In order to study the nutrition and safety of the cooked and packaged beef products in large supermarkets,the relative fatty acid content,composition and nitrite content were determined. And the food labels of cooked beef products and determined the water content,crude fat content,fatty acid composition and relative content as well as nitrite content in ten beef products were also been analyzed. The results showed that the shelf life of the cooked and packaged beef products was affected by the storage conditions,and the packaging form was divided into vacuum packaging and ordinary packaging according to the water content. The sodium content of the five products was between 898 and 1 773 mg/100 g; the water content of the products was stewed beef with sauce,western ham products>fried beef products,smoked grilled beef products>dehydrated beef products (P<0.05); the fat content was fried beef products,dehydrated beef products,smoked grilled beef products>stewed beef with sauce>western ham products (P<0.05),and the detection compliance rate was 70%. Moreover,the relative contents of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) in five types of beef products were not much different. While the relative contents of polyunsaturated fatty acids (PUFA) were significantly different,and among them,the relative content of smoked grilled beef products was relatively high while that of fried beef products was relatively low. The relative content of trans oleic acid in the five types of cooked beef products was all less than 1%,and stewed beef with sauce products was slightly higher than the other four types of products. Furthermore,the content of nitrite in ten beef products did not exceed 30 mg/kg,and the content of nitrite in the dehydrated beef products was significantly lower than that in the stewed beef with sauce,western ham products,and smoked grilled beef products (P<0.05). Therefore,the food label of the cooked and packaged beef product in large supermarkets was basically consistent with the national provisions,which are all high sodium food. And trans oleic acid,nitrite content were in line with the national standard requirements. Thus consumers can choose the cooked and packaged beef products according to the burden sheet,nutrition ingredient list,consumption demand and storage conditions.
ZHANG Xueru
,
SONG Zhichao
,
LIU Tingting
,
YANG Xiao
,
LIU Yongfeng
. Investigation and analysis of nutrition,safety and quality of the cooked and packaged beef products in the market[J]. Food and Fermentation Industries, 2020
, 46(15)
: 282
-288
.
DOI: 10.13995/j.cnki.11-1802/ts.024145
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