CANADIAN WILTSHIRE BACON: XXIII. THE EFFECT OF CONCENTRATION OF CURING SALTS ON COLOUR AND COLOUR STABILITY

1943 ◽  
Vol 21d (4) ◽  
pp. 85-89 ◽  
Author(s):  
A. H. Woodcock ◽  
W. Harold White
Keyword(s):  
Absorption Band ◽  
Chloride Concentration ◽  
Relative Increase ◽  
Nitrate Content ◽  
Colour Stability ◽  
Lean Meat ◽  
Complete Reaction ◽  
Colour Measurements ◽  
Internal Surfaces ◽  
Nitrate And Nitrite

Small cuts of pork back were cured in pickles containing six concentrations each of chloride, nitrate, and nitrite varying from zero to above the concentrations normally used commercially. Quantitative colour measurements were made by an improved three-colour method on the internal surfaces of the lean meat. Salt contents were determined for each sample.Increase of chloride concentration retarded methaemoglobin formation as indicated by a relative increase in the green and corresponding decrease in the red colour components. Variations in the nitrate content of the meat appeared to have no significant effect on the colour. The presence of nitrite in the meat caused the appearance of an absorption band in the region of 490 mμ, and a retardation of methaemoglobin formation as indicated by the red and green components of the initial colour and also by colour stability. The absorption band at 490 mμ is considered to be due to nitrosohaemoglobin. The presence of approximately 50 p.p.m. of nitrite in the meat appears to have been sufficient for complete reaction.

Nitrite and Nitrate Levels in Groundwater, Water Distribution Network, Bottled Water and Juices in Iran : A systematic Review

2020 ◽  
Vol 21 ◽  
Author(s):  
Maasoumeh Marhamati ◽  
Asma Afshari ◽  
Behzad Kiani ◽  
Behrooz Jannat ◽  
Mohammad Hashemi
Keyword(s):  
Drinking Water ◽  
Water Distribution ◽  
Scientific Information ◽  
Distribution Network ◽  
Water Distribution Network ◽  
The Body ◽  
International Standards ◽  
Nitrogen Fertilizers ◽  
Nitrate Content ◽  
Nitrate And Nitrite

Background: Nitrate and nitrite can get into the body through the consumption of contaminated water either directly or indirectly. The accumulation of these compounds in the body, in the long run, leads to health problems, for example, digestive disorders, cancers, and even death threats in children. The aim of this review is to investigate nitrate and nitrite pollution levels in drinking water and fruit juices in Iran. Methods: In this review data were collected through searching the Scientific Information Database, Science-Direct, Scopus, PubMed, Google Scholar, and Magiran databases using the keywords Nitrate, Nitrite, Drinking water, Drinking Water Resources, Juice and Iran. Finally, the location of the studies was geocoded through the Google My Maps (https://www.google.com/mymaps) software. Results: Studies clearly indicated that the juices are safe in terms of nitrate. Nitrate and nitrite values were less than the national and international standards in all samples of bottled drinking water except for a few of the studies. The results of the reviewed studies also indicated that the nitrate content was higher than that written on the label in 96% of the samples, and nitrite was not labeled in 80% of them. The nitrate quantity was higher than the permissible limit, in the water distribution network of Bushehr, Gilan and Mazandaran Provinces. Talesh, Ardabil, Hashtgerd, Divandareh, and Kerman cities had high nitrate levels in more than 50% of wells. Conclusion: Using nitrogen fertilizers and lack of a wastewater treatment system were the main reasons for the presence of nitrate and nitrite.

scholarly journals Effect of high nitrate vegetable juice supplementation on plasma nitrate and blood pressure in healthy adults: a pilot randomized crossover intervention in healthy volunteers

2021 ◽  
Author(s):  
Nour Elsahoryi ◽  
Christopher Cardwell ◽  
Sarah Gilchrist ◽  
Jayne Woodside
Keyword(s):  
Blood Pressure ◽  
Healthy Volunteers ◽  
Healthy Adults ◽  
Leafy Vegetable ◽  
Nitrate Content ◽  
Beetroot Juice ◽  
Green Leafy Vegetable ◽  
Vegetable Juice ◽  
Plasma Nitrate ◽  
Nitrate And Nitrite

Abstract Background: Beetroot juice has been demonstrated to decrease blood pressure due to the high inorganic nitrate content, but few studies have tested the effect of other high nitrate vegetable juices on blood pressure. Methods: This pilot randomized crossover trial aimed to investigate the effect of two different high nitrate vegetable juices on plasma nitrate concentrations and blood pressure in healthy adults. Eighteen healthy volunteers were randomized to receive 115 ml of beetroot juice or 250 ml of green leafy vegetable juice for seven days. Blood samples were collected, and clinic blood pressure measured at baseline and at the end of each juice consumption. Daily home blood pressure assessment was conducted two hours after juice consumption. Nitrate and nitrite concentrations were analysed using a commercially available kit on a Triturus automated ELISA analyser. Hills and Armitage analysis was used for the two- period crossover design and paired sample t- tests were performed to compare within-group changes. Results: Plasma nitrate and nitrite concentration significantly increased and there was significant reduction in clinic and home SBP mean during the beetroot juice period (P-values 0.004 and 0.002, respectively). Home DBP reduced significantly during green leafy vegetable juice consumption week (P-value 0.03). The difference between groups did not reach statistical significance during the formal crossover analysis adjusted for period effects. Conclusion: Beetroot juice and green leafy vegetable juice may reduce systolic or diastolic blood pressure but there was no statistically significant difference between the two juices, although this was only a pilot study.

SMOKED MEATS: III. EFFECT OF MATURATION PERIOD ON QUALITY

1944 ◽  
Vol 22f (5) ◽  
pp. 107-118 ◽  
Author(s):  
W. Harold White ◽  
A. H. Woodcock ◽  
N. E. Gibbons
Keyword(s):  
Bacterial Growth ◽  
Colour Stability ◽  
Maturation Period ◽  
Lean Meat ◽  
Oxygen Formation ◽  
Consistent Trend ◽  
C 30

Wiltshire-cured sides were matured at −1.1 °C. (30° F.) for periods of 1 to 25.5 days prior to smoking at 60 °C. (140° F.). The effect of the length of the maturation period on quality was assessed by flavour tests; and by determination of surface bacterial growth, peroxide oxygen formation in the fat, and changes in colour and colour stability of the lean meat during storage at −1.1 °C. subsequent to smoking.By all criteria of quality used, differences attributable to variations in the length of the maturation period were usually small and showed no consistent trend. However, there was some indication that a maturation period of about 10 to 15 days was most suitable.

scholarly journals The role of inorganic nitrate and nitrite in CVD

2017 ◽  
Vol 30 (2) ◽  
pp. 247-264 ◽  
Author(s):  
Jacklyn Jackson ◽  
Amanda J. Patterson ◽  
Lesley MacDonald-Wicks ◽  
Mark McEvoy
Keyword(s):  
Blood Pressure ◽  
Vegetable Consumption ◽  
The Body ◽  
Current Evidence ◽  
Nitrate Content ◽  
Platelet Activity ◽  
Cvd Risk ◽  
Inorganic Nitrate ◽  
Nitrate And Nitrite

AbstractCVD is the leading cause of death worldwide, a consequence of mostly poor lifestyle and dietary behaviours. Although whole fruit and vegetable consumption has been consistently shown to reduce CVD risk, the exact protective constituents of these foods are yet to be clearly identified. A recent and biologically plausible hypothesis supporting the cardioprotective effects of vegetables has been linked to their inorganic nitrate content. Approximately 60–80 % inorganic nitrate exposure in the human diet is contributed by vegetable consumption. Although inorganic nitrate is a relatively stable molecule, under specific conditions it can be metabolised in the body to produce NO via the newly discovered nitrate–nitrite–NO pathway. NO is a major signalling molecule in the human body, and has a key role in maintaining vascular tone, smooth muscle cell proliferation, platelet activity and inflammation. Currently, there is accumulating evidence demonstrating that inorganic nitrate can lead to lower blood pressure and improved vascular compliance in humans. The aim of this review is to present an informative, balanced and critical review of the current evidence investigating the role of inorganic nitrate and nitrite in the development, prevention and/or treatment of CVD. Although there is evidence supporting short-term inorganic nitrate intakes for reduced blood pressure, there is a severe lack of research examining the role of long-term nitrate intakes in the treatment and/or prevention of hard CVD outcomes, such as myocardial infarction and cardiovascular mortality. Epidemiological evidence is needed in this field to justify continued research efforts.

scholarly journals Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients

2017 ◽  
Vol 47 (8) ◽  
Author(s):  
Vicky Lilge Kawski ◽  
Teresinha Marisa Bertol ◽  
Maria José Honorato dos Santos ◽  
Maristela Cortez Sawitzki ◽  
Angela Maria Fiorentini ◽  
...  
Keyword(s):  
Meat Products ◽  
Preference Test ◽  
Physicochemical Characteristics ◽  
Control Treatment ◽  
Rosemary Extract ◽  
Nitrate Content ◽  
Sensory Features ◽  
Gross Energy ◽  
Nitrate And Nitrite

ABSTRACT: The aim of this study was to evaluate the sensory and physicochemical quality of colonial salamis added with vegetable-based curing ingredients as potential enhancers of quality products. Salamis were produced according to three treatments: (A) Control: 0.1% curing salt; (B) rosemary: 0.05% curing salt + 0.5% rosemary extract (RE); and (C) RE+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery, nitrate and nitrite supplies, respectively) + 0.5% of RE. No significant differences were observed (P>0.05) among the three treatments for dry matter (DM), crude protein (CP), ash, ether extract (EE) and gross energy (GE). Sensory analysis was performed by applying the preference test and multiple comparison between the three treatments. Salamis added with vegetable-based curing ingredients were sensory equivalent to conventional level of curing salts. Vegetable extracts allowed the development of the sensory features of salami and did not interfere in the fermentation process. Results suggested that the extracts can serve as effective natural curing ingredients for the ripening process and cured meat color as well as adequate shelf-life replacing the commercial curing salts in meat and meat products. After 30 days of ripening, salami from the control treatment (conventional levels of nitrite and nitrate) and the treatments with added vegetable-based curing ingredients and low nitrite and nitrate content (RE and RE + celery) were equivalent in sensory quality.

scholarly journals The effect of dietary nitrate on nitrate and nitrite excretion in man

1990 ◽  
Vol 64 (2) ◽  
pp. 387-397 ◽  
Author(s):  
T. H. J. Florin ◽  
G. Neale ◽  
J. H. Cummings
Keyword(s):  
Normal Subjects ◽  
Anion Exchange Chromatography ◽  
Exchange Chromatography ◽  
Nitroso Compounds ◽  
Nitrate Content ◽  
Sodium Absorption ◽  
Dietary Intakes ◽  
Dietary Nitrate ◽  
Nitrate Losses ◽  
Nitrate And Nitrite

Dietary nitrate and nitrite may affect colonic pathophysiology. These anions influence fermentation, and nitrite has been shown to augment sodium absorption by the colon and participate in the formation ofN-nitroso compounds. There is, however, no general agreement as to how much dietary nitrate and nitrite reaches the colon. To help resolve this question, balance studies were performed on six healthy ileostomy subjects who were given diets that varied in nitrate content from 0.83 to 5.20 mmol/d. Nitrate and nitrite excretion in ileal effluent and urine were measured by anion-exchange chromatography with conductivity detection. There was no significant nitrite in the diets, urine, or ideal effluent. Dietary nitrate was largely excreted in urine (1.31–4.25 mmol/d). The urinary excretion findings indicated net synthesis of nitrate at low dietary intakes and net catabolism of nitrate at high intakes. Nitrate losses in ileal effluent were very low (0.03–0.05 mmol/d, 0.03–0.06 mmol/kg) and unrelated to intake for all the diets. It is concluded that dietary nitrate and nitrite do not enter the colon from the small intestine in amounts that would affect fermentation and mucosal metabolism in man. The possibility of significant amounts of nitrate reaching the colon via blood in normal subjects has not been excluded.

Fluid bed biological nitrification and denitrification in high salinity wastewater

1997 ◽  
Vol 36 (1) ◽  
pp. 93-100 ◽  
Author(s):  
Leo H. J. Vredenbregt ◽  
Karsten Nielsen ◽  
Andrea A. Potma ◽  
Gert Holm Kristensen ◽  
Christina Sund
Keyword(s):  
Power Plants ◽  
Catalytic Reduction ◽  
Research Work ◽  
Chloride Concentration ◽  
Biological Processes ◽  
Fluid Bed ◽  
Attractive Option ◽  
Nitrification And Denitrification ◽  
Biological Nitrification ◽  
Nitrate And Nitrite

Wastewater from wet lime(stone)-gypsum flue gas desulphurisation (FGD) processes in coal-fired power plants contains nitrate. Where case selective catalytic reduction (SCR) of NOx is applied the wastewater can also contain ammonia. For the removal of both nitrate and ammonia, biological processes are an attractive option. A bottle-neck for application of biological processes might be the high chloride concentration and relatively high temperature of the wastewater. Therefore research work was performed in fluid-bed reactors at pilot-plant scale for both biological nitrification and denitrification. Biological nitrification was studied up to 34 gCl−/l and nitrite was the main product formed. Biological denitrification was effective up to at least 45 gCl−/l. Both nitrate and nitrite were removed effectively.

scholarly journals Perubahan warna semen ionomer kaca setelah direndam dalam larutan teh hitam

2010 ◽  
Vol 9 (2) ◽  
pp. 123
Author(s):  
Wahyu Puri Wardhani ◽  
Asti Meizarini ◽  
Anita Yuliati ◽  
Retna Apsari
Keyword(s):  
Saline Solution ◽  
Glass Ionomer Cement ◽  
Measurement Data ◽  
Colour Change ◽  
Black Tea ◽  
Colour Stability ◽  
Glass Ionomer ◽  
Colour Measurements ◽  
One Way Anova ◽  
Ionomer Cement

Microporosity in glass ionomer cement contributes on its colour stability. In oralcavity GIC interacts with saliva, foods, drinks, and the oral hygiene condition whichcould affect in colour stability. This study aimed to examine the colour change in GICafter immersion in black tea solution. Twenty eight disc specimens (6 mm diameterand 1 mm thickness). The colour measurements were recorded after storage in closedtube for 24 hours. Specimens were randomly devided into 4 groups of 7 specimens.Control specimens were kept in saline solution. The other 3 groups were immersed inblack tea solution for 5 minutes respectively for 5, 7, and 14 times, followed by colourchange measurement. Data were submitted to one-way ANOVA and LSD. There wassignificant colour change in GIC after immersion in black tea. The conclusion islonger GIC immersed in black tea lower the intensity. The lowest intensity changingwas the immersed for 5 minutes, 14 times daily.

scholarly journals Influence of Different Drinks on the Colour Stability of Dental Resin Composites

2009 ◽  
Vol 03 (01) ◽  
pp. 50-56 ◽  
Author(s):  
Fulya Toksoy Topcu ◽  
Gunes Sahinkesen ◽  
Kivanc Yamanel ◽  
Ugur Erdemir ◽  
Elif Aybala Oktay ◽  
...  
Keyword(s):  
Red Wine ◽  
Artificial Saliva ◽  
Colour Change ◽  
Resin Composites ◽  
Colour Stability ◽  
Dental Resin ◽  
Dental Resin Composites ◽  
Colour Measurements ◽  
Restorative Materials ◽  
Colour Changes

ABSTRACTObjectives: The objective of this study was to evaluate the discolouration effects of artificial saliva, granule lemon juice, coffee (without sugar), coca cola, sour cherry juice, fresh carrot juice and red wine on resin-based composite materials that are commonly used in restorative dentistry.Methods: Colour of four brands of resin composites (Filtek Z 250 (3M Espe), Filtek Supreme (3M Espe), Quadrant (Cavex), Charisma (Heraeus-Kulzer)) of A2 shade was measured after one day of immersion in eight different solutions. Colour measurements were obtained by using a XL-20 Trismus Colourimeter and colour differences (�E) were estimated. For statistical evaluation, analysis of variance (ANOVA), Dunnett and Tukey tests were used at a significance level of 0.05.Results: For the four restorative materials tested, the lowest ΔE values were observed in the artificial saliva, while ΔE values were the highest in red wine group. When comparing the four different restorative materials, Filtek Supreme exhibited the least colour changes whereas Filtek Z250 was the least colour-stable.Conclusions: Dental resin composites and drinking solutions were significant factors that may affect the colour stability. After immersion for one day, all materials showed visible colour changes. The red wine solution exhibited more staining than others in three groups. Filtek Supreme showed significantly the least colour change due to its nano particle sizes. (Eur J Dent 2009;3:50-56)

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