Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation. (30th June 2021)

• Record Type: Journal Article
• Authors: Bonifacie, Aline; Promeyrat, Aurélie; Nassy, Gilles; Gatellier, Philippe; Santé-Lhoutellier, Véronique; Théron, Laetitia
• Is Part Of: Food chemistry. Volume 348(2021)
• Publication Date: 2021-06-30
• Subjects: Nitrite -- Ham -- Nitrosamine -- Nitrosylheme -- Nitrosothiol; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129073
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: There is no nitrosamines in cooked ham up to 120 ppm of added nitrite. In cooked ham, nitrite reduced lipid oxidation without additional ascorbate effect. The second cooking generated nitrosamines regardless to the dose of added nitrite. Ascorbate lowered the level of nitrosamines during the second cooking. Abstract: Nitrite, added to cured meat for its bacteriological and technological properties, is implicated in the formation of nitroso compounds (NOCs), such as nitrosylheme, nitrosamines and nitrosothiols, suspected to have a potential impact on human health. The mechanisms involved in NOC formation are studied in regard with the dose–response relationship of added nitrite and its interaction with ascorbate on NOC formation in a cured and cooked meat model. The impact of a second cooking stage on nitrosation was evaluated. The addition of nitrite in the cured and cooked model promoted heme iron nitrosylation and S-nitrosation but not N -nitrosation. Nitrite reduced lipid oxidation without an additional ascorbate effect. The second cooking sharply increased the nitrosamine content while the presence of ascorbate considerably lowered their levels and protected nitrosothiols from degradation. This study gives new insights on the chemical reactivity of NOCs in a cured meat model.