发酵肉制品中亚硝酸盐调控措施研究进展  

Research Progress of Nitrite Regulation Measures in Fermented Meat Products

作　　者：宁家文 赵银峰 王蜀 张佳敏[1] 吉莉莉[1] 任春萍 唐春 NING Jiawen;ZHAO Yinfeng;WANG Shu;ZHANG Jiamin;JI Lili;REN Chunping;TANG Chun(College of Food and Bioengineering,Chengdu University,Chengdu,Sichuan 610106,China;Sichuan Gaojin Industrial Group Co.,Ltd.,Suining,Sichuan 629018,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]四川高金实业集团股份有限公司,四川遂宁629018

出　　处：《农产品加工》2023年第13期68-71,共4页Farm Products Processing

基　　金：四川省自然科学基金项目(2022NSFSC1687);四川省科技厅重点研发项目(2020YFN0147);四川大学-遂宁校市合作专项项目(2020CDSN-19);国家现代农业产业体系四川生猪创新团队项目(SCSZTD-2022-08-07)。

摘　　要：亚硝酸盐是肉制品加工的常用添加剂,具有发色、抑菌、抗氧化等作用,国家限量为30 mg/kg,超出该限量可能会对人体健康产生危害。由于发酵肉制品的制作工艺与配方,有可能会产生亚硝酸盐含量过高的现象,成为产品的安全隐患。对发酵肉制品中亚硝酸盐的来源和危害进行简要介绍,也从亚硝酸盐替代物、新加工技术等方法对此类产品中亚硝酸盐调控技术进行了综述。旨在为人们对发酵肉制品中的亚硝酸盐残留进行有效控制,为提升发酵肉制品产品品质提供参考。Nitrite is a common additive for meat processing,with color,antibacterial,antioxidant and other effects,the national limit of 30 mg/kg,beyond the limit may be harmful to human health.Due to the production process and recipe of ferme-nted meat products,there is a possibility that the nitrite content is too high,which becomes a safety hazard of the product.This paper gave a brief introduction to the sources and hazards of nitrite in fermented meat products,and also review ed the nitrite regulation techniques in these products from nitrite substitutes and new processing techniques.It aimed to provide a reference for effective control of nitrite residues in fermented meat products and to improve the quality of fermented meat products products.

关 键 词：发酵肉 亚硝酸盐 调控技术 研究进展 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]