市售熟肉制品氧化安全性分析  

作　　者：任大勇[1] 唐书泽[1] 李福谦 李爱萍[1] 欧亦群[1] 

机构地区：[1]暨南大学食品科学与工程系,广州510632

出　　处：《食品工业科技》2004年第9期121-123,共3页Science and Technology of Food Industry

摘　　要：通过测定和分析市售火腿肠、肉片和肉松3类熟肉制品的氧化产物丙二醛穴MDA雪和亚硝酸钠盐穴NO2雪这两种致癌物质,对市售肉制品的安全性进行了分析和评估。13个产品中,只有一个鸡肉卷火腿肠的NO2残留量超标穴36mg/kg雪,其余肉制品的NO2含量均在允许范围。火腿肠类的MDA值低于0.5mg/kg熏未出现异味,说明其是安全的,但是脂肪和蛋白质含量普遍偏低,影响了口感和应有的品质。肉干及肉松类的MDA值均超过0.5mg/kg,已出现热异味(WOF),具有潜在的安全危害,应引起重视。Malondialdehyde (MDA) and sodium nitrite (NO2), the two carcinogenic substances in three types of cooked meat (ham sausage, meat slice and meat floss) were investigated for the purpose of evaluation of safety the cooked meat. Only one ham sausage sample in the tested 13 products had the NO2 residual of 36mg/kg, which was over the regulated allowance. All of tested ham sausage had MDA lower than 0.5 mg/kg, indicating that the tested sausage products are safe. However, the flavor and the taste seemed not authentic, probably due to the lower content of fat and meat protein. Meat slice and meat floss all had MDA higher than 0.5mg/kg, showing the warm-off flavor (WOF). This potential safety risk in the cooked meat products should be emphasized and awared.

关 键 词：熟肉制品 火腿肠 肉片 肉松 氧化安全 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]