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| A Review of the Application of Nitrite Substitutes in Meat Products |
| ZHANG Suyan, GAO Aiwu* |
| College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China |
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Abstract In meat production, nitrite is often applied as a color fixative, antioxidant, unique flavor agent and preservative.
When it accumulates to a certain level, nitrite can react with amines as protein degradation products under appropriate
conditions to produce carcinogenic nitrosamines. Once they accumulate in the body, carcinogenic nitrosamines will cause
serious harm to the human body. Researchers are always looking for nitrite substitutes for the purpose of reducing the use of
nitrite in meat products. This article reviews the functions and harms of nitrite added in meat products, and the development
of nitrite substitutes.
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| [1] |
WANG Yanli, LIANG Xiuqing, CHEN Qianqian, LI Fangfang, LI Jie, CHEN Keyun, TIAN Qiyan, LI Xia, LIU Yanming. Determination of Eleven N-Nitrosamines in Animal Derived Foods by Gas Chromatography-Tandem Mass Spectrometry after Pass-Through Solid Phase Extraction[J]. Meat Research, 2023, 37(3): 33-39. |
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