传统腌腊制品中亚硝酸盐的危害及其替代物的研究进展

Research on nitrite harmful analysis and its substitute in curing meat products

亚硝酸盐是一种传统的发色剂,能赋予肉制品诱人的色泽,对肉毒梭状芽孢杆菌有抑制作用,并且有助于肉制品风味的产生和保持。但亚硝酸盐添加过量能引起中毒,同时又是强致癌物N-亚硝胺的前体物。腌腊制品在生产上需保证良好的色泽及安全性,完全不添加亚硝酸盐几乎是不可能的,应尽可能降低亚硝酸盐的使用量并积极寻找高效、安全的替代物。本文介绍了腌腊制品中亚硝酸盐替代物的研究进展,由于微生物制品迎合了人们要求食品天然化,不加或少加化学添加剂的愿望,因此本文对天然微生物制品替代亚硝酸盐进行了着重介绍。最后本文还对未来减少食品中亚硝酸盐危害的研究方向进行了展望。

Nitrite is a traditional color fixatives.It also inhibits Cl.Botulinum and helps to develop the flavor of meat products.However,it＇s precursors of N-nitrosamine and N-nitrosamine are both strong carcinogenic,adding nitrite excessively may cause poisoning.This paper studied on minimizing the amount of nitrite and the more effective and safe subsititues,especially the substitute in curing meat products.Nowadays microbial products meet peoples＇requirements of natural food,so the natural microbial nitrite alternatives were highlighted in this article.The research direction on reducing the harm of nitrite was also prospected.