title: Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?
abstract: The effects of formulated sodium nitrate plus supplemental nitrate (SN) from celery juice powder on residual nitrite, residual nitrate, rancidity, microbial growth, color, sensory properties, and proximate composition of frankfurters, cotto salami and boneless ham during storage (1°C) were studied. The products were assigned one of two treatments, which were each replicated twice: control (156ppm sodium nitrite) or SN (156ppm sodium nitrite and 1718ppm sodium nitrate in combination with 2% VegStable 502). Sensory parameters and proximate composition were measured once for each replication. All other analytical measurements were conducted at regular intervals for 97-98days. The SN showed no increase in residual nitrite compared to the control. No changes (P>0.05) were observed in residual nitrate during storage for any of the products. The results showed that addition of SN did not significantly alter most physical, chemical or microbial properties of cured meat products during refrigerated storage, but some product dependent sensory effects were observed.
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
authors.forename: Emily L
authors.initials: EL
authors.lastname: Usinger
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
authors.forename: Elaine M
authors.initials: EM
authors.lastname: Larson
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
authors.forename: Steven E
authors.initials: SE
authors.lastname: Niebuhr
authors.affiliation: Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States.
authors.forename: Christine A
authors.initials: CA
authors.lastname: Fedler
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States.
authors.forename: Kenneth J
authors.initials: KJ
authors.lastname: Prusa
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
authors.forename: James S
authors.initials: JS
authors.lastname: Dickson
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
authors.forename: Rodrigo
authors.initials: R
authors.lastname: Tarté
authors.affiliation: Department of Animal Science, Iowa State University, Ames, IA 50011, United States; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States. Electronic address: sebranek@iastate.edu.
authors.forename: Joseph G
authors.initials: JG
authors.lastname: Sebranek
mesh_terms: D000818:Animals; D000077102:Apium / Q000737:chemistry; D015169:Colony Count, Microbial; D003116:Color; D003258:Consumer Behavior; D003257:Consumer Product Safety; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D000067030:Fruit and Vegetable Juices / Q000032:analysis; D006801:Humans; D007778:Lactobacillus / Q000302:isolation & purification; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D009566:Nitrates / Q000032:analysis*; D009569:Nitric Oxide / Q000032:analysis*; D009573:Nitrites / Q000032:analysis; D012977:Sodium Nitrite; D013552:Swine; D013649:Taste; D013858:Thiobarbiturates / Q000032:analysis
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D009566:Nitrates; D009573:Nitrites; D013858:Thiobarbiturates; D009569:Nitric Oxide; C031618:sodium nitrate; D012977:Sodium Nitrite; C029684:thiobarbituric acid
keywords: Cured meat; Residual nitrate; Residual nitrite; Sodium nitrate; Sodium nitrite