Pregledni rad
https://doi.org/10.31727/m.27.2.3
Application of Nitrites and Nitrates in the Meat Industry and Possible Alternatives
Ana Kaić
orcid.org/0000-0003-0509-431X
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
*
Ivan Rožanković
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Danijel Karolyi
orcid.org/0000-0003-0409-9071
; Agronomski fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
* Dopisni autor.
Sažetak
Nitrites and nitrates are essential in the meat industry as they help to maintain the quality of cured products by stabilizing colour, inhibiting microbial growth, preventing lipid oxidation and contributing to the development of the characteristic flavour and aroma. However, their use carries the risk of forming nitroso compounds, which are potentially carcinogenic and raise concerns about their long-term health effects. Alternative preservation methods, such as the use of natural nitrate sources, starter cultures, plasma-activated water, thermal processing, irradiation and high hydrostatic pressure, have the potential to reduce reliance on synthetic nitrites and nitrates. Although these alternatives can partially replace their functions, none of them can completely take over all the functions of nitrites and nitrates in the meat industry. Further research and the development of new technologies should lead the meat industry to reduce the use of synthetic additives while maintaining product safety and quality to meet increasingly stringent regulatory requirements and consumer demands.
Ključne riječi
nitrites, nitrates, meat products, alternatives
Hrčak ID:
331908
URI
Datum izdavanja:
9.4.2025.
hrvatski njemački španjolski talijanski
Posjeta: 105 *