Natural applications for nitrite/nitrate reduction in meat products

The main function of nitrite and nitrate in meat products is to prevent Clostridium botulinum growth which causes food poisoning and toxic information. The desired bright, pinkish-red color of the cured, heat treated products such as salami and sausage provides nitrosohemochromium formed by the use of nitrite and nitrate. Bacterial reduction of excess nitrite or nitrates in meat products or reaction with nitrite in secondary and tertiary amines present in food form carcinogenic nitrosamines. Due to the risk of carcinogenicity of nitrite/nitrates, consumers are demanding natural foods. Scientists have recently been working on alternative natural ingredients for the use of nitrite or nitrate in the production of meat products. In this study, it is aimed to compile the studies about nitrite/nitrate alternative substances which have potential use in meat industry.

Et ürünlerinde nitrit/nitrat azaltýlmasýna yönelik doðal uygulamalar

Nitrit ve nitratýn et ürünlerindeki en temel görevi; gýda zehirlenmesine neden olan Clostridium botulinum’un çoðalmasýný ve toksin oluþturmasýný engellemesidir. Salam ve sosis gibi kürlenmiþ, ýsýl iþlem uygulanmýþ ürünlerin arzu edilen parlak, pembemsi-kýrmýzý rengini nitrit ve nitrat kullanýmýyla oluþan nitrosohemokrom saðlamaktadýr. Et ürünlerinde fazla miktarda kullanýlan nitrit veya nitratlarýn bakteriyel indirgenmesi veya gýdada bulunan sekonder ve tersiyer aminlerin nitrit ile reaksiyonu sonucu kanserojenik etkili nitrosaminler oluþmaktadýr. Nitrit/nitratlarýn kansorejen risk taþýmasý sebebiyle tüketiciler doðala yakýn gýdalar talep etmektedir. Son zamanlarda bilim insanlarý et ürünlerinin üretiminde nitrit veya nitrat kullanýmýna alternatif doðal maddeler üzerine çalýþmaktadýrlar. Bu çalýþmada ise et endüstrisinde kullaným potansiyeli olan nitrit/nitrata alternatif maddeler konusunda yapýlmýþ çalýþmalarýn derlenmesi amaçlanmýþtýr.