• Food Science of Animal Resources
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• v.27 no.3
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• pp.299-307
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• 2007

Changes in nitrite content, TBARS content and color of meat products during storage were examined as part of studies addressing the reduction of residual nitrite and to ensure the safety of meat products. All 4 kinds of domestic meat product tested, Vienna sausage, bacon, smoked-ham and Dduggalbi, manufactured by C and L domestic companies had very low contents of residual nitrite, for below the legal tolerance limit of 70 ppm, and the residual nitrite decreased with storage. The reduction in nitrite content differed with each product, showing the greatest reduction in Vienna sausage and the least reduction in bacon when stored at $4^{\circ}C$. On the other hand, when stored at $-20^{\circ}C$, the nitrite content of bacon decreased more rapidly than the other meat products. The results of this study show that the nitrite content of meat products decreases during storage, and that the rate of decrease is quite dependent on the storage temperature. In addition, the nitrite contents of most domestic meat products are very low compared to the legal limits, thus the health risks of nitrite in meat products might not be of great concern. More research on the reduction of residual nitrite and on the development of alternatives to nitrite is necessary.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.367-372
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• 2004

Nitrite, a curing agent of meat products, is precursors of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions as well as having its own toxicity. Some researches have been conducted to evaluate the effects of ionizing radiation on the reduction of residual nitrite and N-nitrosamines in an aqueous model system and cured meat products with different packaging methods during storage. These results showed that the gamma irradiation was effective in reducing the residual nitrite and N-nitrosamines in an aqueous model system as well as meat products. Especially, irradiation combined with vacuum or modified atmosphere packaging was more effective in nitrite and N-nitrosamines reduction than aerobic packaging during storage. The objective of this review is to introduce the irradiation technology for the application of reducing the residual nitrite and N-nitrosamine contents in meat products.

• Journal of fish pathology
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• v.26 no.1
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• pp.1-9
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• 2013

The acute toxicity and sublethal effects of nitrite on the dark-banded rockfish, Sebastes inermis (mean body weight: $83.3{\pm}7.2$ g), were studied under static conditions for a period of 96 h. The acute toxicity of nitrite was at the 50% lethal concentration ($LC_{50}$) of 700 mg/L. The sublethal effects on selected hematological parameters of the dark-banded rockfish, such as its osmolality, hematocrit, cortisol, alanine aminotransferase (ALT), and aspartate aminotransferase (AST), were measured after 0, 6, 12, 24, 48, 72, and 96 h of exposure to 0, 50, 100, 200, 400, or 700 mg/L nitrite. Sublethal nitrite caused a progressive reduction in the hematocrit of the fish, depending on the nitrite concentration and the exposure period. Exposure to 100-700 mg/L nitrite for 96 h caused a reduction in the hematocrit and an increase in cortisol, ALT, and AST compared with the control levels. Abnormal ultrastructural changes in the gills and liver tissues were observed in fish exposed to 700 mg/L nitrite for up to 96 h compared with the control tissues. Ultrastructural changes included atrophic gill mitochondria and hepatocytes that developed smooth endoplasmic reticulum and atrophic mitochondria. Although no rockfish mortality occurred at 500 mg/L nitrite, all the hematological parameters examined responded adversely to a nitrite dose of 200 mg/L for 96 h. These results show that although the acute toxic concentration of nitrite for the dark-banded rockfish is > 700 mg/L, sublethal concentrations of nitrite also negatively affect its hematological parameters.

• Bulletin of the Korean Chemical Society
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• v.23 no.1
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• pp.25-26
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• 2002

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.8
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• pp.1105-1111
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• 2010

In order to determine the potential for reduction of nitrite levels and ripening period with heat treatment, the effects of ripening period (1-13 days), nitrite level (45-195 ppm), and heat treatment (30-$90^{\circ}C$) on lipolysis, peroxide, TBA, proteolysis, and residual nitrite values of sucuk were investigated using response surface methodology. The ripening period significantly (p<0.01) increased lipolysis, peroxide, TBA, and proteolysis values and decreased residual nitrite values. The effects of additional nitrite levels were found to significantly affect peroxide and residual nitrite values. Significant amounts of the additional nitrite levels were reduced during processing and on the first day of ripening periods.

• YAKHAK HOEJI
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• v.30 no.1
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• pp.8-13
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• 1986

It has been assumed that nitrite, one of the precursor of N-nitrosamine, in human saliva must have been formed from salivary nitrate through the action of microorganism in the oral cavity. In this paper, we have tested the concentration of nitrite and nitrate in human saliva and the degrees of nitrate reduction by oral microflora and identified some bacteria which were able to reduce nitrate. The concentration of nitrite and nitrate was 1.7~9.5ppm and 9.0~28.5ppm respectively. The numbers of total bacteria and nitrate reducing bacteria in four korean human saliva sample were 15~63${\times}10^8$ CFU and 1.0~6.0${\times}10^8$ CFU and the main nitrate reducing bacteria were Streptococcus uberis which was presented in large quantities and showed remarkable reductive activity. Lastly, we knowed that N-dimethylnitrosamine was formed by the reaction between dimethylamine and nitrite in the presence of St. uberis in vitro.

• Asian-Australasian Journal of Animal Sciences
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• v.2 no.3
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• pp.530-532
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• 1989

• Korean Journal of Veterinary Research
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• v.31 no.1
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• pp.41-47
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• 1991

The protective of influences of sodium selenitc ($Na_2SeO_3$) against the methemoglobinemia with sodium nitrite were investigated on hemoglobin, methemoglobin, glutathione peroxidase and NADH-methemoglobin reductase activity in rabbits which were given 0,1,3 and 9ppm sodium selenite of drinking water for a week. Dietary selenium did not alter total hemoglobin in the blood of rabbits. Selenium was found to decrease nitrite-induced methemoglobin in a dose-dependent manner. The glutathione peroxidase activity was also increased by selenium in all the experimental groups. However, the NADH-methemoglobin reductase activity by selenite did not show significant differences as concerns the methemoglobinemia. These results showed that selenium could inhibit nitrite-induced methemoglobinemia. Its influence of inhibition is suggested that the effect of the reduction of methemoglobin was greatly stimulated by glutathione peroxidase activity.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.741-745
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• 2002

Effect of gamma irradiation on inhibition of microbial growth and reduction of residual nitrite level in cooked pork sausage were studied during 4 weeks of storage at $4^{\circ}C$. Irradiation at 5 and 10 kGy significantly reduced the number of total aerobic bacteria and almost eliminated coliform bacteria. Irradiation reduced the content of residual nitrite in cooked pork sausage in a dose-dependent manner, and among packaging methods, the sausage with $CO_2$ (100%) packaging was the lowest level of residual nitrite. Results indicate that the irradiation combined with packaging is a useful technology to reduce the residual nitrite in cooked pork sausage.

• Biotechnology and Bioprocess Engineering:BBE
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• v.10 no.1
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• pp.47-51
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• 2005

The bioelectrochemical reduction of nitrate in the presence of various mediators including methyl viologen and azure A was studied using a 3-electrode voltammetric system. The catalytic potential for the reduction of the mediators was observed in the reactor, which for methyl viologen and azure A were -0.74 V and -0.32 V, respectively, with respect to the potential of Ag/AgCl reference electrode. This potential was then applied to a working electrode to reduce each mediator for enzymatic nitrate reduction. Nitrite, the product of the reaction, was measured to observe the enzymatic nitrate reduction in the reaction media. Methyl viologen was observed as the most efficient mediator among those tested, while azure A showed the highest electron efficiency at the intrinsic reduction potential when the mediated enzyme reactions were carried out with the freely solubilized mediator. The electron transfer of azure A with respect to time was due to the adhesion of azure A to the hydrophilic surface during the reduction. In addition, the use of the adsorbed mediator on conductive activated carbon was proposed to inhibit the change in the electron transfer rate during the reaction by maintaining a constant mediator concentration and active surface area of the electrode. Azure A showed better than nitrite formation than methyl viologen when used with activated carbon.