CAJ | 학술논문

发色剂亚硝酸盐对腌腊肉制品有护色、改善风味、防止腐败和预防肉毒中毒的重要作用。但是肉制品中过量添加发色剂，可致亚硝酸盐急性中毒，同时亚硝酸盐也是形成强致癌物亚硝胺的前提。因此，清除亚硝酸盐或阻断亚硝胺的合成是促进膳食健康的有效途径之一。将近年来有关果蔬清除亚硝酸盐和阻断亚硝胺形成的研究进展进行综述，为腌腊肉制品的合理搭配、科学烹饪提供依据，对提高腌腊肉制品食用安全具有重要意义。
발색제아초산염대업석육제품유호색、개선풍미、방지부패화예방육독중독적중요작용。단시육제품중과량첨가발색제，가치아초산염급성중독，동시아초산염야시형성강치암물아초알적전제。인차，청제아초산염혹조단아초알적합성시촉진선식건강적유효도경지일。장근년래유관과소청제아초산염화조단아초알형성적연구진전진행종술，위업석육제품적합리탑배、과학팽임제공의거，대제고업석육제품식용안전구유중요의의。
Sodium or potassium nitrite is widely used as a curing agent in cured meat products because it inhibits outgrowth and neurotoxin formation by Clostridium botulinum,delays the development of oxidative rancidity,develops the characteristic flavor of cured meats,and reacts with myoglobin and stabilizes the red meat color.But excessive adding of nitrite can lead to acute poisoning;meanwhile, nitrite can react with amines to form nitrosamines that had been shown in variety of animal studies to be carcinogenic.Health concerns relating to the use of nitrates and nitrites in cured meats trend toward nitrite scavenging and N-nitrosamine inhibition to alleviate the potential risk to the consumers from formation of carcinogenic compounds.This article introduces the recently development of nitrite scavenging ability of fruits and vegetables,which lays a foundation on researches of reasonable collocation and scientific cuisine of cured meat products,and also develops an effective way to improve the safety of cured meat products.