期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2019
卷号：43
期号：1
页码：1-13
出版社：Galati University Press
摘要：Sodium nitrite is a meat-curing ingredient responsible for developing and fixing
the sensory product attributes, also having a strong antimicrobial activity.
However, it is associated with nitrosamine formation. Therefore, there is
consumer demand for low-nitrite or nitrite-free meat products. In order to develop
these products it is essential to understand the complex functions of sodium nitrite
in meat-curing. This review summarizes the positive effects of nitrite in meatcuring,
and points out that sodium nitrite is involved in the formation of
nitrosamines, on the other hand. Several data from recent reports on the potential
alternatives to nitrite replacement are also summarized.
