| 肉制品中亚硝酸盐替代物的研究进展 |
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| 引用本文： | 刘姝韵,谷大海,王桂瑛,徐志强,程志斌,普岳红,刘 萍,廖国周. 肉制品中亚硝酸盐替代物的研究进展[J]. 食品安全质量检测学报, 2017, 8(12): 4582-4587 |
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| 作者姓名： | 刘姝韵 谷大海 王桂瑛 徐志强 程志斌 普岳红 刘 萍 廖国周 |
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| 作者单位： | 云南农业大学食品科学技术学院, 云南农业大学云南省畜产品加工工程技术研究中心,云南农业大学食品科学技术学院, 云南农业大学云南省畜产品加工工程技术研究中心,云南农业大学食品科学技术学院, 云南农业大学云南省畜产品加工工程技术研究中心,云南农业大学食品科学技术学院, 云南农业大学云南省畜产品加工工程技术研究中心,云南农业大学食品科学技术学院, 云南农业大学云南省畜产品加工工程技术研究中心,云南农业大学食品科学技术学院, 云南农业大学云南省畜产品加工工程技术研究中心,云南泰华食品有限公司,云南农业大学食品科学技术学院, 云南农业大学云南省畜产品加工工程技术研究中心 |
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| 基金项目： | 公益性行业(农业)科研专项(201303082)、云南省现代农业生猪产业技术体系专项(2017KJTX007)、昆明市畜产品加工与质量控制重点实验室(2015-1-A-00563) |
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| 摘 要： | 亚硝酸盐是食品加工行业中较为常见的一种添加剂,主要应用于腌腊肉制品,亚硝酸盐不仅能够保持肉制品的风味、色泽同时还具有良好的防腐抗氧化作用。但是亚硝酸盐存在一定的毒性,若过量使用会产生致癌物致使肉制品的食用安全性降低。由于消费者担心亚硝酸盐对人体健康的影响,对天然有机的肉制品需求量逐渐增加,因此寻找出能够替代亚硝酸盐功效的新型添加剂势在必行。本文主要综述了国内外关于亚硝酸盐新型替代物在肉制品中应用情况的研究进展,包括植物性替代物、微生物替代物、有机酸类替代物等,并对这些替代措施今后的应用前景进行了展望,旨在为现代肉制品加工企业能生产出安全优质的肉制品提供一定的科学理论依据。
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| 关 键 词： | 亚硝酸盐 亚硝酸盐替代物 肉制品 |
| 收稿时间： | 2017-07-06 |
| 修稿时间： | 2017-08-16 |
Research progress on nitrite substitute in meat products |
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| LIU Shu-Yun,GU Da-Hai,WANG Gui-Ying,XU Zhi-Qiang,CHENG Zhi-Bin,PU Yue-Hong,LIU Ping and LIAO Guo-Zhou. Research progress on nitrite substitute in meat products[J]. Journal of Food Safety & Quality, 2017, 8(12): 4582-4587 |
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| Authors: | LIU Shu-Yun GU Da-Hai WANG Gui-Ying XU Zhi-Qiang CHENG Zhi-Bin PU Yue-Hong LIU Ping LIAO Guo-Zhou |
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| Affiliation: | College of Food Science and Technology, Yunnan Agricultural University, Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University,College of Food Science and Technology, Yunnan Agricultural University, Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University,College of Food Science and Technology, Yunnan Agricultural University, Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University,College of Food Science and Technology, Yunnan Agricultural University, Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University,College of Food Science and Technology, Yunnan Agricultural University, Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University,College of Food Science and Technology, Yunnan Agricultural University, Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University,Yunnan Taihua Food Co. Ltd. and College of Food Science and Technology, Yunnan Agricultural University, Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University |
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| Abstract: | Nitrite is a common additive in food processing industry, and it is mainly used in cured meat products. Nitrite not only can keep the flavor and color of meat products, but also has good antiseptic and antioxidation effects. Due to the concerns of health risk of synthetic additives, consumer demand for organic or natural meat products has increased too fast, so it is imperative to find a new type of additive, which can substitute for nitrite. This paper reviewed the research progress on application status of the new substitute of nitrite in meat products, including plant-based alternatives, microbial sources, organic acids, and the application prospects of these alternative measures in the future were discussed as well. The purpose was to provide a scientific basis for the meat processing enterprises to produce meat products with high safety and quality. |
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| Keywords: | nitrite, nitrite alternative meats |
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