Abstract: Color is one of the most important sensory quality indexes of fermented meat products. Addition of nitrite makes traditional fermented meat products have a good color. However, nitrite can be transformed to N-nitrosamine in the human body, which is a potential carcinogen and can cause health problems. Therefore, it cannot meet the green and safety requirements in food manufacturing. In recent years, the chromogenic effect of microorganisms has been discovered and excavated, indicating the potential to replace nitrite in fermented meat products. In this review, the color conversion mechanism of fermented meat products is introduced in detail, and recent progress in research on the chromogenic mechanism of microorganisms is summarized. The important functions of five key enzymes in microbial color development and two dominant strains used to make fermented meat products are outlined. This review may provide novel ideas for the green and healthy development of fermented meat products.

Key words: fermented meat products; nitrite; microorganism; chromogenic mechanism