Oziq-ovqat xom ashyosi tarkibidagi nitratlarni kamaytirishning texnologik usullari.
Keywords:
Nitrat, nitrit, oziq-ovqat xavfsizligi, sitrus tolalari, biotexnologiya, fermentatsiya, antioksidant, ekologik texnologiya.Abstract
Mazkur maqolada Eron, Ispaniya va O‘zbekiston ilmiy manbalariga asoslangan holda oziq-ovqat mahsulotlarida nitrat va nitrit birikmalarining shakllanish sabablari, ularning inson salomatligiga ta’siri hamda ularni kamaytirishning texnologik usullari o‘rganildi. Tadqiqotlarda aniqlanishicha, nitratlarning asosiy manbalari o‘g‘it bilan o‘stirilgan sabzavotlar, suv va nitritli konservalangan go‘sht mahsulotlaridir. Nitritlarning uzoq muddatli iste’moli inson organizmida N-nitrozaminlar hosil bo‘lishiga sabab bo‘lib, bu esa karsinogen ta’sir ko‘rsatadi. Shu sababli maqolada sitrus chiqindilari, fermentatsiya, ozon bilan ishlov, mikroorganizmlar yordamida biotransformatsiya kabi zamonaviy texnologik yondashuvlar tahlil qilindi. Natijalarga ko‘ra, sitrus tolalari, limon albedo va fermentatsion muhitlar nitrit miqdorini 40–80% gacha kamaytiradi. Taklif etilgan texnologiyalar oziq-ovqat xavfsizligini oshirish, ekologik barqaror ishlab chiqarishni rivojlantirishga xizmat qiladi.
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