Deng Hon
2015
Citations
0
Influential Citations
0
Citations
Quality indicators
Journal
China Condiment
Abstract
Sodium or potassium nitrite is widely used as a curing agent in cured meat products because it inhibits outgrowth and neurotoxin formation by Clostridium botulinum,delays the development of oxidative rancidity,develops the characteristic flavor of cured meats,and reacts with myoglobin and stabilizes the red meat color.But excessive adding of nitrite can lead to acute poisoning;meanwhile,nitrite can react with amines to form nitrosamines that had been shown in variety of animal studies to be carcinogenic.Health concerns relating to the use of nitrates and nitrites in cured meats trend toward nitrite scavenging and N-nitrosamine inhibition to alleviate the potential risk to the consumers from formation of carcinogenic compounds.This article introduces the recently development of nitrite scavenging ability of fruits and vegetables,which lays a foundation on researches of reasonable collocation and scientific cuisine of cured meat products,and also develops an effective way to improve the safety of cured meat products.