Nitrites in Meat Products in Serbia: Harmful or Safe?
Foods,
Год журнала:
2025,
Номер
14(3), С. 489 - 489
Опубликована: Фев. 3, 2025
Nitrate
and
nitrite,
commonly
added
to
meat
products
as
sodium
or
potassium
salts,
serve
multiple
functions
such
developing
characteristic
flavor,
inhibiting
microbial
growth,
controlling
rancidity
by
preventing
lipid
oxidation.
Nitrites
are
recognized
for
their
potential
health
risks
humans.
The
present
research
aimed
determine
the
amount
of
nitrite
in
four
product
categories
Serbia
over
a
period
from
2015
2021.
A
total
923
samples
were
analyzed,
including
293
finely
chopped
sausages,
203
coarsely
160
canned
meats,
267
smoked
meats.
category
consisted
eight
distinct
products,
pork
ribs,
sirloin,
chicken
drumsticks.
An
ISO
2918
method
was
used
measure
content.
average
content,
expressed
(NaNO2),
found
be
61.5
mg/kg
57.6
48.4
meat,
41.8
meat.
results
collectively
demonstrate
concentrations
within
regulatory
limits.
In
conclusion,
all
tested
below
maximum
allowable
limits
per
national
European
regulations,
ensuring
compliance
with
safety
standards
while
highlighting
importance
continuous
monitoring
mitigate
public
risks.
Язык: Английский
Pulsed light and jabuticaba peel extract for nitrite reduction and quality enhancement in sliced mortadella
Meat Science,
Год журнала:
2025,
Номер
unknown, С. 109777 - 109777
Опубликована: Фев. 1, 2025
Язык: Английский
Impact of pectin-based sachets with olive and guava leaf extracts on chicken powder stock properties
Journal of Plastic Film & Sheeting,
Год журнала:
2025,
Номер
unknown
Опубликована: Апрель 22, 2025
This
research
explores
the
development
of
sustainable
food
packaging
alternatives
using
olive
and
guava
leaf
extracts
added
into
pectin
(PEC)-based
edible
films.
These
films
were
used
to
create
a
sachet
containing
chicken
stock
powder
(CSP).
Specifically,
PEC
was
combined
with
0.2%
(w/v)
extract
(OLE)
or
(GLE)
along
30%
glycerol
as
plasticizer.
Physical,
microbial,
sensory
properties
at
different
storage
times
after
PEC-based
packaged
(CSP)
evaluated.
The
results
showed
that
sachets
OLE
GLE
inhibited
microbial
growth
when
compared
control
(PEC
only).
FTIR
analysis
revealed
significant
interactions
between
bioactive
compounds
from
GLE,
evidenced
by
shifts
in
O-H
C
=
O
stretching
regions.
Moreover,
CSP
moisture
content
significantly
reduced
20
days
storage.
color
remained
consistent
all
throughout
this
study.
Additionally,
soup
viscosity
obtained
dissolving
18
g
lower
than
control.
Sensory
soups
made
had
better
texture
unpackaged
sachets.
suggest
including
is
promising,
functional
approach.
innovative
approach
offers
potential
solution
address
environmental
concerns
related
plastic
materials.
Язык: Английский
Chitosan-based materials for food preservation: Enhancing shelf life and safety through sustainable nanoparticles and films
Food Chemistry,
Год журнала:
2025,
Номер
486, С. 144589 - 144589
Опубликована: Май 5, 2025
Язык: Английский
Assessment of Pyracantha fortuneana fruit extract as a nitrite substitute on the physicochemical properties, sensorial profile, safety risks and functional properties of fermented beef sausages
LWT,
Год журнала:
2024,
Номер
200, С. 116203 - 116203
Опубликована: Май 1, 2024
This
study
aimed
to
investigate
the
effect
of
Pyracantha
fortuneana
fruit
extract
(PFE)
as
a
nitrite
substitute
on
quality,
flavor,
contents
biogenic
amines
and
formation
antioxidant
peptides
fermented
beef
sausages
during
storage.
Compared
with
control
group,
treated
PFE
showed
elevated
L*
a*
values,
enhanced
activity,
increased
resistance
microbial
growth
lipid
protein
oxidation.
In
particular,
there
were
2.44
±
0.02
mg
MDA/kg
thiobarbituric
acid
reactive
substances
after
35
d.
Interestingly,
had
positive
texture,
protection
that
was
superior
nitrite.
not
only
improved
microstructure
sausage
but
also
delayed
degradation
myofibrillar
sarcoplasmic
proteins
shown
in
SDS-PAGE
analysis,
which
resulted
significant
improvement
flavor
reduction
(P
<
0.05).
The
LC-MS/MS
results
PFE-treated
significantly
promoted
peptide
high
2,2-diphenyl-1-picrylhydrazyl
radical
scavenging
ferric
ion
reducing
power
Therefore,
has
potential
be
effective
promising
for
industrial
production
application
sausages.
Язык: Английский
Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage
Applied Sciences,
Год журнала:
2025,
Номер
15(2), С. 789 - 789
Опубликована: Янв. 15, 2025
Synthetic
agents
are
regularly
used
as
preservatives
in
pork
meat
products
such
sausages.
However,
these
compounds
can
be
harmful
to
human
health,
due
their
carcinogenic
potential.
As
a
result,
natural
antioxidants
derived
from
herbs
and
medicinal
plants
continuously
thoroughly
assessed
replace/minimize
the
application
of
synthetic
during
processing
storage.
The
current
study
was
consequently
implemented
highlight
effects
polyphenols
and/or
an
herbal
mix
on
quality
characteristics
Five
batches
sausages
were
manufactured
using
same
recipe
raw
materials;
control,
without
sodium
nitrate
(CON),
four
groups
supplemented
with
at
0.015%
(SN),
olive
0.2%
(POL),
containing
rosemary,
savory,
camelia,
thyme,
lemon
balm
turmeric
(NM),
or
concomitant
addition
(0.1%)
(POL
+
NM).
Assessment
pH,
color,
cooking
loss,
tenderness
oxidative
stability
immediately
after
manufacture
(day
0)
1,
2
3
months
refrigerated
It
illustrated
that
ameliorated
consequence
POL
or/and
NM
addition,
since
values
malondialdehyde
(MDA)
significantly
decreased
compared
control
(p
<
0.001)
3,
similar
those
observed
SN
group
served
positive
control.
Values
for
lightness
(L),
shear
force
loss
among
experimental
treatments
>
0.05).
On
other
hand,
pH
greater
than
Redness
(a*)
higher
yellowness
(b*)
0.001).
concluded
examined
could
alternative
nitrates
amelioration
Язык: Английский
Changes in quality parameters of ripened sausages added with olive leaf extract during refrigerated storage under modified atmosphere
LWT,
Год журнала:
2025,
Номер
unknown, С. 117483 - 117483
Опубликована: Фев. 1, 2025
Язык: Английский
The latest advances on the formation, exposure level and control strategies of nitrosamines in meat, poultry and fish products
Food Chemistry,
Год журнала:
2025,
Номер
488, С. 144837 - 144837
Опубликована: Май 19, 2025
Язык: Английский
Exploration the Effects of Mesenchymal Stem Cells and Olive Leaf Extract on Physiological and Histopathological Changes on the Kidney of Diabetes Rats
Cellular Physiology and Biochemistry,
Год журнала:
2024,
Номер
58(6), С. 807 - 822
Опубликована: Дек. 28, 2024
Background/Aims:
Gestational
Diabetes
Mellitus
(GDM)
is
a
common
complication
during
pregnancy,
defined
as
diabetes
diagnosed
in
the
second
or
third
trimester,
often
asymptomatic.
This
study
investigates
therapeutic
potential
of
olive
leaf
extracts
and
stem
cells
mitigating
GDM-induced
complications,
particularly
focusing
on
renal
function,
oxidative
stress,
pancreatic
cell
regeneration.
Methods:
Measurements
were
made
gravid
female
rats
with
without
intraperitoneal
administration
Streptozotocin
(35
mg/kg
body
weight).
Biochemical
analyses
conducted
to
evaluate
function
markers
(urea,
uric
acid,
creatinine)
stress
parameters
(malondialdehyde,
glutathione,
superoxide
dismutase
levels).
Histopathological
immunohistopathological
evaluations
kidney
tissues
performed
using
hematoxylin
eosin
staining
specific
(p53,
Insulin,
PCNA)
assess
cellular
changes.
Results:
The
diabetic
group
exhibited
significantly
elevated
levels
urea,
creatinine
(p<0.01)
compared
control
group.
Treatment
reduced
these
levels.
Malondialdehyde
but
showed
marked
improvement
treatment
groups.
Additionally,
glutathione
activities
diminished
(p<0.05)
increased
following
treatment.
revealed
regeneration
improved
tissue
morphology
groups
Conclusion:
Stem
exhibit
significant
ameliorating
dysfunction,
damage
associated
GDM,
highlighting
their
role
enhancing
Язык: Английский