Research Progress on Chromogenic Mechanism and Application of Microorganisms for Replacing Nitrite in Fermented Meat Products
Color is one of the most important sensory quality indexes of fermented meat products. Addition of nitrite makes traditional fermented meat products have a good color. However, nitrite can be transformed to N-nitrosamine in the human body, which is a potential carcinogen and can cause health problem...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-06-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-11-035.pdf |