• Food Science of Animal Resources
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• v.40 no.6
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• pp.946-956
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• 2020

To identify the effect of sodium-alternative curing salts on the quality properties of salami through the ripening process, four salami treatments were prepared with different curing salts, T1 (-control, NaCl 1.9%), T2 (+control, NaCl 1.9%+NaNO₂ 0.01%), T3 (KCl 1.9%+NaNO₂ 0.01%), and T4 (MgCl₂ 1.9%+NaNO₂ 0.01%), under 40 days ripening conditions. Sodium-alternative salts (T3 or T4) showed characteristically different quality traits compared with T2. Especially, T3 had lower pH, water activity, volatile basic nitrogen, and lipid oxidation after 20 days of ripening period, compare with T2 or T4 (p<0.05). Sodium nitrite had critical impact on increased a* values, and T3 showed higher a* values compared with T2 or T4 (p<0.05). Sodium nitrite reduced initial growth of coliforms but sodium-alternative salts did not affect microbial growth patterns. T2-T4 containing sodium nitrite had higher content of umami nucleotide flavor compounds compared with T1, regardless of the chlorine salt species. The combined use of sodium-alternative curing salts and minimal sodium nitrite was found to be an applicable strategy on development of low sodium salami without a trade-off of the product quality.

• Journal of Marine Life Science
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• v.3 no.2
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• pp.87-95
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• 2018

To investigate effects of starvation on physiological changes, stress response, and survival of cobitid loach (Misgurnus anguillicaudatus) exposed to sodium nitrite (NaNO₂), a 4-week experiment was conducted. Fewer fish survived in the starved group than those in the fed group during the experiment. Starvation resulted in growth retardation, leading to differences in body length and body depth between fed and starved groups. The fed gorup continued to grow and remained in good condition. Blood chemical analysis (plasma cortisol and glucose) showed significant differences in stress response to nitrite exposure between fed and starved groups (p < 0.05). These results suggest that all parameters employed in this study to assess effects of starvation with NaNO₂ stress are useful information for researching nutritional status in cobitid loach.

• Development and Reproduction
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• v.22 no.4
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• pp.319-329
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• 2018

The experiment was conducted for 210 days to determine the effect of feeding, and starvation, and exposure to sodium nitrite ($NaNO_2$) on the survival, physiological changes, hematological parameter, and stress response of Far Eastern catfish, Silurus asotus. The survival of the starved group was lower than that of the fed group during the experiment. Starvation resulted in retardation of growth, which provides an example of fish that failed to continue to grow and remain in a good condition. Blood analyses (cortisol and glucose) showed significant differences of stress response between the fed and starved groups exposed to $NaNO_2$ at the conclusion of the experiment (p<0.05). These results suggest that all nutritional parameters used for starvation and feeding with $NaNO_2$ stress in this experiment appear to be a useful index of nutritional status in Far Eastern catfish.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.606-613
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• 1997

The changes of contents in trimethylamine oxide nitrogen(TMAO-N), trimethylamine nitrogen(TMA-N), dimethylamine nitrogen(DMA-N), nitrite nitrogen(nitrite-N), nitrate nitrogen(nitrate-N) and the effect on the formation of N-nitrosamine(NA) during fermentation were investigated with salted anchovy added different amounts of sodium nitrite, sodium nitrate and ascorbic acid, respectively. When the sodium nitrite was added in salted anchovy, the contents of nitrite-N was decreased during fermentation . Whereas the formation of N-nitrosodimethylamine(NDMA ) was increased . Contents of TMAO-N was decreased, while TMA-N and DMA-N were increased during fermentation in all samples. Addition of ascorbic acid inhibited the formation of NDMA significantly. The formation of NDMA was inhibited by 81.3% at the concentration of 130mM as compared with non-added the control group. The aqueous model system was used for the evaluation of ascorbic acid(inhibitor) or thiocyanate (promoter) on the formation of NDMA using salt-fermented anchovy added with sodium nitrite. The optimum pH on the formation of NDMA was shown to be 3.8, and ascorbic acid inhibited the formation of NDMA whereas thiocyanate promoted. NDMA was not detected in the salt-fermented anchovy (control sample). However it is a possibility to form carcinogenic NDMA in stomach if both saltfer-mented anchovy and the materials contained abundant nitrite or nitrate were took in.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.641-648
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• 2011

This study investigated the effects of high pressure with or without thermal treatment on the cured color development and residual nitrite contents of model meat systems (pork, NaCl and sodium nitrite). At low nitrite levels (${\leq}50{\mu}g/g$), 200 MPa of pressure alone (P) did not develop the cured meat color (p>0.05). Thermal treatment (T) showed curing pigmentation (higher CIE L* and CIE a*), and the impacts were more effective when pressure was combined with thermal treatment (PT). In contrast, nitrite levels did not contribute to the cured meat color when ${\geq}200{\mu}g/g$ of nitrite was added to the meat. At high nitrite levels, although the typical cured color that is induced by thermal treatment did not present by pressure alone, the PT treatment still showed a pinker color with low residual nitrite content compared to the T treatment. The higher the pressure level (300 MPa), the greater the cured meat pigmentation with lower residual nitrite. Therefore, the present study demonstrates the possible application of high pressure, both for cured pigmentation and reducing residual nitrite, respective to typical thermal treatments.

• Microbiology and Biotechnology Letters
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• v.28 no.1
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• pp.39-44
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• 2000

This study was carried out to develop a new starter culture for the fermented meat products. Nine strains of lactic acid bacteria isolated from kimchi inhibited the growth of Listeria monocytogenes. Among these nine strains, three strains showing antimicrobial activities against Escherichia coil, Staphylococcus aureus and Vibrio paraphaemolyticus were selected for further study. Growth of the strains was inhibited in MRS broth containing 5% of NaCl at $21^{\circ}C$, but not at $32^{\circ}C$. Nitrite depletion ratio of the strains was above 70% after 48h incubation at $21^{\circ}C$, and above 90% after 48h at $32^{\circ}C$ in MRS broth containing $200\mu$g/ml of nitrite, Nitrite concentration of cured meats and ground meats was depleted from 87.6% to 92.3% and from 45.5 to 640.6% by addition of the selected strains for 24h at $32^{\circ}C$, respectively. Three strains were identified as Lactobacillus plantarum(N4) and Lactobacillus lactis ssp. lactis(N-7, an-8).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.1
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• pp.63-70
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• 1998

The changes of contents of trimethylamine oxide nitrogen (TMAO-N), trimethylamine nitrogen (TMA-N), dimethylamine nitrogen (DMA-N), nitrite nitrogen (nitrite-N), nitrate nitrogen (nitrate-N) and N-nitrosamine (NA) of salt-fermented small shrimp were investigated during fermentation. The contents of TMAO-N decreased, while TMA-N and DMA-N increased during fermentation in all samples. Contents of nitrite-N decreased in the samples supplemented with sodium nitrite during fermentation, whereas the formation of N-nitrosodimethylamine (NDMA) increased. Treatment of ascorbic acid revealed inhibiting effort on NDMA formation compared with the control. The model system was used for the evaluation of ascorbic acid (inhibitor) or thiocyanate (promoter) on the formation of NDMA using salt-fermented small shrimp supplemented with sodium nitrite, The optimum pH for the formation of NDMA was 3.5, and ascorbic acid inhibited the formation of NDMA whereas thiocyanate promoted.

• Analytical Science and Technology
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• v.12 no.2
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• pp.99-104
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• 1999

A stepwise gradient elution with two wavelengths detection was performed for the separation and determination of some anions in saline water. The eight anions such as iodate, bromate, nitrite, bromide, nitrate, chromate, iodide and thiocyanate were successfully separated using AS-7 column and sodium chloride/sodium phosphate buffer solution as an eluant within 40 min. The separation behaviors of anions were studied at various sodium chloride concentrations. The peak shapes of anions of bromate, nitrite, bromide and nitrate gradually broadened as the concentration of sodium chloride increased until 1.0 M in the sample solutions. However, no effect was observed in the peak shapes of chromate, iodide and thiocynate. A good linearity was obtained at the range of ppm(mg/L). The detection limit was proved to be $10-720{\mu}g/L$ for the eight anions with $50{\mu}L$ injection volume. This method was applied to the determination of $Br^-$, ${NO_3}^-$ and $I^-$ in sea water.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.406-411
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• 1998

Representive cured products such as ham and sausage produced in Korea were purchased at retail and cooked using heating tools such as a gas range (GR), an electric range (ER) and electric range after boiled (BE). Changes of N-nitrosamine (NA), nitrate and nitrite in the cured meats containing< $2.0\;\mu\textrm{g}/kg$ of N-nitrosodimethylamine (NDMA) were checked and analyzed during their cooking process. Contents of nitrate and nitrite in ham products prior to cooking were 2.0 and 1.8 mg/kg, respectively; their contents in regular hams were slightly increased, but those of nitrate in press hams were decreased while those of nitrite were increased during its cooking process. Their contents in sausage products were 1.8 and 0.9 mg/kg; those of nitrate were decreased, while nitrite were slightly increased during its cooking process. NDMA detected only NA in all the collected cured products. Changes of NDMA, regardless of cooking methods, tend to drastically increase in all samples after their cooking; Its contents were increased by average 6.0~70.7 times in the GR samples, by average 2.4~39.2 times in the ER samples and by average 7.0~56.3 times in the BE samples. Virtually, the fact that all of this nitrosamine appeared to arise by the action of precursor such as NOx was produced during the cooking of cured products.

• 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.