以腌制肉糜为实验材料,研究了热处理温度、时间及NaNO2添加量对腌制肉糜中NaNO2残留量和二乙基亚硝胺(NDEA)的影响。结果表明:热处理能降低腌制肉糜中NaNO2残留量,且NaNO2残留量与热处理温度和时间呈显著负相关(P<0.05);热处理温度在110℃以下的腌制肉糜加工过程中形成的NDEA量不会超过1.6μg/kg,热处理温度超过110℃且NaNO2添加量达到150mg/kg时,腌制肉糜中被检出NDEA含量超过1.6μg/kg的情况增加,且文中对肉制品中产生亚硝胺的可能性做了深入分析和探讨。

The effect of heat treatment temperature,heat treatment time and the amount of sodium nitrite on sodium nitrite residues and N-diethylnitrosamine(NDEA)in minced meat were studied.The results showed that sodium nitrite residues were highly negative correlated with heat treatment temperature and time(P<0.05).No NDEA was generated below 110℃.However,when temperature was above 110℃ and 150mg/kg sodium nitrite was added,the NDEA was more than 1.6 μg/kg.A complete analysis and discussion on the possibility of nitrosamine formation in meat products was discussed.