| 肉制品中亚硝胺的形成机理及其影响因素分析 |
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| 引用本文： | 孙敬,詹文圆,陆瑞琪. 肉制品中亚硝胺的形成机理及其影响因素分析[J]. 肉类研究, 2008, 0(1): 18-23 |
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| 作者姓名： | 孙敬 詹文圆 陆瑞琪 |
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| 作者单位： | 江南大学食品学院,无锡,214000 |
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| 摘 要： | 添加到肉制品中亚硝酸钠具有可以抑制肉毒梭状芽胞杆菌的生长和形成特征色泽等重要作用而成为不可完全替代的多功能添加剂,但是亚硝酸钠的添加会引发亚硝基化反应形成亚硝胺。本文对世界范围内肉制品中亚硝胺的形成及其机理和影响因素所进行的研究等的历史、现状和发展情况进行了详细的论述。
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| 关 键 词： | 肉制品 亚硝胺 亚硝酸钠 形成机理 影响因素 |
| 文章编号： | 1001-8123(2007)12-0018-06 |
Formation and Mechanism of N-nitrosamines as Related to Factors in Meat Products |
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| Sun Jing,Huan Yan-jun,Lu Rui-qi. Formation and Mechanism of N-nitrosamines as Related to Factors in Meat Products[J]. Meat Research, 2008, 0(1): 18-23 |
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| Authors: | Sun Jing Huan Yan-jun Lu Rui-qi |
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| Affiliation: | Sun Jing; Huan Yan-jun; Lu Rui-qi (Jiangnan University; Wuxi 214000); |
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| Abstract: | The role of nitrite which is not substituted by other additives in meat and meat products is to prevent the growth of Clostridium botulinum and to develop attractive color.However,nitrosamines are formed during the presence of nitrite in the cured meat.This article summarizes the history and present current as well as future developmentof the worldwide studies of mechanism of N-nitrosamine formation.The factors affecting the formation of nitrosamines are also discussed in detail. |
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| Keywords: | Meat Nitrite Nitrosamine Mechanism Factors |
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