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• W2503936162 abstract "Cooked ham is a particularly popular cured meat product. Nonetheless, meat consumption constitutes a controversial issue, as researchers correlate red and cured meat with the development of colorectal cancer. One of the main compounds of the cured cooked ham is nitrite. Although, its residual amount in products is considered as responsible for the formation of N-nitrosamines and the provocation of cancer. Due to their antimicrobial and antioxidant properties, olive polyphenols (OPP) may substitute a part of nitrite in cooked ham. In addition, there might be a possible reaction with nitrite and OPP that could subsequently reduce the residual amount in the product. The purpose of this project was the production of cooked hams on a laboratory scale and the investigation of the possible use of OPP, to partly substitute the used nitrite. Varying OPP (0, 50 , 150 and 1000 ppm) and nitrite (0, 50, 150 ppm) concentrations were used. Following the assumption that by adding OPP to the same amount as nitrite, and supposing OPP taking care of the rest nitrite, the nitrosamines should be reduced. The extra OPP of 1000 ppm was the check if antimicrobial effect exists. The main examination was concerning the influence of the oxidation process, the microbial load, the amount of residual nitrite and the colour development on the produced hams. The results revealed that OPP at 1000 ppm did not show any inhibitory effect against the total aerobic counts and yeast and mold counts. As it was shown the decrement of microbial growth was favored by higher nitrite concentrations, before and after incubation at ambient temperature for 48 h. Nonetheless, the results were not significant (p > 0.05). Bacteria of the total aerobic counts were also isolated, showing that in most of the cases the same bacteria (Leclercia adecarboxylata (T); GQ856082 in the samples with 150 ppm nitrite and 150 ppm OPP, Staphylococcus warneri (T); L37603 in the samples without added nitrite and OPP) were identified in the samples of the same concentrations. Furthermore, OPP in the used concentrations did not show a significant (p > 0.05) antioxidant capacity in TBAR values, in contrast to nitrite (p 0.05) contribution. Finally, not unexpectedly, there was a significant (p 0.05), but it was revealed a downward trend after 150 ppm. This study indicates that nitrite is a particularly powerful additive, and its substitution requires further research. (Less)" @default.
• W2503936162 created "2016-08-23" @default.
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• W2503936162 date "2016-01-01" @default.
• W2503936162 modified "2023-09-27" @default.
• W2503936162 title "Olive polyphenols (OPP) as a substitute of nitrite in ham" @default.
• W2503936162 hasPublicationYear "2016" @default.
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