| 董庆利 屠 康.腌制肉中亚硝酸盐抑菌机理的研究进展[J].,2006,6(3):48-52 |
| 腌制肉中亚硝酸盐抑菌机理的研究进展 |
| Advanced research on mechanisms of nitrite inhibitionof bacteria in cured meat |
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| DOI： |
| 中文关键词: 亚硝酸盐 腌制肉 抑菌 |
| 英文关键词: Cured meat Nitrite Bacteriostasis |
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| 中文摘要: |
| 亚硝酸盐是肉制品中常用的食品添加剂, 具有发色、抑菌、改善风味和质构等作用, 特别是亚硝酸盐能够有效的防止肉
毒梭状杆菌的生长, 但是亚硝酸盐具有毒性, 亚硝酸根与肉类中的胺类物质反应生成致癌物亚硝胺, 使亚硝酸盐的使用受到限
制。已有许多亚硝酸盐抑菌机理的研究报道, 本文综述了亚硝酸盐作用的微生物、腌制成分和其它因素对亚硝酸盐抑菌作用的
影响、以及亚硝酸盐抑菌分子机理的研究进展, 并对亚硝酸盐作用机理的研究方向进行了展望。 |
| 英文摘要: |
| Sodium nitrite is an essential curing ingredient used to stabilize the curing red color, enhance flavor, act as an antioxi??
dant, and prevent the outgrowth of Clostridium botulinum which produces botulism and causes food poisonous. However, nitrites and nitrates may
cause methemoglobinemia and other illness, and may react with certain amines to form carcinogenic nitrosamines. In this paper, it has been re??
viewed that nitrites reacted to the microorganism, curing ingredients and other factors which influenced nitrite bacteriostasis, also including advanced
research and future development on nitrite bacteriostasis mechanisms in cured meat. |
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