降低腌制食品中亚硝酸盐含量的研究进展  

Development of reducing nitrite in salted food

作　　者：刘法佳[1,2] 吴燕燕[1] 李来好[1] 杨贤庆[1] 刁石强[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,广东广州510300 [2]广东海洋大学食品科技学院,广东湛江524088

出　　处：《广东农业科学》2011年第1期165-167,173,共4页Guangdong Agricultural Sciences

基　　金：中央级公益性专项资金项目(2007ZD05);广东省海洋与渔业科技推广专项(A200899G02;A200901G03)

摘　　要：腌制食品由于具有特殊的风味,深受大众的喜爱,但流行病学研究发现,腌制食品中含有亚硝酸盐及其衍生物,是引发鼻咽癌的病因因素。因此,降低腌制食品中亚硝酸盐及其衍生物的形成对保障腌制食品安全和人体健康具有重要的意义。概述了食品腌制过程亚硝酸盐的形成机理和危害性,国内外对腌制食品中亚硝酸盐的降低方法,并对应用生物技术来降低腌制食品中亚硝酸盐及其衍生物的研究方向及可行性进行了展望。Salted foods are generally loved by public for special flavor,however,epidemiological studies have found that nitrite and its derivatives were contained in the salted foods as a factor of nasopharyngeal carcinoma.Therefore,it is of great significance to reduce the formation of nitrite and its derivatives in salted foods for safety and the protection of human health.This paper reviewed the formation mechanism and harmfulness of nitrite in food processing.Simultaneously nitrite reduction methods in salted food at home and abroad were summarized,and the prospects were suggested to the application of biotechnology to reduce nitrite and its derivatives in salted foods.

关 键 词：腌制食品 亚硝酸盐 产生机理 危害性 降低方法 

分 类 号：TS202.3[轻工技术与工程—食品科学]