摘要
为研究不同贮藏条件下不同熟肉制品中亚硝酸盐含量的变化,将鸡肉、牛肉、驴肉3种熟肉制品分别置于室温、冷藏、冷冻的条件下避光保存,采用盐酸萘乙二胺法测定其亚硝酸盐含量。结果表明,不同贮藏条件下同种熟肉制品中亚硝酸盐含量的变化规律具有高度的一致性,整体呈下降趋势。其中,室温条件下,亚硝酸盐含量呈现明显的下降趋势;冷藏条件比冷冻条件下亚硝酸盐含量下降的速率快,而冷冻条件下亚硝酸盐含量变化不明显;不同熟肉制品在相同贮藏条件下亚硝酸盐含量的变化规律均不相同,但大体呈下降趋势。无论何种温度下,鸡肉亚硝酸盐含量变化最大,驴肉次之,牛肉最小;熟肉制品适合的保存条件依次为冷冻、冷藏、室温。
Study the change of nitrite content in cooked meat products under different storage conditions.After chicken meat,beef and donkey meat,each of which was divided into three parts and placed in a sealed bag.The samples were stored at room temperature,refrigerated,and frozen at,and stored in the dark.The content of nitrite was measured by hydrochloric acid naphthalene ethylenediamine method and compared with the standard curve of sodium nitrite.The results showed that:under different storage conditions,the content of nitrite content in cooked meat products was the same,and the general trend was decreased.Under the condition of normal temperature,the nitrite decreased significantly,and the cooling condition was faster than that in the freezing condition,while the content of nitrite in the freezing condition was not obvious.The changes of nitrite content in different cooked meat products were different in the same storage condition,but the trend was generally decreased.At any temperature,the content of chicken nitrite was the most varied,the donkey meat was second,and the content of beef nitrite was the smallest.Cooked meat products suitable storage condition was the frozen,was better than refrigeration,and the refrigeration was superior to the normal temperature.
作者
高配配
檀静
郭楠楠
王彦花
张芳
彭耀辉
GAO Peipei;TAN Jing;GUO Nannan;WANG Yanhua;ZHANG Fang;PENG Yaohui(Zhengzhou City Food Safety Rapid Test Key Laboratory,Zhengzhou University of Science and Technology,Zhengzhou,He'nan 450064,China)
出处
《农产品加工》
2025年第18期7-10,共4页
Farm Products Processing
关键词
熟肉制品
鸡肉
牛肉
驴肉
亚硝酸盐含量变化
贮藏条件
cooked meat
chicken
beef
donkey meat
changes of nitrite content
storage conditio
作者简介
高配配(1990-),女,硕士,工程师,研究方向为食品加工及分析检测;通信作者:郭楠楠(1986-),女,硕士,副教授,研究方向为食品安全检测分析新技术。
