Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Reducing N-Nitrosamine Content in Grilled Pork Steaks Marinated with Selected Strains of Lactic

Version 1 : Received: 23 December 2022 / Approved: 27 December 2022 / Online: 27 December 2022 (10:33:10 CET)

How to cite: 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. Preprints 2022, 2022120516. https://doi.org/10.20944/preprints202212.0516.v1 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. Preprints 2022, 2022120516. 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

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.

Leave a public comment
Send a private comment to the author(s)
* All users must log in before leaving a comment
Views 0
Downloads 0
Comments 0
Metrics 0


×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.