Nitrite from vegetable sources: a promising “clean label” strategy in heat-treated sausages? (CROSBI ID 717773)
Prilog sa skupa u zborniku | izvorni znanstveni rad
Podaci o odgovornosti
Kos, Ivica ; Stvorić, Martina ; Vnučec, Ivan ; Bendelja Ljoljić, Darija ; Dolenčić Špehar, Iva ; Jůzl, Miroslav ; Langová, Radka ; Širić, Ivan
engleski
Nitrite from vegetable sources: a promising “clean label” strategy in heat-treated sausages?
Nitrites are the most important preservatives in the meat industry, contributing to colour, flavour, and safety, making them the most common E-number on the label. On the other hand, the meat industry faces significant challenges as it grapples with the shift toward "clean labels" and consumer concerns about the healthiness of meat products. Many approaches have been proposed within scheme of natural alternatives to nitrite, and some are being implemented in practise. The use of nitrate-rich vegetable source and nitrate-reducing starter cultures could be considered a step forward in the "clean label" strategy, as it meets consumer demands. However, there are still some risks, such as residual formation of N- nitrosamines, impurities in vegetables, effects on sensory characteristics of the product (mainly colour and taste), allergenic effect (e.g., celery), and product safety issues. The objective of this manuscript is to discuss the benefits, limitations, and opportunities of using nitrite from vegetable sources in the meat industry.
vegetables, nitrates, nitrites, starter culture, clean label
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Podaci o prilogu
124-131.
2022.
objavljeno
Podaci o matičnoj publikaciji
Book of the 48th Food Quality and Safety Conference
Piechowiczová, Markéta ; Saláková, Alena ; Jůzl, Miroslav
Brno: Mendel University in Brno
978-80-7509-828-3
Podaci o skupu
48th Food Quality and Safety Conference: Ingrovy dny 2022
pozvano predavanje
01.03.2022-01.03.2022
Brno, Češka Republika