摘要
目前肉制品生产中,普遍使用亚硝酸盐作为发色剂。但亚硝酸盐具有毒性,可与胺类物质生成强致癌物质亚硝胺。因此本文简述了亚硝酸盐在肉制品加工中的作用,过量使用亚硝酸盐的危害。以及亚硝酸盐测定方法。
Nitrite is widely used as chromogenic reagent in meat product at present,but nitrite is a poisonous reagent,and can produce carcinogenic nitrosamine after reacting with amine.So this article discusses the effects of nitrite and the harm of overcommitting nitrite in meat products in brief.And the determination of nitrite.Explore the Nitrite residues in meat products in the control method.
出处
《肉类研究》
2008年第3期55-58,共4页
Meat Research
关键词
亚硝酸盐
肉制品
测定
控制
Nitrite
Meat products
Determination
Control
