温度对酱卤肉制品中亚硝酸盐含量的影响

The influence of temperature on the content of nitrite in the sauced meat products

研究检验机构在监督检测过程中酱卤肉制品的储存温度对其亚硝酸盐含量的影响。采用GB5009.33—2016《食品安全国家标准食品中亚硝酸盐与硝酸盐的测定》第一法对酱卤肉制品中亚硝酸盐含量进行检测。结果表明,酱卤肉制品在冷冻条件下长期保存,其亚硝酸盐含量不会降低;若在常温或高温条件下保存,其亚硝酸盐含量都会随着时间的推移而降低。因此,检验机构在监督检测过程中酱卤肉制品的保存温度对其亚硝酸盐含量的影响尤为重要,若样品保存温度不当,最后检测结果可能偏低,甚至不合格的样品被检测成合格样品。

The influence of the storage temperature of sauced meat products on the content of nitrite in the supervision and inspection process of the inspection agency was studied.The first method of GB 5009.33—2016“National Food Safety Standards Determination of Nitrite and Nitrate in Food”was used to detect the content of nitrite in sauced meat products.The results showed that the nitrite content of sauced meat products would not decrease if they were stored under low temperature for a long time;if they were stored at room temperature or high temperature,their nitrite content would decrease wer time.Therefore,the storage temperature of sauced meat products in the inspection process is particularly important for the influence of nitrite content.If the sample is stored at an improper temperature,the final test result may be low,and even unqualified samples will be tested as qualified samples.