不同烹饪方法对腊肉中亚硝酸钠残留量影响的研究  

Study on the Residual Weight of Nitrite in Bacon by Different Cookeries

作　　者：陈久霞[1] 邱翔[1] 龙虎[1] 

机构地区：[1]西南民族学院畜牧兽医系

出　　处：《西南民族学院学报（自然科学版）》1996年第3期321-325,共5页Journal of Southwest Nationalities College(Natural Science Edition)

摘　　要：对市场随机采取的２０个腊肉样品，用油煎、水煮、微波加热、汽蒸等不同烹饪方法处理后，检测其亚硝酸钠残留量，进行了烹饪卫生学评价．除油煎外，其它烹饪方法均认为是安全食用方法，其中水煮肉片亚硝酸钠残留量降低最多，是食用腊肉最佳烹饪方法．Different cookeries such as frying,boiling,steaming, micro wave cooking and others,have been tried to determine the nitrite residual weight of 20 random samples of bacon taken from markets.The results show that different cookeries may decrease nitrite consistency in these samples considerably.It can be seen from these experiments that all the cookeries are safe to human health except frying and water boiling is the best of all because it can decrease greatly residual weight of nitrite in bacon.This report provides a scientific evidence about bacon hygiene to human health.

关 键 词：亚硝酸钠 残留量 腊肉 烹饪 

分 类 号：R154[医药卫生—营养与食品卫生学] TS251.5[医药卫生—公共卫生与预防医学]