Et ürünlerinde nitrit/nitrat azaltılmasına yönelik doğal uygulamalar

Nitrit ve nitratın et ürünlerindeki en temel görevi; gıda zehirlenmesine neden olan Clostridium botulinum’un çoğalmasını ve toksin oluşturmasını engellemesidir. Salam ve sosis gibi kürlenmiş, ısıl işlem uygulanmış ürünlerin arzu edilen parlak, pembemsi-kırmızı rengini nitrit ve nitrat kullanımıyla oluşan nitrosohemokrom sağlamaktadır. Et ürünlerinde fazla miktarda kullanılan nitrit veya nitratların bakteriyel indirgenmesi veya gıdada bulunan sekonder ve tersiyer aminlerin nitrit ile reaksiyonu sonucu kanserojenik etkili nitrosaminler oluşmaktadır. Nitrit/nitratların kansorejen risk taşıması sebebiyle tüketiciler doğal gıdalar talep etmektedir. Son zamanlarda bilim insanları et ürünlerinin üretiminde nitrit veya nitrat kullanımına alternatif doğal maddeler üzerine çalışmaktadırlar. Bu çalışmada et endüstrisinde kullanım potansiyeli olan nitrit/nitrata alternatif maddeler konusunda yapılmış çalışmaların derlenmesi amaçlanmıştır.

Anahtar Kelimeler:

Kürlenmiş et ürünü, Nitrit, Nitrat, Antimikrobiyal bileşik, Bitki özütleri

Natural applications for nitrite/nitrate reduction in meat products

The main function of nitrite and nitrate in meat products is to prevent Clostridium botulinum growth which causes food poisoning and toxic information. The desired bright, pinkish-red color of the cured, heat treated products such as salami and sausage provides nitrosohemochromium formed by the use of nitrite and nitrate. Bacterial reduction of excess nitrite or nitrates in meat products or reaction with nitrite in secondary and tertiary amines present in food form carcinogenic nitrosamines. Due to the risk of carcinogenicity of nitrite/nitrates, consumers are demanding natural foods. Scientists have recently been working on alternative natural ingredients for the use of nitrite or nitrate in the production of meat products. In this study, it is aimed to compile the studies about nitrite/nitrate alternative substances which have potential use in meat industry.

Keywords:

Cured meat product, Nitrite, Nitrate, Antimicrobial compound, Plant extracts,

PDF

___

Toldra F, Reig M. “Innovations for healthier processed meats”. Trends in Food Science & Technology, 22, 517-522, 2011.
Yıldız-Turp G, Sucu Ç. “Et ürünlerinde nitrat ve nitrit kullanımına alternatif yöntemler”. CBÜ Fen Bilimleri Dergisi, 12(2), 231-242, 2016.
Bingöl BE, Bostan K. “Bir gıda katkı maddesi olarak laktatların et ve et ürünlerinde kullanımı”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 38(1), 79-88, 2012.
Bedale W, Sindelar JJ, Milkowski LA. “Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions”. Meat Science, 1-37, 2016.
Ruiz-Capillas C, Aller-Guiote P, Jimenez-Colmenero F. “Application of flow injection analysis to determine protein-bound nitrite in meat products”. Food Chemistry, 101, 812-816, 2007.
Özbay-Doğu S, Sarıçoban C. “Probiyotik et ürünleri ve beslenme”. Türk Tarım -Gıda Bilim ve Teknoloji Dergisi, 3(4), 183-189, 2015.
Hospital FX, Carballo J, Fernandez M, Arnau J, Gratacos M, Hierro E. “Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile”. Food Control, 57, 275-281, 2015.
Tan E. “Gıda kirlenmesinde Nitrat, Nitrit ve oluşturdukları Riskler”. Gıda ve Yem Bilimi Teknolojisi Dergisi, 3(2), 32-36, 2003.
Palamutoğlu R, Sarıçoban C. “Et ürünlerinde nitrat ve nitrite alternatif doğal kürleme maddeleri”. Gıda Teknolojileri Elektronik Dergisi, 7(3), 46-58, 2012.
Öztan A. Et Bilimi ve Teknolojisi. 9 Baskı. Ankara, Türkiye, TMMOB Gıda Mühendisleri Odası, 2013.
Eyiler E, Oztan A. “Production of frankfurters with tomato powder as a natural additive”. LWT-Food Science and Technology, 44, 307-311, 2011.
Barbieri G, Bergamaschi M, Barbieri Ge, Franceschini M. “Kinetics of nitrite evaluated in a meat product”. Meat Science 93, 282-286, 2013.
Ertaş H. “Pigmentler ve et rengi”. Gıda Dergisi, 8(6), 265-273, 1983.
Rincón F, Martínez B, Pérez-Olmos R, Berzosa A. “The roles of pH extraction and colloidal protein solubility in the optimization of spectrophotometric nitrite determination in meat products via response surface methodology”. Meat Science, 80, 744-752, 2008.
Bryan NS, Ivy JL. “Inorganic nitrite and nitrate: evidence to support consideration as dietary nutrients”. Nutrition Research, 35, 643-654, 2015.
Gökalp HY. “Et Ürünlerinde Nitrat, Nitrit Kullanımı ve Nitrit Zehirlenmesi”. Gıda Dergisi, 8(5), 240-243, 1983.
Özdestan Ö, Üren A. “Gıdalarda Nitrat ve Nitrit”. Akademik Gıda Dergisi, 8(6), 35-43, 2010.
Demeyer D, Honikel K, De Smet S. “The world cancer research fund report: a challenge for the meat processing industry”. Meat Science, 80, 953-959, 2008.
Bayraktar N, Gökçe R, Ergün Ö. “Gıdalarda nitrat ve nitrit kalıntılarının insan sağlığı üzerine etkileri”. ÇEVKOR Çevre Koruma Dergisi, 7(28), 28-30, 1998.
Öztekin N, Nutku MS, Erim FB. “Simultaneous determination of nitrite and nitrate in meat products and vegetables by capillary electrophoresis”. Food Chemistry, 76, 103-106, 2002.
Oostindjer M, Alexander J, Amdam GV, Andersen G, Bryane NS, Chen D, Corpet DE, Smet SD, Dragsted LO, Haug A, Karlsson AH, Kleter G, de Kokm T, Kulseng B, Milkowski AL, Martino RJ, Pajari AM, Paulsen JE, Pickova J, Rudi K, Sødring M, Weed DL, Egelandsdal B. “The role of red and processed meat in colorectal cancer development: a perspective”. Meat Science, 97, 583-596, 2014.
Türk Gıda Kodeksi. “Renklendiriciler ve Tadlandırıcılar Dışındaki Gıda Maddeleri Tebliği” http://www.resmigazete.gov.tr/eskiler/2008/05/20080522-7.htm (22.01.2017).
Alahakoon UA, Jayasena DD, Ramachandra S, Jo C. “Alternatives to nitrite in processed meat: Up to date”. Trends in Food Science and Technology, 45, 37-49, 2015.
Hung Y, Verbeke W, Kok MT. “Stakeholder and consumer reactions towards innovative processed meat products: Insights from a qualitative study about nitrite reduction and phytochemical addition”. Food Control, 60, 690-698, 2016.
Cui H, Gabriel AA, Nakano H. “Antimicrobial efficacies of plant extracts and sodium nitrite against Clostridium botulinum”. Food Control, 21, 1030-1036, 2010.
Haugaard P, Hansen F, Jensen M, Grunert GK. “Consumer attitudes toward new technique for preserving organic meat using herbs and berries”. Meat Science, 96, 126-135, 2014.
Balentine CW, Crandall PG, O’Bryan CA, Duong DQ, Pohlman FW. “The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef”. Meat Science, 73, 413-421, 2006.
Doolaege HAE, Vossen E, Raes K, Meulenaer BD, Verhé R, Paelinck H, Smet SD. “Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés”. Meat Science, 90, 925-931, 2012.
Deda MS, Bloukas JG, Fista GA. “Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters”. Meat Science, 76, 501-508, 2007.
Hayes JE, Canonico I, Allen P. “Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll”. Meat Science, 95, 755-762, 2013.
Viuda-Martos M, Ruiz-Navajas Y., Fernández-López J, Pérez-Álvarez JA. “Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella”. Meat Science, 85, 568-576, 2010.
Kurćubić SV, Mašković ZP, Vujić MJ, Vranić VD, Vesković-Moračanin MS, Okanović GD, Lilić VS. “Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage. Meat Science. 97, 459-467, 2014.
Li P, Kong B, Chen Q, Zheng D, Liu, N. “Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products”. Meat Science, 93, 67-72, 2013.
Maere HD, Mey ED, Fraeye I, Dewulf L, Michiels C, Paelinck H, Chollet S. “Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages”. Meat Science, 114, 1-7, 2016.
Sindelar JJ, Terns JM, Meyn E, Boles AJ. “Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky”. Meat Science, 86, 298-303, 2010.
Mainar SM, Leroy F. “Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities”. International Journal of Food Microbiology, 212, 60-66, 2015.
Zhang X, Kong B, Xiong LY. “Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation”. Meat Science, 77, 593-598, 2007.