Chemical effects of nitrite reduction during digestion of cured cooked and recooked meat on nitrosation, nitrosylation and oxidation
Résumé
Nitrites are food additives used in meat for their bacteriological, technological and sensory properties. However, they are suspected to be involved in the formation of various mutagenic nitroso compounds (NOCs). With a view to reducing the use of nitrite in meat products to improve the healthiness thereof, the formation of NOCs was studied during dynamic in vitro digestion of cooked and recooked meats prepared with various levels of nitrite. Residual nitrite and nitrate and NOCs were evaluated in the gastric and ileal compartments. In the absence of added nitrite, basal nitrosation and nitrosylation were detected, probably due to the oxidation of ammonium salts present in the gastric fluid. Nitrosamines, nitrosyl heme and nitrosothiols displayed different kinetics of formation and degradation, reflecting a possible transfer of nitric oxide from one substrate to another. A protective effect of nitrite on lipid oxidation was also observed during digestion.