肉及肉制品中亚硝胺的研究进展

Research progress on nitrosamine in meat and meat products

亚硝胺是毒性和危害性很大的一类化学致癌物,肉制品在一定的加工贮存条件下较为容易产生。通过分析亚硝胺的形成机理,进而从肉制品加工的角度入手探究亚硝胺生成的条件,并就影响亚硝胺生成的因素以及减少亚硝胺生成措施的研究进行了综述。为实际生产中控制亚硝胺的形成提供一定的理论基础。

Nitrosamine was a kind of chemical carcinogen, and it had strong toxicity and harmfulness. It was easy to form in meat products in a certain processing and storage conditions. The formation mechanism of nitrosamine was described, and the production condition of nitrosamine was explored from the view of meat products processing. The research on the effect factors of forming nitrosamine and the measures of decreasing the formation of nitrosamine was summarized. It provided a certain theoretical basis for controlling the formation of nitrosamine in practical production.