新型肉制品护色技术研究进展

Research Pogress of New Color Protection Technology in Meat Products

亚硝酸盐是一种常用的肉制品护色剂,它不仅能够使肉制品保持鲜艳的颜色,还能有效抑制细菌的生长,改善食物的风味。但因亚硝酸盐自身的毒性及其潜在的致癌作用会严重危害人体健康,因此开发新型护色技术以降低或者替代肉制品中亚硝酸盐的使用尤为迫切。文章综述了几种新型肉制品护色技术的研究现状,包括利用天然物质代替或部分替代亚硝酸盐进行护色、利用天然物质阻断有害物质亚硝胺的生成,以及微生物发酵法在肉制品护色中的应用。主要从护色机制、优缺点、应用现状等几个方面对这些技术进行了探讨,并对未来护色技术的发展进行了展望,以期为新型护色技术在肉制品中的应用提供参考。

Nitrite is a commonly used color protection agent for meat products,which can not only maintain the bright color of meat products,but also effectively inhibit the growth of bacteria and improve the flavor of food.However,because of the toxicity of nitrite and its potential carcinogenicity will seriously endanger human health,it is particularly urgent to develop new color protection technology to reduce or replace the use of nitrite in meat products.This paper reviews the current research status of several new color protection technologies for meat products,including the use of natural substances to replace or partially replace nitrite for color protection,the use of natural substances to block the generation of hazardous substances nitrosamines,as well as the application of microbial fermentation method in the color protection of meat products.These technologies were discussed from several aspects,including color protection mechanism,advantages and disadvantages,and application status,with a view to providing a reference for the application of new color protection technology in meat products.