肉制品中亚硝酸盐状况分析及快检技术研究进展

亚硝酸盐作为肉制品加工行业中一种常见的添加剂,不仅能够增加肉制品的色泽、避免不良风味形成,同时具有抑菌防腐的作用,但亚硝酸盐摄入过多会对人体产生一定的健康危害。在近年来对肉制品的监测中发现,亚硝酸盐的超标问题仍然比较常见。肉制品中亚硝酸盐通过细菌作用转化而来或于加工过程中添加后,在贮藏过程中还会发生含量变化。因此,应用快速可靠的亚硝酸盐快检产品显得尤为重要。本文主要对肉制品中亚硝酸盐的来源及对人体的危害、监测情况、贮藏时的含量变化、亚硝酸盐快检技术的研究进展和应用现状进行了概述,并分析了现有快检产品目前存在的问题及发展前景。

Status analysis and progress in rapid detection of nitrite in meat products

As a common additive in meat processing industry, nitrite can not only increase the color of meat products, avoid the formation of bad flavor, but also inhibit bacteria and prevent corrosion. However, excessive intake of nitrite will harm to health. In recent years, the problem of nitrite exceeding the standard is still common. Nitrite in meat products is transformed by bacteria or added during processing, and the content changes during storage. Therefore, it is very important to apply reliable nitrite rapid test products. This paper summarized the sources of nitrite in meat products, the harms to human body, monitoring situation, content change during storage, research progress and application of rapid detection of nitrite, and also analyzed the existing problems and development prospects of fast inspection products of nitrite.