SODIUM CHLORIDE AND NITRITE CONTENTS IN CANNED MEAT IN PIECES FROM THE SERBIAN MARKET

  • Tatjana Tasić University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
Keywords: meat products, chicken, pork, protein content, fat content, safety

Abstract


Canned meat in pieces (CM) is a group of meat products widely consumed by children and consumers with special diet regimes, due to the high protein and low fat content. In this study safety of these products from sodium chloride and nitrite contents point of view was examined in total of 19 meat samples produced by 14 most represented meat processors on Serbian market. The statement about high protein and low fat content in CM for products from the Serbian market was confirmed. Products made from chicken meat (“Pileća prsa”, protein 12.4 to 17.4 g/100g; fat 0.92 to 3.84 g/100g) had higher protein and lower fat content that products made from pork (“Pizza šunka”, protein 11.5 to 14.3 g/100g; fat 4.61 to 14.4 g/100g). In the group “Pileća prsa” 90.91% of samples had sodium chloride content lower than 1.5 g/100g, while in the group “Pizza šunka” 75% of samples had sodium chloride content lower than 1.5 g/100g. Residual nitrite content in product “Pileća prsa” ranged from 0.62 to 20.7 mg/kg and in product “Pizza šunka” this content ranged from 3.27 to 19.2 mg/kg. These results indicate that all analised samples were below the required limits of nitrite content. According to the results obtained in this study, children and consumers with special diet regimes are free to consume Serbian meat products in the type of CM from protein and fat, as well as from sodium chloride and nitrite content point of view.

References

Bajčič, A., Petronijević, R., Katanić, N., Trbović, D., Be-tić, N., Nikolić, A., & Milojević, L. (2018). Evaluation of the content and safety of nitrite utilisation in meat products in Serbia in the period 2016–2018. Meat Technology, 59, 102–109. https://doi.org/10.18485/meattech.2018.59.2.4

de Barros Silva Haddad, G., Rocha Moura, A.P., Rogério Fontesa, P., Viana da Cunhab, S.F., Souza Ra-mosa, A.L., & Mendes Ramosa, E. (2018). The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality: A response surface methodology study. Meat Science, 137, 191–200. https://doi.org/10.1016/j.meatsci.2017.11.030

Delić, J., Peulić, T., Ikonić, P., Jokanović, M., Škaljac, S., Ivić, M., & Mastilović, J. (2019). Quality of meat products from the Serbian market in terms of protein content. In Proceedings of the 60th Inter-national Meat Industry Conference MEATCON (pp. 1-5). Kopaonik, Serbia.

Desmond. E. (2006) Reducing salt: A challenge for the meat industry. Meat Science, 74, 188–196. https://doi.org/10.1016/j.meatsci.2006.04.014

Doyle, M.E., & Glass, K.A. (2010). Sodium reduction and its effect on food safety, food quality, and human health. Comprehensive Reviews in Food Science and Food Safety, 9, 44–56. https://doi.org/10.1111/j.1541-4337.2009.00096.x

EFSA. (2009). Review of labelling reference intake values- Scientific Opinion of the Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to the review of labelling reference intake values for selected nutritional elements 1. The EFSA Journal, 1008, 1–14. https://doi.org/10.2903/j.efsa.2009.1008

EFSA. (2010). Statement on nitrites in meat products. The EFSA Journal, 8, 1538–1549. https://doi.org/10.2903/j.efsa.2010.1538

European Commission. (2011). Regulation (EC) No. 1129/2011 of the European Parliament and of the council of 12 November 2011 amending annex II to regulation (EC) No. 1333/2008 of the European Parliament and of the council by establishing a union list of food additives. The Official Journal of the European Union, L295, 1.

Giga, V., Beleslin, B., & Djordjevic-Dikic, A. (2017). Country report Serbia – April 2017 prepared for the European Society of Cardiology. Available from: https://www.escardio.org/static-file/Escardio/Subspecialty/EAPC/Country%20of%20the%20month/Documents/serbia-country-of-the-month-full-report.pdf

Gilchrist, M., Winyard, P.G., & Benjamin, N. (2010). Dietary nitrate-good or bad? Nitric Oxide, 22, 104–109. https://doi.org/10.1016/j.niox.2009.10.005

Godfray, H.C.J., Aveyard, P., Garnett, T., Hall, J.W., Key, T.J., Lorimer, J., Pierrehumbert, R.T., Scarbo-rough, P., Springmann, M., & Jebb, S.A. (2018). Meat consumption, health, and the environment. Science, 361, eaam5324. http://dx.doi.org/10.1126/science.aam5324

Hamid, N.F.H.J., Khan, M.M., & Lim, L.H. (2020). Assessment of nitrate, nitrite and chloride in selected cured meat products and their exposure to school children in Brunei Darussalam. Journal of Food Composition and Analysis, 91, 103520. https://doi.org/10.1016/j.jfca.2020.103520

ISO 1443:1973. (1973). Determination of total fat content. Meat and meat products. Geneva, Switzerland: International Organization for Standardization.

ISO 2918:1975. (1975). Determination of nitrite content.

Meat and meat products. Geneva, Switzerland: International Organization for Standardization.

ISO 6869:2000. (2000). Determination of the contents of calcium, copper, iron, magnesium, manganese, potassium, sodium and zinc - Method using atomic absorption spectrometry. Geneva, Switzerland: International Organization for Standardization.

ISO 937:1978. (1978). Meat and meat products. Deter-mination of nitrogen content. Geneva, Switzerland: International Organization for Standardi-zation.

Kameník, J., Saláková, A., Vyskočilová, V., Pechová, A., & Haruštiaková, D. (2017). Salt, sodium chloride or sodium? Content and relationship with che-mical, instrumental and sensory attributes in cooked meat products. Meat Science, 131, 196–202. http://dx.doi.org/10.1016/j.meatsci.2017.05.010

Lawrie, R. A., & Ledward, D. A. (2006). Lawrie's meat science (7th ed.). Cambridge, England: Woodhead Publishing Ltd. and CRC Press LLC.

Matthews, K., & Strong, M. (2005). Salt — Its role in meat products and the industry's action plan to reduce it. Nutrition Bulletin, 30, 55–61. https://doi.org/10.1111/j.1467-3010.2005.00469.x

Parpia, A.S., Goldstein, M.B., Arcand, J., Cho, F., R. L’Abbé, M., & Darling, P.B. (2018). Sodium-reduced meat and poultry products contain a significant amount of potassium from food additives. Journal of the Academy of Nutrition and Dietetics, 118, 878-885. https://doi.org/10.1016/j.jand.2017.10.025

Pretorius, B., & Schönfeldt, H.C. (2018) The contribution of processed pork meat products to total salt intake in the diet. Food Chemistry, 238, 139–145. https://doi.org/10.1016/j.foodchem.2016.11.078

Rede, R. R., & Petrović, S. Lj. (1997). Tehnologija mesa i nauka o mesu. Tehnološki fakultet, Novi Sad.

Sebranek, J. G. (2009). Basic curing ingredients. Ingredients in meat products. New York, NY: Springer.

Serbian Regulations 19/2017, 16/2018. (2017). Pravilnik o deklarisanju, označavanju i reklamirnaju hrane. Službeni glasnik RS, 19/2017, Službeni glasnik RS, 16/2018.

Serbian Regulation 53/2018. (2018). Pravilnik o prehram-benim aditivima. Službeni glasnik RS, 53.

Serbian Regulations 94/2015, 104/2015, 19/2017. (2015). Pravilnik o kvalitetu usitnjenog mesa, poluproizvoda od mesa i proizvoda od mesa. Službeni glasnik RS, 94/2015, Službeni glasnik RS, 104/2015, Službeni glasnik RS, 19/2017.

Sun, Y. C., Mi, J. C., Lee, S. J., Shin, J. H., & Sung, N. J. (2007). N-nitrosamine inhibition by strawberry, garlic, kale, and the effects of nitrite-scavenging and N –nitrosamine formation by functional compounds in strawberry and garlic. Food Control, 18, 485–491. https://doi.org/10.1016/j.foodcont.2005.12.006

Šarčević, D., Lilić, S., Djordjević, V., Milicević, D., Vra-nić, D., Lakicević, B., & Milijasević, M. (2011). The role of consumer’s perception and attitude in purchasing of meat and meat products. Meat Technology, 52, 283–290.

Published
2020/12/08
Section
Original research paper