临沂市售熟肉制品亚硝酸盐残留及微生物污染状况的调查  

Investigation of Nitrite Residue and Microbial Contamination in Cooked Meat Products Sold in Linyi City

作　　者：李玲[1] 李具鹏 巴瑞祥 

机构地区：[1]临沂大学生命科学学院,山东临沂276000

出　　处：《中国调味品》2017年第12期162-165,共4页China Condiment

基　　金：国家自然科学基金项目(31501503);临沂大学博士启动基金项目(LYDX2013BS037)

摘　　要：为了解临沂市市售熟肉制品中亚硝酸盐残留量、脂类氧化和微生物污染状况,随机采集临沂大学附近超市、农贸市场、学校食堂等地熟肉制品,进行调查研究。结果表明:肉灌肠亚硝酸盐含量在2.2~9.1mg/kg,酱卤肉亚硝酸盐含量在2.4~86.2mg/kg,烧烤肉亚硝酸盐含量在1.9~43mg/kg。对过氧化值的分析表明:过氧化值的检出率为83.3%,含量在0.08~7.23g/100g。30份熟肉制品微生物合格率为63.3%,其中细菌总数与大肠菌群的合格率分别为73.3%,63.3%,不同场所的熟肉制品合格率不同,超市>餐饮店>农贸市场。定型包装与散装产品的合格率分别为89.47%,18.18%。In order to understand the nitrite residues, lipid oxidation and microbial contamination in the cooked meat products of Linyi City, we collect the cooked meat products from supermarkets, farmer＇s market and school canteens near Linyi University. The results show that the content of nitrite in the sausage meat is 2. 2~9.1 mg/kg, the content of nitrite in the sauce braised meat is 2. 4~86.2 mg/kg, and the content of nitrite in the barbecue meat is 1.9~43 mg/kg. Analysis of the peroxide value shows that the detection rate of peroxide value is 83.3% and the content is 0. 08-7. 23 g/100 g. In 30 samples, microbial qualified rate is 63. 3%, the qualified rates of total bacterial number and coliform bacteria are 73. 3% and 63. 3% respectively, different places of cooked meat products＂ qualified rates are different, which are expressed as supermarkets〉restaurants〉 farmer＇s market. The qualified rates of stereotypes＂ and bulk products are 89.47% and 18.18% respectively.

关 键 词：熟肉制品 亚硝酸盐 过氧化值 微生物 大肠杆菌 

分 类 号：TS201.6[轻工技术与工程—食品科学]