Abstract:
Nitrite and/or nitrate have been widely used in muscle food processing as a main curing agent, though it
can produce several kinds of carcinogenic N-nitrosocompounds (NOCs) reacting with amine
components of muscle protein. N-nitrosodimethylamine (NDMA), N- nitrosodiethlamine (NDEA), Nnitrosopyrrolidine
(NPYR) and N-nitrosopipperidine (NPIP) are major nitrosamines commonly occur
in cured meat products. Additionally, N-Nitrosothiazolidine (NTHZ) and N-nitrosodibenzylamine,
(NDBzA) could form in smoked and rubber contaminated meat products respectively. The formation
of NOCs in muscle foods greatly depend on several factors such as nitrite concentration, processing
conditions, ingredients as well as environmental, ecological and biological factors. Excess dietary
nitrite intake through muscle food is one of the major sources of endogenous nitrosamines formation in
human stomach, which could pose several cancer risks especially gastric and esophageal. However,
NOC inhibitors such as organic acids, vitamins, phenolic compounds, nitrate reducing bacteria and dirradiation
have been found effective inhibitors to NOCs. This review mainly focuses on the occurrence
of NOCs, mechanism, influencing factors, deleterious effects and feasible inhibitors to NOCs in muscle
food products.
