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食品与发酵工业  2020, Vol. 46 Issue (24): 228-233    DOI: 10.13995/j.cnki.11-1802/ts.025004
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
重庆市肉制品中亚硝酸盐含量分析与评价
罗长琴1,2, 吴英1,2, 肖国生1,3*, 樊汶樵4, 赵峰1
1(重庆三峡学院 生物与食品工程学院,重庆,404100)
2(重庆市万州食品药品检验所,重庆,404100)
3(重庆市渝东北特色生物资源开发利用工程技术研究中心,重庆,404100)
4(重庆文理学院 园林与生命科学学院,重庆,402160)
Evaluation and analysis of nitrite content in meat products in Chongqing
LUO Changqin1,2, WU Ying1,2, XIAO Guosheng1,3*, FAN Wenqiao4, ZHAO Feng1
1(College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404100, China)
2(Chongqing Wanzhou Institute for Food and Drug Inspection, Chongqing 404100, China)
3(Engineering Technology Research Center of Characteristic Biological Resources in Northeast of Chongqing,Chongqing 404100,China)
4(School of Forestry & Life Science, Chongqing University of Art & Science, Chongqing 402160, China)
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摘要 监测近年重庆市肉制品中亚硝酸盐添加和超标情况,为居民肉制品消费安全和政府监管提供参考。2016年~2019年从重庆市9个区县采集了763份样品,按照国标分光光度法进行亚硝酸盐含量检测,并进行超标分析。结果发现,重庆市肉制品的亚硝酸盐检出率为48.62%(n=371),超标率为2.62% (n=20),最高亚硝酸盐含量为115.0 mg/kg,2016年~2018年肉制品的亚硝酸盐检出率和超标率都呈显著下降趋势。生肉制品的亚硝酸盐检出率(71.18%)显著高于熟肉制品(38.95%),腌腊(74.00%)和肠类(74.55%)肉制品的亚硝酸盐检出率显著高于其他肉制品,且以猪肉制品检出率最高(64.48%)。亚硝酸盐超标的肉制品全部为个体经营者生产的熟肉制品,且主要为餐饮环节中的酱卤肉制品。结果显示,重庆市肉制品亚硝酸盐的添加较为普遍,重点应加强个体生产的熟肉制品和酱卤肉制品的抽查监管力度,以保护消费安全。
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罗长琴
吴英
肖国生
樊汶樵
赵峰
关键词:  肉制品  亚硝酸盐  检测  评价    
Abstract: The aim of this study was to surveillant the addition of nitrite in meat products in Chongqing in recent years, which could provide a reference for government regulation and consumption safety for residents. Seven hundred and sixty-three samples of meat products were collected from 9 districts and counties of Chongqing during 2016 to 2019. The nitrite content of samples were detected by the spectrophotometric method according to the Chinese National Standard, and exceeding standard of nitrite in meat products was analyzed. The results showed that detection and exceeding standard rates of nitrite in meat products from Chongqing were 48.62% (n=371) and 2.62% (n=20), respectively, and the maximum content of nitrite was 115.0 mg/kg. Detection and exceeding standard rates significantly decreased from 2016 to 2018. Detection rates (71.18%) of nitrite in raw meat products were significantly higher than those (38.95%) of cooked meat products, detection rates of nitrite in cured meat products (74.00%) and sausage meat products (74.55%) were significantly higher than those of other meat products, and detection rate (64.48%) of nitrite in pork products was highest. Meat products of exceeding standard of nitrite were all for self-employed cooked meat products, and most of them were sauced and braised meat products from the catering. The results demonstrated that the nitrite is widely used in meat products in Chongqing, and cooked meat products and sauced and braised meat products produced by the self-employed should be intensively inspected and supervised for consumption safety.
Key words:  meat products    nitrite    detection    evaluation
收稿日期:  2020-07-09      修回日期:  2020-07-23           出版日期:  2020-12-25      发布日期:  2021-01-13      期的出版日期:  2020-12-25
作者简介:  硕士,工程师(肖国生教授为通讯作者,E-mail:xgs03@sanxiau.edu.cn)
引用本文:    
罗长琴,吴英,肖国生,等. 重庆市肉制品中亚硝酸盐含量分析与评价[J]. 食品与发酵工业, 2020, 46(24): 228-233.
LUO Changqin,WU Ying,XIAO Guosheng,et al. Evaluation and analysis of nitrite content in meat products in Chongqing[J]. Food and Fermentation Industries, 2020, 46(24): 228-233.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025004  或          http://sf1970.cnif.cn/CN/Y2020/V46/I24/228
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