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 shelf-life, 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.
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
,
YANG Yong
. The progress of carcinogenic effects of nitrosamines on meat products and its controlling by lactic acid bacteria[J]. Food and Fermentation Industries, 2020
, 46(16)
: 283
-289
.
DOI: 10.13995/j.cnki.11-1802/ts.023785
[1] 徐淼,张倩男,杨辉,等.亚硝胺及前体化合物的致癌效应及其食用安全性研究进展[J].癌变·畸变·突变, 2018,30(1):76-79.
[2] SONG P,WU L,GUAN W.Dietary nitrates,nitrites,and nitrosamines intake and the risk of gastric cancer: A meta-analysis[J]. Nutrients,2015,7(12):9 872-9 895.
[3] 谢贞建,卢玉容,魏决,等.石榴皮多酚清除亚硝酸盐及阻断亚硝胺合成的影响[J].食品科技, 2019,44(7):250-255.
[4] 葛雨琦,叶晓霞,乐健,等. N-亚硝胺类基因毒性杂质毒性与检测方法研究进展[J].药物分析杂志, 2020,40(1):83-89.
[5] 张昊,李文,陈署贤,等.慢性炎症损伤在二乙基亚硝胺诱导大鼠肝细胞癌发生中的作用[J].中华肝脏外科手术学电子杂志, 2017,6(4):332-336.
[6] ZHONG Z,SANCHEZ-LOPEZ E,KARIN M.Autophagy,inflammation,and immunity:A troika governing cancer and its treatment[J].Cell, 2016,166(2):288-298.
[7] 李木子.微生物发酵技术降低风干肠中亚硝胺的研究[D].哈尔滨:东北农业大学,2015.
[8] 王子微,陈美如,黎敏,等.食品中亚硝胺分析技术研究综述[J].农产品加工,2018(17):63-65.
[9] SOMADE O T,AKINLOYE O A,UGBAJA R N,et al.Cnidoscolus aconitifolius leaf extract exhibits comparable ameliorative potentials with ascorbate in dimethylnitrosamine-induced bone marrow clastogenicity and hepatotoxicity[J].Clinical Nutrition Experimental,2019,29:36-48.
[10] 杨慧娟,谭芦兰,唐宏刚,等.肉制品中亚硝胺控制的研究进展[J].食品科学技术学报,2019,37(5):72-76.
[11] FLORES M,MORA L,REIG M,et al.Risk assessment of chemical substances of safety concern generated in processed meats[J].Food Science and Human Wellness,2019,8(3):244-251.
[12] 王凯丽.红肠加工过程中N-亚硝胺形成的演变规律及其阻断技术研究[D].太原:山西农业大学, 2018.
[13] 余卫军,邱月升,王佩,等.气相色谱-三重四极杆质谱测定广东地区市售腊肠中9种挥发性亚硝胺[J].肉类研究,2016,30(6):29-34.
[14] HERRMANN S S,DUEDAHL-OLESEN L,GRANBY K.Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment[J].Food Control, 2015,48:163-169.
[15] YURCHENKO S,MOELDER U.The occurrence of volatile N-nitrosamines in Estonian meat products[J].Food Chemistry, 2005,100(4):1 713-1 721.
[16] 杨华,马俪珍,王瑞,等.肉制品中N-亚硝胺及亚硝酸盐测定及其相关性分析[J].保鲜与加工,2006(4):21-23.
[17] 廖鄂.淡水鱼发酵过程中N-亚硝胺的形成及控制机制研究[D].无锡:江南大学,2019.
[18] 余卫军.市售动物性腌制食品(腊肠和咸鱼)中挥发性亚硝胺的调查研究[D].广州:南方医科大学,2016.
[19] 魏法山.挥发性N-亚硝胺在如皋火腿加工过程中的动态变化及控制研究[D].南京:南京农业大学,2008.
[20] 邓思杨,石硕,董依迪,等.肉制品中亚硝胺形成机制及植物源提取物对其阻断效果的研究进展[J].食品科学, 2019,40(3):317-322.
[21] DE LA POMÉLIE D,SANTÉ-LHOUTELLIER V,GATELLIER P.Mechanisms and kinetics of tryptophan N-nitrosation in a gastro-intestinal model[J].Food Chemistry,2017,218:487-495.
[22] 谢华松,魏爱红,庄远杯,等.不同产地莲雾果实抗氧化及抑制亚硝化作用[J].食品工业,2019,40(10):228-233.
[23] YANG H, MENG P,XIONG Y L,et al.Oxidation in HiOx-packaged pork longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N-nitrosamine formation in nitrite-curing solution[J].Meat Science,2013,95(3):465-471.
[24] DE MEY E,DE KLERCK K,DE MAERE H,et al.The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation[J].Meat Science,2014,96(2):821-828.
[25] RYWOTYCKI R.The effect of selected functional additives and heat treatment on nitrosamine content in pasteurized pork ham[J].Meat Science,2002,60(4):335-339.
[26] HWANG K,KIM H,SONG D,et al.Effects of antioxidant combinations on shelf stability of irradiated chicken sausage during storage[J].Radiation Physics and Chemistry,2015,106:315-319.
[27] 林栋,陈昌兴,杨强,等.贵长猕猴桃多酚抗氧化及抑制亚硝化作用研究[J].食品科技,2019,44(4):230-235.
