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市售10种西式培根品牌产品营养及安全品质分析

Analysis of Nutritional and Safety Quality Analysis of 10 Commercial Brands of Western-Style Bacon Products

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【作者】 陈文静张永敏杨华马俪珍任小青

【Author】 CHEN Wen-jing;ZHANG Yong-min;YANG Hua;MA Li-zhen1REN Xiao-qing;College of Food Science and Bioengineering, Tianjin Agricultural University;College of Animal Science and Animal Medicine, Tianjin Agricultural University;

【通讯作者】 任小青;

【机构】 天津农学院食品科学与生物工程学院天津农学院动物科学与动物医学学院

【摘要】 为调查和分析市售西式培根产品的品质和安全状况,检测了市售10种西式培根品牌产品的营养成分、pH、氯化物和亚硝酸盐,以及8种生物胺和9种N-亚硝胺含量。结果表明:市售10种西式培根品牌产品之间的蛋白质(13.1~19.8 g/100 g)、脂肪(12.7~39.8 g/100 g)、总糖(2.12~17.92 g/100 g)、能量(927.99~1 747.15 kJ/100 g)等营养成分差异较大。另外,10种西式培根产品中氯化物含量较低(0.6%~1.25%),pH适中(5.68~6.08),亚硝酸盐含量整体符合国标要求(<30 mg/kg),1例样品(43.23 mg/kg)超标除外。10种培根产品均未检出亚精胺,同时检测出组胺和精胺,但毒性最强的组胺含量(42.03~91.18 mg/kg)均未超过欧盟标准(100 mg/kg),对食品安全有隐患的酪胺、腐胺和尸胺在某些产品中有检出。所调查的培根产品中均检出含量不同的9种N-亚硝胺,其中N-二甲基亚硝胺(N-nitrosodimethylamine,NDMA)的超标率达60%,所以,本次调查的这几种市售西式培根产品的营养价值和安全性不容乐观,有待于进一步深入研究,以寻求有效的技术控制措施来提高西式培根产品的品质和安全性。

【Abstract】 In order to investigate and analyze the quality and safety status of commercially available western-style bacon products, the nutrients, pH, chloride and nitrite, and the contents of 8 kinds of bio-amines and 9 kinds of N-nitrosamines of 10 brands of western-style bacon products on the market were measured. The results showed that, the differences of the nutrients such as protein(13.1 ~19.8 g/100 g), fat(12.7 ~39.8 g/100 g), total sugar(2.12~17.92 g/100 g), energy(927.99~1 747.15 kJ/100 g) between 10 bacon products were greatly. In addition,10 western-style bacon products had lower chloride content(0.6%~1.25%), moderate pH value(5.68~6.08) and allowed nitrite contents met the requirements of national standard(<30 mg/kg) except for one sample exceeding standard(43.23 mg/kg). No spermidine was detected in 10 bacon products, and histamine and spermine were detected at the same time, but the most toxic histamine content( 42. 03 ~ 91. 18 mg/kg) did not exceed the EU standard( 100 mg/kg). Tyramine, putrescine, and cadaverine, which have food safety hazards, were detected in some products.Nine kinds of N-nitrosamines with different contents were detected in all the bacon products, among which the over standard rate of N-nitrosodimethylamine(NDMA) was up to 60%. The nutritional value and safety of these westernstyle bacon products were not optimistic, and further research is necessary to find effective technical control measures to improve the quality and safety of western-style bacon products.

【基金】 “十三五”国家重点研发计划重点专项(2018YFD0401200)
  • 【文献出处】 保鲜与加工 ,Storage and Process , 编辑部邮箱 ,2021年01期
  • 【分类号】TS201.4;TS201.6;TS251.51
  • 【被引频次】1
  • 【下载频次】166
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