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Research Article

Reduction of Nitrate and Acrylamide in Heat-processed Meats using treatment with Lactobacillus Casei and Plant Extracts

Author(s): Mahsa Abbasi, Mandana Behbahani* and Mehrnaz Roumi

Volume 20, Issue 7, 2024

Published on: 18 January, 2024

Page: [865 - 874] Pages: 10

DOI: 10.2174/0115734013266678231108080412

Price: $65

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Abstract

Background: Food security has always been a concern in the multi-factorial systems analysis of health and wellbeing. The presence of nitrate and acrylamides in cooked meat leads to negative health outcomes.

Objective: This study aimed to reduce nitrate and acrylamide content in different kinds of meats (chicken, turkey, lamb, beef, quail, and fish) using some plant extracts and lactobacillus treatment.

Methods: The extracts were prepared from Coriandrum sativum, Nigella sativa, and Thymus leaves and stem. The used bacteria was Lactobacillus casei subsp. rhamnosus LCR6013. Acrylamide and nitrate were measured by liquid chromatography and colorimetric spectrophotometry methods

Results: The results showed that both bacterial treatment and plant extracts could reduce the amount of acrylamide and nitrate. The most reduction in the amount of acrylamide and nitrate was obtained by adding Thymus and Nigella sativa extracts, followed by coriander extract and bacterial inoculum. Also, bacterial treatment was more effective for nitrate reduction than acrylamide.

Conclusion: It was concluded that the plant extracts and bacterial treatment are appropriate solutions to reduce the amount of acrylamide and nitrate during the baking process of meat.

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