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Natural alternatives and innovative approaches to reduce nitrite level in processed meat: A review | ||
| Food Safety and Packaging | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 20 آبان 1404 | ||
| نوع مقاله: Review Article | ||
| شناسه دیجیتال (DOI): 10.30466/fsp.2025.56688.1019 | ||
| نویسنده | ||
| Zolaykha Shiravani* | ||
| Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran | ||
| چکیده | ||
| Nitrites are widely used multifunctional additives in meat processing. Despite their essential technological functions, such as color development, flavor formation, and microbial inhibition, growing concerns regarding the formation of carcinogenic N-nitroso compounds (NOCs) and associated health risks have increased consumer demand for natural or low-nitrite meat products. Synthetic nitrites remain the most common choice due to their low cost and easy application, yet their link to nitrosamine formation has prompted extensive research into safer alternatives. Natural nitrite sources, typically derived from vegetable nitrates converted by nitrate-reducing bacteria, as well as emerging non-thermal technologies such as atmospheric non-thermal plasma (ANP) and pulsed electric fields (PEF), show potential as partial or complete nitrite substitutes. However, challenges remain regarding stability, sensory properties, and antimicrobial effectiveness. This review systematically evaluates nitrites’ multifunctional roles, health implications, and current replacement strategies, emphasizing the need for safe, effective, and consumer-acceptable solutions for producing high-quality, naturally processed meat products. | ||
| کلیدواژهها | ||
| Nitrite؛ Meat products؛ N-nitroso compounds؛ Vegetables؛ cold plasma؛ Food safety | ||
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آمار تعداد مشاهده مقاله: 2 |
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