A doctoral thesis at the College of Agriculture at the University of Basra examined the addition of some natural sources of nitrates and their effect on reducing nitrosamine levels and improving the quality of cured meat products.
The thesis, presented by researcher Haider Katea Habib, aimed to add some plants with high nitrate and nitrite contents to cured pastrami to reduce the concentrations of nitrosamine compounds formed during preservation and improve the quality of the manufactured product over different storage periods.
The thesis included the estimation of the chemical content, nitrate and nitrite concentrations, antioxidant activity, and identification of active compounds and anthocyanin pigments using HPLC in some root, leaf, and cruciferous plants. Plant powders were added to cured pastrami, and storage was carried out at laboratory temperature, refrigerated, and frozen. Changes in quality characteristics, pigments, and nitrogen content were monitored, as well as HPLC estimation of nitrosamines, nitrates, and nitrites in the product.
The study recommended the use of other plants with high nitrate and nitrite contents as a natural alternative to industrial ones to increase the nutritional value and extend the shelf life of other cured meat products.
Department of Media and Government Communication/College of Agriculture
