腌制肉中亚硝酸盐抑菌机理的研究进展
首发时间:2006-02-27
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。
关键词: 亚硝酸盐 腌制肉 抑菌
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Advanced research on mechanisms of nitrite inhibition of bacteria in cured meat
Abstract:Sodium nitrite is an essential curing ingredient used to stabilize the red cure color, enhance flavor, act as an antioxidant, and prevent the outgrowth of Clostridium botulinum spores which cause botulism food poisoning. However, nitrites and nitrates may cause methemoglobinemia and other illness, and may react with certain amines to form carcinogenic nitrosamines. In this paper, the microorganism on which nitrites and other curing factors have the effects, and advanced research on mechanisms of nitrite inhibition of bacteria in cured meat were reviewed; also some prospect of this research was introduced.
Keywords: Cured meat Nitrite Bacteriostasis
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No.5363532301141003****
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