盐水火腿加工中影响亚硝基化合物生成因素的研究  

Study on Relationship between Brined Ham Processing Factors and Content of N-nitrosamine

作　　者：马俪珍[1] 杨华[2] 阎旭[1] 南庆贤[3] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]山西农业大学食品学院,山西太谷030801 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2007年第1期82-85,共4页Food Science

基　　金：国家"十五"科技攻关项目(2001BA501A11)

摘　　要：在肉类加工中亚硝酸盐和硝酸盐是很常用的食品添加剂,可以改善肉的色泽和风味,延迟脂肪的氧化和酸败,并且抑制肉毒梭状芽孢杆菌的繁殖,从而延长肉制品的货架期。但20世纪70年代人们发现了这些添加剂的危害:它们可以和氨基酸等含氮化合物反应生成致癌物—亚硝胺。而且亚硝酸盐在胃液环境下也可以形成亚硝胺。本文主要研究盐水火腿加工过程中,腌制时间、煮制时间和煮制温度以及亚硝酸钠和抗坏血酸钠的添加量对最终产品中残留的亚硝酸钠和生成的亚硝胺含量的影响,以期加工出更安全卫生的肉制品。研究表明,腌制时间控制在24h,亚硝酸钠的添加量为0.12g/kg,抗坏血酸钠的添加量为0.64g/kg,而煮制温度为85℃,煮制时间为1h(肉块大小为250g)时产品既能保持良好的色泽,又能使亚硝基化合物的含量降到最低水平。The nitrates and nitrites are two common food additives in meat processing. They have some useful functions as improving color and flavor, deferring oxidation and acidification of fat and disinfecting Clostridium botulinum to prolong the shelf life of meat products. But people had found in early 70＇s last century, the carcinogenic material-nitrosamine by reacting with amino acid. Furthermore, the nitrate could produce nitrosamine when it comes into stomach. This article fully concentrated on the minimum nitrosamine formation with residual sodium nitrite content changes in the salted ham processing with respect to salting time, cooking time, cooking temperature and adding quantity of additives such as sodium nitrite sodium sodium ascorbate. The optimum results are： 24h salting time, 0.12g/kg sodium nitrite, 0.64g/kg sodium ascorbate, lh cooking time and 85℃ cooking temperature （for 250g meat size per piece） to keep the product in good color with low level of nitrosamine compound produced.

关 键 词：盐水火腿 加工因素 亚硝基化合物 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]