GB2425452A - Method of reducing nitrite content in sausages by hurdle technology - Google Patents

Method of reducing nitrite content in sausages by hurdle technology Download PDF

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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
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United Kingdom
Prior art keywords
nitrite
sausages
flavor
color
hurdle technology
Prior art date
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Withdrawn
Application number
GB0508947A
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GB0508947D0 (en
Inventor
Mojtaba Jafari
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Individual
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Individual
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Priority to GB0508947A priority Critical patent/GB2425452A/en
Publication of GB0508947D0 publication Critical patent/GB0508947D0/en
Publication of GB2425452A publication Critical patent/GB2425452A/en
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving 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—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving 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—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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

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  • 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)

  1. Claims 1) Reducing Nitrite content in sausage to only 50 ppm by Hurdle
    Technology 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.
GB0508947A 2005-04-30 2005-04-30 Method of reducing nitrite content in sausages by hurdle technology Withdrawn GB2425452A (en)

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)

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GB (1) GB2425452A (en)

Citations (9)

* Cited by examiner, † Cited by third party
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 Micrococcus caseolyticus 38 lactic acid bacteria strain used in production of raw-jerked sausage articles
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 Lactobacillus originated from intestinal tract and unheated edible meat product produced by using the lactobacillus

Patent Citations (9)

* Cited by examiner, † Cited by third party
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 Micrococcus caseolyticus 38 lactic acid bacteria strain used in production of raw-jerked sausage articles
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 Lactobacillus originated from intestinal tract and unheated edible meat product produced by using the lactobacillus

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Publication number Publication date
GB0508947D0 (en) 2005-06-08

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