Aline Bonifacie (Thesis defended the 15th february 2022)

Aline Bonifacie (Thesis defended the 15th february 202)

Characterization of the formation of nitroso-compounds during the technological process and the digestion of cured meats. Identification of means of protection against the production of these potentially mutagenic compounds.

Nitrites are currently used in cured meats industries for their organoleptic and bacteriostatic properties. However, studies have shown their potential mutagenic activity. Indeed, they are involved in the formation of nitroso-compounds (NOCs), known as carcinogens. To address this public health issue, this thesis aims to understand and characterize the formation of NOCs in order to identify means of protection against these compounds. The biochemical characterization of the chosen model matrices (hams and sausages) before and after digestion, will help us to characterize the impact of several factors (nitrite rate, digestive conditions, ...) on the NOCs content and the mechanisms leading to their formation. After highlighting these mechanisms, the final objective of the thesis will be to find solutions applicable by industrials to reduce the amount of NOCs formed.

Modification date : 24 May 2023 | Publication date : 16 January 2019 | Redactor : Sylvie Clerjon