肉制品中亚硝酸盐替代物的研究进展及应用

摘要

Nitrite is widely used as chromogenic 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 from colorant, antioxidant and antimicrobial, and some proposals in future development are proposed at last.%亚硝酸盐是目前肉制品生产中普遍使用的发色剂,它不仅能赋予内制品诱人的粉红色,也能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亚硝胺,鉴于此,人们一直努力寻求合适的物质来替代亚硝酸盐在腌肉中的作用,但是国内外的研究人员一直没有找到一种单一的物质来替代亚硝酸盐在腌肉中的作用.本文从发色、抗氧化和抗菌性方面综述了一些国内外亚硝酸盐替代物质的研究进展,并对其应用前景进行了展望.