چکیده مقاله
Nitrite is a key additive in meat products, playing a critical role in color stabilization, flavor enhancement, microbial safety, and shelf life extension, particularly against pathogens such as Clostridium botulinum However, nitrite can react with amines during processing and cooking, leading to carcinogenic N nitrosamine formation Recent studies have focused on natural alternatives, especially plant extracts, which can mimic nitrite functionality by inhibiting lipid and protein oxidation, stabilizing myoglobin, reducing microbial load, and improving sensory quality This review highlights selected plant extracts, including rosemary, green tea, celery, pomegranate peel, and acerola, and their mechanisms of action Evidence suggests that combined formulations and novel technologies, such as modified atmosphere packaging and nanoencapsulation, provide new avenues for producing safer and healthier meat products
کلیدواژهها
نویسندگان
Alireza Maleki Kahki
PhD in Food Science and Technology, Islamic Azad University, Varamin Pishva Branch, Iran
Reyhane ahmadi
PhD student in Food Science and Technology, Islamic Azad University, Varamin Pishva Branch, Iran
Ali Asghar Fakhari
PhD student in Food Science and Technology, Islamic Azad University, Varamin Pishva Branch, Iran
شیوه ارجاع
Maleki Kahki, Alireza and ahmadi, Reyhane and Fakhari, Ali Asghar,1404,Replacement of Nitrite in Meat Products with Plant Extracts: A Review on Functionality, Mechanisms, and Future Perspectives: A Review,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین