模拟腌肉制品体系中亚硝酸钠残留量预测模型的建立

Establishment of the model system for the prediction of sodium nitrite residual in cured meat

主要研究了用猪肉和鸡肉模拟腌肉制品在出品率150%情况下,通过对实验数据进行统计分析,可以得到的亚硝酸钠残留量的预测模型,分别为:Y=5.972+0.375X1-0.028X2,Y=25.678+0.287X1-0.026X2,其中Y,X1,X2分别为测定亚硝酸钠残留量,亚硝酸钠添加量(mg/kg),肉样处理时间(h),方程在0.0001水平下显著,预测模型的常量和自变量的回归系数显著P≤0.05。同时得出无论原料肉是猪肉或鸡肉,亚硝酸钠的添加量不高于150 mg/kg情况下,模拟腌肉制品的亚硝酸钠残留量均不会超过西式火腿类≤70mg/kg的标准;,以猪肉为原料制成的模拟腌肉制品在亚硝酸钠添加量为80mg/kg时,亚硝酸钠残留量符合标准肉灌肠类≤30mg/kg不会超标,而以鸡肉为原料必须将亚硝酸钠添加量限制为到50mg/kg以下。

The study established the prediction model of residual sodium nitrite content in cured meat at cooking yield of 150%. The formula was Y =5. 972 ＋0. 375X1 -0. 028X2; Y =25. 678 ＋0. 287X1 -0. 026X2. Y, X1, X2 are the content of sodium nitrite residual, sodium nitrite content （mg/kg） and time （h）. The equation is significant （R 〈 0. 0001 ）. The regression of the constants and variables of the prediction model is significant （ R 〈 0. 05）. The model predicts that when the amount of sodium nitrite is less than 150 mg/kg adding into pork or chicken, the residuals of sodium nitrite will not exceed the standard of ham of 70 mg/kg; when the amount of sodium nitrite adding in cured pork is 80 mg/kg, the sodium nitrite residue will be less than 30 mg/kg. When using chicken as maaterial, the amount of sodium nitrite added in the meat must less than 50 mg/kg.