体外模拟腌肉制品中亚硝胺形成条件及机理的研究  

Research of formation conditions and mechanism of nitrosamine in the stimulant brawn system

作　　者：马俪珍[1] 高艳芹[1] 黄宗海[1] 南庆贤[2] 

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

出　　处：《食品科技》2007年第2期118-122,共5页Food Science and Technology

基　　金：国家"十五"科技攻关项目(2001BA501A11)。

摘　　要：试验主要是在试管里模拟腌肉环境,意在找出影响亚硝胺形成的主要因素。试验总结出熟化温度、熟化时间、肉的pH值是影响亚硝胺形成的几个外部因素,其中温度是最主要因素,其次是熟化时间,而pH值为不重要因素。This experiment is to imitate roast meat environment in the tube, the idea is finding out main factors of affecting nitrosamine formation. Experiment shows that the temperature of roast, the roast time, the pH value of the meat is a some important factors that affect nitrosamine formation. Among them, the temperature is the most important factor, time the next in order, but the pH value is an no account factor.

关 键 词：体外模拟 腌肉 亚硝胺 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]