Risk assessment and the production of cured meat products with low residual nitrite

Name: Patapee Sengboontan

LCSH: Kasetsart University -- Theses. M.S. (Food Science) 2021

Classification :.LCCS: TS1974.S3

LCSH: Kasetsart University. -- Department of Food Science and Technology -- Theses

LCSH: Sausages

LCSH: Meat products

LCSH: Nitrites

Abstract: Nitrite is commonly applied as a food additive to obtain unique color and sensory properties and inhibit the growth of harmful pathogens of processed cured meat. However, the excessive intake of nitrite can cause acute methemoglobinemia toxicity. Meanwhile, the residual nitrite in the finished cured meat products could thermally react with the protein-derived amines to produce carcinogenic nitrosamines. Thus, processed meat was classified by IARC as Group 1, carcinogenic to humans due to the sufficient evidence from epidemiological studies that eating processed meat causes colorectal cancer. Therefore, there is an urgent need to obtain the current situation of the risk attributed to nitrite intake primarily from cured meat consumption. At the same time, knowledge on the production of safe cured meat with low residual nitrite is also necessary. Therefore, the first purpose of this research aimed to determine the nitrite levels in some commercial cured meat products sold in Thailand, calculate the exposure further, and evaluate the health risks. Residual nitrite content of cured meat products ranged from 1.15 to 42.80 mg/kg, which was fortunately lower than the current Thai food additives regulation (not exceeding 80 mg/kg residual nitrite). However, nitrite exposure from consumption of chicken emulsion-type sausage in children carries potential risks (over 100% of ADI). The second purpose of this research was to monitor the change of nitrite level during processing and its effect on the quality and safety of cooked sausages. After the sausage manufacturing, residual nitrite in finished cooked sausages was reduced up to 70% of ingoing nitrite. Therefore, most of the nitrite was depleted at the initial chopping stage. In addition, the 125 mg/kg or 250 mg/kg added nitrite combined with high meat ratio (meat 5:1 fat) could provide the redness of cooked sausages and result in high nitrosoheme. Our important finding indicated that the residual nitrite level of approximately 25 mg/kg (125 mg/kg ingoing nitrite) was needed to inhibit C. perfringens in cooked sausages during 30-day refrigerated storage, ensuring microbiological safety and improving safety the product quality. The last purpose of this research was to study the effect of natural ingredients on reducing residual nitrite during storage. The result found that adding 10% bell pepper in cooked cured pork effectively reduces the amount of residual nitrite up to 15% during storage due to high phenolic compounds or high antioxidative compounds.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Kanithaporn Vangnai

Role: Thesis Advisor

Name: Kriskamol Na Jom

Role: Thesis CO-Advisor

Name: Pathima Udompijitkul

Role: Thesis CO-Advisor

Created: 2021

Modified: 2025-07-20

Issued: 2025-07-20

วิทยานิพนธ์/Thesis

application/pdf

URL: https://www.lib.ku.ac.th/KUthesis/2564/patapee-sen-all.pdf

CallNumber: TS1974.S3 .P38

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Science

Grantor: Kasetsart University

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