In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract
2022
Keuleyan, Eléna | Bonifacie, Aline | Sayd, Thierry | Duval, Angéline | Aubry, Laurent | Bourillon, Sylvie | Gatellier, Philippe | Promeyrat, Aurélie | Nassy, Gilles | Scislowski, Valérie | Picgirard, Laurent | Theron, Laetitia | Santé-Lhoutellier, Véronique | Qualité des Produits Animaux (QuaPA) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Institut du Porc (IFIP) | Association pour le Développement de l'Industrie de la Viande (ADIV)
International audience
显示更多 [+] 显示较少 [-]英语. In vitro digestions of dry-cured sausages formulated with four different rates of added sodium nitrite and sodiumnitrate (NaNO2 / NaNO3, in ppm: 0/0; 80/80; 120/120; 0/200) were performed with a dynamic gastrointestinaldigester (DIDGI®). The chemical reactivity of the potentially toxic nitroso-compounds (NOCs), oxidation reactionsproducts and different iron types were evaluated over time. No nitrite nor nitrate dose effect wasobserved on NOCs’ chemical reactivity. Nitrosothiols were scarce, and nitrosylheme was destabilized for everyconditions, possibly leading to free iron release in the digestive tract. Total noN-volatile N-nitrosamines concentrationsincreased in the gastric compartment while residual nitrites and nitrates remained stable. Theminimal rate of 80/80 ppm nitrite/nitrate was enough to protect against lipid oxidation in the digestive tract.The present results provide new insights into the digestive chemistry of dry sausages, and into new reasonablearguments to reduce the load of additives in formulations.
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