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Review
. 2009 Oct;74(8):R93-R100.
doi: 10.1111/j.1750-3841.2009.01334.x.

Citrus co-products as technological strategy to reduce residual nitrite content in meat products

M Viuda-Martos  1 , J Fernández-López, E Sayas-Barbera, E Sendra, C Navarro, J A Pérez-Alvarez
Affiliations
Review

Citrus co-products as technological strategy to reduce residual nitrite content in meat products

M Viuda-Martos et al. J Food Sci. 2009 Oct.

Abstract

Sodium or potassium nitrite is widely used as a curing agent in cured meat products because it inhibits outgrowth and neurotoxin formation by Clostridium botulinum, delays the development of oxidative rancidity, develops the characteristic flavor of cured meats, and reacts with myoglobin and stabilizes the red meat color. As soon as nitrite is added in the meat formulation, it starts to disappear and the nitrite that has not reacted with myoglobin and it is available corresponds to residual nitrite level. Health concerns relating to the use of nitrates and nitrites in cured meats (cooked and dry cured) trend toward decreased usage to alleviate the potential risk to the consumers from formation of carcinogenic compounds. Recently, some new ingredients principally agro-industrial co-products in general and those from the citrus industry in particular (albedo [with different treatments], dietetic fiber obtained from the whole co-product, and washing water used in the process to obtain the dietetic fiber) are seen as good sources of bio-compounds that may help to reduce the residual nitrite level in meat products. From these co-products, citrus fiber shows the highest potential to reduce the residual nitrite level, followed by the albedo and finally the washing water. The aim of this article is to describe the latest advances concerning the use of citrus co-products in meat products as a potential ingredient to reduce the nitrite level.

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