Abstract：Abstract: In traditional cured meat product processing,nitrite added in the meat played an important role,it became multi-functional additive which can not be completely replaced had the function of the formation of characteristic color and inhibit the growth of Clostridium botulinum, anti-oxidation, to enhance the important role of the flavor. However, excess nitrates added, will enable Fe2+ in human hemoglobin oxidized to Fe3+ and lose oxygen carrying capacity, N-nitroso generated by the decomposition combined with amine decomposited from meat proteins generated carcinogenic nitrosamines. Thus, in cured meat products processing must be strictly controlled the added amount of nitrite and actively looking for alternatives.
陈瑶；刘成国；罗扬；王冬冬. 亚硝酸盐在腊肉加工中的作用及其替代物的研究进展[J]. 肉类研究, 2010, 24(5): 32-36.
CHEN Yao;LIU Chengguo;LUO Yang;WANG Dongdong. The Effect of Nitrite in Processing of Cured Meat and the Progress of Its Substitute. Meat Research, 2010, 24(5): 32-36.
2010, Vol. 24 
