Nitrite from vegetable sources: a promising “clean label” strategy in heat-treated sausages?
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F22%3A43921587" target="_blank" >RIV/62156489:43210/22:43921587 - isvavai.cz</a>
Výsledek na webu
<a href="http://dx.doi.org/10.11118/978-80-7509-828-3" target="_blank" >http://dx.doi.org/10.11118/978-80-7509-828-3</a>
DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Nitrite from vegetable sources: a promising “clean label” strategy in heat-treated sausages?
Popis výsledku v původním jazyce
Nitrites are the most important preservatives in the meat industry, contributing to colour, flavour, and safety, making them the most common E-number on the label. On the other hand, the meat industry faces significant challenges as it grapples with the shift toward "clean labels" and consumer concerns about the healthiness of meat products. Many approaches have been proposed within scheme of natural alternatives to nitrite, and some are being implemented in practise. The use of nitrate-rich vegetable source and nitrate-reducing starter cultures could be considered a step forward in the "clean label" strategy, as it meets consumer demands. However, there are still some risks, such as residual formation of N-nitrosamines, impurities in vegetables, effects on sensory characteristics of the product (mainly colour and taste), allergenic effect (e.g., celery), and product safety issues. The objective of this manuscript is to discuss the benefits, limitations, and opportunities of using nitrite from vegetable sources in the meat industry.
Název v anglickém jazyce
Nitrite from vegetable sources: a promising “clean label” strategy in heat-treated sausages?
Popis výsledku anglicky
Nitrites are the most important preservatives in the meat industry, contributing to colour, flavour, and safety, making them the most common E-number on the label. On the other hand, the meat industry faces significant challenges as it grapples with the shift toward "clean labels" and consumer concerns about the healthiness of meat products. Many approaches have been proposed within scheme of natural alternatives to nitrite, and some are being implemented in practise. The use of nitrate-rich vegetable source and nitrate-reducing starter cultures could be considered a step forward in the "clean label" strategy, as it meets consumer demands. However, there are still some risks, such as residual formation of N-nitrosamines, impurities in vegetables, effects on sensory characteristics of the product (mainly colour and taste), allergenic effect (e.g., celery), and product safety issues. The objective of this manuscript is to discuss the benefits, limitations, and opportunities of using nitrite from vegetable sources in the meat industry.
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
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OECD FORD obor
40500 - Other agricultural sciences
Návaznosti výsledku
Projekt
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Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2022
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
Sborník XLVIII. konference o jakosti potravin a potravinových surovin
ISBN
978-80-7509-828-3
ISSN
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e-ISSN
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Počet stran výsledku
8
Strana od-do
124-131
Název nakladatele
Mendelova univerzita v Brně
Místo vydání
Brno
Místo konání akce
Brno
Datum konání akce
1. 3. 2022
Typ akce podle státní příslušnosti
WRD - Celosvětová akce
Kód UT WoS článku
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