مروری بر چگونگی حذف نیتریت و کاهش مصرف آن در تولید فرآورده‌های گوشتی

نوع مقاله : مقالات کوتاه

نویسندگان
احسان شاملو 1
زینب رضایی 2
زهره عبدی مقدم 3
امیر سالاری 4
فرشید نیک فر 5
1 گروه علوم و صنایع غذایی، دانشگاه علوم پزشکی نیشابور، نیشابور، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران؛ دانشگاه جامع علمی کاربردی، مرکز آموزش عالی علمی کاربردی چشمه نوشان خراسان (عالیس)
3 گروه تغذیه و علوم صنایع غذایی، دانشگاه علوم پزشکی گناباد، گناباد، ایران
4 گروه بهداشت مواد‌غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی مشهد، مشهد، ایران
5 دانشگاه جامع علمی کاربردی، مرکز آموزش عالی علمی کاربردی چشمه نوشان خراسان (عالیس)
چکیده
مقدمه

امروزه با پیشرفت تکنولوژی و ارائه فرمول‌های مختلف تولید موادغذایی سالم، مصرف‌کنندگان نیز به ایمنی و سلامت مواد‌غذایی توجه بیشتری دارند. نیتریت سدیم از جمله ترکیبات مورد بحث در صنعت غذا است که سالیان متمادی از نظر اثرات سلامتی خصوصاً تولید ترکیبات سرطان‌زای نیتروزآمین و ایجاد بیماری مت هموگلوبینما مورد بحث می‌باشد. شایان ذکر است این ترکیب به منظور بهبود رنگ محصولات گوشتی و کاهش رشد میکروارگانیسم‌های مولد فساد و بیماری‌زایی در محصولات گوشتی استفاده می‌شود. لذا یکی از رویکردهای جدید صنعت غذا استفاده از ترکیبات بی‌خطر به عنوان افزدونی سالم به منظور جلوگیری از رشد میکروارگانیسم‌های مولد فساد و حفظ کیفیت مواد‌غذایی می‌باشد. این مطالعه با هدف بررسی دانش فعلی در مورد چگونگی حذف و کاهش مصرف نیتریت در صنایع غذایی انجام شد. با بررسی منابع انتشار یافته داخلی و خارجی در سایت‌های خارجی و پایگاه‌های محلی، مطالعات مرتبط با کلمات کلیدی مرتبط جستجوشد. در جستجوی اولیه 63 مقاله بازیابی شد و پس از حذف موارد تکراری، 52 مقاله که از کیفیت کافی برای درج در این فراتحلیل برخوردار بودند، به منظور بررسی دستاوردهای پژوهشی در خصوص استفاده از ترکیبات طبیعی بدون خطر سلامتی به عنوان جایگزین نیتریت در حوزه صنایع غذایی و جمع‌بندی دانش فعلی با مواد ایمن‌تر و بهتر مانند اسانس‌های طبیعی و آنتی‌اکسیدان‌های بی‌خطر مورد بررسی قرارگرفت.
کلیدواژه‌ها
نیتریت
فرآروده‌های گوشتی
کاهش
حذف

عنوان مقاله English

A Review: How to eliminate nitrite and reduce its consumption in the production of meat products

نویسندگان English

Ehsan Shamloo 1
Zeinab Rezaei 2
Zohreh Abdi-Moghadam 3
Amir Salari 4
Farshid Nickfar 5
1 Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran
2 Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran; University of Applied Science and Technology, Center of Cheshme noshan khorasan (Alis)
3 Department of Food Science and Nutrition, Gonabad University of Medical Sciences, Gonabad,
4 Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
5 University of Applied Science and Technology, Center of Cheshme noshan khorasan (Alis)
چکیده English

Introduction

Today, with the advancement of technology and the provision of different formulas for the production of healthy food, consumers are paying more attention to the safety and health of food. Sodium nitrite is one of the compounds discussed in the food industry and has been discussed for many years in terms of health effects, especially the production of carcinogenic nitrosamine compounds and the development of methemoglobinemia. It is worth mentioning that this combination is used to improve the color of meat products and reduce the growth of spoilage and pathogenic microorganisms in meat products. Therefore, one of the new approaches in the food industry is the use of nontoxic compounds as healthy additives to prevent the growth of spoilage microorganisms and maintain the quality of food. This study was conducted with the aim of investigating current knowledge on how to eliminate and reduce nitrite consumption in the food industry. By examining domestic and foreign published sources on foreign sites and local databases, related studies were searched using relevant keywords. In the initial search, 63 articles were retrieved, and after removing duplicates, 57 articles were of sufficient quality to be included in this meta-analysis. In order to investigate the research achievements regarding the use of natural compounds without health risks as a substitute for nitrite in the food industry and summarizing the current knowledge with safer and better substances such as natural essential oils and safe antioxidants, it was investigated.

کلیدواژه‌ها English

Nitrite
Meat products
Reduction
Elimination
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