| 肉制品中亚硝酸盐替代品的研究进展 |
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| 引用本文： | 宋志强,于见亮.肉制品中亚硝酸盐替代品的研究进展[J].肉类工业,2006(12):24-25. |
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| 作者姓名： | 宋志强 于见亮 |
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| 作者单位： | 1. 郑州科技职业学院,450064
2. 石河子大学食品学院,832001 |
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| 摘 要： | 目前肉制品生产中,普遍使用亚硝酸盐作为发色剂,它赋予肉制品诱人的色泽,并对肉毒梭状芽孢杆菌有抑制作用。但亚硝酸盐具有毒性,可与胺类物质生成强致癌物质亚硝胺,因而人们一直力图寻求合适的物质取而代之。
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| 关 键 词： | 肉制品 亚硝酸盐 替代品 研究进展 |
| 收稿时间： | 2006-07-13 |
| 修稿时间： | 2006年7月13日 |
Development of the substitute of nitrite in the meat product |
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| Song Zhi-qiang,Yu Jian liang.Development of the substitute of nitrite in the meat product[J].Meat Industry,2006(12):24-25. |
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| Authors: | Song Zhi-qiang Yu Jian liang |
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| Affiliation: | Song Zhi-qiang Yu Jian liang |
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| Abstract: | Nitrite is widely used as chromogenic reagent in meat product at present,because it can make color of the meat product captivating and inhibit Clostridium botulinum in meat products.But nitrite is a poisonous reagent,and can produce carcinogenic nitrosamine after reacting with amine.So,people are always looking for the substitutes of nitrite. This article described the development of the substitute of nitrite in the meat product. |
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| Keywords: | product meat nitrite substitute research development |
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