Nitrite is an important additive for the development of cured color and flavor, suppression of microbial growth, and inhibition of oxidation in meat products. Synthetic nitrite is widely used for curing as it is relatively cheaper and easier to use. However, increasing concerns about the use of synthetic additives have led to an increase in the consumers’ demands to use natural nitrite sources. Natural nitrite is generally produced by reducing the nitrate in vegetables to nitrite using nitrate-reducing bacteria. Recently, the atmospheric pressure non-thermal plasma has been suggested as a source of nitrite by the generation of nitrite in meat batter, brine, and vegetables. This review discusses the strengths and weaknesses of different nitrite sources.

亚硝酸盐是一种重要的添加剂，可用于形成固化的颜色和风味，抑制微生物的生长以及抑制肉类产品中的氧化。合成亚硝酸盐由于相对便宜且易于使用而被广泛用于固化。然而，对使用合成添加剂的担忧日益增加，导致消费者对使用天然亚硝酸盐源的需求增加。天然亚硝酸盐通常是通过使用减少硝酸盐含量的细菌将蔬菜中的硝酸盐还原为亚硝酸盐来生产的。近来，已经提出通过在肉糊，盐水和蔬菜中产生亚硝酸盐来将大气压非热等离子体用作亚硝酸盐的来源。这篇评论讨论了不同亚硝酸盐来源的优缺点。