Nitrate and nitrite concentrations in the processed meat products sold in food markets

Hee-Sun Chae,Yeon-Jae Park,Ji-Eun Kim,Dong-Kyu Kim,Jong-Soo Kim 한국예방수의학회(구 한국수의공중보건학회) 2017 예방수의학회지 Vol.42 No.1

Nitrite and nitrates are usually used in the production of meat products as food additives even though they pose a secondary risk. In this study, the residues of nitrite and nitrate ions in 366 processed meat products distributed in Seoul were analyzed using ion chromatographs and UV spectrophotometers. In all tested products, the residues of nitrite were below 70 mg/kg, which met the processing standard and component specification for livestock products. Evaluation of nitrite ions, revealed a mean concentration of 7.1 - 11.9 mg/kg in hams, sausages, and bacons, while higher ratios of nitrite were found in other types of products. Among the studied processed meat products, at least 60% of hams and sausages had indications of nitrite, as did 90% of bacons and dry meats. No spiced meat and less than 10% of crushed meat had indications of nitrite. However, all dried meats showed below 1 mg/kg, regardless of whether they had indications of nitrite. Up to 9.7 mg/kg of nitrite was detected in the products with no indication of nitrite, and 14.6% of all products had at least 1 mg/kg of nitrite. This can be attributed to the reduction of residual nitrate ions in the products into nitrite ions. A review of the concentrations of nitrate ions in processed meat products by type suggests that the mean concentration was 22.3 (maximum 110.2) mg/kg in hams, 31.8 (maximum 89.5) mg/kg in sausages, 16.4 (maximum 28.2) mg/kg in bacons, 16.8 (maximum 61.1) mg/kg in spiced meats, 20.2 (maximum 99.4) mg/kg in crushed meats, and 121.0 (maximum 216.5) mg/kg in dried meats. Therefore, dried meats showed much higher nitrate ion concentrations than other types of meat products; however, the residue of nitrite ions in actual dried meats was found to be lower than 1 mg/kg, suggesting that the concentrations of nitrate ions do not affect those of nitrite ions. However, a certain concentration of nitrate ions was observed even when nitrate ions were not used in the products, as nitrite ions were transformed into nitrate ions and nitrite ions were detected even the products with no indication of nitrite ions. Therefore, continuous monitoring and preparation of relevant standards of the use of nitrate in processed meat products are necessary.

녹차분말 첨가 소시지의 아질산염 잔유량과 저장성

최성희,권혁추,안덕준,박정로,오동환 한국축산식품학회 2003 한국축산식품학회지 Vol.23 No.4

돈육소시지에 녹차의 다양한 생리 기능성을 부여하고 소시지의 저장성과 품질을 유지하면서 아질산염의 사용을 감소시킬 수 있는지 알아보기 위하여 녹차 분말을 첨가하여 돈육 소시지를 제조하여 저장 중 품질 특성을 살펴보았다. 아질산염(50, 100, 150 ppm)과 녹차(0, 0.5, 1.0%)를 첨가한 총 9개 시험군의 소시지를 제조하여 1$0^{\circ}C$와 2$0^{\circ}C$에 나누어 저장하면서 아질산염, TBARS와 VBN 등 저장성을 검사하였다. 수분, 조단백, 조지방, 조회분 등 일반성분은 녹차와 아질산염 첨가에 의해 영향을 받지 않았다. 색깔은 녹차 첨가량이 많을수록 밝기와 적색도가 감소한 반면 황색도가 증가하였다. 소시지의 아질산 잔류량을 분석한 결과 아질산염 첨가량이 동일한 경우 녹차 첨가량이 많을수록 아질산 잔류량이 적어 녹차 첨가가 아질산 잔유량 감소에 도움이 되는 것으로 나타났다. 녹차의 첨가는 소시지 제조 초기 및 저장 중 TBARS 값을 유의적으로 감소시켰으며, 이러한 녹차의 TBARS 감소 효과는 낮은 농도의 아질산염을 사용한 경우에 더욱 감소효과가 컸다. 저장 중 휘발성 염기태질소(VBN) 함량도 녹차와 아질산염을 첨가한 군에서 낮은 값을 보였다. 이상의 결과로 보아 돈육소시지에 녹차를 첨가함으로써 아질산 잔류량을 감소시킬 수 있을 뿐 아니라 저장성을 크게 훼손하지 않고 아질산염의 사용을 줄일 수 있다고 사료된다. Quality characteristics of sausage added with green tea powder was studied to investigate the substitutive effect of green tea for nitrite. Residual nitrite, thiobarbituric acid reactive substances(TBARS) and volatile basic nitrogen(VBN) contents of 9 different sausages prepared with 3 levels of nitrite(50, 100 or 150 ppm) and 3 levels of green tea(0, 0.5 or 1%) were measured during storage at l0$^{\circ}C$ for 6 weeks or 20$^{\circ}C$ for 14 days. Proximate compositions of the sausage were not affected by the addition level of green tea or nitrite. The lightness(L value) and redness(a value) of sausage decreased, while yellowness(b value) increased, with the addition of green tea powder. Residual nitrite content was lower in sausages containing green tea when prepared with same amount of nitrite, showing the addition of green tea powder has a beneficial effect on reducing the residual nitrite content in sausage. TBARS and VBN contents were lower in sausages with nitrite and green tea than those with nitrite alone. The TBARS and VBN lowering effects of green tea were higher in sausages prepared with low level of nitrite than those prepared with high amount of nitrite. The results suggest that the addition of green tea powder may reduce the residual nitrite content of sausage, and the use of green tea may also cut down the use of nitrite in the production of pork sausage with little deterioration in preservation.

Nitrate and nitrite concentrations in the processed meat products sold in food markets

Hee-Sun Chae,Yeon-Jae Park,Ji-Eun Kim,Dong-Kyu Kim,Jong-Soo Kim,kyu-Hyun Kim,Doo-Hwan Kim,Young-Seob Kim,Hong-Rak Son,Kweon-Jung 한국예방수의학회 2017 예방수의학회지 Vol.41 No.1

Nitrite and nitrates are usually used in the production of meat products as food additives even though they pose a secondary risk. In this study, the residues of nitrite and nitrate ions in 366 processed meat products distributed in Seoul were analyzed using ion chromatographs and UV spectrophotometers. In all tested products, the residues of nitrite were below 70 mg/kg, which met the processing standard and component specification for livestock products. Evaluation of nitrite ions, revealed a mean concentration of 7.1 - 11.9 mg/kg in hams, sausages, and bacons, while higher ratios of nitrite were found in other types of products. Among the studied processed meat products, at least 60% of hams and sausages had indications of nitrite, as did 90% of bacons and dry meats. No spiced meat and less than 10% of crushed meat had indications of nitrite. However, all dried meats showed below 1 mg/kg, regardless of whether they had indications of nitrite. Up to 9.7 mg/kg of nitrite was detected in the products with no indication of nitrite, and 14.6% of all products had at least 1 mg/kg of nitrite. This can be attributed to the reduction of residual nitrate ions in the products into nitrite ions. A review of the concentrations of nitrate ions in processed meat products by type suggests that the mean concentration was 22.3 (maximum 110.2) mg/kg in hams, 31.8 (maximum 89.5) mg/kg in sausages, 16.4 (maximum 28.2) mg/kg in bacons, 16.8 (maximum 61.1) mg/kg in spiced meats, 20.2 (maximum 99.4) mg/kg in crushed meats, and 121.0 (maximum 216.5) mg/kg in dried meats. Therefore, dried meats showed much higher nitrate ion concentrations than other types of meat products; however, the residue of nitrite ions in actual dried meats was found to be lower than 1 mg/kg, suggesting that the concentrations of nitrate ions do not affect those of nitrite ions. However, a certain concentration of nitrate ions was observed even when nitrate ions were not used in the products, as nitrite ions were transformed into nitrate ions and nitrite ions were detected even the products with no indication of nitrite ions. Therefore, continuous monitoring and preparation of relevant standards of the use of nitrate in processed meat products are necessary.

수은화합물이 마우스 복강대식세포와 EMT-6 세포에 미치는 효과

고대하,염정호,기노석,오경재,권근상,김성엽,김남송 大韓産業醫學會 1996 대한직업환경의학회지 Vol.8 No.2

Balb/c 마우스의 복강대식세포 및 유선암에서 기원한 EMT-6 세포를 배양하는 조건에 여러농도의 수은을 첨가하여 nitrite와 nitrate 생성의 변화를 관찰한 결과는 다음과 같다. 복강대식세포 및 EMT-6 세포가 생성하는 nitrite와 nitrate 양은 배양시작 12시간째의 생성량에 비해 24시간 후에는 2배, 36시간 후에는 3배의 농도로 측정되어 된다. 이때 nitrite와 nitrate 농도사이에는 매우 높은 상관관계를 나타냈다. 수은첨가에 따라 nitrite 및 nitrate 생성량은 용량의존적 관계로 현저한 감소를 보이며, 24시간 또는 36시간 후의 세포생존률도 역시 수은농도에 비례하여 감소되는데, 복강대식세포의 생존률이 EMT-6 세포의 생존률보다 더욱 큰 폭으로 감소하였다. 이상의 결과로 배양조건에 수은의 첨가로 인하여 nitrite 및 nitrate 생성량이 감소하는 바 수은이 면역세포의 대사과정에 영향을 주어 nitric oxide 생 성능을 억제시키며, 결국 세포성 면역을 저하시키는 것으로 사료된다. The effect of treatment of mercury chloride on the nitrite and nitrate synthesis was observed in peritoneal macrophages from Balb/c mice and EMT-6 cells in vitro. The cells were cultured in Dulbecco's modified Eagle's medium (DMEM) with cytokines. Amounts of nitrite and nitrate in the culture media after 24 and 36 hours of culture were about 2-fold, 3-fold of those measured after 12 hours respectively. There were very close associations between the amounts of nitrite and nitrate measured in the culture media, according to culture time. The survival rate of peritoneal macrophages was significantly decreased by mercury chloride added into the media in dose-dependent manner, however the survivals of EMT-6 cells were not influenced by mercury chloride concentration in media. Nitrite and nitrate syntheses were dose-dependently decreased by mercury chloride added in culture media. These results reported here suggest that the disorder of cell mediated immunity by mercurials could be related to the inhibition of nitric oxide synthesis which seems to be caused by the inhibition of metabolism of cells.

육가공품에 사용되는 아질산염의 사용기준, 대사, 섭취량과 안전성에 대한 조사 연구

이근택,강종옥,김천제,이무하,이성기,이주연,이주운,조수현,주선태,진구복,최성희,Lee Keun-Taik,Kang Jong-Ok,Kim Cheon-Jei,Lee Mooha,Lee Sung Ki,Lee Joo-Yeon,Lee Ju-Woon,Cho Soo-Hyun,Joo Seon-Tea,Chin Koo B.,Choi Sung-Hee 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.1

During the 1970s, concern arose that cured meats contained high levels of residual nitrite and preformed nitrosamines. Therefore, the search for alternatives and alternative approaches to the use of nitrite have been still continued, however no complete alternative for nitrite has yet been identified. Recently, it was publicized in Korea that nitrite-containing meat products would be detrimental to health, about which consumers have been seriously concerned. Therefore, this study was carried out to inform the consumer of the safety status of nitrite and thereby to lead proper consumption of meat products. For assessing the safety of nitrite, data regarding the regulation for use, metabolism in human body, and dietary intake amounts of nitrite were collected and analyzed. The mean intake level of nitrite for Korean per capita was recently reported to be not more than 1% of ADI set by JECFA. On the contrary, a calculation indicated that the daily nitrite intake per capita from saliva by ingestion of vegetables in Korea would be about 300-fold higher than that from cured meats. In consideration of the low consumption amount of meat products per capita of Korean, that is, at least one fifth, compared to European and American, there is no particular reason to concern about the impairment of health by nitrite intake from meat products for Korean. However, any effort for the reduction of residual nitrite content in cured meats should be given with an idea to minimize the intake of nitrite even from the minor source.

Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin

김태경,이미애,성정민,전기홍,김영붕,최윤상 아세아·태평양축산학회 2019 Animal Bioscience Vol.32 No.10

Objective: The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods: The following treatments were prepared using brine (8% [w/v] salt): Control (–), no nitrite added; Control (+), 0.08% (w/v) sodium nitrite brine; T1, 0.04% (w/v) nitrite fermented spinach juice in 0.04% (w/v) sodium nitrite brine; T2, spinach juice in 0.04% (w/v) sodium nitrite brine; T3, 0.04% (w/v) nitrite fermented spinach juice used as sodium nitrite free brine; and T4, spinach juice used as sodium nitrite free brine. T2 and T4 were incubated to allow to reduce nitrate to nitrite. Results: Spinach juice did not affect cooking loss and pH but negatively influenced flavor and overall acceptability (p<0.05). T1 samples containing synthetic and natural nitrites showed the highest redness values. Spinach juice negatively affected volatile basic nitrogen; however, thiobarbituric acid reactive substance values of T1 and T3 were similar to those of controls (+) (p>0.05). Residual nitrite content decreased with decreasing synthetic nitrite levels. T1 and control samples showed no significant differences in overall acceptability (p>0.05). Conclusion: Thus, combined synthetic and natural nitrites improved the quality of cured pork loin.

시판 김치 분리 젖산균에 의한 아질산염 소거

고정림(Jung-Lim Ko),오창경(Chang-Kyung Oh),오명철(Myung-Cheol Oh),김수현(Soo-Hyun Kim) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.7

본 연구는 시판 배추김치, 총각김치, 깍두기 및 파김치에서 분리한 젖산균을 15℃와 25℃의 온도에서 배양하였을 때아질산염의 소거 효능을 확인하였다. 15℃에서, 시판김치에서 분리된 젖산균은 L. mesenteroides subsp mesenteroides와 L. paramesenteroides를 제외하고는 매우 활성적으로 아질산염을 소거시켰다. 특히 L. mesenteroides subsp dextrinicum과 L. lactis는 아질산염에 적응하는 기간을 필요로 함이 없이 매우 활성적으로 아질산염을 소거시켰다. L. sake, L. plantarum, L. casei subsp. pseudoplantarum 및 L. coryniformis subsp. torquens는 하루 정도 아질산염에 적응하는 기간을 거친 이후에 매우 활성적으로 아질산염을 소거시켰다. L mesenteroides subsp. mesenteroides는 하루가 경과된 이후에 비교적 활성적으로 아질산염을 소거시켰다. 그러나 L. mesenteroides subsp. mesenteroides는 다른 균종에 비하여 매우 낮은 아질산염 소거율을 나타내었다. 25℃에서, 시판김치에서 분리된 모든 젖산균은 아질산염에 적응하는 기간을 필요로 하지 않았으며, L. paramesenteroides를 제외하고는 매우 활성적으로 아질산염을 소거하였다. 또한 시판김치로부터 분리된 젖산균은 L. mesenteroides subsp. mesenteroides와 L. paramesenteroides를 제외하고는 1일 이후에, L. mesenteroides subsp. mesenteroides는 2일 이후에 90% 이상의 아질산염을 소거시켰다. 그러나 L. paramesenteroides는 25℃에서도 활성적이지 못하여 다른 균종에 비하여 아질산염의 소거 능력이 매우 낮았다. 한편, 다른 김치 기원의 동일 균종의 Lactobacilli와 L. mesenteroides subsp. mesenteroides 및 L. paramesenteroides를 제외한 Leuconostocs는 15℃에서는 물론 25℃에서 매우 활성적으로 아질산염을 소거시켰다. This study confirmed depletion efficiency of nitrite when incubate lactic acid bacteria was isolated from commercial Chinese cabbage pickles (Baechu kimchi), pickled ponytail radishes (Chongkak kimchi), radish cube kimchi (Kaktugi) and pickled Wakegi (Pa kimchi) at temperatures of 15℃ and 25℃. At 15℃, lactic acid bacteria isolated from commercial kimchi depleted nitrite actively except Leuconostoc mesenteroides subsp. mesenteroides and Leuconostoc paramesenteroides. In particular, Leuconostoc mesenteroides subsp. dextrinicum and Leuconostoc lactis depleted nitrite by very actively without period adaptation in nitrite. Lactobacillus sake, Lactobacillus plantarum, Lactobacillus casei subsp. pseudoplantarum, and Lactobacillus coryniformis subsp. torquens depleted nitrite very actively after 1 day. L. mesenteroides subsp. mesenteroides depleted nitrite relatively actively after 2 days pass. In contrast, L. paramesenteroides displayed very low nitrite depletion ratio compared to other species. At 25℃, all lactic acid bacteria isolated from commercial kimchi did not need adapting period in nitrite, and depleted nitrite very actively except L. paramesenteroides. Also, all lactic acid bacteria except L. mesenteroides subsp. mesenteroides and L. paramesenteroides nitrite of more than 90% after 1 day, and L. mesenteroides subsp. mesenteroides depleted nitrite of more than 90% after 2 days. However, because L. paramesenteroides was not active even at 25℃, nitrite depletion efficiency was very low compared to other species. On the other hand, the same species of Lactobacilli and Leuconostocs except L. mesenteroides subsp. mesenteroides and L. paramesenteroides of other kimchi origin at 15℃ as well as 25℃ by vitality depleted nitrite very actively without statistically significant difference (p<0.05).

Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing

Yong, Hae In,Kim, Tae-Kyung,Choi, Hee-Don,Jang, Hae Won,Jung, Samooel,Choi, Yun-Sang Korean Society for Food Science of Animal Resource 2021 한국축산식품학회지 Vol.41 No.2

Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, preconverted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.

새천년 건강체조가 고혈압 고령여성의 엔도텔린-1 및 nitrite에 미치는 영향

옥희연 ( H. Y. Ok ),소용석 ( Y. S. So ),김미자 ( M. J. Kim ),김종국 ( J. K. Kim ),김영준 ( Y. J. Kim ) 한국운동생리학회(구 한국운동과학회) 2011 운동과학 Vol.20 No.3

옥희연, 소용석, 김미자, 김종국, 김영준. 새천년 건강체조가 고혈압 고령여성의 엔도텔린-1 및 nitrite에 미치는 영향. 운동과학, 제20권 제3호. 195-204, 2011. 본 연구는 고혈압 고령여성을 대상으로 12주간 새천년 건강 체조를 실시하여 엔도텔린-1(endothelin-1: ET-1) 및 nitrite에 미치는 영향을 분석하여 고혈압 고령자들의 혈압 관리를 위한 새천년 건강 체조의 유산소 운동으로서의 효과와 혈압개선과의 관계를 과학적으로 검증하고자 한다. 연구방법은 비만 고령 여성(65세 이상) 29명을 대상으로, 1기 고혈압에 해당하는 고혈압 운동군(HE) 9명과 정상혈압인 정상 운동군(NE) 10명, 1기 고혈압인 대조군(HC) 10명으로 구분하였다. 운동프로그램은 주 3회, 1일 60분으로 12주간 실시하였으며, 50% HRR의 강도로 새천년 건강 체조(1회 약 6분)를 4set 실시하고, 세트 간 1분간 동적휴식을 실시하였으며, 분석은 훈련 전·후 안정 시 혈압, 심박수, ET-1, nitrite를 분석하였다. 연구결과 안정 시 수축기 혈압에서는 12주 전·후 시기와 그룹 간에 유의한 차이가 나타났다. 이완기 혈압에서는 12주 전·후 그룹 간에 유의한 차이가 있었다. 심박수는 사전에 시기 간에 유의한 차이가 나타났다. 그리고 ET-1과 nitrite에서 12주 후 시기 간에 유의한 차이가 나타났으며, nitrite는 그룹 간에도 유의한 차이가 나타났다. 이상의 결과에서 새천년 건강체조를 장기간 실시할 경우 고혈압 고령 여성의 nitrite가 유의하게 증가하고 ET-1이 감소하여 안정 시 혈압을 감소시키는 것으로 나타나 고혈압 고령자들의 혈압을 낮추는데 도움을 줄 수 있을 것으로 사료된다. The purpose of this study is to verify exercise effects in reducing the blood pressure by analyzing the effects of Sae-Cheon-Nyeon Health Gymnastics on endothelin-1 and nitrite in hypertensive old women. The subjects were 29 old women (older 65 ages) who participated in Sae-Cheon-Nyeon Health Gymnastics for elderly program and they were classified into HC (hypertension Control) group 10 of women, HE (hypertension exercise) group 9 of women with stage 1 hypertension (SBP 140~159 mmHg or DBP 90~99 mmHg) and NE (normal exercise) group of 10 women. Exercise program was 60 minutes per day and 3 times per a week for 12 weeks. Sae-Cheon-Nyeon Health Gymnastics (50% HRR and about 6 minutes) was performed 4 times and active rest performed 3 times for 1 minutes so that rest blood pressure, heart rate, ET-1 and nitrite might be analyzed. The results of the research showd that systolic blood pressure, heart rate, endothelin-1 and nitrite had a significant difference between the periods, systolic blood pressure, diastolic blood pressure and nitrite had a significant difference between groups. It was shown that long-term Sae-Cheon-Nyeon Health Gymnastics increased nitrite and decreased blood pressure. Therefore, it be suggested to help lower blood pressure of hypertensive elderly.

Hematological constituents and ultrastructural changes in dark-banded rockfish, Sebastes inermis, under nitrite stress

( In Seok Park ),( In Bon Goo ),( Young Ju Kim ),( Jae Wook Choi ),( Ji Su Oh ) 한국어병학회 2013 한국어병학회지 Vol.26 No.1

The acute toxicity and sublethal effects of nitrite on the dark-banded rockfish, Sebastes inermis (mean body weight: 83.3 ± 7.2 g), were studied under static conditions for a period of 96 h. The acute toxicity of nitrite was at the 50% lethal concentration (LC50) of 700 mg/L. The sublethal effects on selected hematological parameters of the dark-banded rockfish, such as its osmolality, hematocrit, cortisol, alanine aminotransferase (ALT), and aspartate aminotransferase (AST), were measured after 0, 6, 12, 24, 48, 72, and 96 h of exposure to 0, 50, 100, 200, 400, or 700 mg/L nitrite. Sublethal nitrite caused a progressive reduction in the hematocrit of the fish, depending on the nitrite concentration and the exposure period. Exposure to 100-700 mg/L nitrite for 96 h caused a reduction in the hematocrit and an increase in cortisol, ALT, and AST compared with the control levels. Abnormal ultrastructural changes in the gills and liver tissues were observed in fish exposed to 700 mg/L nitrite for up to 96 h compared with the control tissues. Ultrastructural changes included atrophic gill mitochondria and hepatocytes that developed smooth endoplasmic reticulum and atrophic mitochondria. Although no rockfish mortality occurred at 500 mg/L nitrite, all the hematological parameters examined responded adversely to a nitrite dose of 200 mg/L for 96 h. These results show that although the acute toxic concentration of nitrite for the dark-banded rockfish is > 700 mg/L, sublethal concentrations of nitrite also negatively affect its hematological parameters.