食品科学技术学报2019，Vol.37Issue(5)：72-76,5.DOI:10.3969/j.issn.2095-6002.2019.05.009
肉制品中亚硝胺控制的研究进展
Review on Progress of Control of Nitrosamines in Meat Products
摘要
Abstract
Nitrosamines are a type of highly hazardous chemical carcinogens that are easily generated dur-ing the processing of meat products. The most common of these are nitrosodimethylamine, diethyl nitrosa-mine, nitrosopyrrolidine, nitrosopiperidine and nitrosodibutylamine. This article describes the formation mechanism of nitrosamines, the harm to human body and the factors that affect the formation of nitrosa-mines in meat products, including pH, temperature, food additives, tissue element and microorganisms, ect. And it also summarizes the research status of nitrosamine control on the basis of reducing the intake of precursors( control the use of nitrite and biogenic amines) , blocking the formation of nitrosamine, and promoting the decomposition of nitrosamine ( irradiation degradation and biodegradation) . At present, controls of nitrosamines in meat products has been studied to some extent, which are blocking the source and promoting the way to provide some reference value for the control of nitrosamines in actual produc-tion. However, more studies are needed to explore ways to combine multiple methods to reduce the con-tent of nitrosamines.关键词
肉制品/亚硝胺/控制/形成机理/危害Key words
meat product/nitrosamines/control/formation mechanism/hazard分类
轻工纺织引用本文复制引用
杨慧娟,谭芦兰,唐宏刚,肖朝耿,叶梦迪,谌迪,卢文静,陈黎洪..肉制品中亚硝胺控制的研究进展[J].食品科学技术学报,2019,37(5):72-76,5.基金项目
国家蛋鸡产业技术体系岗位科学家项目(CARS 40 K26) （CARS 40 K26）
国际合作项目(2014DFR31100). （2014DFR31100）
