Contemporary Engineering Sciences, Vol. 11, 2018, no. 31, 1513 - 1532

HIKARI Ltd, www.m-hikari.com

https://doi.org/10.12988/ces.2018.84138

Effect of Ammonium Hydroxide on

Quality of Meat Products

Diofanor Acevedo-Correa1, John Eduardo Rodríguez-Meza1

and Raúl José Martelo2

1 Research Group Innovación y Desarrollo Agropecuario y Agroindustrial

Universidad de Cartagena, Av. Consulado, Street 30 No. 48-152

130015 Cartagena de Indias, Colombia

2 Faculty of Engineering, Research Group in Communications and Informatics

Technologies GIMATICA. University of Cartagena

Copyright © 2018 Diofanor Acevedo-Correa, John Eduardo Rodríguez-Meza and Raúl José

Martelo. This article is distributed under the Creative Commons Attribution License, which

permits unrestricted use, distribution, and reproduction in any medium, provided the original work

is properly cited.

Abstract

This review summarizes the research on the use of ammonium hydroxide a very

controversial chemical substance, generally used in the meat industry as a pH

regulating agent, control of microorganisms, to increase the quality parameters of

meat products among others. It provides a broad view of the controversy

surrounding its use, until addressing the studies carried out by some authors, their

main conclusions and the most important forms of detection; Although the

research on ammonium hydroxide in food is very limited, it will be possible to

appreciate all the benefits of this chemical agent. The results of this review show

that the correct application of ammonium hydroxide following the principles of

good manufacturing practices and established food standards contribute to

improve some quality characteristics of meat derivatives, developing products

with low activity of pathogens such as Escherichia Coli and Salmonella,

innocuous and with longer useful life, nevertheless it is necessary to incorporate

more research to comprehend in a broad way the mechanism of action in different

percentages including as a chemical agent.

Keywords: Ammonium hydroxide, food preservation, pH, meat, microbiology

1514 Diofanor Acevedo-Correa et al.

1. Introduction

Meat has a fundamental role in our daily diet, its high content of protein, source of

vitamins and minerals are proof of this; one of the most widespread forms of

consumption is the hamburger, whether it is the presentation of supermarkets or

chains of fast food restaurants. The consumption of beef in Colombia has

decreased in recent years, as reported by the most recent statistics of the

Colombian Federation of Cattlemen that show an annual per capita consumption

of 18.6 kg / habitant in 2016, compared to 19.1 kg / habitant in 2015 [1], these

data correspond to the rise of the vegetarian culture worldwide, the globalization

of the excluding food variants of beef and that is generating an awareness

increasingly marked in the consumers; While very few people are interested in

"agriculture", everyone is interested in "food", as evidenced by the popularity of

cooking shows on television, ranging from education to entertainment, where the

best chefs get prestige and renown that in some cases exceeds many scientists, is

also increasing the interest of consumers in healthier meats with lower fat content,

organic, or at least free of chemicals and anti-biotic, which can be obtained, for

example, improving disease resistance [2].

All this poses a complex challenge to maintain the quality and safety of meat and

meat products, reducing the risks of contamination in food; Foodborne diseases

(ETA) are a very serious public health problem in the United States, according to

the Center for Disease Control and Prevention CDC, [3] annually 37 million

people contract one of these diseases, resulting in more than 228,000

hospitalizations and 2,600 deaths; the global panorama is also alarming the World

Health Organization [4] warns that each year up to 600 million people, or almost

1 in 10, get sick after eating contaminated food, of these 420.000 die, including

125.000 children less than 5 years old, so ETA is an important cause of morbidity

and mortality and a huge impediment to global socioeconomic development.

One of the most used strategies to combat them is to remove contaminated

products, withdrawals are important since they focus on eliminating the source of

the problem to prevent additional diseases; some studies show the significantly

negative influence on the behavior of consumers who stop consuming potentially

contaminated foods, become fearful of purchasing these products, consequently

withdrawals can also inflict serious damage in an industry by stigmatizing all

similar products, including which are safe [5]. All the scandals associated with

food security have an impact on the household consumption response and on the

probability of acquiring the affected meat products in the future [6].

1.1 background

In the processing of beef for the production of sub-products, a highly

controversial agent is sometimes used; Ammonium, also known as aqueous

ammonia or ammonium hydroxide because it is a mixture of ammonia (NH3) and

Effect of ammonium hydroxide on quality of meat products 1515

water (H2O), is generally recognized as safe (GRAS by its acronym in English

Generally Recognized As Safe) by the FDA [7]. When used according to good

manufacturing practices (BPM) for its applications as a leavening agent and food

surface finishing, pH control OMRI [8] and elimination and identification of dyes

[9, 10]. Ammonia, is a compound more common than imagined, we can find it in

the environment, in plants and animals, in its digestive processes [11], enzymatic

ruminal activities [12] and the body development phase of fish [13, 14].

In fact, the controversy of this chemical agent has its origin in the publications

made by the winner of the Pulitzer Prize Michael Moss in The New York Times

where the safety of the processing method of the beef is questioned to elaborate

meat products, including the burgers from school lunch programs in the United

States, according to Moss Beef Products Inc., established in South Dakota and led

by Eldon N. Roth revolutionized the food industry by exposing meat to ammonia

gas when it is shipped through pipes, then frozen and compressed, all these steps

help eliminate pathogens such as Salmonella and E. coli; in essence, a reduction

in contamination incidents was demonstrated to such an extent that officials of the

United States Department of Agriculture (USDA) endorsed the company's

ammonia treatment stating that it was destroyed E. coli "to an undetectable level",

decided that it was so effective that they exempted these products from the routine

tests they performed on hamburgers sold to the general public, however later the

rejection of consumers who could perceive the presence of ammonia given its

characteristic odor and isolated cases of microorganisms were reported, although

no relationship could be established between the outbreaks with Beef Products

Inc., officials said they would carefully examine the innovations of the meat

industry to combat contamination, making sure that are scientifically sound,

protect the salt public and examine the general government security policies on

meat [15]. The controversy continued with statements issued by world-renowned

chef Jamie Oliver on his television show Food Revolution where he discussed

how a fast-food brand in the United States used ammonia in beef remains for

hamburger preparation; before this process, according to him, the meat is not

suitable for human consumption, cataloging it as harmful to health [16], based on

the premise that consumers determine their own definitions of "good food" and

healthy eating seeking guarantees of the quality of food [17]. Finally, a

defamation litigation between Beef Products Inc. and the Walt Disney Company,

owner of the ABC News unit, originated from a report by correspondent Jim

Avila in 2012 on the safety of the LFTB (Finely textured meat cuts, Lean Finely

Textured Beef, for its acronym in English) using the pejorative label of '' pink

slime '' ('' Pink slime '' for its acronym in English) triggering losses in the

company in the order of $ 1.9 billion in damages, sales fell and Beef Products Inc.

closed three plants and laid off about 700 workers; in August of 2017 Disney

declared in a statement that he had to pay $ 177 million dollars to solve the case,

the publications were eliminated from the official ABC News page although Avila

never retracted [18]. To date, the company has not ceased its interest in involving

ammonia in the processing of meat, it can be corroborated in its official website in

1516 Diofanor Acevedo-Correa et al.

the food safety section where they announce the process of making LFTB meat;

this process includes ammonium hydroxide, arguing that there is no "ammonia-

free" meat since this is an essential nutrient already present in meat and foods

such as bread loaf (30 ppm NH3), American cheese (813 ppm NH3), mayonnaise

(411 ppm NH3) among others; the amount of the chemical agent increases very

little because it is a powerful defense against potential germs [19].

1.2 Regulation

Ammonium hydroxide currently treated as harmless by the FDA and endorsed by

other sources such as the Food and Agricultural Organization of the United

Nations [20] and the World Food Organization. World Health Organization [4] is

widely distributed in food engineering, an important fact because meat and its

derivatives exhibit a tendency to rapid deterioration caused by its composition and

the pH suitable for microbial growth. be treated with special care and greatly

reduce the danger of contamination by undesirable pathogens such as salmonella

and E. coli studies report the effectiveness of ammonium in these particular cases

[21].

In addition, the Food Safety and Inspection Service (USDA) [22] responsible for

the inspection of meat and poultry products to ensure safety and health for human

consumption accepted its use as a pH control agent in brine solutions, although

Consumers may not know when the chemical is in their food. Despite all the

benefits of the correct use of ammonium hydroxide following the principles of

BPM, the final consumer does not approve it, when questioning whether this

chemical agent is in fact an ideal mechanism to guarantee food safety in meat

products, especially in an era where more and more people prefer natural

products, reaching a direct impact on the economy, for example in the United

States meat exports as a percentage of production fell to 9.6% in 2015 compared

to 10.6% [23], in Europe, for its part, in terms of value, cattle represent 8.1% of

total agricultural production and 18.8% of animal production, without taking into

account products of animal origin (for example, milk ) in the EU-28, between

2007 and 2014, the number of non-dairy cows decreased by 4%, from 12.5 to 12.0

million heads, this trend was especially noticeable in the EU-15, where the

reduction reached 6% [24] Ammonium hydroxide is likewise treated as safe by

many countries including the European Union and by international food safety

organizations such as the Joint Committee of Experts on Food Additives (Joint

Expert Committee on Food Additives) [25] JECFA, by its abbreviation in English,

1965) that allows its use in a wide variety of foods. The World Health

Organization reported on the variety of foods that can be processed using this

chemical agent applying good manufacturing practices, these foods encompass a

range of dairy products, confectionery products, fruits, vegetables, baked goods,

cereals, eggs, fish, sports drinks and beer, and meats. According to the European

Agency for Chemical Substances and Mixtures, ammonium hydroxide is not an

ingredient, but part of a manufacturing process [26].

Effect of ammonium hydroxide on quality of meat products 1517

2. Finally textured meat cuts (lftb)

Given the changes in livestock production in the United States, the American beef

companies found a processing technique that optimizes the product, called LFTB

or FTB (Finely Textured Beef, Finely Textured Beef, for its acronym in English),

its production recovers a considerable percentage of protein from fat cuts coming

from bovine carcasses; the USDA considers LFTB / FTB to be equal to beef and

pork for labeling purposes and can be used as a large source of lean meat; The

composition of this product is high in protein (17-21%) and low in fat (8-12%)

[27]. In addition, it can be added to sausages, hamburgers, ground beef and

canned, the process used to create LFTB was developed by Beef Products Inc.

through which the cuts of high fat meat (more than 40%) are heated (38 ° C).

50%), then go through a centrifuge to separate the fat, obtaining a product with

94% to 97% lean beef, later undergoes an antimicrobial process with ammonium

hydroxide, freezes quickly and is pressed before added to ground beef and other

foods [28]. The negative image of the LFTB originated by the reports presented in

2012 where the safety of this product was questioned triggered a media impact on

the demand for these meats and other meats that may be able to serve as

substitutes for the affected meat, since Consumers of this millennium rely heavily

on the media on food safety events [29]. The coverage of the news and the reach

of social networks on the use of finely textured meat show the influence on

individuals and organizations [30], some companies have voluntarily decided to

label their meat products with LFTB, while proponents of food safety in favor of

the use of ammonium hydroxide in food safety have expressed concern that this

controversy can curb future innovations in the meat industry [31].

In the process of transformation of beef carcasses are cut for wholesale

consumption in large portions to be later divided into units to the retailer, there are

fractions generated from this processing known as fat and lean cuts, can not be

previously mechanically soften, rebuild, mark or marinate; they are used to

manufacture some products that as mentioned above the media and some people

called "pink slime", in LFTB and FTB obtaining the founder of Beef Products Inc.

Eldon Roth creates in the meat an unsuitable environment for the survival of

microorganisms when treated with ammonia or citric acid, bacteria that can cause

serious foodborne illnesses such as Salmonella and E. coli O157: H7 inhabit the

gastrointestinal tract or skin of animals and can contaminate meat through the line

of sacrifice, affecting initially the surface of the carcass and from there the

internal contamination to the muscular masses [32], however, many times the

interior of the cuts remains protected from possible contamination and it is highly

unlikely that pathogens migrate below that surface, during cooking, it is almost

certain that the surface of these intact cuts will reach a t At a sufficiently high

temperature for a sufficiently long time to destroy any pathogens present, products

known to come from intact whole muscles can be consumed safely after being

cooked at an average temperature of 145 °F and allow three minutes of additional rest before consumption. The USDA for its part has approved the use of both treatme-

1518 Diofanor Acevedo-Correa et al.

nts in the production of beef as processing aids; In accordance with the Code of

Federal Regulations, ammonium hydroxide and citric acid are considered as

processing aids and used to improve the attractiveness or usefulness of a food, nor

has it been established as a norm that food processing aids are labeled because

technically they do not alter the composition of the food, it is very probable that

the habitual consumers of products like the sausages, sausages and of course the

ground meat have acquired LFTB or FTB since the manufacturers include the

cuttings in variant levels and mix them with traditional meat; all advances in

technology have allowed processors to use these cuts in a sustainable way instead

of discarding them, optimizing the productive chain of the meat sector [33].

3. Researches

Studies have been reported on LFTB where they show that their incorporation in

products such as hamburgers in a percentage of up to 20% could provide many

positive quality characteristics, decreasing the oxidation of lipids and losses in the

cooking stage that together with the improvement of the fresh color, originate a

product with attributes of quality and good perception for consumers, the

inclusion of LFTB is a viable way that guarantees a more complete use of beef

carcasses, in its research the pH increased with the increase in LFTB levels

explained by the presence of ammonium hydroxide as a processing aid [34]. Other

publications on preference in taste, tenderness, juiciness and overall satisfaction of

the quality of hamburgers with varying percentages of finely textured beef proved

the positive results of the inclusion of LFTB [35]. The processing of improved

meat and poultry products often involves a common practice to control tenderness

variability, juiciness and reduce water loss by purging or dripping, whereby a

brine solution often containing water is administered, mixed salts (NaCl, KCl,

CaCl2 and MgCl2) [36] and other elements. In addition, they can contain

phosphates, exerting special effect on the sensitivity since it improves the capacity

of water retention by increasing the pH and solubilizes the myofibrillar proteins;

the use of phosphates as antimicrobials has been reported showing their

effectiveness against pathogens in meats and improves the oxidative stability of

ground meat [37]; Unfortunately, they contribute a sodium content to meat

products, so a non-sodium alternative could be 0.1% ammonium hydroxide to

replace sodium tripolyphosphate in beef injection brines, subsequent evaluations

reflected moisture content and Higher ash and almost 2% less protein in the

samples with phosphates, the fillets injected alkaline (0.1% ammonium

hydroxide) had lower aerobic counts (approximately 1 log less) and anaerobic

(approximately 2 log less) the final pH of the meat contributed in the differences

observed in the treatments [38] from a similar perspective [39] added 1%

ammonium hydroxide to beef tenderloins packed at 4°C in a modified atmosphere

rich in Oxygen (O 80% and CO 20%) simulating transport conditions during 0, 7

and 14 days concluding that the cons umidores during the first week could not

discriminate the color attribute in all samples, after 7 days the panelists gave the

highest rating to the treatments with addition of 1%; on the other hand, the fillets

Effect of ammonium hydroxide on quality of meat products 1519

with phosphates at 14 days were above the acceptance threshold for the perception

of taste, no treatment at that date was acceptable in terms of color, in terms of

microbial load they were questionable and probably were outside the range of

shelflife. An extension of the previous investigation comparing fillets that have

been injected with a commercial brine formulated with sodium phosphates and

fillets that have been injected with a brine where the sodium phosphate in the

formulation was replaced with 1% ammonium hydroxide exhibited a slight

increase of the pH in the samples with ammonium (pH 5.96) while in the

formulations with phosphates the pH reached 5.86, the treatment was favorable

for the evaluation of the cooked meats since it reduces the flavor to spicy and

salty, the results indicates that despite having a lower yield on cooking losses

(23%), beef fillets have a palatable taste and palatability [39] phosphates are a

substantial source of sodium, other investigations have been conducted to replace

sodium tripolyphosphate in meats, controlling the percentages of the brine in an

alkaline medium with 1% ammonium hydroxide, 3.6% NaCl and 1% Herbalox

seasoning , which resulted in a promising advance of the change of phosphates

and sodium in meats [40]; this successful replacement with ammonium hydroxide

have a great importance for the meat processing industry, especially when is faced

with obstacles such as PSE meats (Pale, soft and exudative, Pale, soft and

exudative) and DFD (Dark, firm and dry, Dark, Firm and Dry, for its acronym in

English) that are a major defect in the sector, have a smooth texture and a low

water retention capacity (CRA), a phenomenon associated with pH and acute

stress before of the sacrifice which causes changes in the biochemical parameters

[41, 42], likewise it is relevant for health care; It has been reported that excessive

sodium intake is associated with increased blood pressure (hypertension), one of

the main risk factors for cardiovascular diseases and other health problems such as

stomach cancer and kidney diseases [43].

At present, studies on the use of products for children are very limited, as

previously reported the controversy generated around this has been the main

obstacle; The available investigations evaluate the preference of consumers with

different percentages of pumping (0%, 10%, 20% and 30%) using ammonium

hydroxide, the results refer to the general acceptability at low levels 30%) the

samples they had a slightly non-meaty texture and slight flavors; juiciness and

tenderness yielded a similar behavior, at the same time increasing the pH with

each ammonium treatment [44]. An economic characteristic of great importance is

the tenderness of the meat, because it directly influences the reiterative levels of

purchase by consumers, is dependent on many factors that makes it highly

variable and unlike other phenotypes, the tenderness is not verifiable until after

slaughter [45] and therefore the favorability of ammonium hydroxide in meats has

been studied; Taste panels analysis revealed greater desirability for tenderness and

other parameters such as juiciness, taste and general acceptability of beef fillets

treated with ammonium in periods of aging of 1 to 3 weeks compared to untreated

fillets [46].

1520 Diofanor Acevedo-Correa et al.

It has been known that when ammonium hydroxide is mixed with cuts of meats

the ammonia content can be increased but in a very controlled way and in much

lower percentages, hence its use in food is recognized as safe by the FDA and

allowed by control agencies in many countries to control the spread of

Salmonella, E coli and other bacteria that could be present in meat trimmings

[47]. In his research with beef fillets treated with ammonium hydroxide at a

temperature of 5°C [48] they obtained lower counts of psychotrophic, mesophilic

and gram-negative bacteria, although he did not find differences in the bacterial

counts of coliforms and lactic acid compared to the untreated control. The texture

of meat products is a very important factor that must be controlled, is influenced

by elements such as connective tissue proteins, the protein source organizes its

lipophilic and hydrophilic structures to bind with lipids and water, which leads to

the formation of emulsions by the addition of other non-meat ingredients; the

collagen content, the size of the muscle fibers, the length of the carcomeros, the

pH, the water retention capacity (CRA) and the emulsification capacity (CE) are

determinants in the texture [49]. Some authors, such as Kiran et al., [50] have

evaluated the effect of ammonium hydroxide on the texture of meat in their study

to optimize the concentration of this agent in the effective softening of chicken

meat in different concentrations (0.1%, 0.5% and 1.0% w / v), evaluated quality

parameters after 24 hours, their results indicated a significant increase in pH,

CRA, myofibrillar protein solubility and collagen solubility in samples with 0.5%

and 1.0% ammonium hydroxide, there was also a significant overall reduction in

cutting force Warner-Bratzler; a decrease in color intensity was revealed in all the

treated samples compared to the control indicating the decomposition of proteins;

a technique that can corroborate this event is the transmission electron microscopy

(TEM, Transmission electron microscopy) that confirmed the proteolysis and the

degradation of muscle fibers in the samples treated with ammonium, all the

previous, evidence the benefits in meat texture softening effects of ammonium

hydroxide in spent chicken meat at the tested concentrations, however, since no

significant improvement in sensitivity was found at the level of 1% compared to

the 0.5% level, it is advisable to use this last treatment.

The effect of ammonium hydroxide on the ultrastructure and tenderness of buffalo

meat has been evaluated using the technique of marinating with distilled water

and 0.1%, 0.5% and 1.0% ammonium solutions in pieces of biceps-femoral

muscle meat, obtaining significantly increased the pH, CRA, the collagen

solubility, the extraction of total and soluble proteins as well as the performance

in cooking, also used an electrophoresis technique to corroborate that muscle

proteins had a decrease in intensity and number of some protein bands in the

samples with 0.1% and 0.5% ammonium hydroxide compared to the control that

had only distilled water; an increase in the concentration of the treatments can

cause a change in the osmolarity that has an effect on the solubility of the protein

and generates a change in the pattern of bands, therefore a 0.5% solution of

ammonium hydroxide is recommended to improve the tenderness of the pieces of

meat, an additional technique such as scanning electron microscopy indicated an

Effect of ammonium hydroxide on quality of meat products 1521

evident contraction, reduction of the diameter of the muscle fibers and an external

decomposition of the layers of the tissue surrounding the muscle fibers modifying

the values of the force of Warner-Bratzler cut [51]. From a similar perspective the

incidence of ammonium hydroxide in concentrations of 0.5%, 1% and 2% in the

quality of hamburgers was studied during 9 days yielding important results

regarding the reduction of the CRA to the highest concentrations of the agent, the

researchers argued this fact in loss of the buffering capacity of the proteins as the

distance from the isoelectric point increases, all this is linked to the increase of the

pH, by the union of water molecules through hydrogen and ionic bonds to the

hydrophilic sites of the polypeptides. In contrast the values of Hunterlab;

technique widely used for the determination of color in food meat products [52,

53], increased for a* (redness) and b* in treated hamburgers compared to the

control, the color readings corroborate the positive effects of ammonium

hydroxide on the red hue of milled meat during storage in refrigeration in

anaerobic medium, another particular revelation under these conditions is the

reduction in the percentage of metamiogloblina in the samples with ammonium

hydroxide until 9 days , probably caused by the oxidation of myoglobin in the

control samples, generating an undesirable brown color, the incorporation of

ammonium inhibits the formation of metamiogloblina becoming an effective

treatment during refrigerated storage in the anaerobic conditions reported by the

authors [54]. Ammonium hydroxide can also be used by the curing method [55]

who used ham samples with PSE and DFD meats under the technology of Beef

Products Inc., after the cooking process, the ammonium-enhanced hams had a

higher pH for both types of meat, in contrast the control treatments had greater

loss by cooking, compared with the DFD treatments, this study don´t found

significant differences with respect to the moisture measurement in the meat /

treatment type interaction as well as in the oxidation of lipids; Sensory evaluation

data consisting of 150 panelists showed that hams with ammonium hydroxide had

better qualification for general appearance and color, for the consumers the hams

treated had better attributes of palatability and flavor in the two types of meat PSE

and DFD, for all the above, the researchers report that the technology applied by

the meat company of Roth is a viable method to sensorially improve hams and

that can effectively raise the ratings for products made from PSE meat.

3.1. Deteccion

Nitrogen is a nutrient present in the environment and essential for the

development of many organisms, within its most common forms can be found

ammonia; As this compound has been approached it is a colorless gas with a

strong characteristic odor, given its high solubility in water it exists in an

associated molecular form and ionized as ammonium NH4 +, the degree of

association or ionization varies with respect to temperature and pH, as shown in

Equation 1 the ammonia deprotonates a part of the water to generate the

ammonium ions and hydroxide OH- [56].

1522 Diofanor Acevedo-Correa et al.

𝑁𝐻3 + 𝐻2 𝑂 ←→ 𝑁𝐻4

+ + 𝑂𝐻− (1)

Among the techniques for the determination of ammonia and its forms is

Nesslerization, also known as the Nessler method, named for its creator by the

German chemist Julius Nessler who developed a mixture with mercury iodide (II)

and potassium iodide in an alkaline solution (Equation 2); this reagent raises the

pH of the sample generating a precipitation of the hardness cations as hydroxides,

when distilling the sample at a high pH a remnant containing the ammonia

nitrogen is produced, however this method is very late so the most common form

to eliminate the interference of hardness cations is to treat the samples with a

solution based on zinc sulfate, filter and then add Rochelle or Seignette salt

discovered in 1672 by Pierre Seignette that includes sodium and potassium

tartrate (Equation 3 ) to remove residual hardness cations that could react with the

Nessler reagent [57].

2𝐾2[𝐻𝑔𝐼4] + 3𝐾𝑂𝐻 + 𝐻3𝑁 = 𝐻𝑔𝐼 (𝐻2𝑁) . 𝐻𝑔𝑂 + 7 𝐾𝐼 + 2𝐻2𝑂

(2)

𝐾𝑁𝑎𝐶4𝐻4𝑂6 · 4𝐻2𝑂 (3)

To analyze ammonia not ionized (NH3) and ammonium (NH4 +) is also used the

method of Fenato that has its bases in the reaction of Bethelot in which the

ammonia reacts with phenol and hypochlorite in an alkaline medium, then

becomes monochloramine to pH 9.7-11.5 and reacts with phenol in the presence

of hydrochlorine to form indophenol blue which is determined colorimetrically

with a direct proportion to the presence of ammoniacal nitrogen, because the

toxicity of phenol can be replaced with sodium salicylate; the most important

limitation is the divalent cations that form insoluble compounds at a high pH, this

reaction is not completely concrete for the ammonium ion taking into account that

organic compounds react with the free amino group; Experiments on the

ammonium adsorption have been carried out on activated carbon derived avocado

seeds through the activation of methanesulfonic acid using the automated method

of Fenato and UV spectrometry [58]. Previous studies have been applied to

measure the content of ammoniacal nitrogen in agricultural biogas plants through

the photometric valuation by titration, developing a polynomial regression model

that relates the content of ammonium nitrogen with the volume of a strong acid

under the premise of the influence of pH for the validation of this model [59].

Another method of great importance is the ion selective electrode (ISE, Ion

selective electrode, also known as electrode for specific ions; in this the sample is

alkalinized with sodium hydroxide to convert the ammonium and ammonia ions,

once formed it diffuses through a permeable membrane to the gases of an ISE and

the pH of its internal solution is altered, which in turn, it is detected by a pH

electrode; the potential is measured by means of pH or ISE readers, when the pH

Effect of ammonium hydroxide on quality of meat products 1523

meter is used the ammonia content is established by a calibration curve whereas

when the ISE meter is used the ammonia content can be obtained directly; organic

compounds that form ammonia quickly are not a problem for this method as long

as the concentrations do not exceed 100 mg / L [60]. The ISE technique responds

to the concentration of a particular ion or gas in solution, the result corresponds to

the potential difference that can be measured with a high impedance voltmeter, the

voltage, according to the Nernst equation (Equation 4), it depends on the common

logarithm of the activity of the ammonium ion or gaseous ammonia in the

solution. The electrode for the detection of NH4 + has a polyvinyl chloride (PVC)

membrane that contains an ammonium carrier, the sample is acidified to reduce

the pH and convert all the gaseous ammonia to ammonium ion; the potential of

the reference electrode of the NH4 + detection probes should be proportional to

the content of the ammonium ion present in the sample; it is a practical method

and saves time when there is a larger number of samples, although it has been

reported to be less accurate [57].

𝐸 = 𝐸0 −𝑅𝑇

𝑛𝐹 𝐿𝑛(𝑄)

(4)

Where : E is the corrected potential of the electrode; E0 is the potential under

standard conditions; R is the gas constant; T is the absolute temperature (Kelvin

Scale); n is the amount of mol of electrons involved in the reaction; F is the

Faraday constant (approximately 96500 C / mol); Q is the corresponding reaction

quotient.

The detection of ammonia arouses a growing interest for a wide range of

applications, including the food sector, a key challenge is to have selective

detection materials (chemical / polymer) that are sensitive, environmentally stable

and that meet the strict requirements imposed in the food area ; one of these

materials used is polyaniline, which requires the oxidation of the aniline

monomers to react and form aniline dimers by the electrophilic substitution path,

the continuous formation of oxidation sites of the cationic radical allows the

growth of the aniline dimer, This technique uses interfacial synthesis, high

dilution and other developments that combine polyaniline with other materials

such as polyaniline nanocomposites with metal oxides, graphene, carbon

nanotubes and others that have the ability to form electron interface interactions,

achieving greater sensitivity and selective detection superior [61]. Other

investigations have been carried out in different areas based on polyaniline for the

detection of ammonia [62, 63].

3.2 alternatives

There are other techniques to improve the quality of food and ensure safety, as in

the case of irradiation, a technology widely used in the food industry for its phytosanitary applications in products ready for consumption even in hospital diets

1524 Diofanor Acevedo-Correa et al.

[64]. It has been reported that irradiation helps to extend the life of quail meat for

at least two weeks at refrigeration temperature because it decreases

microorganisms while retaining sensory attributes [65]. Other authors investigated

the effect on irradiated pig emulsions, observing that these had greater solubility

of the myofibrillar proteins and that treatment by ionizing radiation affects the

physicochemical properties of meat products [66]. Cooked turkey meat was more

susceptible to oxidation than raw meat at a lower irradiation dose [67]. However,

another study in turkey breast meat found that irradiation accelerated the

oxidation of lipids and proteins by increasing redness [67]. On the other hand, the

use of ultrasound, a non-chemical "green" technology has been reported to

improve the quality and safety of meat products, this technique decontaminates

meat, inactivates microbial growth and improves tenderness when used by

Whether alone or in combination with other methods of preservation or

processing [68], other authors conclude that ultrasound is an emerging technique

with the potential to accelerate maturation, reduce cooking energy and increase

shelf life. of meat products without affecting other quality properties [69]. Finally,

the growing demand of consumers for healthier meat products has motivated the

development of technologies such as high pressure processing (HPP) that helps

improve shelf life without altering the sensory and nutritional properties of

products, especially to reduce pathogens in foods such as salmonella, Listeria

monocytogenes and Escherichia coli species [70], pulsed electric field treatment

has also been applied in the food industry as a very promising, safe method with a

potential bactericidal effect [71], although all these alternatives are advantageous,

non-thermal technologies have a series of limitations that include the increase of

oxidation reactions during the shelf life of meat products [72].

4. Conclusions

Despite the controversy triggered by the use of ammonium hydroxide in the food

industry, especially in meat products, the series of advantages must be highlighted

to improve the quality characteristics of meat, while producing safe, innocuous

and longer shelf life. Useful; As previously mentioned, the chemical agent using

correctly under the provisions of the corresponding regulations and good

manufacturing practices is a potential method for food processing, but more

research should be done to help understand the mechanism of action of hydroxide

of ammonium in the different parameters of meat quality.

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Received: April 16, 2018; Published: May 11, 2018