亚硝酸盐在腊肉加工中的作用及其替代物的研究进展  

The Effect of Nitrite in Processing of Cured Meat and the Progress of Its Substitute

作　　者：陈瑶[1] 刘成国[1] 罗扬[1] 王冬冬[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《肉类研究》2010年第5期32-36,共5页Meat Research

摘　　要：传统腊肉制品加工中,添加到肉制品中的亚硝酸盐因具有形成特征色泽和抑制肉毒梭状芽胞杆菌的生长、抗氧化、增强风味等重要作用而成为不可完全替代的多功能添加剂。但是硝酸盐添加过量,可使人体血红蛋白中的Fe2+氧化成Fe3+失去携氧能力并且所分解产生的亚硝基可与肉蛋白质分解的胺结合生成具有致癌性的亚硝胺。因此,在腊肉制品加工中必须严格控制亚硝酸盐的添加量,并积极地寻找亚硝酸盐替代物。In traditional cured meat product processing,nitrite added in the meat played an important role,it became multi-functional additive which can not be completely replaced had the function of the formation of characteristic color and inhibit the growth of Clostridium botulinum, anti-oxidation, to enhance the important role of the flavor. However, excess nitrates added, will enable Fe^2＋ in human hemoglobin oxidized to Fe^3＋ and lose oxygen carrying capacity, N-nitroso generated by the decomposition combined with amine decomposited from meat proteins generated carcinogenic nitrosamines. Thus, in cured meat products processing must be strictly controlled the added amount of nitrite and actively looking for alternatives.

关 键 词：腊肉 亚硝酸盐 亚硝胺 替代物 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]