Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients
Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
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Antioxidants 2020, 9(8), 711; https://doi.org/10.3390/antiox9080711
Received: 29 May 2020
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Revised: 28 July 2020
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Accepted: 29 July 2020
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Published: 5 August 2020
(This article belongs to the Special Issue Lipid Oxidation and Antioxidants in Food)
Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.
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Keywords:
extracts; polyphenols; concentrate; food safety; antioxidants
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MDPI and ACS Style
Ferysiuk, K.; Wójciak, K.M. Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients. Antioxidants 2020, 9, 711. https://doi.org/10.3390/antiox9080711
AMA Style
Ferysiuk K, Wójciak KM. Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients. Antioxidants. 2020; 9(8):711. https://doi.org/10.3390/antiox9080711
Chicago/Turabian StyleFerysiuk, Karolina, and Karolina M. Wójciak. 2020. "Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients" Antioxidants 9, no. 8: 711. https://doi.org/10.3390/antiox9080711
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