Determination of nitrosamine formation level in production of meat products based on pork and beef

The article presents the results of studies to determine the level of nitrosamine formation in the production of pork and beef-based semi-smoked sausage products. The level of nitrosamine formation in pork sausage semi-smoked products is found to vary from 2,9×10^-4 mg/kg (smoking at 36°C for 1.5 hour) and increases to 8,5×10^-4 mg/kg with increasing the temperature and duration of this process to 50°C and 6 hours. However, smoking sausages at 43°C and 50°C increases the level of nitrosamines in finished products by up to 1.5 and 1.7 times compared to products smoked at a minimum temperature (36°C) (7,9×10-⁴ and 8,5×10^-4 mg/kg, respectively). It is determined that in the manufacture of beef-based sausages, the lowest level of nitrosamine formation is distinguished by products smoked at a minimum temperature (36ºS) and process duration (1.5 hours) - 2,3×10^-4 mg/kg, while an increase in process temperature to 43°C leads to an increase in the content of these potentially dangerous substances by 1.4 times (3,3×10^-4 mg/kg), up to 50°C - 1.7 times (4,0×10^-4 mg/kg)increase of process duration up to 6 hours - by 2.0-2.3 times (5,2×10^-4 - 7,8×10^-4 mg/kg). Taking into account the levels of nitrosamine formation in the production of sausages, depending on the parameters of technological processes, will make it possible to select rational modes of product production and thereby expand the range of high-quality competitive products.

1. Al'pakova, G. D. Pokazateli bezopasnosti pishhevyh produktov po soderzhaniju benz(a)pirena – problemy i perspektivy [Food safety indicators for benzo(a)pyrene content - problems and prospects] / G. D. Al'pakova // Vestnik Juzhno-Ural'skogo gosudarstvennogo universiteta. Serija Pishhevye dobavki i biotehnologii. – 2017. – T. 5, № 2. – S. 5–10.

2. Anohina, O. N. Problema zameny nitritov pri proizvodstve varenoj kolbasy [The problem of replacing nitrites in the production of cooked sausage] / O. N. Anohina, D. V. Popkova [Innovations in healthy food technology] // Innovacii v tehnologii produktov zdorovogo pitanija: Sbornik mezhdunarodnoj nauchnoj konferencii, 2016. – S. 30–36.

3. Berketova, L. V. Kancerogennye soedinenija, obrazujushhiesja v pishhevyh produktah pod dejstviem teplovoj obrabotki [Carcinogenic compounds formed in food products under the influence of heat treatment] / L. V. Berketova, A. D. Zaharova // Bjulleten' nauki i praktiki. – 2017. - №2(15). – S. 115–120.

4. Bol'shakov, D. S. Hromatograficheskie metody opredelenija N-nitrozaminov v pishhevyh produktah i prodovol'stvennom syr'e [Chromatographic methods for the determination of N-nitrosamines in food products and food raw materials] / D. S. Bol'shakov, I. V. Podkolzin, T. B. Nikeshina // Trudy Federal'nogo centra ohrany zdorov'ja zhivotnyh, 2018. – T. 16. – S. 524–546.

5. Dolgina, N. A. Gigienicheskaja ocenka vrednyh veshhestv, obrazujushhihsja v processe izgotovlenija pishhevoj produkcii (na primere benz(a)pirena) [Hygienic assessment of harmful substances formed during the manufacturing process of food products (using the example of benzo(a)pyrene)] / N. A. Dolgina, E. V. Fedorenko, L. L. Belysheva, E. V. Boguckaja, A. M. Bondarchuk // Nauka, pitanie i zdorov'e: materialy kongr., Minsk, 8-9 ijunja 2017 g. – Minsk, 2017. – S. 504–508.

6. Dolgina, N. A. Metody i kriterii ocenki kancerogennogo riska vsledstvie obrazovanija v processe pererabotki pishhevoj produkcii nitrozaminov i poliaromaticheskih uglevodorodov [Methods and criteria for assessing carcinogenic risk due to the formation of nitrosamines and polyaromatic hydrocarbons during food processing] / N. A. Dolgina, E. V. Fedorenko // Zdorov'e i okruzhajushhaja sreda: Sbornik materialov mezhdunarodnoj nauchnoprakticheskoj konferencii, 2019. – S. 240–243.

7. Zajceva, N. V. Razrabotka i ispol'zovanie metoda hromato-mass-spektrometrii dlja kolichestvennogo opredelenija letuchih Nnitrozoaminov v kopchenyh mjasnyh produktah [Development and use of a chromatography-mass spectrometry method for the quantitative determination of volatile N-nitrosoamines in smoked meat products] / N. V. Zajceva, T. S. Ulanova, T. V. Nurislamova, N. A. Popova, O. A. Mal'ceva // Voprosy pitanija. – 2018. – T.87, №5. – S. 56–62.

8. Zaluckaja, N. F. Optimizacija uslovij probpodgotovki opredelenija N-nitrozaminov v mjasnyh i mjasorastitel'nyh konservah dlja detskogo pitanija [Optimization of sample preparation conditions for the determination of Nnitrosamines in canned meat and vegetable products for baby food] / N. F. Zaluckaja, M.S. Turko // Zdorov'e i okruzhajushhaja sreda, 2015. – T.2. – S. 524–546.

9. Kim, I. N. Jekologo-gigienicheskie aspekty kopchenija pishhevyh produktov [Ecological and hygienic aspects of smoking food products] / I. N. Kim, G. N. Kim, Ju.M. Kolmogorov // Vestnik Dal'nevostochnoj gosudarstvennoj akademii jekonomiki i upravlenija. – 1997. – №1(3). – S. 39– 43.

10. Kudrjashhov, L. S. Chto nuzhno znat' o nitritah i nitratah: O vlijanii nitritov i nitratov, soderzhashhihsja v mjasnyh produktah, na zdorov'e cheloveka [What you need to know about nitrites and nitrates: About the impact of nitrites and nitrates contained in meat products on human health] / L. S. Kudrjashov // Mjasnaja industrija. – 2018. – №2. – S. 14–18.

11. Kulikovskij, A. V. Analiz kopchenyh mjasnyh produktov na nalichie PAU i vozmozhnye tehnologicheskie priemy ih snizhenija [Analysis of smoked meat products for the presence of PAHs and possible technological methods for their reduction] / A. V. Kulikovskij, D. B. Shved, Ju. K. Jushina // Sovremennye metody napravlennogo izmenenija fiziko-himicheskih i tehnologicheskih svojstv sel'skohozjajstvennogo syr'ja dlja proizvodstva produktov zdorovogo pitanija. Sb. nauch. trudov 5-oj Konferencii molodyh uchenyj i specialistov institutov OHIPS RASHN, 2011. – S. 158–162.

12. Mezenova O. Ja., Kim I. N., Bredihins S. A. Proizvodstvo kopchenyh pishhevyh produktov [Production of smoked food products]. M.: Kolos, 2001. – 208 s.

13. Sidorenko, S. V. Opredelenie banzapirena metodom vysokojeffektivnoj zhidkostnoj hromotografii [Determination of benzopyrene by high performance liquid chromatography] / S. V. Sidorenko, N. A. Borshh // Sovremennye tendencii razvitija nauki i tehnologij. – 2016. – №2-1. – S. 37–40.

14. Smirnov, V. Kancerogeny v kopchenyh kolbasnyh izdelijah: s kakimi obolochkami ih men'she? [Carcinogens in smoked sausages: which casings have fewer of them?] / V. Smirnov // Mjasnye tehnologii. – 2017. – №7(175). – S. 20– 21.

15. Sposob opredelenija benzo(a)pirena iz rjada policiklicheskih aromaticheskih uglevodorodov v pishhevyh produktah [Method for determination of benzo(a)pyrene from a number of polycyclic aromatic hydrocarbons in food products]: pat. RU 2153167 C1 / A. B. Lisicyn, S. I. Suhanova, S. I. Mitaleva. – Opubl. 20.07.2000.