Academic Journal
Nitrite reduction in mortadella using gamma irradiation and chitosan: effects on quality and Clostridium botulinum outgrowth.
| Τίτλος: | Nitrite reduction in mortadella using gamma irradiation and chitosan: effects on quality and Clostridium botulinum outgrowth. |
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| Συγγραφείς: | Magalhães OJSM; Department of Food Science, School of Agricultural Sciences of Lavras, Federal University of Lavras (UFLA), Lavras, Minas Gerais, 37200-900, Brazil., Ribeiro IDS; Department of Food Science, School of Agricultural Sciences of Lavras, Federal University of Lavras (UFLA), Lavras, Minas Gerais, 37200-900, Brazil., Tanaka MS; Department of Food Science, School of Agricultural Sciences of Lavras, Federal University of Lavras (UFLA), Lavras, Minas Gerais, 37200-900, Brazil., do Carmo LR; Department of Food Science, School of Agricultural Sciences of Lavras, Federal University of Lavras (UFLA), Lavras, Minas Gerais, 37200-900, Brazil., Piccoli RH; Department of Food Science, School of Agricultural Sciences of Lavras, Federal University of Lavras (UFLA), Lavras, Minas Gerais, 37200-900, Brazil., Ramos ALS; Department of Food Science, School of Agricultural Sciences of Lavras, Federal University of Lavras (UFLA), Lavras, Minas Gerais, 37200-900, Brazil., Ramos EM; Department of Food Science, School of Agricultural Sciences of Lavras, Federal University of Lavras (UFLA), Lavras, Minas Gerais, 37200-900, Brazil. Electronic address: emramos@ufla.br. |
| Πηγή: | Meat science [Meat Sci] 2026 Oct; Vol. 240, pp. 110162. Date of Electronic Publication: 2026 Jun 19. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE |
| Imprint Name(s): | Publication: <200?>- : Oxford : Elsevier Original Publication: Barking, Essex, Eng., Applied Science Publishers |
| Ιατρικοί όροι (MeSH): | Chitosan*/pharmacology , Meat Products*/microbiology , Meat Products*/analysis , Meat Products*/radiation effects , Clostridium botulinum*/radiation effects , Clostridium botulinum*/growth & development , Clostridium botulinum*/drug effects , Nitrites*/analysis , Food Irradiation*/methods , Gamma Rays*, Spores, Bacterial/radiation effects ; Spores, Bacterial/drug effects ; Food Preservation/methods ; Animals ; Sodium Nitrite ; Lipid Peroxidation ; Food Microbiology ; Food, Processed ; Oxidation-Reduction |
| Περίληψη: | Reducing nitrite levels in cured meat products remains a major challenge due to its key role in controlling Clostridium botulinum. This study evaluated the combined effects of chitosan (0 and 1.5%), sodium nitrite (0, 50, and 150 mg/kg), and gamma irradiation (0, 2, 4, and 6 kGy) on C. botulinum control (stored at 4 °C for 30 days) and technological quality of mortadella. Chitosan and irradiation effectively controlled C. botulinum regardless of nitrite level, with irradiation showing a dose-dependent effect. In the absence of chitosan, spores were inactivated at 6 kGy, and no viable cells were recovered at 4 kGy after storage. With 1.5% chitosan, 2 kGy was sufficient for spore inactivation, and no viable cells were detected after storage in non-irradiated samples containing nitrite. Treatments did not affect (P > 0.05) chemical composition of mortadella, but chitosan addition reduced (P < 0.05) lipid oxidation (0.68 vs. 0.53 mg malondialdehyde/kg), elasticity (0.869 vs. 0.834), and chewiness (44.57 vs. 40.92 N), while increased (P < 0.05) residual nitrite (13.78 vs. 8.77 mg/kg) and lightness (L*). Irradiation did not affect (P > 0.05) the oxidative or cured color stability of mortadella during the 30-days storage period. Overall, the combination of 1.5% chitosan, 50 mg/kg nitrite, and 2 kGy irradiation effectively controlled C. botulinum while maintaining the technological quality of mortadella, indicating a viable strategy to reduce nitrite levels in cured meat products. (Copyright © 2026 The Authors. Published by Elsevier Ltd.. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors have no conflicts of interest to declare that are relevant to the content of this article. |
| Contributed Indexing: | Keywords: Color; Cured meat safety; Emulsified product; Lipid oxidation; Texture profile |
| Substance Nomenclature: | 9012-76-4 (Chitosan) 0 (Nitrites) M0KG633D4F (Sodium Nitrite) |
| Entry Date(s): | Date Created: 20260623 Date Completed: 20260708 Latest Revision: 20260708 |
| Update Code: | 20260709 |
| DOI: | 10.1016/j.meatsci.2026.110162 |
| PMID: | 42335673 |
| Βάση Δεδομένων: | MEDLINE |
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