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Updated: May 18, 2026
08:25
Measuring Nitrite and Nitrate, Metabolites in the Nitric Oxide Pathway, in Biological Materials using the Chemiluminescence Method
Published on: December 25, 2016
Kinetics of nitrite evaluated in a meat product
G Barbieri1, M Bergamaschi, Ge Barbieri
1Stazione Sperimentale per l'Industria delle Conserve Alimentari, 43100 Parma, Italy. giampiero.barbieri@ssica.it
Meat Science
|October 4, 2012
Summary
Optimizing sodium nitrite levels and temperature in mortadella production is key. A specific combination ensures efficient nitrite reactions, preventing undesirable nitrate and nitric oxide buildup for product quality.
Area of Science:
- Food Science
- Meat Science
- Chemical Kinetics
Background:
- Sodium nitrite is crucial in processed meats like mortadella for color, flavor, and microbial safety.
- Understanding nitrite reaction kinetics is essential for optimizing its use and preventing adverse effects.
Purpose of the Study:
- To evaluate the efficiency of nitrite reactions in mortadella.
- To determine the effect of sodium nitrite concentration and temperature on reaction kinetics.
Main Methods:
- Kinetics parameters were calculated at varying sodium nitrite levels (40-150 mg/kg).
- Experiments were conducted at temperatures ranging from 55°C to 72°C.
- The study focused on color formation and nitrite reduction pathways.
Main Results:
- Color formation is favored by low activation energy.
- Optimal conditions for direct nitrite reduction were identified.
- A specific ingoing amount of sodium nitrite (70 mg/kg) and rapid heating to 65°C were found to be crucial.
Conclusions:
- Achieving 65°C rapidly with 70 mg/kg sodium nitrite is vital for efficient nitrite utilization in mortadella.
- This approach prevents excessive nitrate and nitric oxide formation.
- Optimized kinetics ensure product quality and safety.
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