| 肉制品中亚硝酸盐降解方法、机理及研究进展 |
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| 引用本文： | 唐爱明,夏延斌.肉制品中亚硝酸盐降解方法、机理及研究进展[J].食品与机械,2004,20(2):35-37,44. |
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| 作者姓名： | 唐爱明 夏延斌 |
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| 作者单位： | 湖南农业大学食品科技学院,湖南,长沙,410128 |
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| 基金项目： | 国家十五科技攻关计划项目 ( 2 0 0 1BA5 3 5C) |
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| 摘 要： | 指明了肉制品生产中亚硝酸盐的投放量和残留量标准。对肉制品中降解亚硝酸盐机理的历史、现状和发展情况进行了论述。
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| 关 键 词： | 肉制品 亚硝酸盐 降解方法 投放量 残留量 标准 降解机理 |
Degradation machanism and research development of nitrite in meat products |
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| TANG Ai,mingXIA Yan,bin.Degradation machanism and research development of nitrite in meat products[J].Food and Machinery,2004,20(2):35-37,44. |
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| Authors: | TANG Ai mingXIA Yan bin |
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| Abstract: | The standard for the dosage and residual level of nitrite in processed meat production was introduced. The factors affecting the residual level of nitrite were discussed in detail. And the analysis to degrade the nitrite residual in meat products with microorganism was discussed. |
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| Keywords: | Meat products Nitrite Residual level Influential factors Degradation mechanism |
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