肉制品加工及贮存过程中亚硝酸盐含量的变化与安全性分析

Change and Safety Assessment of Nitrite in Meat Products during Processing and Storage

亚硝酸盐在肉制品的生产中有着一定的加入量和残留量,为深入研究不同肉制品在加工工艺和贮藏期间亚硝酸盐的变化情况,以庄园火腿、澳洲烤肉和丁香鸡3种肉制品为研究对象,对其加工工艺关键环节以及贮藏期间亚硝酸盐含量变化进行跟踪检测。同时对市场上禽肉制品亚硝酸盐含量进行调查分析。结果表明:在热处理工艺后亚硝酸盐含量呈明显的下降趋势;随着贮藏时间的延长,相同包装条件下,冷藏贮藏的肉制品要比冷冻贮藏肉制品中亚硝酸盐含量下降趋势明显。目前市场上禽肉制品亚硝酸盐含量普遍偏低,对肉毒梭菌的抑制作用存在不利影响。

A certain amount of nitrite residue was kept in meat products during preparation processing.In order to investigate the change of nitrite in different meat products during preparation and storage,three kinds of meat products such as manor ham,Australia beef and lilac burned chicken were used as the materials to track the change of nitrite content and optimize critical preparation processing and storage.Meanwhile,nitrite content of poultry products in market was also investigated.Results indicated that nitrite content of meat products exhibited an obvious descending trend during thermal treatment.In addition,nitrite content in refrigerated meat products exhibited faster decrease than that of frozen meat products with the same package condition.However,currently available poultry products in market were generally low in nitrite content so that a negative impact to the inhibition of Clostridium botulinum was observed.Therefore,these investigations can provide a good academic base for studying the change of nitrite content in meat products during preparation processing and storage as well as a great guidance to design optimal addition amount of nitrite in meat products during preparation.