摘要
腌肉制品在我国生产的历史悠久,但传统加工方法中,为了使腌肉制品呈现良好的色香味及防腐抑菌效果,长期以来一直采用亚硝酸钠,致使产品中含有致癌物亚硝胺,从而影响到人们的身体健康。本文综述了肉类及肉制品中无硝腌制剂的研究进展。
Cured meat product has long history in China. However, in order to give the product desired color and flavor, and antiseptic and antibiotic action, sodium nitrite curing was always adopted in traditional meat product manufacture, which leads to the formation of carcinagentic nitrosamine. So it has health hazards. This paper summarized the current research development of nitrite-free curing agent for meat and its products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第8期142-143,共2页
Science and Technology of Food Industry
关键词
肉类
肉制品
无硝腌制剂
腌制
meat and its products
curing
nitrite-free curing agent
