腌腊肉制品不添加亚硝酸盐防腐剂的探索

Exploration on cured meat without nitrite preservatives

综述了亚硝酸盐在肉制品加工中对人体的危害以及不添加亚硝酸盐的研究进展。随着经济的发展和人们对健康意识的不断增强,人们对肉制品无硝化的关注会越来越多,寻找亚硝酸盐的替代品,将成为肉品工业研究的重要领域,也是功能性肉制品开发的又一途径,是未来肉制品加工的发展趋势。

Harm of nitrite in meat processing on human body and progress on no nitrite added product were summarized in this article. With the development of economy and people＇s healthy consciousness getting stronger and stronger, people will pay more attention to meat products without nitrification, and looking for nitrite substitute will be not only an important area for the meat industry research, but also is another way to develop functional meat product and the future development trend of meat processing.