Document Detail

Citrus co-products as technological strategy to reduce residual nitrite content in meat products.
MedLine Citation:
PMID:  19799678     Owner:  NLM     Status:  MEDLINE    
Sodium or potassium nitrite is widely used as a curing agent in cured meat products because it inhibits outgrowth and neurotoxin formation by Clostridium botulinum, delays the development of oxidative rancidity, develops the characteristic flavor of cured meats, and reacts with myoglobin and stabilizes the red meat color. As soon as nitrite is added in the meat formulation, it starts to disappear and the nitrite that has not reacted with myoglobin and it is available corresponds to residual nitrite level. Health concerns relating to the use of nitrates and nitrites in cured meats (cooked and dry cured) trend toward decreased usage to alleviate the potential risk to the consumers from formation of carcinogenic compounds. Recently, some new ingredients principally agro-industrial co-products in general and those from the citrus industry in particular (albedo [with different treatments], dietetic fiber obtained from the whole co-product, and washing water used in the process to obtain the dietetic fiber) are seen as good sources of bio-compounds that may help to reduce the residual nitrite level in meat products. From these co-products, citrus fiber shows the highest potential to reduce the residual nitrite level, followed by the albedo and finally the washing water. The aim of this article is to describe the latest advances concerning the use of citrus co-products in meat products as a potential ingredient to reduce the nitrite level.
M Viuda-Martos; J Fern??ndez-L??pez; E Sayas-Barbera; E Sendra; C Navarro; J A P??rez-Alvarez
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Journal of food science     Volume:  74     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2009 Oct 
Date Detail:
Created Date:  2009-10-05     Completed Date:  2010-02-02     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  R93-R100     Citation Subset:  IM    
Grupo Industrializaci??n de Productos de Origen Animal (IPOA), Grupo 1 UMH, Grupo REVIV, Generalitat Valenciana, Dept. de Tecnolog??a Agroalimentaria, Escuela Polit??cnica Superior de Orihuela, Univ. Miguel Hern??ndez, Crta. Beniel km. 3.2, E-03312 Orihuela Alicante, Spain.
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MeSH Terms
Citrus / chemistry*
Dietary Fiber
Food Preservatives / chemistry*
Food Technology / methods
Fruit / chemistry*
Meat Products* / analysis
Nitrites / adverse effects
Reg. No./Substance:
0/Food Preservatives; 0/Nitrites

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