Effects of Plant Substitutes for Nitrite on the Technological Characteristics of Fermented Sausages: A Comprehensive Review
Sima Tahmouzi, Behnam Alizadeh Salmani, Soheyl Eskandari, Masoumeh Arab
Abstract
ABSTRACT Meat and its derivatives stand out as valuable sources of premium proteins, essential B‐complex vitamins, and minerals. The processing of raw meat, a common practice for creating diverse products like sausages and hams, traditionally involves the use of curing salts, predominantly sodium nitrates and nitrites These salts confer several advantages, encompassing color stabilization, inhibition of spoilage‐causing microorganisms such as Clostridium perfringens , Clostridium botulinum , and enhancement of the final product's flavor and aroma. Despite their benefits, the utilization of curing salts raises concerns about potential health risks, particularly the association with an increased risk of esophageal, stomach, and bladder cancers due to the formation of nitrosamine hormone‐like chemicals. To mitigate the intake of nitrites and nitrates, various natural alternatives, including spinach, celery, radish, lettuce, carrots, and beets, have been proposed. This review critically evaluates plant‐based substitutes for nitrates and nitrites, examining their influence on the quality, flavor, microbial communities, and physicochemical properties of fermented sausages. By delving into these alternatives, the review aims to contribute valuable insights into developing healthier and more sustainable approaches in the processing of fermented sausages.