The content of carcinogenous N-nitrosamines was measured in protein preparations and sausages manufactured with the use of these preparations. Isolates from sunflower and soybean proteins and casein as well as sausages manufactured with the use of the indicated proteins did not differ from control samples as regards the content of nitrosamines. However, up to 6 micrograms/kg N-nitrosodimethylamine was detected in fish protein isolates. The content of nitrosamines in sausages manufactured with the use of fish protein appeared to be higher than in control.
Download full-text PDF |
Source |
|---|
Publication Analysis
Top Keywords
Similar Publications
Effectiveness of Cold Smoking on Inactivating Murine Norovirus in Salami-Like Pork Sausages (Mettwurst), and Hepatitis E Virus and Murine Norovirus in Solution.
Food Environ Virol
January 2025
Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland.
Hepatitis E virus (HEV) is a zoonotic virus that infects humans when virus-containing pork products are consumed. This study aimed to explore MNV (murine norovirus) and HEV inactivation during cold smoking and ripening/fermentation treatments used for salami-like sausages (mettwurst). MNV inactivation was monitored in culture medium solution and in sausage while being subjected to a salami-like sausage manufacturing process.
View Article and Find Full Text PDFDetermination of hepatitis E virus inactivation during manufacturing of spreadable pork liver sausage and salami-like raw pork sausage.
Int J Food Microbiol
February 2025
German Federal Institute of Risk Assessment, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany. Electronic address:
The zoonotic hepatitis E virus (HEV) can cause acute and chronic hepatitis in humans. Meat from domestic pigs, which represent a major animal reservoir of HEV, plays a key role in HEV transmission. Although pork meat products can contain HEV-RNA, it is unknown whether infectious HEV is still present after their manufacturing process.
View Article and Find Full Text PDFMicrobiological and Physicochemical Profile of Traditionally Produced Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups.
Foods
November 2024
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Article Synopsis
- The study analyzed the physicochemical and microbiological properties of dry fermented sausages from 14 Portuguese producers to assess their quality and safety.
- Physicochemical variations included pH levels, moisture content, and protein/fat ratios, with significant differences observed across samples, while high levels of lactic acid bacteria were noted.
- Multivariate analyses, including principal component and cluster analysis, revealed three distinct quality groups and highlighted the influence of recipe variations and production methods on the sausages' attributes.
Biogenic amines and bacterial spoilage in Plant-Based grill sausage alternatives.
Food Res Int
December 2024
GALAB Laboratories GmbH, Am Schleusengraben 7, 21029 Hamburg, Germany.
Vegan and vegetarian diets are increasing in popularity. Consequently, the supply and demand of plant-based meat alternatives has increased steadily over the past few years. However, scientific research on spoilage processes for such products is still inadequate as compared to research on traditional meat products.
View Article and Find Full Text PDFIn-situ electrochemically synthesized "artificial" Gly m TI antibody for soybean allergen quantification in complex foods.
Anal Chim Acta
December 2024
Centro de Investigação em Química da Universidade do Porto/ Instituto de Ciências Moleculares (CIQUP/IMS), Faculdade de Ciências da Universidade do Porto, Departamento de Química e Bioquímica Rua do Campo Alegre 687, 4169-007, Porto, Portugal. Electronic address:
Article Synopsis
- Biosensors targeting food allergens, like Gly m TI in soybeans, enhance individual health safety and public health by facilitating compliance with food regulations and reducing allergen-related recalls.
- Recent developments in biosensor technology, like portability and real-time monitoring, broaden their applications in food production, food service, and even home environments, making them essential tools for allergen detection.
- A novel Gly m TI-MIP biosensor was successfully created to identify soybean protein in a variety of complex food matrices, achieving high sensitivity and minimizing cross-reactivity, thus improving food safety protocols for both processed and unprocessed foods.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!