African Journal of
Pharmacy and Pharmacology

  • Abbreviation: Afr. J. Pharm. Pharmacol.
  • Language: English
  • ISSN: 1996-0816
  • DOI: 10.5897/AJPP
  • Start Year: 2007
  • Published Articles: 2285

Full Length Research Paper

Nitrite, oxidation and color during shelf life of jerked beef

Vinicius Jose Bolognesi
  • Vinicius Jose Bolognesi
  • Federal University of Parana, Department of Pharmacy, Curitiba, Brazil.
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Paulo Roberto do Rego Monteiro de Carvalho
  • Paulo Roberto do Rego Monteiro de Carvalho
  • Federal University of Parana, Department of Pharmacy, Curitiba, Brazil.
  • Google Scholar
Grace Maria Ferreira de Castro Ville
  • Grace Maria Ferreira de Castro Ville
  • Federal University of Parana, Department of Pharmacy, Curitiba, Brazil.
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Maria Lucia Masson
  • Maria Lucia Masson
  • Federal University of Parana, Department of Chemical Engineering, Curitiba, Parana, Brazil.
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Sandra Mara Woranovicz Barreira
  • Sandra Mara Woranovicz Barreira
  • Federal University of Parana, Department of Pharmacy, Curitiba, Brazil.
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Carlos Eduardo Rocha Garcia*
  • Carlos Eduardo Rocha Garcia*
  • Federal University of Parana, Department of Pharmacy, Curitiba, Brazil.
  • Google Scholar


  •  Received: 11 June 2015
  •  Accepted: 25 August 2015
  •  Published: 15 September 2015

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Burnham GM, Hanson DA, Koshick CM, Ingham SC (2008). Death of Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: A case study using biltong and droewors. J. Food Saf. 28(2):198-209.
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Directive 95/2/EC (1995). European Parliament and Council Directive n° 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners.

 
 

Gatellier P, Gomez S, Gigaud V, Berri C, Bihan-Duval E, Santé-Lhoutellier V (2007). Use of a fluorescence front face technique for measuremtn of lipid oxidation during refrigerated storega of chicken meat. Meat Sci. 76:543-547.
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Honikel K (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Sci. 78:68-76.
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Houser TA, Sebranek JG, Maisonet WN, Cordray JC, Wiegand BR, Ahn DU, Lee EJ (2005). The effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage. J. Food Sci. 70:262-266.
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IAL - Adolfo Lutz Institute (2008). Métodos físico-químicos para análise de alimentos, 4th edition. São Paulo: Instituto Adolfo Lutz, 2008 p 1020.

 
 

Lund MN, Hviid, MS, Skibsted LH (2007). The combined effect of antioxidant and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Sci. 76:226-233.
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Mancini RA, Hunt MC. Current research in meat color (2005). Meat Sci. 71(1):100-121.
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Parthasarathy DK, Bryan NS (2012). Sodium nitrite: the "cure" for nitric oxide insufficiency. Meat Sci. 92(3):274–279.
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Rocha Garcia CE, Yamashita F, Youssef EY, Prudencio SH, Shimokomaki M (2013). Effect of Carrageenan Addition on the Yield and Functional Properties of Charqui (Jerked Beef). Braz. Arch. Biol. Biotechnol. 56(2):311-318.
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Sebranek JG, Bacus JN (2007). Cured meat products without direct addition of nitrate or nitrite: what are the issues?. Meat Sci. 77:136-147.
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Shimokomaki M, Youssef EY, Terra NN (2003). Curing. In: Caballero B, Trugo L, Finglas PM (Ed.). Encyclopedia of Food Science and Nutrition, London. Elsevier pp.1702-1708.
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Sindelar JJ, Milkowski AL (2011). Sodium Nitrite in Procesed Meat and Poultry Meats : A Review of Curing and Examining the Risk / Benefit of Its Use. AMSA White Paper Series 3:1–14.

 
 

Torres E, Pearson AM, Gray JI, Ku PK (1989). Lipid oxidation in charqui (salted and dried beef). Food Chem. 32:257-268.
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Youssef EY, Rocha Garcia CE, Figueiredo B, Shimokomaki M (2011). Níveis residuais de sais de cura e seu efeito antioxidante em jerked beef. Semina: Ciências Agrárias 32(2):645-650.
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Youssef EY, Rocha Garcia CE, Shimokomaki M (2003). Effect of Salt on Color and Warmed over Flavor in Charqui Meat Processing. Braz. Arch. Biol. Technol. 46:595-600.
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