食品添加剂—复合磷酸盐的分析研究  

作　　者：王铁良 李瑾[1] 王会锋[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〈郑州〉,河南郑州450002

出　　处：《食品工业科技》2007年第12期201-203,共3页Science and Technology of Food Industry

基　　金：2005年河南省测试基金项目

摘　　要：通过对不同肉及肉制品中磷酸盐的分析研究,发现原料肉中的磷酸盐≥0.5%;卤肉制品磷酸盐超标问题与生产厂家的添加剂量成正相关。所以,建立符合国家标准的卤肉制品生产工艺,并科学添加,显得十分重要。After researching in the phosphates in different kinds of meat and meat products, we found that the content of the phosphates in meat was not more than 0.5 percent. So the phosphates in stewed meat products were overstep standard, since the excessive additive through the production process. Consequently it was extremely important that we should use additives scientifically and establish national standards stewed meat products production processes.

关 键 词：磷酸盐 肉及肉制品 

分 类 号：TS202.3[轻工技术与工程—食品科学]