肉制品中亚硝胺控制的研究进展

亚硝胺是一类危害性极高的化学致癌物,其中常见的有二甲基亚硝胺、二乙基亚硝胺、亚硝基吡咯烷、亚硝基哌啶和亚硝基二丁胺等,在肉制品加工过程中极易生成。本文阐述了亚硝胺的形成机理、对人体的危害以及肉制品中影响亚硝胺形成的因素pH值、温度、食品添加剂、组织成分和微生物等。并对亚硝胺控制的研究现状进行了综述,从减少前体物的摄入(控制亚硝酸盐、生物胺的用量)、亚硝胺形成的阻断及亚硝胺分解的促进(辐照降解和生物降解)等3方面进行阐述。目前对肉制品中亚硝胺的控制已经进行了一定的研究,主要从阻来源、促去路2方面进行,这为实际生产中亚硝胺的控制提供一定的参考价值,而关于利用多种方法相结合来减少亚硝胺含量的方式探究需展开更多的研究。

Review on Progress of Control of Nitrosamines in Meat Products

Nitrosamines are a type of highly hazardous chemical carcinogens that are easily generated during the processing of meat products. The most common of these are nitrosodimethylamine, diethyl nitrosamine, nitrosopyrrolidine, nitrosopiperidine and nitrosodibutylamine. This article describes the formation mechanism of nitrosamines, the harm to human body and the factors that affect the formation of nitrosamines in meat products, including pH, temperature, food additives, tissue element and microorganisms,ect. And it also summarizes the research status of nitrosamine control on the basis of reducing the intake of precursors(control the use of nitrite and biogenic amines), blocking the formation of nitrosamine, and promoting the decomposition of nitrosamine (irradiation degradation and biodegradation). At present, controls of nitrosamines in meat products has been studied to some extent, which are blocking the source and promoting the way to provide some reference value for the control of nitrosamines in actual production. However, more studies are needed to explore ways to combine multiple methods to reduce the content of nitrosamines.