肉制品中亚硝酸盐替代物研究进展

Research Progress in Alternative of Nitrite in Meats

肉食品生产中,亚硝酸盐是传统的肉制品的发色剂和防腐剂,能够提高风味,改善质构。但是,亚硝酸盐是种活泼物质,它还与肉中蛋白质分解产物胺类物质作用生成亚硝胺类物质,其有强烈的致癌作用。因此,多年来各国科学家一直在寻找它的有效替代品,但是到目前为止还没有找到任何一种物质能够完全取代它,只能开发一种无亚硝酸盐腌制肉的多组分系统。

In meat production, nitrite is often applied as the colorant and preservative to ensure the meat of better color, favour and texture. However, nitrite is easy to act with the amine material decomposed from the protein of the meat, then nitrosamine substances is produced. Nitrosamin substances may cause cancer easily. As a result, researchers all over the world are working on an alternative of the nitrite, while little has been proved well enough to play the role of it. So a compound system without nitrite is being studied.