Research Progress in Inhibition of N-Nitrosamine Formation in Meat Products and Gastric Acid System

doi:10.7506/spkx1002-6630-201305059

Abstract

Abstract: N-nitrosamines are recognized as potential carcinogens which are formed in the reaction between a nitrosating agent and a substance containing an amino group in the processing of meat products. The formation of N-nitrosamine was influenced by the types of raw meats, cooking treatments, the content of sodium chloride and nitrite, vitamin and polyphenols in meat products. Moreover, the mechanism of inhibitory and catalytic effect of plant polyphenols on the formation of n-nitrosamine in gastric acid was discussed in this review .

Key words: N-nitrosamine, nitrite, control, meat product, polyphenol, gastric acid

CLC Number:

TS201.6

LI Ling1,2，XIA Tian-lan1，XU Xing-lian1,*，ZHOU Guang-hong1. Research Progress in Inhibition of N-Nitrosamine Formation in Meat Products and Gastric Acid System[J]. FOOD SCIENCE, 2013, 34(5): 284-288.

References

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