为评价工业化湘派卤汁循环使用的安全性、确定卤汁安全预警指标,对卤汁循环使用过程中主要化学安全指标变化进行监测,并分析安全指标与循环使用时间的相关性,建立安全预警模型。结果表明:卤汁循环使用161 d内,监测的安全指标均低于国家标准安全限量值,安全性较高;随着循环使用时间的增加,总酸和过氧化值缓慢升高,但总酸波动较大,铬含量先升高后趋于稳定,总砷含量变化不大,镉有4次微量检出,亚硝酸盐、铅和黄曲霉毒素B1均未检出;总酸、过氧化值和铬含量与循环使用天数呈极显著正相关。综合生产实际,选择铬为卤汁安全的预警指标,构建卤汁循环使用安全预警模型,为卤制品工业生产的安全管理提供参考依据。
This study aims to evaluate the safety of recycling industrialized Xiangpai brine and determine pre-warning indicators for marinade safety. The changes of main chemical safety indexes in the process of brine recycling were investigated. And the correlation between safety index and recycle times was further explored. Moreover, the safety prediction model of recycled brine was established. The results showed that the contents of monitored safety indexes in the brine were far lower than their lowest limit stipulated in Chinese national food safety standards within 161 days of brine recycling period. As times of recycling increased, although the total acid fluctuates greatly, the total acid and peroxide contents in the brine increased slowly. The content of Cr in the brine first increased at the beginning and then stabilized at a safety level, while the content of total As did not change much. However, within the experimental period, Cd was detected in 4 trace amounts; no nitrite, Pb, and AFB1 were detected. Further analysis demonstrated that the contents of total acid, peroxide and Cr in the brine were significantly and positively correlated with the cycling days. Thus, the content of Cr was selected as the early-warning index for the safety of brine. The safety early-warning model of brine recycling was constructed, and it provides a reference for the safety management of stewed product.
[1] 肖凌云.武冈卤制品产业发展现状及HACCP体系应用研究[D].长沙:湖南农业大学,2015.
[2] 周小虎. 二次浆渣共熟-豆清蛋白发酵液点浆豆干自动化生产工艺研究及工厂设计[D].邵阳:邵阳学院,2015.
[3] 尹乐斌.自动卤制设备:中国,201710023819.3[P].2017-05-10.
[4] 田镇闻.一种用于生产卤制品的立式卤制设备:中国,201520502381.3[P].2015-12-02.
[5] 陈旭华. 酱卤肉制品定量卤制工艺研究[D].北京:中国农业科学院,2014.
[6] 刘登勇,刘欢,张庆永,等.反复卤煮过程中扒鸡卤汤物理及感官特性变化分析[J].食品科学,2017,38(11):116-121.
[7] 邵俊锋,李波,陆炀,等.基于主成分分析法的盐水鹅老卤风味强度评价模型的构建[J].食品与发酵工业,2020,46(14):262-268.
[8] 杜垒,谢伟,徐幸莲,等.复卤前后盐水鸭老卤基本成分与安全指标变化[J].食品科学,2009,30(13):101-104.
[9] 李汴生,叶安妮,麦润萍,等.鸡肉卤制过程中卤汤循环使用时安全性的控制研究[J].现代食品科技,2019,35(9):198-203;296.
[10] CHEN Y C, CHIEN J T, INBARAJ B S, et al.Formation and inhibition of cholesterol oxidation products during marinating of pig feet[J].Journal of Agricultural & Food Chemistry,2012,60(1):173-179.
[11] 刘登勇,刘欢,戚军,等.扒鸡卤汤基本营养成分在反复卤煮过程中的变化规律[J].食品工业科技,2016,37(24):176-180;192.
[12] 麦润萍. 盐焗鸡卤制过程中卤汤成分的变化与控制研究[D].广州:华南理工大学,2018.
[13] 成亚斌,黄凯信,宋贤良,等.不同卤制次数的盐焗鸡卤汁中的营养成分变化规律[J].食品与发酵工业,2014,40(3):129-133.
[14] CHEN L J, LU Y F, CHIEN J T, et al.Formation and inhibition of cholesterol oxidation products in tea-leaf eggs during marinating[J].Journal of Agricultural & Food Chemistry,2010,58(19):10 467-10 474.
[15] 李艳逢. 盐水鸭复卤卤水基本品质特性的研究[D].南京:南京农业大学,2009.
[16] 李清,樊燕鸽,张军淼,等.油炸麻叶在储存过程中品质变化规律及其食用安全性研究[J].食品研究与开发,2018,39(6):187-193;203.
[17] 赵宇明,付林华,佟克兴.长期贮藏对植物油理化指标的影响[J].粮食与油脂,2019,2(7):85-87.
[18] 李文祥,周颂航,王灿,等.蜜饯腌制过程中重金属的迁移变化[J].食品与机械,2018,4(12):60-62;66.
[19] 刘晶,任佳丽,林亲录,等.大米浸泡过程中重金属迁移规律研究[J].食品与机械,2013,29(5):66-67;79.
[20] 陆金鑫,程国强,时超,等.稻谷水热加工过程中镉迁移规律研究[J].食品安全质量检测学报,2016,7(6):2 216-2 220.
[21] 符海琰,李昌模,黄晓涛,等.米糠油精炼过程中重金属迁移规律的研究[J].中国油脂,2016,41(10):76-79.
[22] EL MOUSSAWI S N, OUAINI R, MATTA J, et al.Simultaneous migration of bisphenol compounds and trace metals in canned vegetable food[J].Food Chemistry,2019,288:228-238.
[23] HE J F, LV X G, LIN Q B, et al.Migration of metal elements from polylactic acid dinner plate into acidic food simulant and its safety evaluation[J].Food Packaging and Shelf Life,2019,22:100 381.
[24] YAN L.Migration of metals from ceramic food contact materials.1:Effects of pH,temperature,food simulant,contact duration and repeated-use[J].Food Packaging and Shelf Life,2020,24:100 493.
[25] 王培,李露.ICP-MS法分析香辛料粉中5种重金属含量及来源[J].现代农业科技,2019(11):232-233.
[26] 李丽兵,魏军晓,宋薇.北京市售香辛料中11种元素含量检测与食用安全评价[J].中国调味品,2018,43(8):147-150.
[27] 夏玲. 火锅底料熬煮过程中镉、铅、铬、砷形态分布研究[D].重庆:西南大学,2009.
[28] 杨保刚. 火锅底料熬煮过程理化指标动态变化研究[D].重庆:西南大学,2006.
[29] 中国营养学会. 中国居民膳食营养素参考摄入量简要本[M].北京:中国轻工业出版社.2006.
