| N-nitrosamines (NAs) are a class of strongly carcinogenic compounds with high contamination levels in aquatic products, posing significant risks to human health. Recent random inspections in China have revealed that excessive N-dimethylnitrosamine content has become a major factor disqualifying processed aquatic products, seriously hindering the healthy development of the aquatic product processing industry. Therefore, elucidating the formation mechanisms and influencing factors of NAs in aquatic products, along with controlling their levels through processing technologies and multidisciplinary approaches, has become a key research focus. This review systematically examines various formation pathways of N-nitrosamines in aquatic products, pretreatment methods, and analytical techniques compliant with National Food Safety Standards. Furthermore, it summarizes comprehensive strategies for NA control, including reducing the intake of NA precursors, blocking NA formation pathways, and decomposing existing NAs. The paper aims to address the excessive N-nitrosamine levels in aquatic products, thereby ensuring the quality and safety of aquatic products and promoting sustainable development of the industry. |
