GB2425452A - Method of reducing nitrite content in sausages by hurdle technology - Google Patents
Method of reducing nitrite content in sausages by hurdle technology Download PDFInfo
- Publication number
- GB2425452A GB2425452A GB0508947A GB0508947A GB2425452A GB 2425452 A GB2425452 A GB 2425452A GB 0508947 A GB0508947 A GB 0508947A GB 0508947 A GB0508947 A GB 0508947A GB 2425452 A GB2425452 A GB 2425452A
- Authority
- GB
- United Kingdom
- Prior art keywords
- nitrite
- sausages
- flavor
- color
- hurdle technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 title claims abstract description 28
- 235000013580 sausages Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 230000001953 sensory effect Effects 0.000 claims abstract description 7
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 5
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 5
- 239000003755 preservative agent Substances 0.000 claims abstract description 4
- 230000002335 preservative effect Effects 0.000 claims abstract description 4
- 230000000694 effects Effects 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000019542 Cured Meats Nutrition 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 230000000813 microbial effect Effects 0.000 description 5
- 208000003174 Brain Neoplasms Diseases 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 4
- 150000004005 nitrosamines Chemical class 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 2
- 150000004008 N-nitroso compounds Chemical class 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000009920 food preservation Methods 0.000 description 2
- 231100001261 hazardous Toxicity 0.000 description 2
- 208000032839 leukemia Diseases 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000002110 toxicologic effect Effects 0.000 description 2
- 231100000027 toxicology Toxicity 0.000 description 2
- 230000003245 working effect Effects 0.000 description 2
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
This invention relates to a method of reducing the nitrite content in sausages to about 50 ppm by hurdle technology without affecting the sensory characteristics (eg. flavour, colour, texture). The nitrite is only present in the sausages to provide the necessary colour and flavour and as an antioxidant, not for its preservative qualities.
Description
* 2425452 Title: Reducing Nitrite content in sausages by hurdle
technology.
Background:
This invention relates to lowering of Nitrite which is an accepted additive in cured meat products every where.
Although Nitrite has major effects on these products but it is usually added to provide preservation against Microorganisms especially the most hazardous Bacteria i.e. Clostridum botulinum. Nitrite may react with amines to form N- nitroso compounds especially Nitrosamines &Nitrosamides which it was proved these compounds have carcinogenic effect. Furthermore, sausage consumption was found to be associated with brain tumor, cancer and leukemia risks especially among children.
This can mean that Nitrite can jeopardize consumer's health.
Statement of Invention:
To overcome this, the present invention proposes a decreasing Nitrite content in sausages to only 50 ppm by Hurdle Technology (combined method) without any affecting ( p<0.05) on sensory characteristics (e.g. color, flavor, texture and etc. )and overall acceptability.
Advantages: In this invention against many other researches and workings on reducing Nitrite content or Nitrosamines content in sausages directly and indirectly respectively which was presented as papers, patents and etc. , no chemical is added. Indeed, Hurdle technology as a new method of food preservation is used. In other words, Water activity (aw), Acidity (pH), Processing temperature (F value), Storage temperature (t value) and Preservative (pres.) are selected as major hurdles. Preferably nitrite is partially replaced by certain Hurdles (such as water activity) which are mentioned before.
Detailed description:
As a matter of fact, water activity as a major hurdle in cooked cured sausage is lowered to 0.95. This amount is sufficient for color, flavor and antioxidant.pH is a major hurdle in fermented sausage which is decreased to 5.2.The sample is especially evaluated from the view of microbial and sensory aspects. Microbial Tests included Total mesophile colony count, Clostridum perfringens spore count and toxicological method for detection of Clostridum botulinum. There was no difference (p<0.05) between sample and control. Indeed, by this invention it reveals nitrite is only necessary for the color, flavor of cured meat products but not for their preservation. In other words, Nitrite should be added to meats as little as possible but as much as necessary without sacrificing the quality of the meat products.
Reducing Nitrite content in sausages by hurdle technology.
This invention relates to lowering of Nitrite which is an accepted additive in cured meat products every where.
Although Nitrite has major effects on these products but it is usually added to provide preservation against Microorganisms especially the most hazardous Bacteria i.e. Clostridum botulinum. Nitrite may react with amines to form N-nitroso compounds especially Nitrosamines &Nitrosamides which it was proved these compounds have carcinogenic effect. Furthermore, sausage consumption was found to be associated with brain tumor, cancer and leukemia risks especially among children.
This can mean that Nitrite can jeopardize consumer's health.
To overcome this, the present invention proposes a decreasing Nitrite content in sausages to only 50 ppm by Hurdle Technology (combined method) without any affecting ( p<0.05) on sensory characteristics (e.g. color, flavor, texture and etc. )and overall acceptability.
In this invention against many other researches and workings on reducing Nitrite content or Nitrosamines content in sausages directly and indirectly respectively which was presented as papers, patents and etc. , no chemical is added. Indeed, Hurdle technology as a new method of food preservation is used. In other words, Water activity (aw), Acidity (pH), Processing temperature (F value), Storage temperature (t value) and Preservative (pres.) are selected as major hurdles. Preferably nitrite is partially replaced by certain Hurdles (such as water activity) which are mentioned before.
As a matter of fact, water activity as a major hurdle in cooked cured sausage is lowered to 0.95. This amount is sufficient for color, flavor and antioxidant.pH is a major hurdle in fermented sausage which is decreased to 5.2.The sample is especially evaluated from the view of microbial and sensory aspects. Microbial Tests included Total microbial count, Clostridum perfringens spore count and toxicological method for detection of Clostridum botulinum. There was no difference (p<0.05) between sample and control. Indeed, by this invention it reveals nitrite is only necessary for the color, flavor of cured meat products but not for their preservation. In other words, Nitrite should be added to meats as little as possible but as much as necessary without sacrificing the quality of the meat products.
Claims (1)
- Claims 1) Reducing Nitrite content in sausage to only 50 ppm by HurdleTechnology without any affecting (p<0.05) on sensory characteristics (e.g. color, flavor, texture and etc. ) and overall acceptability.2) In this invention, according to claim 1, Hurdle technology is used for lowering Nitrite content in sausages.3) According to claim 2, water activity (aw), Acidity (pH), Processing temperature (F value), Storage temperature (t value), and preservative (Nitrite) were major Hurdles in this invention.4) According to claim 3, the experimental sample and control (blank) do not have any statistical differences (p<0.05) on overall acceptability and sensory analysis 5) According to claim 4, a nitrite addition of 50 ppm is sufficient for color, flavor, and antioxidant and warmed over flavor (WOF).6) In this invention, according to claim 5, Nitrite is only necessary for color, flavor and antioxidant of the cured meat products but not for their preservation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0508947A GB2425452A (en) | 2005-04-30 | 2005-04-30 | Method of reducing nitrite content in sausages by hurdle technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0508947A GB2425452A (en) | 2005-04-30 | 2005-04-30 | Method of reducing nitrite content in sausages by hurdle technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB0508947D0 GB0508947D0 (en) | 2005-06-08 |
| GB2425452A true GB2425452A (en) | 2006-11-01 |
Family
ID=34674215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB0508947A Withdrawn GB2425452A (en) | 2005-04-30 | 2005-04-30 | Method of reducing nitrite content in sausages by hurdle technology |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2425452A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4013797A (en) * | 1975-12-10 | 1977-03-22 | Microlife Technics, Inc. | Bacterial compositions and process for fermentation of meat therewith |
| SU761558A1 (en) * | 1978-06-28 | 1980-09-07 | Mo T I Myasnoj Moloch Promy | STRAIN OF MILK-ACID BACTERIA M1SK0C0CC05 SABEOITTSIZ 38, USED IN THE PRODUCTION OF CRACKED SAUSAGE PRODUCTS 1 |
| EP0279883A1 (en) * | 1985-09-24 | 1988-08-31 | Karl Schnell | No salt, low fat diet meat product |
| SU1479042A1 (en) * | 1987-10-15 | 1989-05-15 | Всесоюзный научно-исследовательский и конструкторский институт мясной промышленности | Method of producing boiled sausages |
| SU1542513A1 (en) * | 1987-06-03 | 1990-02-15 | Бакинское Отделение Всесоюзного Научно-Исследовательского И Конструкторского Института Мясной Промышленности | Method of preparing cooked sausages |
| SU1718770A1 (en) * | 1989-07-26 | 1992-03-15 | Белорусский Научно-Исследовательский И Конструкторско-Технологический Институт Мясной И Молочной Промышленности | Meat product |
| DE4126138A1 (en) * | 1991-08-07 | 1993-02-11 | Andreas J R Trinkl | Natural reddening of sausage fillings, convenience foods etc. - by incorporating freeze dried natural spices |
| JPH08308479A (en) * | 1995-05-18 | 1996-11-26 | Kureha Chem Ind Co Ltd | Trehalose-containing ham, sausage and production of the same |
| JPH0974995A (en) * | 1995-09-12 | 1997-03-25 | Prima Meat Packers Ltd | Lactic acid bacteria derived from the intestinal tract and non-heated meat products using the same |
-
2005
- 2005-04-30 GB GB0508947A patent/GB2425452A/en not_active Withdrawn
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4013797A (en) * | 1975-12-10 | 1977-03-22 | Microlife Technics, Inc. | Bacterial compositions and process for fermentation of meat therewith |
| SU761558A1 (en) * | 1978-06-28 | 1980-09-07 | Mo T I Myasnoj Moloch Promy | STRAIN OF MILK-ACID BACTERIA M1SK0C0CC05 SABEOITTSIZ 38, USED IN THE PRODUCTION OF CRACKED SAUSAGE PRODUCTS 1 |
| EP0279883A1 (en) * | 1985-09-24 | 1988-08-31 | Karl Schnell | No salt, low fat diet meat product |
| SU1542513A1 (en) * | 1987-06-03 | 1990-02-15 | Бакинское Отделение Всесоюзного Научно-Исследовательского И Конструкторского Института Мясной Промышленности | Method of preparing cooked sausages |
| SU1479042A1 (en) * | 1987-10-15 | 1989-05-15 | Всесоюзный научно-исследовательский и конструкторский институт мясной промышленности | Method of producing boiled sausages |
| SU1718770A1 (en) * | 1989-07-26 | 1992-03-15 | Белорусский Научно-Исследовательский И Конструкторско-Технологический Институт Мясной И Молочной Промышленности | Meat product |
| DE4126138A1 (en) * | 1991-08-07 | 1993-02-11 | Andreas J R Trinkl | Natural reddening of sausage fillings, convenience foods etc. - by incorporating freeze dried natural spices |
| JPH08308479A (en) * | 1995-05-18 | 1996-11-26 | Kureha Chem Ind Co Ltd | Trehalose-containing ham, sausage and production of the same |
| JPH0974995A (en) * | 1995-09-12 | 1997-03-25 | Prima Meat Packers Ltd | Lactic acid bacteria derived from the intestinal tract and non-heated meat products using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| GB0508947D0 (en) | 2005-06-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Fan et al. | The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice | |
| Fernandez-Lopez et al. | Antioxidant and antibacterial activities of natural extracts: application in beef meatballs | |
| Djeri et al. | Celery juice powder used as nitrite substitute in sliced vacuum‐packaged turkey bologna stored at 4C for 10 weeks under retail display light | |
| Wenjiao et al. | Effects of tea polyphenol on quality and shelf life of pork sausages | |
| Alçiçek | The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage | |
| Trząskowska et al. | Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain | |
| Hospital et al. | Survival of Listeria innocua in dry fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite | |
| Tsoukalas et al. | Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages | |
| Kurt | The effects of grape seed flour on the quality of Turkish dry fermented sausage (sucuk) during ripening and refrigerated storage | |
| Iacumin et al. | Prevention of Aspergillus ochraceus growth on and Ochratoxin a contamination of sausages using ozonated air | |
| Wang et al. | Effects of grape seed extract on lipid oxidation, biogenic amine formation and microbiological quality in Chinese traditional smoke‐cured bacon during storage | |
| Sukumaran et al. | Technological characteristics of pre-and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausage | |
| Malelak et al. | Characteristics of Se’i (Rotenesse Smoked Meat) treated with coconut shell liquid smoked and Citrus aurantifolia extract | |
| Mir et al. | Use of organic acids for preservation and safety of traditional meat products | |
| Lee et al. | Effects of self‐carbon dioxide‐generation material for active packaging on pH, water‐holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage | |
| Kilinc et al. | Effects of phosphates treatment on the quality of frozen‐thawed fish species | |
| Ribeiro et al. | Dry‐Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies | |
| BİNGÖL et al. | Effect of sodium lactate on the microbiological quality and shelf life of sausages | |
| Doležalová et al. | Effect of organic acids on growth of chilled chicken skin microflora | |
| Lucera et al. | Combined effects of thymol, carvacrol and grapefruit seed extract on lipid oxidation and colour stability of poultry meat preparations | |
| GB2425452A (en) | Method of reducing nitrite content in sausages by hurdle technology | |
| Michalski et al. | Histamine contents in raw long-ripening meat products commercially available in Poland | |
| Lv et al. | Effects of papain, Lactiplantibacillus plantarum 1-24-LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish | |
| KURĆUBIĆ et al. | Sensory properties of sausage fortified | |
| Barros et al. | Effect of addition of a starter cultures on physicochemical and sensory properties of “Alheira”, a smoked sausage-like product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |