FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (3): 317-322.doi: 10.7506/spkx1002-6630-20170926-377

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Recent Progress in Understanding Formation Mechanism of N-Nitrosamines in Processed Meat Products and Inhibition of N-Nitrosamines by Botanical Extracts

DENG Siyang, SHI Shuo, DONG Yidi, ZHANG Daiyu, LIU Qian, WANG Hao*, XIA Xiufang*   

  1. (College of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2019-02-15 Published:2019-03-05

Abstract: N-Nitrosamines are recognized as potential chemical carcinogens that are formed in the reaction between a nitrosating agent and an amino group-containing substance during the processing of meat products under weakly acidic condition. The formation mechanism of N-nirtosamines in processed meat products, the factor that influences their formation and their potential health hazards (carcinogenicity and mutagenicity) are reviewed in this paper. The focus is on the nitrite-scavenging capacity and the nitrosamine formation-inhibitory capacity of natural botanical extracts (fruit and vegetable extracts, spice extracts, and herbal extracts) during meat processing. It is expected that this review will provide theoretical guidance for controlling the formation of nitrosamines during massive meat production.

Key words: N-nirtosamines, botanical extracts, meat products, inhibition

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