Reduction of Nitrate and Acrylamide in Heat-processed Meats using treatment with Lactobacillus Casei and Plant Extracts

Background: Food security has always been a concern in the multi-factorial systems analysis of health and wellbeing. The presence of nitrate and acrylamides in cooked meat leads to negative health outcomes. Objective: This study aimed to reduce nitrate and acrylamide content in different kinds of meats (chicken, turkey, lamb, beef, quail, and fish) using some plant extracts and lactobacillus treatment. Methods: The extracts were prepared from Coriandrum sativum, Nigella sativa, and Thymusleaves and stem. The used bacteria was Lactobacillus casei subsp. rhamnosus LCR6013. Acrylamide and nitrate were measured by liquid chromatography and colorimetric spectrophotometry methods Results: The results showed that both bacterial treatment and plant extracts could reduce the amount of acrylamide and nitrate. The most reduction in the amount of acrylamide and nitrate was obtained by adding Thymusand Nigella sativaextracts, followed by coriander extract and bacterial inoculum. Also, bacterial treatment was more effective for nitrate reduction than acrylamide. Conclusion: It was concluded that the plant extracts and bacterial treatment are appropriate solutions to reduce the amount of acrylamide and nitrate during the baking process of meat.