低硝肉制品研究进展

Research Progress of Meat Product with Low Nitrite

亚硝酸盐是一种常用的食品添加剂,在肉制品加工中,亚硝酸盐具有发色、呈味及改善肉制品质构的作用,更为重要的是对肉毒梭状芽孢杆菌有抑制作用。但亚硝酸盐性质活泼,添加过量可引起中毒,同时又能与胺类物质生成强致癌物亚硝胺。因此,亚硝酸盐替代物的研究问题亟待解决。文章总结了亚硝酸盐在肉制品中的重要作用及其带来的安全性问题,同时介绍了低硝肉制品的研究进展,尤其是亚硝酸盐抑菌作用的研究进展,还对低硝肉制品的发展前景做了展望。

Nitrite is a common kind of food additive. In meat production, nitrite is responsible for the development of cured color, flavor and texture of meat products. More importantly, nitrite acts as a strong antimicrobial agent to control Clostridium botulinum outgrowth. But nitrite is responsible for the issues concerning the safety of using nitrite for cured meat, which include chemical toxicity and formation of N-nitrosamines. Therefore, research on the problems of nitrite substitute is urgent. Summarize the important role of nitrite in meat products and safety problems; also introduce the research progress of low-nitrite meat product, especially the research progress of antibacterial activity of nitrite, and the development prospect of low-nitrite meat product.