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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

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