超市菜肴类即烹预制菜营养现状调查  

Investigation on the Nutritional Status of Ready-to-Cook Pre-prepared Dishes in Supermarket

作　　者：田瑞菁 徐婕 孙丽红 TIAN Ruijing;XU Jie;SUN Lihong(School of Public Health,Shanghai University of Traditional Chinese Medicine,Shanghai 201203)

机构地区：[1]上海中医药大学公共健康学院,上海201203

出　　处：《食品工业》2024年第4期339-343,共5页The Food Industry

摘　　要：通过调查超市现售菜肴类即烹预制菜的营养标签规范度及营养状况,为完善与制定预制菜相关标准提供参考依据。共收集137份样本,对样本的营养标签标示、产品执行标准、能量和核心营养素含量、食品添加剂使用等情况进行统计分析。结果表明:目前超市现售菜肴类即烹预制菜的营养成分表标示率为99.3%,合格率为100%;产品执行标准缺乏统一性,以SB/T 10379—2012《速冻调制食品》占比最高;虽然菜肴类即烹预制菜的蛋白质含量高,但能量、脂肪、钠含量同样偏高;食品添加剂使用类别多样,但在原材料中占比较小,为原料总数的19.8%,碳酸氢钠为使用频率最高的食品添加剂。建议尽快完善针对预制菜的食品安全国家标准,并倡导正面营养标签在预制菜中的应用,引导消费者选择健康食品。Through the investigation on the normality of nutrition labeling and nutritional status of ready-to-cook pre-prepared dishes in the supermarket,provide a reference for improving and formulating related standards of pre-prepared dishes.A total of 137 samples are collected for statistical analysis of the nutrition labels,product implementation standards,energy and core nutrient content,and food additive use of the samples.The result show that the nutrition facts labeling rate of ready-to-cook pre-prepared dishes in supermarkets is 99.3%,and the passing rate is 100%.The product implementation standards of readyto-cook pre-prepared dishes lack uniformity,enforcing SB/T 10379—2012“frozen prepared food”accounting for the highest proportion in this investigation.Although the protein content of ready-to-cook pre-prepared dishes is high,the energy,fat and sodium content are also high.Food additives are used in various categories,but they account for a relatively small proportion of raw materials,accounting for 19.8%of the total number of raw materials,and sodium hydrogen carbonate is the most frequently used food additive.It is recommended to improve the national food safety standards for pre-prepared dishes as soon as possible,and to advocate the front of package labeling in pre-prepared dishes to guide consumers to choose healthy foods is necessary.

关 键 词：预制菜 营养标签 营养素含量 

分 类 号：TS201.4[轻工技术与工程—食品科学] TS217.1[轻工技术与工程—食品科学与工程]