Publication Details |
| Category | Text Publication |
| Reference Category | Journals |
| DOI | 10.1016/j.foodchem.2025.145755 |
Licence  |
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| Title (Primary) | A comprehensive view on the fate of 15N isotope-labeled nitrite in model systems for cured and heated sausages |
| Author | Kempf, K.; Kümmel, S.
; Gehre, M.; Kempf, O.; Steinberg, P.; Molkentin, J.; Münch, S.; Jira, W. |
| Source Titel | Food Chemistry |
| Year | 2025 |
| Department | TECH |
| Volume | 493, Part 2 |
| Page From | art. 145755 |
| Language | englisch |
| Topic | T7 Bioeconomy |
| Supplements | https://ars.els-cdn.com/content/image/1-s2.0-S0308814625030067-mmc1.docx |
| Keywords | Nitrite; Nitrate; Nitrogen balance; Curing gas; Nitrous oxide; Ascorbic acid |
| Abstract | Cured and heated sausage model systems with 15N isotope-labeled nitrite were analyzed with headspace GC–MS, GC-IRMS and EA-IRMS. Nitrous oxide (N2O) was quantified for the first time under food-relevant conditions in the gas phase. After heating at 100 °C for 90 min, simulating the conditions of full preserves, almost 20 % of the ingoing nitrite was released as N2O, with the proportion increasing to up to 30 % with the addition of ascorbic acid (AS). The inclusion of N2O in the nitrogen balance enabled a complete recovery of labeled nitrogen under food-relevant nitrite concentrations. The finding that a large part of the gaseous substances produced during the curing process (mainly N2O) is dissolved in the aqueous sausage matrix and released during homogenization additionally explains the nitrogen loss not identified in earlier studies. The release of N2 accounted for 13 % of the ingoing nitrite and decreased to 5 % in the presence of AS. |
| Persistent UFZ Identifier | https://www.ufz.de/index.php?en=20939&ufzPublicationIdentifier=31165 |
| Kempf, K., Kümmel, S., Gehre, M., Kempf, O., Steinberg, P., Molkentin, J., Münch, S., Jira, W. (2025): A comprehensive view on the fate of 15N isotope-labeled nitrite in model systems for cured and heated sausages Food Chem. 493, Part 2 , art. 145755 10.1016/j.foodchem.2025.145755 |
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