一氧化碳发色肉制品安全性分析

一氧化碳作为一种新型气体发色剂在畜产品和水产品加工的应用越来越广泛,但其安全性研究较少。本文简述一氧化碳发色历史、应用现状及作用机理,分析一氧化碳发色处理对产品色泽、微生物与及对食品质量的影响,探讨一氧化碳发色产品安全性问题,以期为正确认识一氧化碳发色技术及合理规范发色产品的管理提供参考依据。

Safety Evaluation of Meat Products Using Carbon Monoxide for Color Retention

Carbon monoxide (CO) was widely used in livestock products and aquatic products as color retention additive. There is a lack of information on safety of CO color retention. The objective was to investigate the color retention and quality of meat products. CO color retention history and its mechanism were described. The effects of CO color retention on color and microorganism changing of the products were studied. The safety of CO color retention was evaluated. It is prospected to provide references for proper recognition of the color retention techniques and administration for the meat products.