热处理对腌制肉糜制品中亚硝酸盐及亚硝胺变化的影响因素分析  

The Effect of Heat Treatment of Nitrite and N-nitrosamine in Minced Meat

作　　者：邵利君[1] 郇延军[1] 甘春生[1] 李培红[1] 李艳[1] 

机构地区：[1]江南大学食品学院

出　　处：《食品与发酵工业》2010年第6期190-195,共6页Food and Fermentation Industries

基　　金：江苏省自然基金(BK2005213)资助项目

摘　　要：以腌制肉糜为实验材料,研究了热处理温度、时间及NaNO2添加量对腌制肉糜中NaNO2残留量和二乙基亚硝胺(NDEA)的影响。结果表明:热处理能降低腌制肉糜中NaNO2残留量,且NaNO2残留量与热处理温度和时间呈显著负相关(P<0.05);热处理温度在110℃以下的腌制肉糜加工过程中形成的NDEA量不会超过1.6μg/kg,热处理温度超过110℃且NaNO2添加量达到150mg/kg时,腌制肉糜中被检出NDEA含量超过1.6μg/kg的情况增加,且文中对肉制品中产生亚硝胺的可能性做了深入分析和探讨。The effect of heat treatment temperature, heat treatment time and the amount of sodium nitrite on sodium nitrite residues and N - diethylnitrosamine （NDEA） in minced meat were studied. The results showed that sodium nitrite residues were highly negative correlated with heat treatment temperature and time （P 〈 0.05 ）. No NDEA was generated below 110℃. However, when temperature was above 110℃ and 150mg/kg sodium nitrite was added, the NDEA was more than 1.6 μg/kg. A complete analysis and discussion on the possibility of nitrosamine formation in meat products was discussed.

关 键 词：热处理 腌制肉糜 亚硝酸盐 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]