Bahaya Nitrit di Balik Lezatnya Sosis
Sausage is a popular food that is loved by everyone, from children to adults. With a savory and practical taste, sausage is a food choice that is often eaten at various events or as a daily snack.
In 2019, one sausage producer in Indonesia even tripled its production due to high market demand. This shows the increasing number of sausage enthusiasts, especially children and teenagers. However, behind its deliciousness, there is a chemical that is harmful to health, namely nitrite.
Sausages are made from minced meat, usually from beef or pork, seasoned with salt, spices, and a mixture of cereals such as rye bread. This mixture is stuffed into casings, which can be animal intestines, paraffined cloth bags, or synthetic casings. Cooked or dried sausages are ready to eat, while fresh sausages need to be cooked first. Sausages can also be made from fish or poultry, and all sausages, except dried ones, should be stored in the refrigerator.
About Nitrite
Nitrites, which are usually sodium or potassium nitrite salts, are chemical compounds used to preserve processed meats such as sausages, bacon, ham, hot dogs, corned beef, and salted eggs. Nitrites prevent the growth of bacteria, especially Clostridium botulinum, which can cause serious food poisoning. In addition, nitrites give sausages their distinctive pink color by reacting with the meat, forming nitrosomyoglobin.
Nitrites also affect the aroma of sausages by increasing the production of Strecker aldehydes, which are associated with meat flavor. Strecker aldehyde, which is formed from the degradation of amino acids, plays an important role in processed foods.
In addition, nitrite functions as an antioxidant to prevent meat fat from becoming rancid. Sodium nitrite in meat preservation is known as saltpeter. Salted eggs that are given saltpeter preservatives make the yolk red and masir.
Negative Health Effects of Nitrites
The discovery of carcinogenic and genotoxic N-nitroso compounds (NOCs) in processed meat products has had a serious negative impact on the meat industry. NOC compounds are formed during the sausage-making process, mainly through heating, where nitrite reacts with secondary or tertiary amines of amino acids in meat proteins, producing NOCs.
Nitrosamines are a type of NOC compound, known to have carcinogenic properties that can increase the risk of cancer, especially cancer of the digestive tract. Genotoxic itself refers to chemicals that damage genetic material (DNA) and harm organisms. Some studies have also shown that excessive consumption of sausages and processed meats can increase the risk of heart disease and metabolic disorders.
Nitrite Use Regulation
Nitrite use regulations vary between countries and product types. BPOM in Indonesia stipulates that processed meat, poultry meat, and game meat products in whole or cut form can contain a maximum of 30 mg/kg of ingredients.
The acceptable daily intake (ADI) for potassium nitrite is 0-0.06 mg/kg body weight per day, while for sodium nitrite it is 0-0.07 mg/kg body weight per day. The smaller the ADI number, the greater the potential impact of the ingredient. Although the amount of nitrite in processed products is strictly regulated, residual nitrite remains.
Alternatives and Solutions
Meat processing methods affect the amount of nitrosamines formed. Fried or smoked meat products contain higher nitrosamines, while microwave heating was found to be lower.
Frying with a lot of oil produced the highest levels of nitrosamines, while boiling and microwaving did not produce nitrosamines in dried sausages.
It has also been reported that direct heating with coal, electric stoves, or gas produces more nitrosamines compared to indirect heating using electric ovens, steaming pots, or microwaves, as the combustion of propane gas or coal produces nitrogen oxides that can react with amines to form nitrosamines.
The dual function of nitrite in meat and meat products cannot currently be fully replaced by other food additives. In 2015, the WHO classified processed meat as carcinogenic due to the presence of nitrosamines.
The European Union has recently tightened regulations on nitrites in food, including meat and cheese. Research has also linked nitrites to an increased risk of type 2 diabetes.
To reduce the nitrite content, sausages should be boiled at a low temperature or using a microwave, then the cooking water is then used. After that, sausages can be processed, but avoid frying or grilling them.
With the right knowledge and wise choices, we can be more conscious in our food choices for long-term health. It is best to reduce the consumption of processed foods that contain preservatives.
*Written by Prof. Dr. Muji Harsini Dra MSi, Professor of Electrometry, Faculty of Science and Technology, Universitas Airlangga (Unair).
Re-uploaded by admin from the source : The Danger of Nitrite Behind Delicious Sausage
