| Autor: |
Stoica, Maricica, Antohi, Valentin Marian, Alexe, Petru, Ivan, Angela Stela, Stanciu, Silvius, Stoica, Dimitrie, Zlati, Monica Laura, Stuparu-Cretu, Mariana |
| Předmět: |
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| Zdroj: |
Food & Bioprocess Technology; Mar2022, Vol. 15 Issue 3, p514-538, 25p |
| Abstrakt: |
Sodium nitrite (NaNO2) is a multifunctional meat-curing ingredient responsible for the unique reddish-pink color and flavor, microbiological safety, and shelf life extension of products. However, its use in the meat industry is controversial since NaNO2 is an exogenous source of nitric oxide, a nitrosating (nitrosamine-forming agent) and nitrosative stress agent (peroxinitrite precursor). Therefore, there is a great consumer demand for low-nitrite or nitrite-free meat products. Although it is difficult to remove the conventional NaNO2 owing to its beneficial properties, a partial or total substitute, without compromising the sensory attributes, may be effective. This review article presents and discusses the plant powders/extracts, atmospheric plasma, and pulsed electric field as new potential strategies for the total/partial substitution of conventional NaNO2 in meat products. The functionality of NaNO2 in meat products and the costs of its substitution are also provided. The information in this paper will open new vistas for scientists exploring the replacement of NaNO2, a hot topic for the meat industry. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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