评估用于减少或替代肉制品中酸盐的非热技术
Bruna Fernandes Andrade1, Lorrany Ramos do Carmo1, Marcelo Stefani Tanaka1
1Department of Food Science, School of Agricultural Sciences of Lavras, Federal University of Lavras, 35690-900, Lavras, Minas Gerais, Brazil.
Food technology and biotechnology
|May 5, 2025
概括
酸盐和酸盐可以保存肉,但会形成有害的化合物. 像辐射这样的非热技术显示出减少肉制品中酸盐的潜力,确保安全而不影响质量.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品安全 食品安全
背景情况:
- 酸盐和酸盐是肉类加工中的关键防腐剂,具有抗微生物和抗氧化功效.
- 它们增强肉类的感官特性,包括颜色和味道,并防止危险细菌的生长,如 *Clostridium botulinum*.
- 然而,这些化合物可以形成致癌的N-nitroso化合物,造成健康风险.
研究的目的:
- 审查替代肉制品中酸盐的非热技术的优缺点.
- 评估这些技术对抗微生物药物的有效性和N-尼托胺的形成的影响.
- 评估非热方法在确保食品安全的潜力,同时最大限度地降低健康风险.
主要方法:
- 对有关非热处理技术的现有文献进行审查.
- 分析诸如高压处理,脉冲电场,冷等离子体和辐射等方法.
- 评估它们对微生物安全,N-尼托胺生产和感官特性的影响.
主要成果:
- 非热技术可以部分或完全取代亚酸盐,但可能会影响食品的感觉特性和稳定性.
- 辐射,特别是较低剂量的辐射,显示出减少残留酸盐的巨大潜力.
- 因此,这种减少降低了N-尼托胺的形成,同时保持了微生物安全性和产品质量.
结论:
- 非热技术在肉类保存中为酸盐提供了可行的替代品.
- 辐射是一种有前途的策略,用于重新制定固化肉制品,平衡安全和质量.
- 进一步研究优化这些技术对于广泛采用至关重要.
相关概念视频
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