Research Pogress of New Color Protection Technology in Meat Products
Nitrite is a commonly used color protection agent for meat products,which can not only maintain the bright color of meat products,but also effectively inhibit the growth of bacteria and improve the flavor of food.However,because of the toxicity of nitrite and its potential carcinogenicity will seriously endanger human health,it is particularly urgent to develop new color protection technology to reduce or replace the use of nitrite in meat products.This paper reviews the current research status of several new color protection technologies for meat products,including the use of natural substances to replace or partially replace nitrite for color protection,the use of natural substances to block the generation of hazardous substances nitrosamines,as well as the application of microbial fermentation method in the color protection of meat products.These technologies were discussed from several aspects,including color protection mechanism,advantages and disadvantages,and application status,with a view to providing a reference for the application of new color protection technology in meat products.
meat productsnitritenew color protection technologynitrite substitutesnitrosamine synthesis blockersmicrobial fermentation method
NETL
NSTL
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