腌肉制品中亚硝酸盐检测方法研究现状
A Review of Current Research on Detection Methods of Nitrite in Cured Meat Products
张雪莲 1刘颖 1朱晓俊1
作者信息
- 1. 襄阳职业技术学院,湖北 襄阳 441000
- 折叠
摘要
在肉制品加工过程中,通常会使用亚硝酸盐作为发色剂,但亚硝酸盐超标会危害人体健康.本文综述了亚硝酸盐的检测方法及研究现状,并分析了各方法的优点,以供参考.
Abstract
In the processing of meat products,nitrite is usually used as a hair color agent,but excessive nitrite will harm human health.In this paper,the detection methods and research status of nitrite are reviewed,and the advantages of each method are analyzed for reference.
关键词
检测方法/腌肉/亚硝酸盐Key words
detection method/cured meat/nitrite引用本文复制引用
出版年
2024
NETL
NSTL
万方数据