Browsing by Author "Candan, T"

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    Natural applications for nitrite/nitrate reduction in meat products
    Candan, T; Bagdatli, A
    The main function of nitrite and nitrate in meat products is to prevent Clostridium botulinum growth which causes food poisoning and toxic information. The desired bright, pinkish-red color of the cured, heat treated products such as salami and sausage provides nitrosohemochromium formed by the use of nitrite and nitrate. Bacterial reduction of excess nitrite or nitrates in meat products or reaction with nitrite in secondary and tertiary amines present in food form carcinogenic nitrosamines. Due to the risk of carcinogenicity of nitrite/nitrates, consumers are demanding natural foods. Scientists have recently been working on alternative natural ingredients for the use of nitrite or nitrate in the production of meat products. In this study, it is aimed to compile the studies about nitrite/nitrate alternative substances which have potential use in meat industry.