摘要
目前肉制品生产中,普遍使用亚硝酸盐作为发色剂,它赋予肉制品诱人的色泽,并对肉毒梭状芽孢杆菌有抑制作用。但亚硝酸盐具有毒性,可与胺类物质生成强致癌物质亚硝胺,因而人们一直力图寻求合适的物质取而代之。
Nitrite is widely used as ehromogenic reagent in meat product at present,because it can make color of the meat product captivating and inhibit Clostridium botulinum in meat products. But nitrite is a poisonous reagent, and can produce carcinogenic nitrosamine after reacting with amine. So, people are always looking for the substitutes of nitrite. This article described the development of the substitute of nitrite in the meat product.
出处
《肉类工业》
2006年第12期24-25,共2页
Meat Industry
关键词
肉制品
亚硝酸盐
替代品
研究进展
product meat nitrite substitute research development
