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.
CHEN Hao
,
YANG Ying
,
ZHAO Liangzhong
,
YUE Zijian
,
YIN Lebin
,
CHEN Haifeng
. The safety monitoring and early-warning model construction for Xiangpai brine recycling[J]. Food and Fermentation Industries, 2020
, 46(21)
: 181
-187
.
DOI: 10.13995/j.cnki.11-1802/ts.024734
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