Meltem SERDAROĞLU, Burcu ÖZTÜRK, Haluk ERGEZER

Et ve Et Ürünlerinde Nitrit-Nitrat; Kullanım Avantajları, Yasal Sınırlamalar ve Güncel Alternatif Yaklaşımlar

Nitrit ve nitratlar, et ve et ürünlerinde kür rengi oluşumu, lezzeti geliştirme, antimikrobiyal ve antioksidan etki sağlama amaçlarıyla kullanılmaktadır. Nitrit sekonder aminler ve diğer azotlu maddelerle reaksiyona girerek N-nitrozaminleri oluşturmaktadır ve bu bileşiklerin karsinojen etkileri vardır. Nitrit ve nitratların sağlık üzerinde risk faktörü oluşturan etkileri göz önünde bulundurulduğunda, günümüzde bu bileşiklerin etkilerini sağlayabilme potansiyeli olan alternatif katkı maddesi arayışları ön plana çıkmaktadır. Bu amaçla, ürünlerde kalıntı nitrit miktarının azaltılmasını sağlayan bazı doğal bileşenlerin, antioksidanların, renk maddelerinin ve mikroorganizmaların kullanımı ve üretim basamaklarının modifikasyonu gibi uygulamalardan faydalanılmaktadır. Bu derlemede, et ve et ürünlerinde nitrit-nitratların fonksiyonları, sağlık üzerine etkileri, yasal sınırlamalar ve kullanım miktarlarını azaltma veya ikame olanakları güncel literatür verileri ışığında tartışılmıştır.

Nitrite and Nitrate in Meat and Meat Products; Advantages, Legislation and Recent Alternative Approaches

Nitrite and nitrates are utilized to form cured meat color, to enhance flavor and to provide antimicrobial and antioxidant effect in meat and meat products. Nitrite reacts with seconder amines and other nitrogenous compounds, causing the formation of carcinogenic N-nitrosamines. Considering the health risks of nitrite and nitrates, the investigation on food additives alternative to these two constituents has become a major focal point in food industry. For this purpose, some solutions to reduce or eliminate the use of these ingredients include utilization of some natural compounds, antioxidants, colorings and microorganisms and modification of processing stages. In this review, purposes of nitrite and nitrate use in foods, their impacts on human health, legislations and reduction or substitution opportunities in meat and meat products are discussed.

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