替代亚硝酸盐生产安全腌肉制品的研究现状

硝酸盐和亚硝酸盐在腌肉制品加工中同时起着发色、抑菌、抗氧化和提高风味的作用,但硝酸盐和亚硝酸盐与肉中的二级胺反应会形成致癌物质N-亚硝胺,所以寻求一种更加安全有效的硝酸盐和亚硝酸盐替代方式,在实际生产中具有重要意义。本文就无硝腌肉制品在亚硝酸盐发色作用、抑菌作用和抗氧化作用的替代物方面开展的研究工作进行综述,提出了天然腌制的概念,重点介绍目前国内外利用蔬菜替代亚硝酸盐的方法,包括将蔬菜粉(或汁)中的硝酸盐用硝酸盐还原菌转化为亚硝酸盐后加入腌肉制品中(先发酵法)和将蔬菜粉(或汁)加入肉馅中再发酵(后发酵法)两种生产方式,并对目前的研究现状、进展、存在问题及今后发展方向进行了论述,以期为生产安全腌肉制品提供借鉴。

The current research status of replacing nitrite to produce safe cured meat products

Nitrate and nitrite play the role of coloring, antibacterial, antioxidant and improving flavor in the process of cured meat products. However, nitrate and nitrite can react with substances of meat to produce N-nitrosamine which is carcinogenic. So it would be critically significant in practical production if we could find a safe alternative method to replace nitrate and nitrite. This paper summarized the research work of alternative aspects of cured meat products without nitrate in coloring, antibacterial and antioxidant of nitrite, proposed the concept of natural cured, which focused on the way of using vegetables to replace nitrite in domestic and abroad at present, including two kinds of production: one was added into the cured meat after nitrate of vegetables powder/juice converted into nitrite with a bacterial starter culture with specific nitrate reducing ability, another was fermented after vegetables powder/juices added into meat. The current research status, progress, problems and development direction of the future were also discussed, which could provide reference for producing safety cured meat products.