Efeito da carnosina no controle da formação de N-nitrosaminas em produtos cárneos curados
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/23057 |
Resumo: | The objective of this study was to evaluate the effect of the addition of carnosine (4.5 g/kg) on the control of N-nitrosamines formation in cured meat products, compared with sodium erythorbate (0.5 g/kg) and the combination of both. First an alternative analytical method for measuring trace amounts of nine volatile N-nitrosamines in different types of cured meat products by gas chromatography-chemical ionisation/mass spectrometry (GC-CI/MS) in positive-ion mode using methanol as reagent was successfully developed and validated. Then, N-nitrosamines quantification was conducted in two model systems developed in this study: the first was performed in buffer solution at pH 5.6 (meat pH); the second was carried out in meat matrix and some technological properties were evaluated in the products. Carnosine added alone or in combination with sodium erythorbate promoted an increase of about 0.2 units of pH values in meat samples, while adding sodium erythorbate alone showed no differences compared to control (without addition of antioxidants). Higher values of water retention during cooking in treatments where carnosine was added, clearly indicate the effect of pH on these results, as well as a reduction in L* and b* color values might be related to an increase on the water retention and hence the water-soluble pigments retention. Antioxidant activities of carnosine and sodium erythorbate were evaluated and the results indicated that antioxidant capacity of sodium erythorbate (77.78 to 78.75%) was superior to that of carnosine (0.00-53.60%). In the curing solution both erythorbate and carnosine had a positive effect on the inhibition of NAs formation and the superior inhibiting effect of erythorbate was explained by its higher ability to reduce N2O3 and NO+ to NO in the presence of oxygen, contributing to its superior effect when heat process was applied. On the contrary, in meat samples stored in the presence of oxygen, sodium erythorbate contributed to an increase in NAs concentration with respect to the control that is likely attributable to its higher initial NO formation and its consumption for metmyoglobin reducing reactions during storage time. Added carnosine brought this increased NAs formation by erythorbate to the level found in the control. The difference in NAs formation between the two models can be explained by the presence of myoglobin in the meat system making a demand on available erythorbate. The combined information from the two systems indicates that carnosine offers an added protection for NAs inhibition in condition of excess formation. |
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2021-11-29T19:38:53Z2021-11-29T19:38:53Z2016-02-22http://repositorio.ufsm.br/handle/1/23057The objective of this study was to evaluate the effect of the addition of carnosine (4.5 g/kg) on the control of N-nitrosamines formation in cured meat products, compared with sodium erythorbate (0.5 g/kg) and the combination of both. First an alternative analytical method for measuring trace amounts of nine volatile N-nitrosamines in different types of cured meat products by gas chromatography-chemical ionisation/mass spectrometry (GC-CI/MS) in positive-ion mode using methanol as reagent was successfully developed and validated. Then, N-nitrosamines quantification was conducted in two model systems developed in this study: the first was performed in buffer solution at pH 5.6 (meat pH); the second was carried out in meat matrix and some technological properties were evaluated in the products. Carnosine added alone or in combination with sodium erythorbate promoted an increase of about 0.2 units of pH values in meat samples, while adding sodium erythorbate alone showed no differences compared to control (without addition of antioxidants). Higher values of water retention during cooking in treatments where carnosine was added, clearly indicate the effect of pH on these results, as well as a reduction in L* and b* color values might be related to an increase on the water retention and hence the water-soluble pigments retention. Antioxidant activities of carnosine and sodium erythorbate were evaluated and the results indicated that antioxidant capacity of sodium erythorbate (77.78 to 78.75%) was superior to that of carnosine (0.00-53.60%). In the curing solution both erythorbate and carnosine had a positive effect on the inhibition of NAs formation and the superior inhibiting effect of erythorbate was explained by its higher ability to reduce N2O3 and NO+ to NO in the presence of oxygen, contributing to its superior effect when heat process was applied. On the contrary, in meat samples stored in the presence of oxygen, sodium erythorbate contributed to an increase in NAs concentration with respect to the control that is likely attributable to its higher initial NO formation and its consumption for metmyoglobin reducing reactions during storage time. Added carnosine brought this increased NAs formation by erythorbate to the level found in the control. The difference in NAs formation between the two models can be explained by the presence of myoglobin in the meat system making a demand on available erythorbate. The combined information from the two systems indicates that carnosine offers an added protection for NAs inhibition in condition of excess formation.O objetivo deste trabalho foi avaliar o efeito da adição da carnosina (4,5 g/kg) no controle da formação de N-nitrosaminas em produtos cárneos curados, comparado com o eritorbato de sódio (0,5 g/kg) e com a combinação de ambos. Primeiramente foi desenvolvido e validado um método analítico alternativo baseado na análise por cromatografia gasosa acoplada a espectrometria de massas com ionização química (modo positivo) utilizando metanol como reagente para medir quantidades traço de nove N-nitrosaminas voláteis em diferentes tipos de produtos cárneos curados. Em seguida, a quantificação de N-nitrosaminas foi conduzida em dois sistemas modelo desenvolvidos neste estudo: o primeiro foi realizado em solução tampão com um pH 5,6 (pH médio da carne suína); o segundo foi conduzido em matriz cárnea e algumas propriedades tecnológicas dos produtos também foram avaliadas. A adição isolada de carnosina ou combinada com o eritorbato de sódio promoveu um aumento de cerca de 0,2 unidades os valores de pH das amostras cárneas, enquanto a adição do eritorbato de sódio sozinho não apresentou nenhuma diferença em relação ao controle (sem adição de antioxidantes). Nos tratamentos onde a carnosina foi adicionada, maiores valores de retenção de água durante o cozimento indicam com clareza o efeito do pH nestes resultados, bem como uma redução nos valores da cor objetiva (parâmetros L* e b*) pode estar relacionada ao aumento da retenção de água e, consequentemente, dos pigmentos que são hidrossolúveis. A atividade antioxidante também foi avaliada e indicou que capacidade antioxidante do eritorbato de sódio (77,78- 78,75%) foi maior que a da carnosina (0,00-53,60%). No sistema modelo em solução de pH 5,6, ambos os antioxidantes foram eficientes na inibição da formação de N-nitrosaminas, porém, quando o processamento térmico foi aplicado, o eritorbato promoveu um efeito de inibição superior, atribuído à sua maior capacidade em reduzir N2O3 e NO+ à NO na presença de oxigênio. Ao contrário, em amostras de carnes curadas cozidas armazenadas por um período de sete dias a uma temperatura de 4 oC na presença de oxigênio, o eritorbato de sódio promoveu um aumento na concentração de Nnitrosaminas. Este resultado pode ser atribuído ao fato de o eritorbato promover uma formação inicial maior de NO e ao mesmo tempo, dispor de uma menor concentração durante o período de armazenamento devido a sua utilização nas reações de redução da metamioglobina. Portanto, a diferença entre os resultados obtidos nos diferentes modelos experimentais pode ser explicada pela presença da mioglobina no sistema modelo conduzido em matriz cárnea. A adição da carnosina sozinha ou combinada com o eritorbato foi responsável pela redução da concentração de Nnitrosaminas para os níveis iniciais representados pelo controle, indicando que o dipeptídeo natural estudado teve a capacidade de proteger o excesso de formação destes compostos cancerígenos, causado pelo eritorbato.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessN-nitrosaminasCarnosinaEritorbato de sódioProdutos cárneos curadosN-nitrosaminesCarnosineSodium erythorbateCured meat productsCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSEfeito da carnosina no controle da formação de N-nitrosaminas em produtos cárneos curadosEffect of carnosine on the control of N-nitrosamines formation in cured meat productsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisTerra, Nelcindo Nascimentohttp://lattes.cnpq.br/4871318542229253Kubota, Ernesto Hashimehttp://lattes.cnpq.br/8122022073477067987b3bab-14b4-4e91-be21-ac1a555ae130Gariépy, ClaudeOliveira, Mari Silvia Rodrigues deCampagnol, Paulo Cezar BastianelloWagner, RogerSawitzki, Maristela Cortezhttp://lattes.cnpq.br/3124092219425743Scheeren, Marina Bergoli500700000006600bfa3c97a-4d50-46ea-949a-c273c21e15f27f70ceaa-dfdf-4f45-88ef-31188b153e88dfd6e985-375a-4a84-b791-ee3ed66c7fa629a7a890-973a-4e1b-bff5-cc7235f414eb1818e9ae-dda5-4942-9cd5-7d10eae43bb369141471-ef12-45de-b8d8-168134b1de52e935a493-da07-413b-8806-057b9267b2dareponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALTES_PPGCTA_2016_SCHEEREN_MARINA.pdfTES_PPGCTA_2016_SCHEEREN_MARINA.pdfTese de doutoradoapplication/pdf1816722http://repositorio.ufsm.br/bitstream/1/23057/1/TES_PPGCTA_2016_SCHEEREN_MARINA.pdfa00f5f7038d5e5f96d7ab9f839c9ef5bMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Efeito da carnosina no controle da formação de N-nitrosaminas em produtos cárneos curados |
dc.title.alternative.eng.fl_str_mv |
Effect of carnosine on the control of N-nitrosamines formation in cured meat products |
title |
Efeito da carnosina no controle da formação de N-nitrosaminas em produtos cárneos curados |
spellingShingle |
Efeito da carnosina no controle da formação de N-nitrosaminas em produtos cárneos curados Scheeren, Marina Bergoli N-nitrosaminas Carnosina Eritorbato de sódio Produtos cárneos curados N-nitrosamines Carnosine Sodium erythorbate Cured meat products CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Efeito da carnosina no controle da formação de N-nitrosaminas em produtos cárneos curados |
title_full |
Efeito da carnosina no controle da formação de N-nitrosaminas em produtos cárneos curados |
title_fullStr |
Efeito da carnosina no controle da formação de N-nitrosaminas em produtos cárneos curados |
title_full_unstemmed |
Efeito da carnosina no controle da formação de N-nitrosaminas em produtos cárneos curados |
title_sort |
Efeito da carnosina no controle da formação de N-nitrosaminas em produtos cárneos curados |
author |
Scheeren, Marina Bergoli |
author_facet |
Scheeren, Marina Bergoli |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Terra, Nelcindo Nascimento |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/4871318542229253 |
dc.contributor.advisor-co1.fl_str_mv |
Kubota, Ernesto Hashime |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/8122022073477067 |
dc.contributor.advisor-co2.fl_str_mv |
Gariépy, Claude |
dc.contributor.referee1.fl_str_mv |
Oliveira, Mari Silvia Rodrigues de |
dc.contributor.referee2.fl_str_mv |
Campagnol, Paulo Cezar Bastianello |
dc.contributor.referee3.fl_str_mv |
Wagner, Roger |
dc.contributor.referee4.fl_str_mv |
Sawitzki, Maristela Cortez |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3124092219425743 |
dc.contributor.author.fl_str_mv |
Scheeren, Marina Bergoli |
contributor_str_mv |
Terra, Nelcindo Nascimento Kubota, Ernesto Hashime Gariépy, Claude Oliveira, Mari Silvia Rodrigues de Campagnol, Paulo Cezar Bastianello Wagner, Roger Sawitzki, Maristela Cortez |
dc.subject.por.fl_str_mv |
N-nitrosaminas Carnosina Eritorbato de sódio Produtos cárneos curados |
topic |
N-nitrosaminas Carnosina Eritorbato de sódio Produtos cárneos curados N-nitrosamines Carnosine Sodium erythorbate Cured meat products CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
N-nitrosamines Carnosine Sodium erythorbate Cured meat products |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The objective of this study was to evaluate the effect of the addition of carnosine (4.5 g/kg) on the control of N-nitrosamines formation in cured meat products, compared with sodium erythorbate (0.5 g/kg) and the combination of both. First an alternative analytical method for measuring trace amounts of nine volatile N-nitrosamines in different types of cured meat products by gas chromatography-chemical ionisation/mass spectrometry (GC-CI/MS) in positive-ion mode using methanol as reagent was successfully developed and validated. Then, N-nitrosamines quantification was conducted in two model systems developed in this study: the first was performed in buffer solution at pH 5.6 (meat pH); the second was carried out in meat matrix and some technological properties were evaluated in the products. Carnosine added alone or in combination with sodium erythorbate promoted an increase of about 0.2 units of pH values in meat samples, while adding sodium erythorbate alone showed no differences compared to control (without addition of antioxidants). Higher values of water retention during cooking in treatments where carnosine was added, clearly indicate the effect of pH on these results, as well as a reduction in L* and b* color values might be related to an increase on the water retention and hence the water-soluble pigments retention. Antioxidant activities of carnosine and sodium erythorbate were evaluated and the results indicated that antioxidant capacity of sodium erythorbate (77.78 to 78.75%) was superior to that of carnosine (0.00-53.60%). In the curing solution both erythorbate and carnosine had a positive effect on the inhibition of NAs formation and the superior inhibiting effect of erythorbate was explained by its higher ability to reduce N2O3 and NO+ to NO in the presence of oxygen, contributing to its superior effect when heat process was applied. On the contrary, in meat samples stored in the presence of oxygen, sodium erythorbate contributed to an increase in NAs concentration with respect to the control that is likely attributable to its higher initial NO formation and its consumption for metmyoglobin reducing reactions during storage time. Added carnosine brought this increased NAs formation by erythorbate to the level found in the control. The difference in NAs formation between the two models can be explained by the presence of myoglobin in the meat system making a demand on available erythorbate. The combined information from the two systems indicates that carnosine offers an added protection for NAs inhibition in condition of excess formation. |
publishDate |
2016 |
dc.date.issued.fl_str_mv |
2016-02-22 |
dc.date.accessioned.fl_str_mv |
2021-11-29T19:38:53Z |
dc.date.available.fl_str_mv |
2021-11-29T19:38:53Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/23057 |
url |
http://repositorio.ufsm.br/handle/1/23057 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
600 |
dc.relation.authority.fl_str_mv |
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dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
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Universidade Federal de Santa Maria (UFSM) |
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UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
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bitstream.checksum.fl_str_mv |
a00f5f7038d5e5f96d7ab9f839c9ef5b 4460e5956bc1d1639be9ae6146a50347 2f0571ecee68693bd5cd3f17c1e075df 28af71a73af3611cb63d985882593184 98208c42f541560c7b0bcb879227a528 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 MD5 |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
|
_version_ |
1801223774959304704 |