虾皮储存久了会致癌？虾皮该怎么储存？

虾皮储存久了会致癌？虾皮该怎么储存？ 细心的朋友都会发现，新买的虾皮一般都是白色，没有很明显的氨味。但在家里放了一两个月之后，颜色变成了粉红色，虾皮的氨味非常强烈。除了虾皮之外，各种海鲜干货都有类似的问，比如海米、鱿鱼丝、小鱼干等，只是味道的浓烈程度略有差异而已。这是怎么回事？这样的虾皮还能吃吗？虾皮到底该怎么储存？ 虾皮能长期保存，主要的抑菌因素是水分低，盐分大。两者缺一不可。但平时人们买到的虾皮一般都不是干透的，主要有两方面原因，一方面可能是因为海边空气潮湿，另一方面可能是因为不干的虾皮更重一些，利润较大。这种没干透的虾皮，因为蛋白质含量高，是特别容易滋生细菌的。 如果在常温下储存，蛋白质经过微生物的作用，先变成肽和氨基酸，再分解成低级胺和氨气，低级胺就是腥臭气的来源，氨气就是刺激味道的来源。 低级胺类不仅本身有一定毒性，更糟糕的是它们非常容易和水产品中少量的亚硝酸盐结合，形成强致癌物———亚硝胺。这类物质是促进食管癌和胃癌发病的重要化学因素。亚硝胺类物质的毒性是非常大的，有慢性毒性、致畸性和致癌性。它还有挥发性，从空气中吸入也会引起毒性反应。 各种海产品和肉制品是亚硝胺类的重要来源。不新鲜的腌鱼、腌肉、虾皮、海米、鱿鱼丝、干贝、鱼干等都有超标的可能。所以，一旦虾皮出现异味，不要可惜，要坚决扔掉。即便水洗之后，也不能放心。 Shrimp stored for a long time will carcinogenic? Dried small shrimps how to save? Attentive friend will find, buy new dried small shrimps are generally white, there is no obvious smell of ammonia. But at home after one or two months, turns the color pink, dried small shrimps ammonia smell is very strong. In addition to shrimp, all kinds of seafood dry cargo has similar problems, such as dried shrimps, squid silk, dried fish, just taste the thick degree is slightly different. What 's this about , Harvey? The dried small shrimps can eat? Dried small shrimps what store? Dried small shrimps can be preserved for a long time, the main inhibitory factor is low moisture, salinity in. Both of them. But people usually buy dried small shrimps are not generally dry, there are two main reasons, one is likely due to the humid air, on the http://www.wugaa.com/ other hand, probably because of not dry dried small shrimps is heavier, larger profits. This no dry dried small shrimps, because of the high protein content, is particularly easy to breed bacteria. If stored at room temperature, protein through microbial action, first into peptides and amino acids, and then broken down into lower amines and ammonia, primary amine is stench gas source, ammonia is odor sources. Primary amine itself not only have a certain toxicity, even worse is that they very easily and aquatic products in small nitrite combined, forming strong carcinogens -- nitrosamine. This kind of material is promotion of esophageal and gastric cancer incidence http://www.wozuiniu.net important chemical factors. Nitrosamine substance 's toxicity is very large, chronic toxicity, teratogenicity and carcinogenicity. It also has a volatile, inhaled from the air can cause toxic reaction. A variety of seafood and meat products is an important source of nitrosamines. Fresh fish, bacon, dried small shrimps, dried shrimps, scallops, dried shredded squid, have exceed the standard of may. So, once dried small shrimps smell there, don't pity, must be resolutely throw. Even after washing, can rest assured.