Juknienė, I.; Stepankevičienė, A.; Gustiene, S.; Jankauskienė, A.; Salomskiene, J.; Riešutė, R.; Stimbirys, A.; Zaborskienė, G. Reducing N-Nitrosamine Content in Grilled Pork Steaks Marinated with Selected Strains of Lactic. Preprints2022, 2022120516. https://doi.org/10.20944/preprints202212.0516.v1
APA Style
Juknienė, I., Stepankevičienė, A., Gustiene, S., Jankauskienė, A., Salomskiene, J., Riešutė, R., Stimbirys, A., & Zaborskienė, G. (2022). Reducing N-Nitrosamine Content in Grilled Pork Steaks Marinated with Selected Strains of Lactic. Preprints. https://doi.org/10.20944/preprints202212.0516.v1
Chicago/Turabian Style
Juknienė, I., Artūras Stimbirys and Gintarė Zaborskienė. 2022 "Reducing N-Nitrosamine Content in Grilled Pork Steaks Marinated with Selected Strains of Lactic" Preprints. https://doi.org/10.20944/preprints202212.0516.v1
Abstract
The results show that seven types of N-nitrosamines: N-nitrosodiethylamine (NDEA), N-Nitrosopiperidine (NPIP), N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), N-nitrosodipropylamine (NDPA), N-nitrosodibutylamine (NDBA) and N-nitrosodiphenylamine (NDphA) were reduced after heat treatment of pork steaks marinated with L. plantarum MI-LP1, S. carnosus LM-SC1, S. vitulinus LM-SV1. Selected LAB suppressed the formation of putrescine and spermine, lowered acid and peroxide values, which were significantly lower than in the control samples, then P≤0.05 in all cases. The nitrites and nitrates amounts were significantly decreased in pork steaks samples marinated with L. plantarum MI-LP1 and S. carnosus MI-SV1 strains. These results presented that selected lactic acid bacteria could be used for marinating pork steaks to improve quality characteristics and reduce N-nitrosamine formation during grilling.
Keywords
N-nitrosamine; biopreservatives; nitrate; nitrite
Subject
Chemistry and Materials Science, Food Chemistry
Copyright:
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