风鸭加工过程中二乙基亚硝胺与亚硝酸盐含量的变化  

Changes in Nitrite and Diethylnitrosamine during Dry-Cured Duck Production

作　　者：栾亚[1] 丁占生[1] 郇延军[1] 徐为民[2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《肉类研究》2013年第3期22-25,共4页Meat Research

基　　金：江苏省农业科技自主创新资金项目(江苏省农业三项工程项目)

摘　　要：研究风鸭加工过程中,亚硝酸钠(NaNO2)添加量和风干时间对产品中残留的NaNO2和生成的二乙基亚硝胺(NDEA)含量的影响,并探讨NaNO2含量和NDEA含量随着加工工艺点的变化规律。结果表明:原料肉中没有或含量极微的NDEA,NDEA主要在腌制阶段生成并积累;在风干阶段,NaNO2含量和NDEA含量都呈下降趋势。NaNO2残留量和NDEA含量都随着NaNO2添加量的增大而明显增大。This study focused on changes in nitrite and diethylnitrosamine （NDEA） in dry-cured at different stages of the production process and the effect of initial nitrite content and drying time on residual nitrite level and the formation of diethylnitrosamine. Diethylnitrosamine was undetectable or at a minute level in raw meat and formed and accumulated primarily at the curing stage. The contents of both nitrite and diethylnitrosamine showed a downtrend at the air-drying stage. Furthermore, adding more nitrite to duck meat led to a notable increase in its residual level and diethylnitrosamine formation.

关 键 词：风鸭 气相色谱法-质谱法 二乙基亚硝胺 亚硝酸盐 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]