Marriott N G, Lechowich R V, Pierson M D
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061.
J Food Prot. 1981 Nov;44(11):881-885. doi: 10.4315/0362-028X-44.11.881.
Nitrite plays a major role in the curing of meats. However, the potential problem of nitrosamine formation has been responsible for reduction or elimination of nitrate and nitrite in curing. Reduced amounts of nitrite in curing can provide less protection against botulism, and subsequent investigations have examined solutions to this situation. Residual nitrite has been reduced by limiting the ingoing nitrite and by introducing curing substances, i.e., phosphates, lactobacillus cultures, and phenolic smoke compounds, to lower the pH. Ascorbates, alpha-tocopherol and other blocking agents have been used with nitrite in an attempt to devise a curing system that can provide a safe product with the color and flavor associated with nitrite-cured products while retarding nitrosopyrrolidine formation. This review focuses on the efficacy of various curing methods using nitrites that have the goal of reducing formation of nitrosamines.
亚硝酸盐在肉类腌制中起着重要作用。然而，亚硝胺形成的潜在问题导致了腌制过程中硝酸盐和亚硝酸盐的减少或消除。腌制中亚硝酸盐用量的减少会降低对肉毒杆菌的防护能力，随后的研究一直在探寻解决这一问题的方法。通过限制亚硝酸盐的加入量以及引入腌制物质（如磷酸盐、乳酸菌培养物和酚类烟熏化合物）来降低pH值，从而减少了残留亚硝酸盐。抗坏血酸盐、α-生育酚和其他阻断剂已与亚硝酸盐一起使用，试图设计出一种腌制系统，既能提供具有亚硝酸盐腌制产品的颜色和风味的安全产品，又能抑制亚硝基吡咯烷的形成。本综述重点关注各种使用亚硝酸盐的腌制方法在减少亚硝胺形成方面的效果。
