• Food Science of Animal Resources
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• v.36 no.5
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• pp.617-625
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• 2016

Pastırma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The purpose of this study was to determine the effects of different levels of sodium nitrite on changes in the physicochemical and microbial quality during the production of pastırma. The changes in residual nitrite, salt, pH, moisture, thiobarbutiric acid reactive substances (TBARS), colour (L*, a*, b*), total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Micrococcus/Staphylococcus (M/S), mould-yeast (M-Y), and Enterobacteriaceae counts of pastırma with 0, 50, 100 and 150 ppm sodium nitrite were determined during the production. The nitrite levels and the production stages had significant effects (p<0.01) on residual nitrite, TBARS, pH, salt, and colour values. The TBARS values of the pastırma with nitrite were significantly lower (p<0.05) than the control. The final TAMB, LAB, M/S, and M-Y counts of pastırma with 150 ppm nitrite were significantly (p<0.05) lower than the control. Also, the a* (relative redness) values of control pastırma were significantly lower (p<0.05) than the pastırma with nitrite. The production stages had a significant effect (p<0.01) on the moisture.

• Food Science of Animal Resources
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• v.20 no.2
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• pp.133-138
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• 2000

This study was carried out to investigate the effect of drip addition on quality and sensory characteristics of pork sausage. The pH of pork sausage was not affected by addition of nitrite or drip. Hunter's "a" value of pork sausage nitrite added was higher than pork sausage none added nitrite. The remained content of nitrite in nitrite added pork sausage was not over the permitted value(70ppm). The hardness, springiness, chewiness and brittleness of pork sausage added drip was higher than pork sausage none added drip. The free amino acid content was higher in pork sausage prepared by addition of nitrite and drip. The sensory value was not different between samples. The VBN, TBARS and total plate count during storage was low in pork sausage prepared by addition on nitrite. There, the drip was desirable to use in preparation of meat product.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.1-5
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• 1996

Rapid analytical method was investigated to determine precursors of N-nitrosamine such an nitrite and nitrate in squid(Illex illecebrosus and Sepiell maindroni), codfish(Gadus marcrocephalus)and flatfish(Paralichthys olivaceus) by ion chromatography(IC) and colorimetric methods. Recoveries of nitrite and nitrate in fish tissues were 89~98.7% and 94.1~99.8% for IC, and 98.4~103.7% and 67.7~102.2% for colori-metric method, respectively. Using IC, nitrite was not detected and nitrate was 0.89~1.23mg/kg, while using colorimetric method, nitrite and nitrate were NO~0.08mg/kg and 0.3~0.42mg/kg, respectively. Therefore, the IC method showed better recoveries, and was applicable to extract nitrite and nitrate simultaneously, and is simpler compared with colorimetric method in analyzing nitrite and nitrate from fish tissues.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.101-107
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• 2000

This experiment was conducted to investigate the effect of NA formation in the human body with salted and dried yellow corvenia(Gulbi, Pseudosciaena manchurica) steamed for 30 minutes and incubated in 10 ml simulated saliva and 40 ml gastric juice at 37。C for 2 hours. And the experiment studied the NA formation after nitrite, thiocyanate and ascorbic acid treatment under simulated gastric conditions. N-nitrosodimethylamine(NDMA) was not detected when nitrite was not added to the digestate mixture. And then increasing the nitrite concentration from 0.5 mM to 8 mM gave a slight increase in the NDMA formation at all level of Gulbi utilized in the experiment. In contrast to the change of the nitrite concentration, the increase of the amount of Gulbi didn't show any marked influence on NDMA formation. At all level of thiocyanate(1∼6.4 mM) tested, concentration of NDMA was still proportional to the nitrite concentration. In the catalytic ability of thiocyanate at another high level of nitrite(100 mM) no catalytic activity was observed up to the level of 8mM thiocyanate. The same amounts of salted fish(10 g) and ascorbic acid levels in each single digestate were used to prevent NDMA formation. No prevention effect was observed at nitrite concentration of 0.5 mM and 1 mM. Most importantly, the decrease of NDMA concentration, by the increase of ascorbic acid absolutely, was remarkably shown when nitrite concentration was high. On the contrary, according to the degree of ascorbic acid, the higher the amount of nitrite the higher the prevention of NDMA formation.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.418-428
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• 2017

In this study, the effects of pre-converted nitrite from Swiss chard powder (PS) on the color stability and shelf-life of cooked pork patties during refrigerated storage for 28 d were investigated. Nitrite was added at a concentration of approximately 120 ppm. Five treatments were formulated as follows: Control (120 ppm nitrite), T1 (2% PS), T2 (2% pre-converted nitrite from celery powder; PC), T3 (1% PS + 60 ppm nitrite), and NC (nitrite-free). The T1 and T3 samples had higher nitrosoheme pigment contents, which were associated with the redness of the samples (p<0.05). T1 resulted in the highest redness value (p<0.05). The redness and yellowness of the cooked pork patties increased with increasing PS levels. The pH of the samples subjected to all treatments decreased with progress of the storage period (p<0.05). The pH of the T1 and T3 samples treated with PS was lower (p<0.05) than that obtained with other treatments, as PS has a lower pH value. The treatments in which PS was added were most effective for reducing the level of thiobarbituric acid reactive substances (TBARS) and the residual nitrite content relative to the control. T1 resulted in the highest flavor, off-flavor, and overall acceptability scores during storage (p<0.05). The total viable bacterial count for all treatments was below 1 Log CFU/g, and E. coli and coliform bacteria were not detected during storage. Therefore, these results suggested that pre-converted nitrite from Swiss chard powder is a potential replacement for nitrite in meat products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.4
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• pp.378-387
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• 2017

This study was performed to isolate bacteria that could control the nitrite levels in a biofloc technology (BFT) culture tank. Nitrite-eliminating bacteria were isolated from a BFT culture tank rearing goldfish, and the isolated bacterium exhibiting the most potent nitrite eliminating ability was labeled as the "NOBSB1" strain. Sequencing the 16S rRNA revealed that NOBSB1 is a species in the genera Bosea. NOBSB1 had the following characteristics with regard to nitrite removal: (1) it removed nitrite by functioning heterotrophically in the presence of a carbon source (sugars); (2) it eliminated nitrite most effectively within a temperature range of $20-30^{\circ}C$, but its activity decreased at temperatures above $35^{\circ}C$ and below $20^{\circ}C$; (3) it had optimum nitrite removal ability within a pH range of 6.0-8.0; (4) it removed nitrite more effectively under hypoxic than aerobic conditions. NOBSB1 inoculation did not decrease ammonia or nitrate levels, but eliminated nitrite in a BFT culture tank rearing common carp (Cyprinus carpio). After inoculating the NOBSB1 strain in a BFT culture tank, NOBSB1 controlled and sufficiently reduced the nitrite concentration in the tank.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.703-706
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• 2015

The interaction of plasma with liquid generates nitrogen species including nitrite (NO⁻₂). Therefore, the color developing capacity of plasma-treated water (PTW) as a nitrite source for meat curing was investigated in this study. PTW, which is generated by surface dielectric barrier discharge in air, and the increase of plasma treatment time resulted in increase of nitrite concentration in PTW. The PTW used in this study contains 46 ppm nitrite after plasma treatment for 30 min. To evaluate the effect of PTW on the cured meat color, meat batters were prepared under three different conditions (control, non-cured meat batter; PTW, meat batter cured with PTW; Sodium nitrite, meat batter cured with sodium nitrite). The meat batters were vacuum-packaged and cooked in a water-bath at 80℃ for 30 min. The typical color of cured meat developed in cooked meat batter treated with sodium nitrite or PTW. The lightness (L*) and yellowness (b*) values were similar in all conditions, whereas, the redness (a*) values of cooked meat batter with PTW and sodium nitrite (p<0.05) were significantly higher than the control. These data indicate that PTW can be used as a nitrite source in the curing process of meat without addition of other nitrite sources.

• Journal of Nutrition and Health
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• v.15 no.3
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• pp.186-193
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• 1982

Dry hams and sausages we re processed manually under the environmental conditions in Seoul, Korea, by addition with $NaNO_2$ - equivalent of 264ppm and 185ppm, respectively. The residual nitrites levels throughout the processing and storage periods were 32-67 ppm which are below the maximum legal allowance of 70ppm . The nitrites showed the highest levels at 2- weeks processing of dry sausages and at 5-weeks processing of dry hams, and the levels were gradually decreased thereafter. The residual nitrites in sausages dried in intestinal cases were lower and dropped below 10ppm after 3-weeks processing. The dry hams processed in summer also contained lower levels of nitrites, below 10ppm after 4-weeks processing. The levels of residual nitrates, however, showed highest when that of nitrites were lowest and were increased gradually with the duration of storage.

• Journal of Korean Society on Water Environment
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• v.30 no.1
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• pp.1-7
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• 2014

The purpose of this study was to investigate the nitrification characteristics of biological aerated filter (BAF) packed with ceramic media, especially focusing on nitrite build-up during nitrification. When increasing the nitrogen load above $1.63kgNH_4{^+}-N/m^3{\cdot}d$, ammonium removal efficiency decreased to less than 60% and the nitrite ratio ($NO_2{^-}-N/NO_x-N$) of higher than 75% was achieved due to the inhibitory free ammonia (FA, $NH_3-N$) concentration and oxygen limitation. FA inhibition, however, is not recommended strategy to promote nitrite build-up since FA concentration in the reactor is coupled with decreased ammonium removal efficiency. Nitrite ratio in the effluent was also affected by aeration rate and influent ammonium concentration. Ammonium oxidation was enhanced at a higher aeration rate regardless of influent ammonium concentration but, the nitrite ratio was dependent on both aeration rate and influent ammonium concentration. While a higher nitrite ratio was obtained when BAFs were fed with $50mgNH_4{^+}-N/L$ of influent, the nitrite ratio significantly decreased for a greater influent concentration of $200-300mgNH_4{^+}-N/L$. Taken together, aeration rate, influent ammonium concentration and FA concentrations kept in the BAF were found to be critical variables for nitrite accumulation in the BAF system.

• Corrosion Science and Technology
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• v.15 no.4
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• pp.171-181
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• 2016

In this work, synergistic corrosion inhibition effect of nitrite and 3 kinds of ethanolamines on ductile cast iron using chemical and electrochemical methods was evaluated. This work attempts to clarify the synergistic effect of nitrite and ethanolamines. The effects of single addition of TEA, DEA, and MEA, and mixed addition of nitrite plus TEA, DEA or MEA on the corrosion inhibition of ductile cast iron in a tap water were evaluated. A huge amount of single addition of ethanolamine was needed. However, the synergistic effect by mixed addition was observed regardless of the combination of nitrite and triethanolamines, but their effects increased in a series of MEA + nitrite > DEA + nitrite > TEA + nitrite. This tendency of synergistic effect was attributed to the film properties and polar effect; TEA addition couldn't form the film showing high film resistance and semiconductive properties, but DEA or MEA could build the film having relatively high film resistance and n-type semiconductive properties. Moreover, it can be explained that this behaviour was closely related to electron attractive group within the ethanolamines, and thus corrosion inhibition power depends upon the number of the electron attractive group of MEA, DEA, and TEA.