Naslov
Nitrite from vegetable sources: a promising “clean label” strategy in heat-treated sausages?

Autori
Kos, Ivica ; Stvorić, Martina ; Vnučec, Ivan ; Bendelja Ljoljić, Darija ; Dolenčić Špehar, Iva ; Jůzl, Miroslav ; Langová, Radka ; Širić, Ivan

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Book of the 48th Food Quality and Safety Conference / Piechowiczová, Markéta ; Saláková, Alena ; Jůzl, Miroslav - Brno : Mendel University in Brno, 2022, 124-131

ISBN
978-80-7509-828-3

Skup
48th Food Quality and Safety Conference: Ingrovy dny 2022

Mjesto i datum
Brno, Češka Republika, 01.03.2022

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Recenziran

Ključne riječi
vegetables, nitrates, nitrites, starter culture, clean label

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA