POSSIBILITIES OF NITRITE REPLACEMENT IN MEAT PRODUCTS

Abstract

Ever since ancient times man has sought to increase the sustainability and safety of excess meat and fish. The first methods of conservation were developed based on experience, and later they were developed based on scientific facts. Today, modern production of processed meat can hardly be imagined without the use of preservatives. The most commonly used preservatives in the meat industry are the nitrites: potassium nitrite (E 249) and sodium nitrite (E 250),and the nitrates: sodium nitrate (E 251) and potassium nitrate (E252). Their use limits and prevents the growth and multiplication of microorganisms. At the same time, it also inhibits the growth and multiplication of the pathogenic bacterium Clostridium botulinum. In addition to their preserving effect, nitrites are used in the meat processing industry for the purpose of development and stabilization of the rosy-red color in meat products, prevention of fat oxidation, as well as improving the taste of the finished product. Nitrates, unlike nitrites, do not have a significant impact on the growth and multiplication of microorganisms and the development of other technological benefits. Therefore, they need to be reduced to nitrites with the help of nitrate - reducing bacteria. When nitrites and nitrates are added during the meat processing, nitrite reacts with the amines and amides from the meat. Consequently, carcinogenic and toxic compounds, the N - nitroso compounds are formed. Today, modern consumers are starting to take more care of their health and change their eating habits. They reduce the consumption of processed meat or want to consume naturally processed meat that contains a smaller amount of additives. During the past few decades, much work has been done on the partial or complete replacement of nitrites with alternative natural sources of nitrites in the production of processed meat.