鸭脚包类肉制品加工及贮存过程中亚硝酸盐含量的变化与安全控制分析  

Changes and Safety Control Analysis of Nitrite in Duck-Foot Package Meat Products During Processing and Storage

作　　者：吴金凯 倪小龙 周永 陆雪梅 WU Jinkai;NI Xiaolong;ZHOU Yong;LU Xuemei(Xuancheng Testing Center for Food and Drug Control,Xuancheng 242000,China)

机构地区：[1]宣城市食品药品检验中心,安徽宣城242000

出　　处：《食品安全导刊》2022年第28期74-77,共4页China Food Safety Magazine

摘　　要：宣城地方特色腌腊肉制品的生产中会加入一定量的亚硝酸盐,为深入研究该肉制品在加工和贮存期间亚硝酸盐的变化情况以及安全性,以鸭脚包和腊鸭翅两种产品为研究对象,对其加工环节以及贮存期间亚硝酸盐含量变化进行跟踪检测。结果表明,各制作工艺均对产品中的亚硝酸盐残留量有所影响;贮存过程中,常温贮存的产品亚硝酸盐残留量要比冷冻贮存的下降趋势更加明显,散装产品亚硝酸盐残留量要比真空袋装的产品下降趋势更加明显。综合考虑加工和贮存环节的影响因素,充分发挥亚硝酸盐护色作用的同时确保使用安全。Nitrite is added in a certain amount in the production of Xuancheng local characteristic cured meat products.In order to deeply study the changes and safety of nitrite in the meat products during processing and storage,two products,duck-foot package and preserved duck wings,were selected as the research objects to track and detect the changes of nitrite content in the processing links and during storage.The results showed that each process had an effect on the nitrite residue in the product;in the storage process,the nitrite residue of products stored at normal temperature has a more obvious downward trend than that of products stored in freezing.The nitrite residue of products in bulk has a more obvious downward trend than that of products packed in vacuum bags.Comprehensively consider the factors affecting the processing and storage links,give full play to the role of nitrite in color protection and ensure the safety of use.

关 键 词：鸭脚包 腊鸭翅 亚硝酸盐 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]