安徽农业科学2013，Vol.41Issue(3)：1271-1272,2.
腌制水产品中N-亚硝胺物质的危害分析及预防控制
Hazard Analysis and Prevention of N-nitrosamine in Salted Aquatic Products
摘要
Abstract
With the continuous improvement of living standards, people now pay more attention to food safety. The security issue of marinated aquatic products is controversial, and become one of the hot topics. The study shows that the preserved aquatic products containing nitrite and its derivatives N-nitrosamines, is the main factor of various diseases. The structure and nature of the N-nitrosamines was elaborated, mechanism and hazards of N-nitrosamines in marinated aquatic products were analyzed. On the basis of this, prevention measures to reduce the a-mount of N-nitrosamine formation marinated aquatic products were discussed, so as to improve the safety awareness of the citizens of preserved foods.关键词
腌制水产品/N-亚硝胺/食品安全/危害性Key words
Salted aquatic products/ N-nitrosamine/ Food safety/ Harmfulness分类
农业科技引用本文复制引用
王秀元,蒋玲波,王萍亚,赵华..腌制水产品中N-亚硝胺物质的危害分析及预防控制[J].安徽农业科学,2013,41(3):1271-1272,2.基金项目
浙江省质量技术监督系统科研计划项目(20110243). （20110243）
