【作者】 吴燕燕； 李来好； 杨贤庆； 刁石强； 周婉君； 陈胜军；

【Author】 Wu Yanyan,Li Laihao,Yang Xianqing,Diao Shiqiang,Zhou Wanjun,Chen Shengjun (South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Ouangzhou 510300,China)

【机构】 中国水产科学研究院南海水产研究所；

【摘要】 本文通过对不同品种咸鱼制品中亚硝酸盐的含量进行分析,并主要分析检测白姑鱼、马鲛和马鲅鱼在腌制过程不同时间、成品及变质品中亚硝酸盐含量的变化,结果表明:咸鱼制品中亚硝酸盐检出率百分百,但含量均少于5mg/kg,在酱腌菜限量标准内。咸鱼在腌制过程产生亚硝峰,咸鱼变质品的亚硝酸盐含量低于新鲜咸鱼制品,说明亚硝酸盐是逐渐消长的。提出了通过控制工艺条件来降低咸鱼腌制过程亚硝酸盐含量,确保咸鱼制品食用的安全性。更多还原

【Abstract】 The variation of nitrite content in traditional salted fish was studied in this paper. The nitrite content in different process stages of the salted fish(Argyrosomus argentatus, Scomberomorus niphonius,Eleutheronema tetradactylum) and the nitrite content in spoiled product was respectively determined and analyzed.Nitrite existed in all the determined salted fish,and the nitrite contents in all the salted fish were below 5mg/kg that was acceptable according to the pickle limited standard.The salted fish has the nitrite peak during the salted process.The nitrite content of deteriorated salted fish is lower than that of the fresh salted fish product.It can explain that nitrite forms in the process and the nitrite content is increases and decreases gradually.So,the processing of salted fish should be controlled properly to reduce the nitrite content to guarantee the salt fish product edible safety.更多还原