摘要
亚硝酸盐在食品中的重要作用之一是促进肉制品产生粉红色泽,但由于其潜在的致癌性,使其应用受到限制。本文对目前研究的各种微生物在替代亚硝酸盐发色中的作用进行综述,对其发色机理进行讨论,并对微生物发酵法替代亚硝酸盐的未来发展趋势作出预测。
One of the most important roles of nitrite in food industry is to improve the pink color of cured meat products.However,the use of nitrite is limited due to its potential carcinogenicity.In this paper,the alternation of microbial fermentation to nitrite addition for colorizing cured meat products has been reviewed and related mechanisms have been discussed.Moreover,the development trend of this alternation has been predicted.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第17期388-391,共4页
Food Science
基金
国家公益性行业(农业)科研专项经费项目(200903012-02)
东北农业大学创新专项基金项目(CXZ011-2)
关键词
乳酸菌
亚硝酸盐替代
亚硝基肌红蛋白
肉制品
lactic acid bacteria （LAB）
alternatives to nitrite addition
nitrosomyoglobin
cured meat products
