Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful
applications in cured meats and a vital component in giving cured meats their unique characteristics, such
as their pink color and savory flavor. Nitrites are used to suppress the oxidation of lipid and protein in meat
products and to limit the growth of pathogenic microorganisms such as Clostridium botulinum. Synthetic
nitrite is frequently utilized for curing due to its low expenses and easier applications to meat. However, it
is linked to the production of nitrosamines, which has raised several health concerns among consumers
regarding its usage in meat products. Consumer desire for healthier meat products prepared with natural
nitrite sources has increased due to a rising awareness regarding the application of synthetic nitrites.
However, it is important to understand the various activities of nitrite in meat curing for developing novel
substitutes of nitrites. This review emphasizes on the effects of nitrite usage in meat and highlights the role
of nitrite in the production of carcinogenic nitrosamines as well as possible nitrite substitutes from natural
resources explored also.
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