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Evaluation of Nonthermal Technologies to Reduce or Replace Nitrite in Meat Products

Nitrite and nitrate salts are preservatives that act as antimicrobial (bacteriostatic and bactericidal activity) and antioxidant agents in the processing of meat products and confer sensory properties to meat (by creating and preserving colours and flavours). Nitrite is mainly used as a preservative...

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Principais autores: Bruna Fernandes Andrade, Lorrany Ramos do Carmo, Marcelo Stefani Tanaka, Robledo de Almeida Torres Filho, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Formato: Artigo
Idioma:Inglês
Publicado em: University of Zagreb Faculty of Food Technology and Biotechnology 2025-01-01
coleção:Food Technology and Biotechnology
Assuntos:
nitrosamines
Clostridium botulinum
irradiation
plasma
high pressure
Acesso em linha:https://hrcak.srce.hr/file/477748
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