【作者】 刘法佳； 吴燕燕； 李来好； 杨贤庆； 刁石强；

【Author】 LIU Fa-jia~(1,2),WU Yan-yan~(1*),LI Lai-hao~1,YANG Xian-qing~1,DI AO Shi-qiang~1 (1.South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China;2.Guangdong Ocean University,ZhanJiang 524088,China)

【机构】 中国水产科学研究院南海水产研究所； 广东海洋大学；

【摘要】 腌制食品由于具有特殊的风味,深受大众的喜爱,但流行病学研究发现,腌制食品中含有亚硝酸盐及其衍生物,是引发鼻咽癌的一个病因因素。因此,降低腌制食品中亚硝酸盐及其衍生物的形成对保障腌制食品安全和人体健康具有重要的意义。本文概述了食品腌制过程亚硝酸盐的形成机理和危害性,国内外对腌制食品中亚硝酸盐的降低方法,并展望应用生物技术来降低腌制食品中亚硝酸盐及其衍生物的研究方向及可行性。更多还原

【Abstract】 Salted foods are generally loved by public for special flavor,however,epidemiological studies have found that nitrite and its derivatives were contained in the salted foods as a factor of nasopharyngeal carcinoma.Therefore,it is of great significance to reduce the formation of nitrite and its derivatives in salted foods for safety and the protection of human health.This paper reviewed the formation mechanism and harmfulness of nitrite in food processing.Simultaneously nitrite reduction methods in salted food at home and abroad were summarized,and the prospects were suggested to the application of biotechnology to reduce nitrite and its derivatives in salted foods.更多还原