Et Ürünlerinde Nitrit Kullanımını Azaltma Yöntemlerinde Güncel Yaklaşımlar ve Sanayiye Aktarılma Potansiyelleri

Günümüzde tüketicilerin sağlıklı ve doğal gıda talebi et endüstrisine de yansıyarak bu konuda yapılan araştırmalar ve yatırımlar hız kazanmıştır. Nitrit et ürünlerinde; karakteristik renk ve lezzetin gelişimine katkıda bulunması, lipit oksidasyonunu kontrol altına alması ve başta Clostridium botulinum olmak üzere patojen mikroorganizmalar üzerine antimikrobiyal etki göstermesi nedenleriyle yaygın olarak kullanılan sentetik katkı maddesidir. Ancak nitritin toksik, mutajenik ve kanserojenik N-nitrozamin bileşiklerinin oluşumuna neden olması ve insan sağlığı üzerinde risk oluşturması alternatif katkı arayışlarına yol açmıştır. Bu konuda yapılan çalışmaların önemli bir kısmının içeriğini, doğal katkı maddelerinin nitrite alternatif olarak kullanımının denenmesi oluşturmaktadır. Son yıllarda ise et ürünlerinde nitrat ve nitrit kullanımı yerine organik asitlerin, mikrobiyal kaynakların kullanımı çalışmaları da artmıştır. Bu yöntemlere ek olarak yüksek basınç, ışınlama, enkapsülasyon, nitrit içeren aktif ambalaj, çinko protoporfirin IX bileşiği oluşumu ve soğuk plazma teknolojisi gibi güncel teknolojik uygulamalar da et ürünlerinde nitrit oranının düşürülmesi konusunda karşımıza çıkan diğer araştırma alanlarını oluşturmaktadır. Bu derleme kapsamında, kürlenmiş et ürünlerinde nitritin fonksiyonları, nitrit oranının azaltılması amacıyla araştırılan ve uygulanan güncel yöntemler ve bu yöntemlerin sanayiye aktarımındaki olası kısıtlamalar incelenmiştir.

Current Approaches to Nitrite Reduction Methods in Meat Products and Their Potential for Transfer to Industry

Nowadays, consumer demand for healthy and natural food is reflected in the meat industry and researches and investments on this issue have gained speed. Nitrite is a widely used synthetic additive in meat products due to its contribution to the development of characteristic color and flavor, controls lipid oxidation and has an antimicrobial effect on pathogenic microorganisms, especially Clostridium botulinum. However, the fact that nitrite causes the formation of toxic, mutagenic and carcinogenic N-nitrosamine compounds and constitutes a risk to human health has led to the searches for alternative additives. An important part of the studies on this subject consists of testing the use of natural additives as an alternative to nitrite. In recent years, instead of using nitrate and nitrite in meat products, studies have been carried out to use organic acids and microbial resources. In addition to these methods, up-to-date technology applications such as high pressure, irradiation, encapsulation, active packaging containing nitrite, zinc protoporphyrin IX compound formation and cold plasma technology constitute other research areas that we encounter in reducing the nitrite rate in meat products. Within the scope of this review, the functions of nitrite in cured meat products, current potential methods for reducing nitrite content and the limitations of transferring these methods to industry were examined.

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