Alternatives to nitrite in processed meat: Up to date

Autor:	Cheorun Jo, Amali U. Alahakoon, Dinesh D. Jayasena, Sisitha Ramachandra
Rok vydání:	2015
Předmět:	Meat packing industry business.industry Chemistry Consumer demand food and beverages chemistry.chemical_compound Lipid oxidation Processed meat Food science Nitrite Health risk business Flavor Food Science Biotechnology
Zdroj:	Trends in Food Science & Technology. 45:37-49
ISSN:	0924-2244
DOI:	10.1016/j.tifs.2015.05.008
Popis:	Nitrite has been used in different meat products mainly to maintain their microbial quality, flavor, and color and to prevent lipid oxidation. Since consumer demand for organic or natural meat products has increased due to the concerns of health risk of synthetic additives, the meat industry is currently focusing on the development of nitrite alternatives. This paper reviews the potential alternatives to replace nitrite salts that are used completely or partially in the manufacturing of meat products.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f3f084a422be5f1ab9f1b5dfa6ed81de https://doi.org/10.1016/j.tifs.2015.05.008 Zobrazit plný text záznamu Full Text from ScienceDirect