【摘要】 试验主要是在试管里模拟腌肉环境,意在找出影响亚硝胺形成的主要因素。试验总结出熟化温度、熟化时间、肉的pH值是影响亚硝胺形成的几个外部因素,其中温度是最主要因素,其次是熟化时间,而pH值为不重要因素。更多还原

【Abstract】 This experiment is to imitate roast meat environment in the tube, the idea is finding out main factors of affecting nitrosamine formation. Experiment shows that the temperature of roast, the roast time, the pH value of the meat is a some important factors that affect nitrosamine formation. Among them, the temperature is the most important factor, time the next in order, but the pH value is an no account factor.更多还原