Microbial Fermentation as an Alternative to Nitrite Addition for Colorizing Cured Meat Products: a Review

doi:10.7506/spkx1002-6630-201017087

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (17): 388-391.doi: 10.7506/spkx1002-6630-201017087

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Microbial Fermentation as an Alternative to Nitrite Addition for Colorizing Cured Meat Products: a Review

LI Pei-jun，KONG Bao-hua*，ZHENG Dong-mei

College of Food Science, Northeast Agricultural University, Harbin 150030, China

Received:2010-01-05 Online:2010-09-15 Published:2010-12-29
Contact: KONG Bao-hua E-mail:kongbh63@hotmail.com

Abstract

Abstract:

One of the most important roles of nitrite in food industry is to improve the pink color of cured meat products. However, the use of nitrite is limited due to its potential carcinogenicity. In this paper, the alternation of microbial fermentation to nitrite addition for colorizing cured meat products has been reviewed and related mechanisms have been discussed. Moreover, the development trend of this alternation has been predicted.

Key words: lactic acid bacteria (LAB), alternatives to nitrite addition, nitrosomyoglobin, cured meat products

CLC Number:

TS202.3

LI Pei-jun，KONG Bao-hua*，ZHENG Dong-mei. Microbial Fermentation as an Alternative to Nitrite Addition for Colorizing Cured Meat Products: a Review[J]. FOOD SCIENCE, 2010, 31(17): 388-391.

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Microbial Fermentation as an Alternative to Nitrite Addition for Colorizing Cured Meat Products: a Review

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