Bak Kathrine H, Bauer Susanne, Eisenreich Christoph, Paulsen Peter
FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1C, 3430 Tulln, Austria.
Unit for Food Hygiene and Technology, Centre for Food Science and Veterinary Public Health, Clinical Department for Farm Animals and Food System Science, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria.
Foods. 2025 Jan 3;14(1):112. doi: 10.3390/foods14010112.
Nitrite and nitrate in meat products may be perceived negatively by consumers. These compounds can react to form carcinogenic volatile N-nitrosamines. "Nitrite-free" (i.e., uncured) organic meat products may contain nitrate from natural sources (e.g., spices and water). We studied the quality of ham and salami (conventional cured; organic cured; organic uncured). Residual nitrite and nitrate, volatile N-nitrosamines, microbial load, surface color, water activity, and pH were determined, considering one week of refrigerated storage in open or unopened packages. Residual nitrite and nitrate in organic, uncured salami were similar to cured salami, presumably from the addition of herbs and spices and nitrate reduction by nitrate reductase from microorganisms. For cooked ham, residual nitrite was significantly lower in the organic, uncured sample, while residual nitrate was not detected. N-nitrosodiphenylamine was detected in all samples at day 0, exceeding, in three out of five cured and both uncured products, the US legal limit of 10 µg/kg of volatile N-nitrosamines in foods. This finding warrants further investigation. The microbial load in salami products was dominated by bacteria from starter cultures. In ham, a slight increase in total aerobic count and lactic acid bacteria during storage was noted. Overall, the microbial quality of the products was as expected for the respective product types.
肉类产品中的亚硝酸盐和硝酸盐可能会受到消费者的负面看待。这些化合物会发生反应形成致癌性挥发性N-亚硝胺。“无亚硝酸盐”（即未腌制）的有机肉类产品可能含有天然来源的硝酸盐（如香料和水）。我们研究了火腿和萨拉米香肠（传统腌制；有机腌制；有机未腌制）的品质。考虑到在开封或未开封包装中冷藏储存一周的情况，测定了残留亚硝酸盐和硝酸盐、挥发性N-亚硝胺、微生物负荷、表面颜色、水分活度和pH值。有机未腌制萨拉米香肠中的残留亚硝酸盐和硝酸盐与腌制萨拉米香肠相似，可能是由于添加了香草和香料以及微生物的硝酸盐还原酶使硝酸盐减少。对于熟火腿，有机未腌制样品中的残留亚硝酸盐显著较低，而未检测到残留硝酸盐。在第0天，所有样品中均检测到N-亚硝基二苯胺，在五种腌制产品中的三种以及两种未腌制产品中，其含量超过了美国食品中挥发性N-亚硝胺10微克/千克的法定限量。这一发现值得进一步研究。萨拉米香肠产品中的微生物负荷以发酵剂培养的细菌为主。在火腿中，储存期间需氧菌总数和乳酸菌略有增加。总体而言，产品的微生物质量符合各自产品类型的预期。
