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| Study on Blocking Nitrosamine Synthesizing in Western-style ham by adding extraction of citrus grandis peel |
| Wang Yonghui;Ma Lizhen;Zhang Janrong;Nan Qingxian |
| 1.Food College of Shanxi Agricultural University, Taigu 030801,China; 2. Food College of China Agricultural University, Beijing 100094,China |
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Abstract This paper studied on blocking nitrosamine synthesizing in the Western-style ham by adding the active extraction of citrus grandis peel. The experiment includes choosing the optimum condition for forming extraction of citrus grands peel and choosing the best result of blocking nitrosamine synthesizing in the Western-style ham by adding different contents of extraction. The result shows the optimum condition for extraction of citrus grands peel is that the ratio of water and citrus grandis peel is 7:3 in the incubation at 60℃ for three hours, and the best adding content is 1.6%.
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| [1] |
WANG Yanli, LIANG Xiuqing, CHEN Qianqian, LI Fangfang, LI Jie, CHEN Keyun, TIAN Qiyan, LI Xia, LIU Yanming. Determination of Eleven N-Nitrosamines in Animal Derived Foods by Gas Chromatography-Tandem Mass Spectrometry after Pass-Through Solid Phase Extraction[J]. Meat Research, 2023, 37(3): 33-39. |
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2006, Vol. 20 
