https://doi.org/10.17113/ftb.63.01.25.8744

article in press

Nitrite Effects and Nonthermal Technology for Reducing or Replacing Its Content in Meat Products

Bruna Fernandes Andrade¹, Lorrany Ramos do Carmo¹, Marcelo Stefani Tanaka¹, Robledo de Almeida Torres Filho², Alcinéia de Lemos Souza Ramos¹ and Eduardo Mendes Ramos^1*

¹Department of Food Science, School of Agricultural Sciences of Lavras, Federal University of Lavras, 35690-900, Lavras, Minas Gerais, Brazil

²Institute of Exact and Technological Sciences, Federal University of Viçosa, Forestry Campus, 35690-000, Florestal, Minas Gerais, Brazil

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 17 June 2024

Accepted: 15 February 2025

Keywords:

nitrosamines, Clostridium botulinum, irradiation, plasma, high pressure

Summary:

Nitrite and nitrate salts are preservatives that act as antimicrobial (bacteriostatic and bactericidal activity) and antioxidant agents during the processing of meat products and confer sensory characteristics to meat (by generating and maintaining colours and flavours). Nitrite is mainly applied as a preservative to prevent the growth Clostridium botulinum and production of its toxins. However, nitrite and nitrate are also associated with the production of N-nitroso compounds, such as carcinogenic N-nitrosamines, which may cause adverse health effects. Therefore, the health risks of these preservatives must be weighed against the need to prevent foodborne pathogens from infecting food, especially spores of C. botulinum. In this review, we discuss the advantages and disadvantages of using nonthermal technologies as a strategy for partially or totally replacing nitrite in meat products, especially regarding antimicrobial efficacy and N-nitrosamine formation. Methods such as high-pressure processing, pulsed electric fields, and cold plasma have been studied for these purposes, but these technologies can alter foods' sensory properties and stability. Nevertheless, irradiation at lower doses has great potential as a tool for reformulating cured meat products, contributing to the reduction of the residual nitrite and preformed N-nitrosamines while ensuring microbiological safety without significant quality changes in the products.