中式香肠(腊肠)、香肚卫生标准的研究

Development of hygienic standard of Chinese sausages

为修订国家卫生标准 ,对中式香肠 (腊肠 )、香肚的配方、工艺、储运销售环境等进行卫生学调查 ,并对广州、南京、辽宁、湖南等省采取的 2 32样品进行了水分、食盐、酸价、过氧化值、丙二醛、亚硝酸盐、硝酸盐检测 ,根据研究结果建议水份含量由原标准的≤ 2 5 %修订为≤ 30 %。食盐含量由≤ 9%修改为≤ 8%。亚硝酸盐由≤ 2 0mg kg修订为≤ 30mg kg ,取消酸价 ,由过氧化值替代 ,建议值为≤ 1.0 %。丙二醛值是否作为中式香肠的酸败氧化指标值有待进一步研究、讨论。因有亚硝酸盐指标 ,所以不再采用硝酸盐指标。

To revise the national hygienic standard of Chinese sausages, the formulation, processing technique, environment of manufacture and market were investigated. 7 indexes of 232 samples, loss on drying, salt content, acid value, peroxide, malondialdehyde, nitrite, nitrate, were examined, the samples collected from Guangzhou city, Nanjing city, Liaoning province, Hunan province. According to the study result, a new national hygienic standard of Chinese sausage was suggested. In the new standard, loss on drying was ≤30%, salt content was ≤8%, nitrite was ≤30 mg/kg, the inedxes of acid value and nitrate amount was discarded, the index of peroxide was used instead of acid value, whether malondialdehyde was used to be the index was not determined. The research result is suitable for being national standard.