Yong Hae In, Kim Tae-Kyung, Choi Hee-Don, Jang Hae Won, Jung Samooel, Choi Yun-Sang
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Department of Food Science and Biotechnology, Sungshin Women's University, Seoul 01133, Korea.
Food Sci Anim Resour. 2021 Mar;41(2):173-184. doi: 10.5851/kosfa.2020.e96. Epub 2021 Mar 1.
Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, pre-converted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. is used as a critical nitrate reducing microorganism and lactic acid bacteria or other species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.
清洁标签正在成为食品行业中的一个重要问题，尤其是对于含有多种食品添加剂的肉类产品而言。在合成添加剂中，亚硝酸盐是肉类加工业中最重要的添加剂，与加工肉类产品中腌制色泽和风味的形成、氧化抑制以及微生物生长控制有关。作为合成亚硝酸盐的替代品，来自天然微生物的预转化亚硝酸盐已得到研究，并且已有关于预转化亚硝酸盐应用的报道。天然硝酸盐来源主要包括硝酸盐含量高的水果和蔬菜。芹菜汁或芹菜粉形式已在各种研究中广泛使用。已开发出多种商业发酵剂培养物。 被用作关键的硝酸盐还原微生物，乳酸菌或其他 物种也被使用。预转化亚硝酸盐也已与合成亚硝酸盐进行比较，并且研究旨在通过利用预转化亚硝酸盐的优势（积极的消费者态度和降低的残留亚硝酸盐含量）和限制其劣势（残留致癌风险）来提高其利用率。此外，随着对合成亚硝酸盐使用的担忧增加，开展了相关研究以满足消费者对使用来自原材料的天然亚硝酸盐的需求。在本报告中，我们回顾并讨论了用天然材料替代合成亚硝酸盐的各种研究，并从清洁标签的角度评估预转化亚硝酸盐技术作为加工肉类产品制造中的一种天然腌制方法。
