肉及肉制品中复合磷酸盐的分析研究  

Study on Compound Phosphates in Meat and Meat Products

作　　者：王铁良 李瑾[1] 林秋萍[1] 

机构地区：[1]农业部农产品质量监督检验测试中心,河南郑州450002

出　　处：《食品科学》2006年第12期694-696,共3页Food Science

基　　金：河南省2005年度分析测试基金项目

摘　　要：通过对不同种类的肉及肉制品中磷酸盐的分析研究发现,原料肉中的磷酸盐不低于0.5%,磷酸盐易溶于水中。市场销售卤肉制品的复合磷酸盐超标问题,与生产厂家的复合磷酸盐添加剂量和卤肉制品生产工艺相关。所以,建立符合国家标准的卤肉制品生产工艺、科学添加复合磷酸盐,显得十分重要,同时也为解决卤肉制品的复合磷酸盐超标问题提供了新思路。After researching in the phosphates in different kinds of meat and meat products, we found that the content of the phosphates in meat was no less than 0.5 percent, and the phosphates were freely soluble in water. So the phosphates, in stewed meat products on sale were overstep standard, for the excessive additive through the production process. Consequently it was extremely important that we should use additives scientifically and establish national standards for stewed meat products production processes, and the new way to solve the overstep standard products.

关 键 词：复合磷酸盐 肉及肉制品 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]