5 results about "N-nitrosamine" patented technology

The invention belongs to the technical field of food, and relates to a method for fermenting air-dried sausages by completely replacing nitrite. According to the invention, lactobacillus fermentum CGMCC 1.1880, lactobacillus brevis CHOL1 and carrot powder are mixed to completely replace nitrite for food fermentation. The method can completely replace nitrite to promote the color development of the fermented meat product, so that the chromaticity can reach the effect similar to that of adding 140 mg / kg of sodium nitrite in meat, the residual quantity of nitrite in the fermented meat product is reduced, and the possibility that secondary amine in the nitrite and the meat reacts to generate a cancerogenic substance N-nitrosamine is further reduced; the residual quantity of nitrite in the air-dried sausage does not exceed 2mg / kg of meat, and the content of nitrosamine does not exceed 2.5 mu g / kg of meat. The method is of great significance in improving the safety of fermented food.

The invention relates to the technical field of chemical analysis, and discloses a method for extracting, separating and detecting N-nitrosamine, which comprises the following steps: obtaining a sample to be detected; a sample purification process; preparing an extraction solution; an extraction solution separation process; concentrating the extracted solution; performing chromatographic detection and quantitative analysis; the method comprises the following steps: crushing a to-be-detected sample, crushing the to-be-detected sample into 0.01 g of powder, and mixing the powder with sodium chloride, barium hydroxide and water. According to the invention, by carrying out step-by-step sample treatment procedures on the to-be-detected sample before the detection work, the interference factors of the to-be-detected sample can be effectively reduced, the influence on a detection instrument is reduced, so that the obtained detection result and detection data are more accurate, and in addition, when the method is used for detecting, the detection accuracy is improved. The method does not need to weigh a large number of samples like a traditional detection mode, the whole operation is more convenient, and the detection requirement of the N-nitrosamine in the smoked and cured food is met.

The application belongs to the technical field of livestock and poultry meat product processing safety, and specifically discloses a low-sodium nitrite ham and a preparation method thereof.The raw material of the ham comprises pork and a pickling liquid.The pickling liquid comprises 0.01 g / kg-0.05 g / kg of sodium nitrite, 1.0 wt%-3.0 wt% of salt, 2 mL / kg-10 mL / kg of a compound probiotic bacteria liquid, and 1.0 wt%-2.0 wt% of a hawthorn-wolfberry compound extract.The compound probiotic bacteria liquid comprises Pediococcus pentosaceus MJ11 and Lactobacillus pentosus GM09.The pickling liquid can inhibit the synthesis of nitrosamine in the ham and reduce the content of nitrosamine.Therefore, the ham prepared by using the pickling liquid has the advantages of low sodium nitrite and stable quality.

The invention provides a fresh-keeping device, a refrigeration appliance and a fresh-keeping control method.The fresh-keeping device is installed in a freezing chamber of the refrigeration appliance and comprises a fresh-keeping box with a box cover arranged on one side, a nitrite sensor installed in the fresh-keeping box and used for collecting the nitrite concentration, and a controller, and the first slow-release module can release slow-release substances into the preservation box from the air opening in the side surface of the preservation box to inhibit the generation of the nitrous acid amine. The independent food preservation box is arranged in the freezing chamber of the refrigeration appliance, generation of cancerogen N-nitrosamine is prevented from being affected by too high temperature of the refrigerating chamber or rotten acidic substances, in the environment with the relatively low freezing chamber, a nitrosamine inhibition mechanism is formed by combining release of natural extraction substances of the slow release module, and the food preservation effect is improved. And the safety of food storage is effectively improved.

The invention relates to a biodegradable gas-phase antirust film, which is composed of the following components in percentage by mass: 85% of biodegradable material; 8% of a gas phase corrosion inhibitor; 5% of a plasticizer; 0.5% of a filler, wherein the filler is a mixture of white carbon black and calcium carbonate; 1% of an antioxidant 1010; and 0.5% of a light stabilizer 6911. The main component of the gas-phase antirust film is biodegradable materials, and the biodegradable materials can be decomposed by microorganisms in the natural environment and finally converted into carbon dioxide and water, so that the environmental pollution is reduced, and the requirement of sustainable development is met. Besides, part of tea polyphenol is added, and the tea polyphenol can inhibit nitrosamine, so that sodium nitrite is prevented from generating nitrosamine. The gas-phase antirust film is prepared from small particles, so that the overall processing performance of the gas-phase antirust film can be effectively improved, and the dispersity of various components is improved.