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Toward nitrite-free curing: evaluation of a new approach to distinguish real uncured meat from cured meat made with nitrite

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dc.contributor.authorHernández, Juan de Dios
dc.contributor.authorCastell Martínez, Ana
dc.contributor.authorArroyo Manzanares, Natalia
dc.contributor.authorGuillén, Isidro
dc.contributor.authorVizcaíno, Pascuali
dc.contributor.authorLópez García, Ignacio Francisco
dc.contributor.authorHernández Córdoba, Manuel
dc.contributor.authorViñas López-Pelegrin, Pilar
dc.contributor.departmentQuímica Analítica
dc.date.accessioned2025-10-23T07:09:33Z
dc.date.available2025-10-23T07:09:33Z
dc.date.copyright© 2021 by the authors
dc.date.issued2021-02-03
dc.description.abstractAfter the International Agency for Research on Cancer (IARC) classified ingested nitrites and nitrates as “probably carcinogenic to humans” under conditions favoring endogenous nitrosation, several meat products labeled as “made without nitrite” were launched. In order to distinguish uncured products truly made without nitrite from cured products made with any nitrite source (vegetal or mineral), this article presents an approach to detect and quantify nitrite from different origins added to meat. The method consists on the determination of nitrous oxide as a target compound using headspace gas chromatography–mass spectrometry (HS-GC–MS). Nitrous oxide (N2O) is formed after two reduction steps: from nitrite to nitric oxide (NO) and then to N2O. The NO is bound to myoglobin (Mb) or metmyoglobin (Met-Mb), forming a complex, which is subsequently released using sulfuric acid, which also favors the reduction to N2O. The HS-GC–MS conditions were split ratio 1:10; injection temperature at 70 ºC; incubation temperature at 30 ºC and time 45 min; and injection volume 1 mL. As a result, a relationship was established between the concentration of nitrite in cooked ham samples and the area of the N2O peak generated, meaning that this method allows the quantification of added nitrite within a concentration range of 10 to 100 mg/kg.
dc.formatapplication/pdf
dc.identifier.citationFoods, 2021, Vol. 10, Issue 2 : 313
dc.identifier.doihttps://doi.org/10.3390/foods10020313
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10201/168309
dc.languageeng
dc.publisherMDPI
dc.relationComunidad Autónoma de la Región de Murcia (CARM, Fundación Séneca, Proyecto 19888/GERM/15), Ministerio de Ciencia e Innovación (PGC2018-098363-B-100) y PROSUR
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/10/2/313
dc.rightsAttribution 4.0 International*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectNitrite
dc.subjectNitrous oxide
dc.subjectCured meat
dc.subjectHeadspace gas chromatography mass spectrometry
dc.subject.odsNo relacionado con ningún objetivo de desarrollo sostenible
dc.titleToward nitrite-free curing: evaluation of a new approach to distinguish real uncured meat from cured meat made with nitrite
dc.typeinfo:eu-repo/semantics/article
dspace.entity.typePublicationes
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