速冻调制食品营养及理化性质研究  

Study on the Nutrition-physicochemical Properties of Frozen Prepared Food

作　　者：熊凤娇 马俪珍 王洋 梁丽雅 XIONG Feng-jiao;MA Li-zhen;WANG Yang;LIANG Li-ya(College of Food Science and Biotechnology,National R＆D Branch Center for Conventional Freshwater FishProcessing,Tianjin Agricultural University,Tianjin 300384,China;College of Fisheries,Tianjin KeyLaboratory of Aquatic Ecology and Aquaculture,Tianjin Agricultural University,Tianjin 300384,China;College of Food Science and Biotechnology,Tianjin Engineering and Technology Research Center ofAgricultural Products Processing,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津农学院食品科学与生物工程学院国家大宗淡水鱼加工技术研发分中心,天津300384 [2]天津农学院水产学院水产生态及养殖重点实验室,天津300384 [3]天津农学院食品科学与生物工程学院天津市农副产品深加工技术工程中心,天津300384

出　　处：《食品研究与开发》2018年第13期160-168,共9页Food Research and Development

基　　金：天津市水产产业技术体系创新团队项目(ITTFRS2017020)

摘　　要：为评价速冻调制食品的营养、品质及安全性,从市场上随机购买14种常见的速冻调制食品,分析其营养成分、理化指标的含量。营养指标测定结果:蛋白质为6.79%~15.16%,脂肪为1.51%~18.69%,总糖为5.95%~21.11%,水分为45.60%~74.93%,灰分为0.1%~2.8%,能量为395.89 k J/100 g^1 087.46 k J/100 g。理化指标测定结果:亚硝酸盐残留量为8.83 mg/kg^21.47 mg/kg,硫代巴比妥酸反应物质(thiobarbituric acid reactive substance,TBARs)值为0.33 mg/kg^0.96 mg/kg,p H值的范围为5.83~7.14,食盐含量为1.11%~2.26%,生物胺总量为3.48 mg/kg^61.66 mg/kg,9种挥发性N-亚硝胺总量5.46μg/kg^19.24μg/kg。研究结果对速冻调制食品化学安全性的客观评价及其危害物如生物胺、亚硝胺的控制提供了数据支持。In order to evaluate the nutrition,quality and safety of frozen food,14 kinds of common frozen prepared food were purchased randomly from the market,and their nutritional ingredient,physico-chemical indexes were analysed in this experiment. The nutritional ingredient of the 14 kinds of frozen prepared food were as follows：the protein were 6.79 %-15.16 %,the fat content were 1.51 %-18.69 %,the total sugar content were 5.95 %-21.11 %,the water content were 45.60 %-74.93 %,the ash content were 0.1 %-2.8 %,energy were 395.89 k J/100 g-1 087.46 k J/100 g. The determination results of physicochemical indicators showed that the content of nitrite was 8.83 mg/kg-21.47 mg/kg,the value of thiobarbituric acid reactive substance（TBARs）was 0.33 mg/kg-0.96 mg/kg,the range of p H was 5.83-7.14,the content of salt were 1.11 %-2.26 %,the content of total biogenic amines were 3.48 mg/kg-61.66 mg/kg,and the total amount of 9 kinds of volatile Nnitrosamines were 5.46 μg/kg-19.24 μg/kg. The results provide data support for the objective assessment of the chemical safety of frozen prepared food and the control of their hazardous substances such as biogenic amines and N-nitrosamines.

关 键 词：冷冻调制食品 生物胺 N-亚硝胺 营养指标 理化指标 

分 类 号：TS201.4[轻工技术与工程—食品科学]