SpringerLink
Log in

New Strategies for the Total/Partial Replacement of Conventional Sodium Nitrite in Meat Products: a Review

  • Review
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Sodium nitrite (NaNO2) is a multifunctional meat-curing ingredient responsible for the unique reddish-pink color and flavor, microbiological safety, and shelf life extension of products. However, its use in the meat industry is controversial since NaNO2 is an exogenous source of nitric oxide, a nitrosating (nitrosamine-forming agent) and nitrosative stress agent (peroxinitrite precursor). Therefore, there is a great consumer demand for low-nitrite or nitrite-free meat products. Although it is difficult to remove the conventional NaNO2 owing to its beneficial properties, a partial or total substitute, without compromising the sensory attributes, may be effective. This review article presents and discusses the plant powders/extracts, atmospheric plasma, and pulsed electric field as new potential strategies for the total/partial substitution of conventional NaNO2 in meat products. The functionality of NaNO2 in meat products and the costs of its substitution are also provided. The information in this paper will open new vistas for scientists exploring the replacement of NaNO2, a hot topic for the meat industry.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price includes VAT (Germany)

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Aguiló-Aguayo, I., Gangopadhyay, N., Lyng, J. G., Brunton, N., & Rai, D. K. (2017). Impact of pulsed light on colour, carotenoid, polyacetylene and sugar content of carrot slices. Innovative Food Science and Emerging Technologies, 42, 49–55.

    Article  Google Scholar 

  • Alahakoon, A. U., Jayasena, D. D., Ramachandra, S., & Jo, C. (2015). Alternatives to nitrite in processed meat: Up to date. Trends in Food Science & Technology, 45(1), 37–49.

    Article  CAS  Google Scholar 

  • Alahakoon, A. U., Oey, I., Silcock, P., & Bremer, P. (2017). Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system. Food Research International, 100, 261–267.

    Article  CAS  PubMed  Google Scholar 

  • Alahakoon, M. A. U., Oey, I., Bremer, P., & Silcock, P. (2019). Process optimisation of pulsed electric fields pre-treatment to reduce the sous vide processing time of beef briskets. International Journal of Food Science Technology, 54, 823–834.

    Article  CAS  Google Scholar 

  • Aleson-Carbonell, L., Fernandez-Lopez, J., Sendra, E., Sayas-Barbera, E., & Perez-Alvarez, J. A. (2004). Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo. Journal of the Science of Food and Agriculture, 84, 2077–2084.

    Article  CAS  Google Scholar 

  • Alves, A. B., Bragagnolo, N., da Silva, M. G., Skibsted, L. H., & Orlien, V. (2012). Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products. Food and Bioproducts Processing, 90(3), 499–505.

    Article  CAS  Google Scholar 

  • Ansari, F. A., Ali, S. N., Arif, H., Khan, A. A., & Mahmood, R. (2017). Acute oral dose of sodium nitrite induces redox imbalance, DNA damage, metabolic and histological changes in rat intestine. PLoS ONE, 12(4), e0175196.

  • Aquilani, C., Sirtori, F., Flores, M., Bozzi, R., Lebret, B., & Pugliese, C. (2018). Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages. Meat Science, 145, 389–398.

    Article  CAS  PubMed  Google Scholar 

  • Arroyo, C., Eslami, S., Brunton, N. P., Arimi, J. M., Noci, F., & Lyng, J. G. (2015). An assessment of the impact of pulsed electric fields processing factors on oxidation, colour, texture, and sensory attributes of Turkey breast meat. Poultry Science, 94, 1088–1095.

    Article  CAS  PubMed  Google Scholar 

  • Astráin-Redín, L., Raso, J., Cebrián, G., & Álvarez, I. (2019). Potential of pulsed electric fields for the preparation of Spanish drycured sausages. Scientific Reports, 9, 16042–16052.

    Article  PubMed  PubMed Central  Google Scholar 

  • Attri, P., Kim, Y. H., Park, D. H., Park, J. H., Hong, Y. J., Uhm, H. S., Kim, K. N., Fridman, A., & Choi, E. H. (2015). Generation mechanism of hydroxyl radical species and its lifetime prediction during the plasma-initiated ultraviolet (UV) photolysis. Scientific Reports, 5, 9332.

    Article  PubMed  PubMed Central  Google Scholar 

  • Bandookwala, M., & Sengupta, P. (2020). 3-Nitrotyrosine: A versatile oxidative stress biomarker for major neurodegenerative diseases. International Journal of Neuroscience, 130(10), 1047–1062.

    Article  CAS  Google Scholar 

  • Basso Pinton, M., Alves dos Santos, B., Lorenzo, J. M., Cichoski, A. J., Pagnossim Boeira, C., & Bastianello Campagnol, P. C. (2021). Green technologies as a strategy to reduce NaCl and phosphate in meat products: An overview. Current Opinion in Food Science, 40, 1–5.

    Article  Google Scholar 

  • Bázan-Lugo, E., García-Martínez, I., Alfaro-Rodríguez, R. H., & Totosaus, A. (2012). Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste. Journal of the Science of Food and Agriculture, 92(8), 1627–1632.

    Article  PubMed  Google Scholar 

  • Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A.E.-D.A. (2019). Current and future prospects for the use of pulsed electric field in the meat industry. Critical Reviews in Food Science and Nutrition, 59(10), 1660–1674.

    Article  PubMed  Google Scholar 

  • Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E. D. A. (2020). The application of pulsed electric field as a sodium reducing strategy for meat products. Food Chemistry, 306, 125622–125628.

    Article  CAS  PubMed  Google Scholar 

  • Bianchin, M., Pereira, D., Dos Reis, A. S., De Florio Almeida, J., Dangui, L., Da Silva, C. D. M., & Carpes, S. T. (2017). Research article rosemary essential oil and lyophilized extract as natural antioxidant source to prevent lipid oxidation in pork sausage. Advance Journal of Food Science and Technology, 13, 210–217.

    Article  CAS  Google Scholar 

  • Bobko, M., Kročko, M., Haščík, P., Tkáčová, J., Bučko, O., Bobková, A., Čuboň, J., Češkovič, M., & Pavelkova, A. (2019). The effect of sea buckthorn (Hippophae rhamnoides L.) berries on parameters of quality raw cooked meat product. Journal of Microbiology, Biotechnology and Food Sciences, 9, 366–369.

    Article  CAS  Google Scholar 

  • Bot, F., Verkerk, R., Mastwijk, H., Anese, M., Fogliano, V., & Capuano, E. (2018). The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix. Food Chemistry, 240, 415–421.

    Article  CAS  PubMed  Google Scholar 

  • Breen, C., Pal, R., Elsegood, M. R. J., Teat, S. J., Iza, I., Wende, K., Buckley, B. R., & Butler, S. J. (2020). Time-resolved luminescence detection of peroxynitrite using a reactivity-based lanthanide probe. Chemical Science, 11, 3164.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Buchmann, L., Frey, W., Gusbeth, C., Ravaynia, P. S., & Mathysa, A. (2019). Effect of nanosecond pulsed electric field treatment on cell proliferation of microalgae. Bioresource Technology, 271, 402–408.

    Article  CAS  PubMed  Google Scholar 

  • Buckow, R., Chandry, P. S., Ng, S. Y., McAuley, C. M., & Swanson, B. G. (2014). Opportunities and challenges in pulsed electric field processing of dairy products. Interantional Dairy Journal, 34(2), 199–212.

    Article  CAS  Google Scholar 

  • Carbonell-Capella, J. M., Šic Žlabur, J., Rimac Brnčić, S., Barba, F. J., Grimi, N., Koubaa, M., Brnčić, M., & Vorobiev, E. (2017). Electrotechnologies, microwaves, and ultrasounds combined with binary mixtures of ethanol and water to extract steviol glycosides and antioxidant compounds from Stevia Rebaudiana leaves. Journal of Food Processing and Preservation, 41(5), 1–8.

    Article  Google Scholar 

  • Chen, R., Zhang, D., Liu, H., Wang, Z., & Hui, T. (2021). Potential alternative to nitrite in roasted lamb for sensory attributes: Atmospheric nonthermal plasma treatment. Foods, 10, 1234.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Cheng, J.-H., Chen, Y. Q., & Sun, D.-W. (2021). Effects of plasma activated solution on the colour and structure of metmyoglobin and oxymyoglobin. Food Chemistry, 353, 129433.

    Article  CAS  PubMed  Google Scholar 

  • Christiansen, L. N., Tompkin, R. B., Shaparis, A. B., Kueper, T. V., Johnston, R. W., Kautter, D. A., & Kolari, O. J. (1974). Effect of sodium nitrite on toxin production by Clostridium botulinum in bacon. Applied and Environmental Microbiology, 27(4), 733–737.

    Article  CAS  Google Scholar 

  • Colla, G., Kim, H.-J., Kyriacou, M. C., & Rouphael, Y. (2018). Nitrate in fruits and vegetables. Scientia Horticulturae, 237, 221–238.

    Article  CAS  Google Scholar 

  • Comission Regulation (EU) No 1129, 2011 of 11 (2011) amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives Text with EEA relevance. Official Journal of the European Union, 295, 1–177.

  • Darmanin, M., Kozak, D., de Oliveira Mallia, J., Blundell, R., Gatt, R., & Valdramidis, V. P. (2020). Generation of plasma functionalized water: antimicrobial assessment and impact on seed germination. Food Control, 113, 107168.

  • de Maere, H., Chollet, S., de Brabanter, J., Michiels, C., Paelinck, H., & Fraeye, I. (2018). Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages. Meat Science, 135, 46–53.

    Article  PubMed  Google Scholar 

  • Deda, M. S., Bloukas, J. G., & Fista, G. A. (2007). Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Science, 76(3), 501–508.

    Article  CAS  PubMed  Google Scholar 

  • Dellavalle, C. T., **ao, Q., Yang, G., Shu, X. O., Aschebrook-Kilfoy, B., Zheng, W., Lan Li, H., Ji, B. T., Rothman, N., Chow, W. H., Gao, Y. T., & Ward, M. H. (2014). Dietary nitrate and nitrite intake and risk of colorectal cancer in the Shanghai Women’s Health Study. International Journal of Cancer, 134(12), 2917–2926.

    Article  CAS  PubMed  Google Scholar 

  • Delsart, C., Cholet, C., Ghidossi, R., Grimi, N., Gontier, E., Geny, L., Vorobiev, E., & Mietton-Peuchot, M. (2014). Effects of pulsed electric fields on Cabernet Sauvignon grape berries and on the characteristics of wines. Food and Bioprocess Technology, 7, 424–436.

    Article  CAS  Google Scholar 

  • Doménech-Asensi, G., García-Alonso, F. J., Martínez, E., Santaella, M., Martín-Pozuelo, G., Bravo, S., & Periago, M. J. (2013). Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella. Meat Science, 93(2), 213–219.

    Article  PubMed  Google Scholar 

  • Domínguez, R., Gullón, P., Pateiro, M., Munekata, P. E. S., Zhang, W., & Lorenzo, J. M. (2020). Tomato as potential source of natural additives for meat industry. A review. Antioxidants, 9(1), 73.

    Article  PubMed Central  Google Scholar 

  • European Food Safety Authority, EFSA. (2003). Opinion of the scientific panel on biological hazards on the request from the commission related to the effects of nitrites/nitrates on the microbiological safety of meat products. EFSA Journal, 14, 1–31.

    Google Scholar 

  • Eyiler, E., & Oztan, A. (2011). Production of Frankfurters with tomato powder as a natural additive. LWT- Food Science and Technology, 44(1), 307–311.

    Article  CAS  Google Scholar 

  • Ferrer-Sueta, G., Campolo, N., Trujillo, M., Bartesaghi, S., Carballal, S., Romero, N., Alvarez, B., & Radi, R. (2018). Biochemistry of peroxynitrite and protein tyrosine nitration. Chemical Reviews, 118(3), 1338–1408.

    Article  CAS  PubMed  Google Scholar 

  • Fincan, M. (2015). Extractability of phenolics from spearmint treated with pulsed electric field. Journal of Food Engineering, 162, 31–37.

    Article  CAS  Google Scholar 

  • Flores, M., & Toldra, F. (2021). Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products — Invited review. Meat Science, 171, 108272.

  • Fraqueza, M. J., Laranjo, M., Elias, M., & Patarata, L. (2021). Microbiological hazards associated with salt and nitrite reduction in cured meat products: Control strategies based on antimicrobial effect of natural ingredients and protective microbiota. Current Opinion in Food Science, 2021(38), 32–39.

    Article  Google Scholar 

  • Golberg, A., Sack, M., Teissie, J., Pataro, G., Pliquett, U., Saulis, G., Stefan, T., Miklavcic, D., Vorobiev, E., & Frey, W. (2016). Energy-efficient biomass processing with pulsed electric fields for bioeconomy and sustainable development. Biotechnology for Biofuels, 9, 94.

    Article  PubMed  PubMed Central  Google Scholar 

  • Gómez, B., Munekata, P. E. S., Gavahian, M., Barba, F. J., Martí-Quijal, F. J., Bolumar, T., Cezar, P., Campagnol, B., Tomasevic, I., & Lorenzo, J. M. (2019). Application of pulsed electric fields in meat and fish processing industries: An overview. Food Research International, 123, 95–105.

    Article  PubMed  Google Scholar 

  • González-Casado, S., Martín-Belloso, O., Elez-Martínez, P., & Soliva-Fortuny, R. (2018). Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products. Food and Function, 9(4), 2282–2289.

    Article  PubMed  Google Scholar 

  • Haugaard, P., Hansen, F., Jensen, M., & Grunert, K. G. (2014). Consumer attitudes toward new technique for preserving organic meat using herbs and berries. Meat Science, 96(1), 126–135.

    Article  PubMed  Google Scholar 

  • Honikel, K. O. (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Science, 78(1–2), 68–76.

    Article  CAS  PubMed  Google Scholar 

  • Huang, L., Zeng, X., Sun, Z., Wu, A., He, J., Dang, Y., & Pan, D. (2019). Production of a safe cured meat with low residual nitrite using nitrite substitutes. Meat Science, 162, 108027.

  • Hung, Y., Verbeke, V., & de Kok, T. M. (2016). 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.

    Article  CAS  Google Scholar 

  • Husgen, A., Bauman, K., Mcklem, L., Papinaho, P., & Jones, B. (2016). Patent EP 166863 B1 - Method and composition for preparing cured meat products. from https://patents.google.com/patent/US20140242217A1/en. Accessed on 15 June 2021.

  • Hygreeva, D., Pandey, M. C., & Radhakrishna, K. (2014). Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science, 98(1), 47–57.

    Article  CAS  PubMed  Google Scholar 

  • Ignat, A., Manzocco, L., Brunton, N. P., Nicoli, M. C., & Lyng, J. G. (2015). The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries. Innovative Food Science and Emerging Technologies, 29, 65–69.

    Article  Google Scholar 

  • Inguglia, E. S., Oliveira, M., Burgess, C. M., Kerry, J. P., & Tiwari, B. K. (2020). Plasma- activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua. Innovative Food Science and Emerging Technologies, 59, 102276.

  • Islam, B. U., Habib, S., Ahmad, P., Allarakha, S., & Moinuddin, Ali, A. (2015). Pathophysiological role of peroxynitrite induced DNA damage in human diseases: A special focus on poly(ADP-ribose) polymerase (PARP). Indian Journal of Clinical Biochemistry: IJCB, 30(4), 368–385.

    Article  PubMed  PubMed Central  Google Scholar 

  • Jiang, J., & **ong, Y. L. (2016). Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science, 120, 107–117.

    Article  CAS  PubMed  Google Scholar 

  • Jo, K., Lee, J., Lee, S., Lim, Y., Choi, Y. S., Jo, C., & Jung, S. (2020). Curing of ground ham by remote infusion of atmospheric non-thermal plasma. Food Chemistry, 309, 125643.

  • Jo, K., Lee, S., Yong, H. I., Choi, Y. S., & Jung, S. (2020a). Nitrite sources for cured meat products. LWT- Food Science and Technology, 129, 109583.

  • Jung, S., Kim, H. J., Park, S., Hong, H. I., Choe, J. H., Jeon, H. J., Choe, W., & Jo, C. (2015). The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage. Meat Science, 108, 132–137.

    Article  CAS  PubMed  Google Scholar 

  • Jung, S., Lee, J., Lim, Y., Choe, W., Yong, H. I., & Jo, C. (2017). Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment. Innovative Food Science & Emerging Technologies, 39, 113–118.

    Article  CAS  Google Scholar 

  • Kanner, J., Shpaizer, A., Nelgas, L., & Tirosh, O. (2019). S-nitroso-N-acetylcysteine (NAC-SNO) as an antioxidant in cured meat and stomach medium. Journal of Agricultural and Food Chemistry, 67, 10930–10936.

    Article  CAS  PubMed  Google Scholar 

  • Kantono, K., Hamid, N., Oey, I., Wang, S., Xu, Y., Ma, Q., Faridnia, F., & Farouk, M. (2019). Physicochemical and sensory properties of beef muscles after pulsed electric field processing. Food Research International, 121, 1–11.

    Article  CAS  PubMed  Google Scholar 

  • Karwowska, M., & Dolatowski, Z. J. (2017). Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat. Asian-Australasian Journal of Animal Sciences, 30(1), 85–93.

    Article  CAS  PubMed  Google Scholar 

  • Karwowska, M., & Kononiuk, A. (2020). Nitrates/nitrites in food-risk for nitrosative stress and benefits. Antioxidants (basel, Switzerland), 9(3), 241.

    CAS  Google Scholar 

  • Kim, H. J., Sung, N. Y., Yong, H. I., Kim, H., Lim, Y., Ko, K. H., Yun, C. H., & Jo, C. (2016). Mutagenicity and immune toxicity of emulsion-type sausage cured with plasma-treated water. Korean Journal for Food Science of Animal Resources, 36(4), 494–498.

    Article  PubMed  PubMed Central  Google Scholar 

  • Kim, I. S., **, S. K., Mandal, P. K., & Kang, S. N. (2011). Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage. Journal of Food Science and Technology, 48(5), 591–597.

    Article  CAS  PubMed  Google Scholar 

  • Kim, I. S., **, S. K., Yang, M. R., Chu, G. M., Park, J. H., Rashid, R. H., Kim, J. Y., & Kang, S. N. (2013). Efficacy of tomato powder as antioxidant in cooked pork patties. Asian-Australasian Journal of Animal Sciences, 26(9), 1339–1346.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Kim, J. W., Lee, H. J., Shin, D.-J., Baek, K. H., Yong, H.-I., Jung, S., & Jo, C. (2021). Enrichment of nitrite in onion powder using atmospheric pressure plasma and egg whites for meat curing. LWT - Food Science and Technology, 135, 110050.

  • Kim, T. K., Hwang, K. E., Lee, M. A., Paik, H. D., Kim, Y. B., & Choia, Y. S. (2019). Quality characteristics of pork loin cured with green nitrite source and some organic acids. Meat Science, 152, 141–145.

    Article  CAS  PubMed  Google Scholar 

  • Kim, T.-K., Hwang, K. E., Song, D.-H., Ham, Y.-K., Kim, Y.-B., Paik, H.-D., & Choi, Y.-S. (2019a). Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin. Asian-Australasian Journal of Animal Science, 32, 1933–1941.

  • Kotnik, T., Frey, W., Sack, M., Haberl Meglič, S., Peterka, M., & Miklavčič, D. (2015). Electroporation-based applications in biotechnology. Trends in Biotechnology, 33(8), 480–488.

    Article  CAS  PubMed  Google Scholar 

  • Koubaa, M., Barba, F. J., Grimi, N., Mhemdi, H., Koubaa, W., Boussetta, N., & Vorobiev, E. (2016). Recovery of colorants from red prickly pear peels and pulps enhanced by pulsed electric field and ultrasound. Innovative Food Science and Emerging Technologies, 37(Part C), 336–344.

  • Lee, J., Jo, K., Lim, Y., Jeon, H. J., Choe, J. H., Jo, C., & Jung, S. (2018). The use of atmospheric pressure plasma as a curing process for canned ground ham. Food Chemistry, 240, 430–436.

    Article  CAS  PubMed  Google Scholar 

  • Lee, S., Lee, H., Kim, S., Lee, J., Ha, J., Choi, Y., Oh, H., Choi, K. H., & Yoon, Y. (2018a). Microbiological safety of processed meat products formulated with low nitrite concentration — A review. Asian-Australasian Journal of Animal Sciences, 31(8), 1073–1077.

  • Lin, X., & Huang, T. (2016). Oxidative stress in psoriasis and potential therapeutic use of antioxidants. Free Radical Research, 50(6), 585–595.

    Article  CAS  PubMed  Google Scholar 

  • Liu, P., Wang, S., Zhang, H., Wang, H., & Kong, B. (2019). Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of harbin dry sausages. Meat Science, 148, 96–104.

    Article  CAS  PubMed  Google Scholar 

  • Liu, T., Dodds, E., Leong, S. Y., Eyres, G. T., Burritt, D. J., & Oey, I. (2017). Effect of pulsed electric fields on the structure and frying quality of “Kumara” sweet potato tubers. Innovative Food Science and Emerging Technologies, 39, 197–208.

    Article  CAS  Google Scholar 

  • Luo, J., Yan, W., Nasiru, M. M., Zhuang, H., Zhou, G., & Zhang, J. (2019). Evaluation of physico-chemical properties and volatile compounds of chinese dried pork loin curing with plasma-treated water brine. Scientific Reports, 9, 13793–13803.

    Article  PubMed  PubMed Central  Google Scholar 

  • Majou, D., & Christiean, S. (2018). Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats. Meat Science, 145, 273–284.

    Article  CAS  PubMed  Google Scholar 

  • Mäkinen, S., Hellström, J., Mäki, M., Korpinen, R., & Mattila, P. H. (2020). Bilberry and sea buckthorn leaves and their subcritical water extracts prevent lipid oxidation in meat products. Foods (basel, Switzerland), 9(3), 265.

    Google Scholar 

  • Martinez, L., Bastida, P., Castillo, J., Ros, G., & Nieto, G. (2019). Green alternatives to synthetic antioxidants, antimicrobials, nitrates, and nitrites in clean label Spanish chorizo. Antioxidants, 8, 184.

    Article  CAS  PubMed Central  Google Scholar 

  • Martínez-Zamora, L., Penalver, R., Ros, G., & Nieto, G. (2021). Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo. Food Research International, 139, 109835.

  • McDonnell, C. K., Allen, P., Chardonnereau, F. S., Arimi, J. M., & Lyng, J. G. (2014). The use of pulsed electric fields for accelerating the salting of pork. LWT- Food Science and Technology, 59(2, Part 1), 1054–1060.

  • Milani, E. A., Alkhafaji, S., & Silva, F. V. M. (2015). Pulsed electric field continuous pasteurization of different types of beers. Food Control, 50, 223–229.

    Article  CAS  Google Scholar 

  • Misra, N. N., & Jo, C. (2017). Applications of cold plasma technology for microbiological safety in meat industry. Trends in Food Science and Technology, 64, 74–86.

    Article  CAS  Google Scholar 

  • Munekata, P. E. S., Pateiro, M., Dominguez, R., Santos, E. M., & Loreznzo, J. M. (2021). Cruciferous vegetables as sources of nitrate in meat products. Current Opinion in Food Science, 38, 1–7.

    Article  Google Scholar 

  • Napotnik, T. B., Reberšek, M., Thomas Vernier, P., Mali, B., & Miklavčič, D. (2016). Effects of high voltage nanosecond electric pulses on eukaryotic cells (in vitro): A systematic review. Bioelectrochemistry, 110, 1–12.

    Article  Google Scholar 

  • Navarro-Antolin, J., Lopez-Munoz, M. J., Klatt, P., Soria, J., Michel, T., & Lamas, S. (2001). Formation of peroxynitrite in vascular endothelial cells exposed to cyclosporine A. FASEB Journal, 15, 1291–1293.

    Article  CAS  PubMed  Google Scholar 

  • Pacher, P., Beckman, J. S., & Liaudet, L. (2007). Nitric oxide and peroxynitrite in health and disease. Physiological Reviews, 87(1), 315–424.

    Article  CAS  PubMed  Google Scholar 

  • Pankaj, S. K., Misra, N. N., & Cullen, P. J. (2013). Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge. Innovative Food Science and Emerging Technologies, 19, 153–157.

    Article  CAS  Google Scholar 

  • Parthasarathy, D. K., & Bryan, N. S. (2012). Sodium nitrite: The “cure” for nitric oxide insufficiency. Meat Science, 92(3), 274–279.

    Article  CAS  PubMed  Google Scholar 

  • Pini, F., Aquilani, C., Giovannetti, L., Viti, C., & Pugliese, C. (2020). Characterization of the microbial community composition in italian cinta senese sausages dry-fermented with natural extracts as alternatives to sodium nitrite. Food Microbiology, 89, 103417.

  • Puértolas, E., & Barba, F. J. (2016). Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization. Food and Bioproducts Processing, 100(Part A), 172–184.

  • Puértolas, E., Koubaa, M., & Barba, F. J. (2016). An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications. Food Research International, 80, 19–26.

    Article  Google Scholar 

  • Putnik, P., Lorenzo, J. M., Barba, F. J., Roohinejad, S., Režek Jambrak, A., Granato, D., Montesano, D., & Bursać Kovačević, D. (2018). Novel food processing and extraction technologies of high-added value compounds from plant materials. Foods (basel, Switzerland), 7(7), 106–121.

    Google Scholar 

  • Riazi, F., Zeynali, F., Hoseini, E., Behmadi, H., & Savadkoohi, S. (2016). Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems. Meat Science, 121, 350–358.

    Article  CAS  PubMed  Google Scholar 

  • Ricci, A., Parpinello, G. P., & Versari, A. (2018). Recent advances and applications of pulsed electric fields (PEF) to improve polyphenol extraction and color release during red winemaking. Beverages, 4(1), 18–29.

    Article  Google Scholar 

  • Riel, G., Boulaaba, A., Popp, J., & Klein, G. (2017). Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of Mortadella type sausages — Impact on microbiological, physicochemical and sensory aspects. Meat Science, 131, 166–175.

    Article  CAS  PubMed  Google Scholar 

  • Rocha, C. M. R., Genisheva, Z., Ferreira-Santos, P., Rodrigues, R., Vicente, A. A., Teixeira, J. A., & Pereira, R. N. (2018). Electric field-based technologies for valorization of bioresources. Bioresource Technology, 254, 325–339.

    Article  CAS  PubMed  Google Scholar 

  • Rodríguez-Roque, M. J., de Ancos, B., Sánchez-Vega, R., Sánchez-Moreno, C., Cano, M. P., Elez-Martínez, P., & Martín-Belloso, O. (2015). Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages. Food and Function, 7(1), 380–389.

    Article  Google Scholar 

  • Rudy, M., Kucharyk, S., Duma-Kocan, P., Stanisławczyk, R., & Gil, M. (2020). Unconventional methods of preserving meat products and their impact on health and the environment. Sustainability, 12(15), 5948–5966.

    Article  Google Scholar 

  • Ruiz-Capillas, C., Tahmouzi, S., Triki, M., Rodríguez-Salas, L., Jiménez-Colmenero, F., & Herrero, A. M. (2015). Nitrite-free Asian hot dog sausages reformulated with nitrite replacers. Journal of Food Science and Technology, 52(7), 4333–4341.

    Article  CAS  PubMed  Google Scholar 

  • Salejda, A. M., Nawirska-Olszańska, A., Janiewicz, U., & Krasnowska G. (2017). Effects on quality properties of pork sausages enriched with sea buckthorn (Hippophae rhamnoides L.). Journal of Food Quality, Article ID 7123960.

  • Salejda, A. M., Tril, U., & Krasnowska, G. (2014). The effect of sea buckthorn (Hippophae rhamnoides L.) berries on some quality characteristics of cooked pork sausages. World Academy of Science, Engineering and Technology International Journal of Biological, Veterinary, Agricultural and Food Engineering, 8(6), 604–607.

  • Sebranek, J. G., & Bacus, J. N. (2007). Cured meat products without direct addition of nitrate or nitrite: What are the issues? Meat Science, 77, 136–147.

    Article  CAS  PubMed  Google Scholar 

  • Sebranek, J. G., Jackson-Davis, A. L., Myers, K. L., & Lavieri, N. A. (2012). Beyond celery and starter culture: Advances in natural/organic curing processes in the United States. Meat Science, 92(3), 267–273.

    Article  CAS  PubMed  Google Scholar 

  • Shah, M. A., Bosco, S. J. D., & Mir, S. A. (2014). Plant extracts as natural antioxidants in meat and meat products. Meat Science, 98(1), 21–33.

    Article  CAS  PubMed  Google Scholar 

  • Shpaizer, A., Kanner, J., & Tirosh, O. (2021). S-Nitroso-N-acetylcysteine (NAC–SNO) vs. nitrite as an anti-clostridial additive for meat products. Food Function, 12, 2012–2019.

    Article  CAS  PubMed  Google Scholar 

  • Shpaizer, S., Nussinovich, A., Kanner, J., & Tirosh, O. (2018). S-Nitroso-N-acetylcysteine generates less carcinogenic n nitrosamines in meat products than nitrite. Journal of Agricultural and Food Chemistry, 66(43), 11459–11467.

    Article  CAS  PubMed  Google Scholar 

  • Siekmann, L., Plötz, M., & Krischek, C. (2021). Alternative curing methods. Current Clinical Microbiology Reports, 8, 40–48.

    Article  Google Scholar 

  • Sindelar, J. J., Cordray, J. C., Sebranek, J. G., Love, J. A., & Ahn, D. U. (2007). Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham. Journal of Food Science., 72, 388–395.

    Article  Google Scholar 

  • Sindelar, J. J., & Milkowski, A. L. (2012). Human safety controversies surrounding nitrate and nitrite in the diet. Nitric Oxide, 26(4), 259–266.

    Article  CAS  PubMed  Google Scholar 

  • Sindelar, J. J., & Milkowski, A. L. (2011). Sodium nitrite in processed meat and poultry meats: A review of curing and examining the risk/benefit of its use. https://meatscience.org/docs/default-source/publications-resources/white-papers/2011-11-amsa-nitrite-white-paper.pdf?sfvrsn=4232bbb3_8. Accessed on 15 June 2021.

  • Skibsted, L. H. (2011). Nitric oxide and quality and safety of muscle based foods. Nitric Oxide, 24(4), 176–183.

    Article  CAS  PubMed  Google Scholar 

  • Šojić, B., Pavlić, B., Ikonić, P., Tomović, V., Ikonić, B., Zeković, Z., Kocić-Tanackov, S., Jokanović, M., Škaljac, S., & Ivić, M. (2019). Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels. Meat Science, 157, 107879–107886.

    Article  PubMed  Google Scholar 

  • Šojić, B., Pavlić, B., Tomović, V., Kocić-Tanackova, S., Đurović, S., Zeković, Z., Belović, M., Torbica, A., Jokanović, M., Uromović, N., Vujadinović, D., Ivić, M., & Škaljac, S. (2020). Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages. Food Chemistry, 330, 127202–127209.

    Article  PubMed  Google Scholar 

  • Stoica, M. (2019). Overview of sodium nitrite — As a multifunctional meat-curing ingredient. The Annals of The University “Dunarea de Jos” of Galati. Fascicle VI., 43, 155–167.

    CAS  Google Scholar 

  • Stoica, M., Mihalcea, L., Borda, D., & Alexe, P. (2013). Non-thermal novel food processing technologies. An overview. Journal of Agroalimentary Processes and Technologies, 19(2), 212–217.

  • Stoica, M., Stoean, S., & Alexe, P. (2014). Overview of biological hazards associated with the consumption of the meat products. Journal of Agroalimentary Processes and Technologies, 20(2), 192–197.

    Google Scholar 

  • Sucu, C., & Turp, G. Y. (2018). The investigation of the use of beetroot powder in Turkish fermented beef sausage (Sucuk) as nitrite alternative. Meat Science, 140, 158–166.

    Article  CAS  PubMed  Google Scholar 

  • Sultana, R., Poon, H. F., Cai, J., Pierce, W. M., Merchant, M., Klein, J. B., Markesbery, W. R., & Butterfield, D. A. (2006). Identification of nitrated proteins in Alzheimer’s disease brain using a redox proteomics approach. Neurobiology of Diseases, 22(1), 76–87.

    Article  CAS  Google Scholar 

  • Sultana, T., Rana, J., Chakraborty, S. R., Das, K. K., Rahman, T., & Noor, R. (2014). Microbiological analysis of common preservatives used in food items and demonstration of their in vitro anti-bacterial activity. Asian Pacific Journal of Tropical Disease, 4(6), 452–456.

    Article  Google Scholar 

  • Thomson, L. (2015). 3-Nitrotyrosine modified proteins in atherosclerosis. Hindawi Publishing Corporation Disease Markers, 2015(708282), 8.

    Google Scholar 

  • Timmermans, R. A. H., Nierop Groot, M. N., Nederhoff, A. L., van Boekel, M. A. J. S., Matser, A. M., & Mastwijk, H. C. (2014). Pulsed electric field processing of different fruit juices: Impact of pH and temperature on inactivation of spoilage and pathogenic microorganisms. Interantional Journal of Food Microbiology, 173, 105–111.

    Article  CAS  Google Scholar 

  • Toepfl, S., & Heinz, V. (2007). Application of pulsed electric fields to improve mass transfer in dry cured meat products. Fleischwirtschaft International, 22.

  • Toepfl S., Heinz V., & Knorr D. (2006) Applications of pulsed electric fields technology for the food industry. In J. Raso, & V. Heinz (Eds.), Pulsed electric fields technology for the food industry. Food Engineering Series (pp. 197–221). Boston, USA: Springer.

  • Toepfl, S., Siemer, C., & Heinz, V. (2014). Effect of high-intensity electric field pulses on solid foods. In D. W. Sun (Ed.), Emerging technologies for food processing (2nd ed., pp. 147–154). Academic Press.

    Chapter  Google Scholar 

  • Tricker, A. R. (1997). N-nitroso compounds and man: Sources of exposure, endogenous formation and occurrence in body fluids. European Journal of Cancer Prevention, 6, 226–268.

    Article  CAS  PubMed  Google Scholar 

  • Uddin, R., Thakur, M. U., Uddin, M. Z., & Islam, G. M. R. (2021). Study of nitrate levels in fruits and vegetables to assess the potential health risks in Bangladesh. Scientific Reports, 11, 4704.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Vafania, B., Fathi, M., & Soleimanian-Zad, S. (2019). Nanoencapsulation of thyme essential oil in chitosan-gelatin nanofibers by nozzle-lesselectrospinning and their application to reduce nitrite in sausages. Food and Bioproducts Processing, 116, 240–248.

    Article  CAS  Google Scholar 

  • Vallverdú-Queralt, A., Odriozola-Serrano, I., Oms-Oliu, G., Lamuela-Raventós, R. M., Elez-Martínez, P., & Martín-Belloso, O. (2013). Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes. Food Chemistry, 141(3), 3131–3138.

    Article  PubMed  Google Scholar 

  • Wang, G., Pierangeli, S. S., Papalardo, E., Ansari, G. A., & Khan, M. F. (2010). Markers of oxidative and nitrosative stress in systemic lupus erythematosus: Correlation with disease activity. Arthritis and Rheumatism, 62(7), 2064–2072.

    CAS  PubMed  PubMed Central  Google Scholar 

  • Warner, R. D., McDonnell, C. K., Bekhit, A. E. D., Claus, J., Vaskoska, R., Sikes, A., & Ha, M. (2017). Systematic review of emerging and innovative technologies for meat tenderisation. Meat Science, 132, 72–89.

    Article  CAS  PubMed  Google Scholar 

  • **, Y., Sullivan, G. A., Jackson, A. L., Zhou, G. H., & Sebranek, J. G. (2011). Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system. Meat Science, 88(3), 503–511.

    Article  CAS  PubMed  Google Scholar 

  • Xu, P., Zhu, X., Tan, S., Qin, H., & Zhou, C. (2016). The role of monoxide hemoglobin in color improvement of chicken sausage. Food Science and Biotechnology, 25(2), 409–414.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Yajun, Z., Changmei, X., Susu, Z., Guangming, Y., Ling, Z., & Shujie, W. (2017). Effects of high intensity pulsed electric fields on yield and chemical composition of rose essential oil. International Journal of Agricultural and Biological Engineering, 10(3), 295–301.

    Google Scholar 

  • Yong, H. I., Park, J., Kim, H.-J., Jung, S., Park, S., Lee, H. J., Choe, W., & Jo, C. (2017). An innovative curing process with plasma-treated water for production of loin ham and for its quality and safety. Plasma Processes and Polymers, 15, 1700050.

    Article  Google Scholar 

  • Zderic, A., & Zondervan, E. (2016). Polyphenol extraction from fresh tea leaves by pulsed electric field: A study of mechanisms. Chemical Engineering Research and Design, 109, 586–592.

    Article  CAS  Google Scholar 

  • Zhang, W., **ao, S., Samaraweera, H., Lee, E. J., & Ahn, D. U. (2010). Improving functional value of meat products. Meat Science, 86(1), 15–31.

    Article  CAS  PubMed  Google Scholar 

  • Zhou, G. H., Xu, X. L., & Liu, Y. (2010). Preservation technologies for fresh meat — A review. Meat Science, 86(1), 119–128.

    Article  CAS  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Cross-Border Faculty, Dunarea de Jos University, 47 Domneasca Street, 800008, Galati, Romania

    Maricica Stoica & Angela Stela Ivan

  2. Faculty of Economics and Business Administration, Dunarea de Jos University, 47 Domneasca Street, 800008, Galati, Romania

    Valentin Marian Antohi & Dimitrie Stoica

  3. Faculty of Economic Sciences and Business Administration, Transylvania University, Colina Universitatii Street, no. 1, Brasov, Romania

    Valentin Marian Antohi

  4. Faculty of Food Science, Dunarea de Jos University of Galati, 47 Domneasca Street, 800008, Galati, Romania

    Petru Alexe

  5. Faculty of Food Science and Engineering, Dunarea de Jos University, 47 Domneasca Street, 800008, Galati, Romania

    Silvius Stanciu

  6. Department of Accounting, Audit and Finance, Stefan Cel Mare University, 720229, Suceava, Romania

    Monica Laura Zlati

  7. Faculty of Medicine and Pharmacy, Dunarea de Jos University, 47 Domneasca Street, 800008, Galati, Romania

    Mariana Stuparu-Cretu

Authors
  1. Maricica Stoica
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Valentin Marian Antohi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Petru Alexe
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Angela Stela Ivan
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Silvius Stanciu
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Dimitrie Stoica
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Monica Laura Zlati
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Mariana Stuparu-Cretu
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

All authors contributed to this work. Conceptualization, Maricica Stoica; equally contributed to the literature data collection, writing-original draft preparation, writing, and reviewing of this manuscript: Maricica Stoica, Valentin Marian Antohi, Petru Alexe, Angela Stela Ivan, Silvius Stanciu, Dimitrie Stoica, Monica Zlati, Mariana Stuparu-Crețu; Supervision, Maricica Stoica. The final version was approved by all authors.

Corresponding authors

Correspondence to Maricica Stoica or Valentin Marian Antohi.

Ethics declarations

Conflict of interest

The authors declare no competing interests.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Stoica, M., Antohi, V.M., Alexe, P. et al. New Strategies for the Total/Partial Replacement of Conventional Sodium Nitrite in Meat Products: a Review. Food Bioprocess Technol 15, 514–538 (2022). https://doi.org/10.1007/s11947-021-02744-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-021-02744-6

Keywords

Search

Navigation