摘要
综述了亚硝酸盐在肉制品加工中的作用、对人体的危害以及亚硝酸盐替代品的研究进展。随着经济的发展和人们对健康意识的不断增强,人们对肉制品低硝化或无硝化的关注会越来越多,寻找亚硝酸盐的替代品,尤其是既能够降低亚硝酸盐在肉制品中的使用量、又能够强化肉制品营养的添加剂,将成为肉品工业研究的重要领域,也是功能性肉制品开发的又一途径,是未来肉制品加工的发展趋势。
It discussed the function of nitrite in the processing of meat products, the harm of excessive nitrite and the research development of its substitute. With the development of national economy and the improvement of healthy consciousness of people, there is more attention in meat products by searching substitute of nitrite, especially the food additive that can reduce usage quantity of nitrite and improve nutrition of meat products, it will be an important domain of research of meat industry, be the way to development of functional meat products and also be developing current of the processing of meat products in the future.
出处
《肉类工业》
2009年第5期51-53,共3页
Meat Industry
关键词
亚硝酸盐
肉制
品作用
替代品
nitrite
meat products
function
substitute
