 2020, 16(3): 260-267. https://doi.org/10.2174/1573401315666190227161051
Kobyalko V.O., Mirzoyev E.B., Gubina O.A., Florova N.A., Melnik AD. Impact of dihydroquercetin and ascorbic acid on the content of malonic dialdehyde and metallothioneins in rat's organism exposed to a chronic effect of cadmium. The Journal “Toksikologicheskiy vestnik”, 2009, 17(4): 16-19. [In Russian].
Kolesnik Y., Titova E., Chertkov V., Tashlitsky V., Tikhonov V., Shmatkov D. Stereoisomeric composition of two bioflavonoids from Larix sibirica. Planta Medica, 2011, 77(12): 17. https://doi.org/10.1055/s-0031-1282213
Lavado G., Higuero N., León-Camacho M., Cava R. Formation of lipid and protein oxidation products during in vitro gastrointestinal digestion of dry-cured loins with different contents of nitrate/nitrite added. Foods, 2021, 10(8): 1748. https://doi.org/10.3390/foods10081748
Lin D., Xiao M., Zhao J., Li Z., Xing B., Li X., Chen S. An overview of plant phenolic compounds and their importance in human nutrition and management of type 2 diabetes. Molecules, 2016, 21(10): 1374. https://doi.org/10.3390/molecules21101374
Lindsay D.G. Maximising the Functional Benefits of Plant Foods. In: Functional Foods (Second edition). Concept to Product Woodhead Publishing Series in Food Science, Technology and Nutrition (M. Saarela Ed.). Woodhead Publishing. 2011, pp. 337-357. ISBN: 978-1-84569-690-0, https://doi.org/10.1533/9780857092557.3.337
Lorenzo J.M., Pateiro M., Domínguez R., Barba F.J., Putnik P., Kovačević D.B., Franco D. Berries extracts as natural antioxidants in meat products: A review. Food Research International, 2018, 106(4): 1095-1104. https://doi.org/10.1016/j.foodres.2017.12.005
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How to Cite
KOLEV, Nikolay Delchev.
Natural antioxidants – an alternative for reduction of nitrites in cooked meat products.
Food Science and Applied Biotechnology, [S.l.], v. 5, n. 1, p. 64-76, mar. 2022.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/167>. Date accessed: 12 sep. 2024.
doi: https://doi.org/10.30721/fsab2022.v5.i1.167.