摘要
如果你在网上的搜索栏里输入“亚硝酸”或“亚硝酸盐”，就会找到上万条有关亚硝酸盐中毒的报道。针对前一时期全国发生的多起亚硝酸盐食物中毒事件，卫生部发布的2004年第四次食品卫生预警公告，要求严防亚硝酸盐食物中毒事件的发生。究竟是什么原因造成亚硝酸盐超标呢?
Nitrite in meat greatly delays development of botulinal toxin (botulism), develops cured meat flavor and color, retards development of rancidity and off-odors and off-flavors during storage, inhibits development of warmed-over flavor, and preserves flavors of spices, smoke, etc. Adding nitrite to meat is only part of the curing process. Ordinary table salt is added because of its effect on flavor. Most, but not all, cured meat products are smoked after the curing process to impart a smoked meat flavor.
出处
《中国食品工业》
2004年第10期38-38,共1页
China Food Industry
