Keuleyan Eléna, Bonifacie Aline, Sayd Thierry, Duval Angéline, Aubry Laurent, Bourillon Sylvie, Gatellier Philippe, Promeyrat Aurélie, Nassy Gilles, Scislowski Valérie, Picgirard Laurent, Théron Laëtitia, Santé-Lhoutellier Véronique
Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France.
IFIP - Institut du Porc, 7 Avenue du Général De Gaulle, F-94700 Maisons Alfort, France.
Food Chem X. 2022 Oct 13;16:100474. doi: 10.1016/j.fochx.2022.100474. eCollection 2022 Dec 30.
digestions of dry-cured sausages formulated with four different rates of added sodium nitrite and sodium nitrate (NaNO / NaNO, in ppm: 0/0; 80/80; 120/120; 0/200) were performed with a dynamic gastrointestinal digester (DIDGI®). The chemical reactivity of the potentially toxic nitroso-compounds (NOCs), oxidation reactions products and different iron types were evaluated over time. No nitrite nor nitrate dose effect was observed on NOCs' chemical reactivity. Nitrosothiols were scarce, and nitrosylheme was destabilized for every conditions, possibly leading to free iron release in the digestive tract. Total novolatile nitrosamines concentrations increased in the gastric compartment while residual nitrites and nitrates remained stable. The minimal rate of 80/80 ppm nitrite/nitrate was enough to protect against lipid oxidation in the digestive tract. The present results provide new insights into the digestive chemistry of dry sausages, and into new reasonable arguments to reduce the load of additives in formulations.
使用动态胃肠消化器（DIDGI®）对添加了四种不同比例亚硝酸钠和硝酸钠（亚硝酸钠/硝酸钠，单位为ppm：0/0；80/80；120/120；0/200）的干腌香肠进行消化。随着时间的推移，对潜在有毒亚硝基化合物（NOCs）的化学反应性、氧化反应产物和不同类型的铁进行了评估。未观察到亚硝酸盐和硝酸盐剂量对NOCs化学反应性的影响。亚硝基硫醇含量稀少，在所有条件下亚硝基血红素都不稳定，这可能导致消化道中游离铁的释放。胃腔中总非挥发性亚硝胺浓度增加，而残留的亚硝酸盐和硝酸盐保持稳定。80/80 ppm的亚硝酸盐/硝酸盐最低添加比例足以防止消化道中的脂质氧化。目前的研究结果为干香肠的消化化学提供了新的见解，并为减少配方中添加剂的用量提供了新的合理依据。
