亚硝酸盐在肉制品加工中的作用及其替代品研究发展

摘要
肉类制作食品在制作和储藏历程中，会生成一定的多少的含氮化合物，在肉类制作食品制作历程中，含氮化合物作为发颜色剂和防腐剂增添至肉中，赋予肉类制作食品特有的红颜色，同时能改善肉类制作食品的构造组织，遏抑肉毒杆菌的生长。

在肉类制作食品制作中，常用的Nitrite有亚硝酸钾和NAN02，俗称“硝”和“工业盐”，通常为微黄颜色或者白颜色的晶体，外观和食用碱、食盐、味精相类似。

由于含氮化合物特有的功效而广泛的用于肉类制作食品制作中。

述了含氮化合物在肉类制作食品制作中的功效、对身体的损伤以及含氮化合物取代物的探索发展。

随着经济的进步和我们对身体生理机能意识的不断增强，我们对内制品低硝化或无硝化的关注会越来越多，寻找含氮化合物的取代物，尤其是既能够减少含氮化合物在肉类制作食品中的应用的多少、又能够强化肉类制作食品营养的additive agent，将成为肉品工业探索的重要领域，也是功能性肉类制作食品开发的又一途径，是未来肉类制作食品制作的进步走向。

硝盐是肉类制作食品中重要的食品additive agent，其功效是经过发颜色赋予产品良好外观、遏抑放置历程中bacterium的生长和脂肪的失电子反应酸败，以及增强产品味道。

由于硝盐应用不当可能致使的对产品健康性的影响始终存在，寻找可以发挥硝盐功效的代换增添物的探索也长期受到关注，但至今还没能找到更为健康，而又能完全达到硝盐多功能和廉价性的代换物。

各个国家和地区均从法律法规上对硝盐应用的多少、应用范围及其在产品中的残留等标准予以了强制性规定，以保障肉类制作食品的健康性。

未来的进步走向是在严格应用法规和按需应用的同时，积极开发健康高效的代换物。

关键词：含氮化合物肉类制作食品功效取代物
abstract
in the process of meat production and storage, a certain amount of nitrogen compounds will be generated. In the process of meat production, nitrogen compounds are added to meat as hair color agent and preservative, giving meat a unique red color. At the same time, it can improve the structure of meat products and inhibit the growth of Botulinum toxin. Nitrite is commonly used in meat production, including potassium nitrite and NAN02, commonly known as "nitrate" and "industrial salt". Nitrite is usually a yellowish or white crystal with similar appearance to edible alkali, salt and monosodium glutamate. Nitrogen compounds are widely used in meat production because of their unique functions. The effects of nitrogenous compounds in meat production, the damage to the body and the research progress of substitutes for nitrogenous compounds were reviewed. With the progress of economy and the enhancement of our awareness of body physiological function, more and more attention will be paid to the low nitrification or non-nitrification of domestic products. The search for substitutes for nitrogenous compounds, especially the additive agent, which can reduce the application of nitrogenous compounds in meat-making foods and strengthen the nutrition of meat-making foods, will become the exploration of meat industry. Important areas, but also another way to develop functional meat products, meat production is the future direction of progress in food production. Nitrate is an important food additive agent in meat production. Its effect is to give the product a good appearance by hair color, to restrain the growth of bacterium and the oxidation and acidity of fat during storage, and to enhance the taste of the product. Due to the improper application of nitrate, the impact on the health of products always exists, and the search for substitution additives which can play the role of nitrate has also attracted long-term attention, but so far no more healthy substitutes which can fully achieve the multi-function and low-cost of nitrate have been found. In order to ensure the health of meat products, various countries and regions have made mandatory regulations on the application of nitrate, its scope of application and its residues in products in accordance with laws and regulations. The future trend of
progress is to actively develop healthy and efficient substitutes while strictly applying laws and regulations and applying them on demand.
Key words: nitrogen-containing compounds meat production food efficacy substitute
目录
摘要 (1)
1亚硝酸盐在肉制品加工中的功效 (4)
1．1亚硝酸盐的护色作用 (4)
1．2亚硝酸盐的抑菌作用 (5)
1．3亚硝酸盐的抗氧和增强风味作用 (5)
2亚硝酸盐对身体的危害 (5)
3 硝盐替代品的研究及应用发展 (6)
3．1 发色替代品研究发展 (6)
3．2 抑菌防腐替代品研究发展 (8)
3．3 抗氧化替代品研究发展 (10)
3. 4 增味替代品研究发展 (11)
3.5亚硝胺生产阻断剂 (12)
4 多组分肉类腌制剂 (12)
结论 (14)
致谢 (15)
参考文献 (16)
附件 (18)
1亚硝酸盐在肉制品加工中的功效
1．1亚硝酸盐的护色作用
动物被屠宰后，外界停止供氧，机体在无氧前提下代谢，机体中的血色素和肌红多肽极易发生化学变化，生成高铁血红蛋白和高铁肌红多肽，使肉变成灰红颜色或灰棕颜色⋯。

糖酵解在无氧前提下生成乳酸，使得机体处于酸性状态，含氮化合物被加入到肉类制作食品中后会发生化学变化，被得电子反应成为活泼的亚硝酸，亚硝酸会继续进一步分解，生成nitroso group，nitroso group 会和肉类制作食品中的血红多肽以及肌红多肽生成为nitroso group血色素和nitroso group肌红蛋白，致使肉呈现成红颜色，提高肉类制作食品的感官质的多少[2】。

若含氮化合物未能充分改变生成nitroso group，就不能生成足够的多少的nitroso group血红多肽和nitroso group肌红多肽，从而影响产品的颜颜色效果，所以，常有一些非法商贩，为了使肉类制作食品颜色泽光鲜而非法过的多少增添含氮化合物。