Genotoxicity testing of cooked cured meat pigment (CCMP) and meat emulsion coagulates prepared with CCMP.

The preformed cooked cured meat pigment (CCMP) synthesized directly from bovine red blood cells or through a hemin intermediate was found to be a viable colorant for application to comminuted pork as a nitrite substitute. However the genotoxicity of CCMP and meat emulsion coagulates prepared with CCMP has not been evaluated. Therefore the objectives of this work were to investigate genotoxicity of CCMP and the influence of CCMP addition on genotoxicity and the content of residual nitrite in model meat emulsion coagulates. Meat emulsions were prepared from white (musculus longissimus dorsi) and red (musculus quadriceps femoris) pork muscles with two different amounts of synthesized pigment CCMP. Comparatively, emulsions with fixed addition of nitrite salt and emulsions without any addition for color development were made. Genotoxicity of CCMP and meat emulsion coagulates was tested with the SOS/umu test and the Ames test. Neither CCMP nor meat emulsion coagulates prepared with CCMP or nitrite salt were genotoxic in the SOS/umu test. In the Ames test using Salmonella Typhimurium strains TA98 and TA100 samples of coagulates prepared with CCMP and with nitrite showed weak mutagenic activity in Salmonella Typhimurium strain TA100 but only in the absence of the metabolic activation, while CCMP was not mutagenic. Coagulates prepared with CCMP contained significantly less residual nitrite than coagulates prepared with nitrite salt. These results indicate that from the human health standpoint the substitution of nitrite salt with CCMP would be highly recommendable.

[1]  L. Bjeldanes.  Food additive toxicology , 1995 .

[2]  S. Mirvish.  Role of N-nitroso compounds (NOC) and N-nitrosation in etiology of gastric, esophageal, nasopharyngeal and bladder cancer and contribution to cancer of known exposures to NOC. , 1995, Cancer letters.

[3]  M. Balimandawa,et al.  The mutagenicity of nitrite in the Salmonella/microsome test system. , 1994, Mutation research.

[4]  F. Shahidi,et al.  Absence of volatile N-nitrosamines in cooked nitrite-free cured muscle foods. , 1994, Meat science.

[5]  F. Shahidi,et al.  Nitrite-free meat curing systems : update and review , 1992 .

[6]  G. Reifferscheid,et al.  A microplate version of the SOS/umu-test for rapid detection of genotoxins and genotoxic potentials of environmental samples. , 1991, Mutation research.

[7]  F. Shahidi,et al.  Encapsulation of the Pre-Formed Cooked Cured-Meat Pigment , 1991 .

[8]  H. Bartsch,et al.  Relevance to Human Cancer of N-Nitroso Compounds, Tobacco Smoke and Mycotoxins , 1991 .

[9]  F. Wirth.  Restricting and dispensing with curring agents in meat products , 1991 .

[10]  F. Shahidi.  Developing alternative meat-curing systems , 1991 .

[11]  L. Diosady,et al.  A nitride-free curing system and its application to the production of Wieners , 1990 .

[12]  F. Shahidi,et al.  Colour characteristics of cooked cured-meat pigment and its application to meat , 1990 .

[13]  J. Hotchkiss.  Preformed N-nitroso compounds in foods and beverages. , 1989, Cancer surveys.

[14]  T. Shimada,et al.  SOS-inducing activity of chemical carcinogens and mutagens in Salmonella typhimurium TA1535/pSK1002: examination with 151 chemicals. , 1987, Mutation research.

[15]  J. Guttenplan.  N-nitrosamines: bacterial mutagenesis and in vitro metabolism. , 1987, Mutation research.

[16]  R. Cassens,et al.  Nitrate, Nitrite, and nitroso compounds in foods , 1987 .

[17]  W. Whong,et al.  Validation of the SOS/Umu test with mutagenic complex mixtures. , 1986, Mutation research.

[18]  S. Mirvish.  Effects of vitamins C and E on N-nitroso compound formation, carcinogenesis, and cancer. , 1986, Cancer.

[19]  F. Shahidi,et al.  Preparation of Dinitrosyl Ferrohemochrome from Hemin and Sodium Nitrite , 1984 .

[20]  B. Ames,et al.  Revised methods for the Salmonella mutagenicity test. , 1983, Mutation research.

[21]  F. Shahidi,et al.  Alternative Meat Curing Systems. I. Cooked Cured Meat Pigment , 1982 .

[22]  B. Juven,et al.  S‐NITROSOCYSTEINE AS AN ANTIOXIDANT, COLOR‐DEVELOPING, AND ANTICLOSTRIDIAL AGENT IN COMMINUTED TURKEY MEAT , 1980 .

[23]  D. Kropf,et al.  CONSUMER ACCEPTABILITY OF TURKEY FRANKFURTERS WITH 0, 40, AND 100 PPM NITRITE , 1980 .

[24]  R. E. Rust,et al.  INFLUENCE OF SODIUM ERYTHORBATE ON COLOR DEVELOPMENT, FLAVOR AND OVERALL ACCEPTABILITY OF FRANKFURTERS CURED WITH REDUCED LEVELS OF SODIUM NITRITE , 1977 .

[25]  J. B. Fox,et al.  COLOR FORMATION IN COOKED MODEL AND MEAT SYSTEMS WITH ORGANIC AND INORGANIC COMPOUNDS , 1975 .

[26]  C. H. Amundson,et al.  EVALUATION OF BETALAIN PIGMENTS AS SAUSAGE COLORANTS , 1974 .

[27]  K. Pih,et al.  The Determination of Nitrate in Meat and Meat Products , 1960 .