Research Progress of Nitrite Metabolism in Fermented Meat Products

Nitrite is a common color and flavor enhancer in fermented meat products, but its secondary amines may transfer to the carcinogen N-nitrosamines. This review focuses on the sources, degradation, limitations, and alteration techniques of nitrite. The transition among NO(3)(−) and NO(2)(−), NH(4)(+),...

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Detalles Bibliográficos
Autores principales: Shen, Qiyuan, Zeng, Xiaoqun, Kong, Lingyu, Sun, Xiaoqian, Shi, Jingjing, Wu, Zhen, Guo, Yuxing, Pan, Daodong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094046/
https://www.ncbi.nlm.nih.gov/pubmed/37048306
http://dx.doi.org/10.3390/foods12071485

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094046/
https://www.ncbi.nlm.nih.gov/pubmed/37048306
http://dx.doi.org/10.3390/foods12071485

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