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Updated: Mar 1, 2026

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煮熟的火腿中酸盐的减少:一个感官和食品安全问题?

Maria J M Nunes1, Rui C Pereira2, Lúcia Noronha3

  • 1Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.

Meat science
|February 28, 2026
PubMed
概括

将煮熟的火腿中的酸盐降低到80ppm可以确保微生物安全性并保持质量. 这项研究证实,减少酸盐的火腿是安全和可接受的,满足消费者和监管要求.

关键词:
挑战测试 挑战测试清洁的技术清洁的技术克洛斯特里迪亚体球菌 (Clostridium sporogenes) 已经被发现人类健康 人类健康 人类健康李斯特里亚单细胞原生菌 (Listeria monocytogenes) 是一种科学研究科学研究

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Secondary amines react with nitrous acid to form N-nitrosamines, as depicted in Figure 1. Nitrous acid, a weak and unstable acid, is formed in situ from an aqueous solution of sodium nitrite and strong acids, such as hydrochloric acid or sulfuric acid, in cold conditions. In the presence of an acid, the nitrous acid gets protonated. The subsequent loss of water results in the formation of the electrophile known as nitrosonium ion.
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