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| The Effect of Nitrite on the Flavor of Cured Meat Products |
| DONG Qingli;LI Baoguo;GUAN Xiao |
| Institute of Food and Biological Technology, University of Shanghai for Science and Technology, Shanghai 200093, China |
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Abstract The main flavor substances of traditional meat products were reviewed in this paper. And the effect of nitrite on the flavor of low-temperature sausage was studied as an example. The flavor characteristic of meat products with nitrite addition was analyzed. It indicated that several new flavor compounds were detected in the nitrite-added sausage, and cured-meat flavor of meat products was enhanced by nitrite additions. New flavor compounds found in this research might be one of reasons for nitrite affecting meat products’flavor.
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| [1] |
SHI Rongrong, HUANG Qi, TAN Hongyuan, WANG Shizhe, QIAO Yu, XIONG Guangquan, WU Qian, SHI Liu, PAN Fuwen. Effects of Different Sterilization Methods on the Flavor of Ready-to-Eat Crayfish (Procambarus clarkii)[J]. Meat Research, 2026, 40(7): 47-55. |
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2008, Vol. 22 
