摘要
N-亚硝胺是肉制品中一种常见的化学物质,因其具有明显的肝毒性,与多种癌症的发病风险成正相关且能通过血胎屏障传递给下一代,因此受到人们的高度关注。目前常用的控制方法根据其应用技术的原理不同可分为三类:物理方法、化学方法及生物方法。近年来由于生物控制不仅能降低N-亚硝胺含量,还能协调肉制品风味、延长保质期、易于标准化操作等优点而逐渐受到国内外学者的关注,其中主要采用的是乳酸菌。该文综述了N-亚硝胺的种类、毒性、市售肉制品及水产品中的N-亚硝胺含量及其形成方式,并重点介绍了利用乳酸菌控制N-亚硝胺的研究现状,旨在为肉制品中N-亚硝胺的生物控制研究提供理论指导。
Nitrosamine is a common chemical in processed meat products,while,it is hepatotoxicity. Nitrosamine is also a cancer risk factor and can be transferred to fetus through the placental barrier. The most common methods to reduce nitrosamine can be categorized into physical,chemical,and biological approach according to their technical principles. In recent years,biological approach,especially lactobacillus was used to reduce N-nitrosamines,coordinate flavor of meat products,extend shelflife,and facilitate standardized operations as well. In this article,different types of nitrosamine and their toxicity,content and formation from meat and seafood products,have been reviewed. The application of lactobacillus to reduce nitrosamine has also been emphatically discussed,which could provide theoretical guidance on the biological technique to reduce nitrosamines in meat products.
作者
刘雨萱
黄晓红
徐晔
牛淑慧
王艺伦
杨壹芳
肖子涵
余沁心
刘书亮
敖晓琳
陈姝娟
刘爱平
何利
杨勇
LIU Yuxuan;HUANG Xiaohong;XU Ye;NIU Shuhui;WANG Yilun;YANG Yifang;XIAO Zihan;YU Qinxin;LIU Shuliang;AO Xiaolin;CHEN Shujuan;LIU Aiping;HE Li(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第16期283-289,共7页
Food and Fermentation Industries
基金
四川省科技厅重点研发项目(2018NZ0002)。
关键词
N-亚硝胺
毒性
含量
形成机制
乳酸菌控制
N-nitrosamine
toxicity
content
formation mechanism
lactic acid bacteria control
作者简介
刘雨萱,硕士研究生;通讯作者:杨勇,教授,E-mail:yangyong676@163.com。
