Potential Utilization of Plant Sources to Reduce Nitrate-Nitrite Use in Meat Products

Year 2012, Volume: 10 Issue: 2, 125 - 130, 01.06.2012

Reyhan İrkin Metin Güldaş Nurcan Değirmencioğlu

Abstract

Nitrate NO3 and nitrites NO2 are widely used in meat products to contribute the development of characteristic color, have an antioxidative activity, produce the typical flavor of cured meats, and inhibit the growth of spoilage bacteria and “Botulismus” toxication. However, next to the advantages of nitrate and nitrite use in meat products, their uses in high amounts are also associated with potential risks for human health. The important problems include the formation of methemoglobin causing nitrite toxicity in humans, and their reaction with certain amines in foods produces Nnitrosylamines N-nitroso compounds , which are known carcinogens. Due to these disadvantages of nitrite use in foods, considerable interest and research activities have been focused on the development of natural food additives from natural sources worldwide. There are some studies on the potential use of tomato juice, tomato powder, tomato paste, red pepper, red table beet, extract, carrot, lycopene and green tea extract in meat products as an alternative to nitrate-nitrite use. In this study, some potential applications of the utilization of plant sources to reduce nitrite use in meat products were reviewed

Keywords

Sucuk, Sausage, Salami, Nitrate, Nitrite, Color of meat products

Et Ürünlerinde Nitrat-Nitrit Kullanımının Azaltılmasında Bitkisel Kaynakların Kullanım Olanakları

Abstract

Et ürünlerinde karakteristik pembemsi-kırmızı rengi verebilmek, antioksidatif etki oluşturabilmek, kürlenmiş et aromasını meydana getirebilmek ve ayrıca pek çok gıdada bozulma etkeni mikroorganizmalar ile birlikte botulizm zehirlenmelerini engellemek için nitrat NO3 ve nitrit NO2 kullanımı oldukça yaygındır. Ürünlerde nitrat-nitrit kullanımının sayılan avantajları yanında yüksek miktarlarda kullanımının potansiyel sağlık riskleri oluşturduğu bilinmektedir. Methemoglobin oluşumuna bağlı nitrit toksisitesi ve gıdalarda aminlerle birlikte N-nitroso bileşikleri nitrosaminler oluşturarak kanserojen bileşikleri meydana getirmesi önemli problemlerdir. Günümüzde nitrit kullanımına bağlı önemli dezavantajları nedeniyle tüm dünyada doğal gıda kaynaklarından elde edilen doğal katkıların kullanımı yaygınlaşmış bu konudaki araştırmalar büyük artış göstermiştir. Et ürünlerinde domates suyu, domates tozu, domates salçası, kırmızıbiber, kırmızı pancar ekstresi, havuç, likopen, yeşil çay ektresi kullanımı ile ilgili yapılmış çalışmalar mevcuttur. Bu derlemede et ürünlerinde nitrit kullanımının azaltılması yanında, ürüne renk verilmesi, yağ oksidasyonunun azaltılması ve benzer amaçlarla yararlanılabilen bitkisel kökenli doğal kaynakların uygulamalarından bahsedilmektedir

Keywords

Sucuk, Sosis, Salam, Nitrat, Nitrit, Et ürünlerinde renk

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