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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?
Meat Science (2016)
  • Emily L. Usinger
  • Elaine M. Larson, Iowa State University
  • Steven E. Niebuhr, Iowa State University
  • Christine A Fedler, Iowa State University
  • Kenneth J. Prusa, Iowa State University
  • James S. Dickson, Iowa State University
  • Rodrigo Tarté, Ph.D., Iowa State University
  • Joseph G. Sebranek, Iowa State University
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 (156 ppm sodium nitrite) or SN (156 ppm sodium nitrite and 1718 ppm 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 97–98 days. 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.
Keywords
  • Sodium nitrate; Sodium nitrite; Cured meat; Residual nitrite; Residual nitrate
Disciplines
Publication Date
November, 2016
DOI
doi:10.1016/j.meatsci.2016.06.022
Citation Information
Emily L. Usinger, Elaine M. Larson, Steven E. Niebuhr, Christine A Fedler, et al.. "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?" Meat Science Vol. 121 (2016) p. 324 - 332
Available at: http://works.bepress.com/rodrigo_tarte/18/