School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
Use of Nitrite in Cured Meats and Consideration of Nitrite Substitutes
SUN Jing;DONG Sainan
1.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.School of Chemical and Material Engineering,Jiangnan University,Wuxi 214122,Chin
Abstract：Nitrite is a reactive chemical and regarded as one of the most important curing agents in meat products.However,from a food safety perspective,nitrite is responsible for chemical toxicity and N-nitrosamine formation.Investigations on the reactions of nitrite in cured meat products have been carried out in many countries.In this paper,the reactions of nitrite in meat and potential problems currently associated with cured meat added nitrite were reviewed.This article summarized the factors that can influence the residual nitrite in cured meats.These factors would result in changes of nitrite contents for the processing and subsequent storage.Many countries have made efforts to restrict the amounts of ingoing and residual nitrite by law.The potential substitutes for nitrite in cured meat products and the development of uncured nitrite-free meat system were also described here.
孙敬；DONG Sainan. 腌肉制品中的亚硝酸盐与亚硝酸盐替代物[J]. 肉类研究, 2009, 23(7): 79-90.
SUN Jing;DONG Sainan. Use of Nitrite in Cured Meats and Consideration of Nitrite Substitutes. Meat Research, 2009, 23(7): 79-90.
2009, Vol. 23 
