亚硝酸盐在板鸭加工过程中的变化

The Changes of Nitrite Content During Processing in the Production of Salt Duck

亚硝酸盐是肉制品主要控制的因素之一。在板鸭的腌渍过程中,亚硝酸盐呈逐渐增大的趋势;在风干过程中,前24h内板鸭中的亚硝酸盐急剧下降,12℃腌渍和2℃腌渍分别从12·2mg/kg和14·2mg/kg下降到3·86mg/kg和5·38mg/kg,之后出现比较平稳的下降区。

Nitrite is a very important factor in meat food quality. It was found that nitrite contents were increasing during pickling in the salt duck. During the air-drying process, nitrite contents decreased sharply in the first 24 hours, which were 12.2 mg/kg and 14.2 mg/kg decreased to 3.86 mg/kg and 5.38 mg/kg respectively in 12℃ and 2℃. After that, the nitrite contents of the salt duck were decreased steady.