湖南湘西腊肉品质调查与分析研究

Investigation and Analysis of the Qualily of Smoke-cured Bacon Produced in the West of Hu'nan

为了调查腌腊肉制品的卫生状况,对湘西地区农家、小作坊和工厂生产的腊肉进行感官评价,以及水分含量、盐分含量、亚硝酸盐残留、苯并芘残留及挥发性风味物质的检验。结果表明,所检测的42份样品中,亚硝酸盐残留量检出范围为0.68~12.21 mg/kg,均未超出国家限量标准（亚硝酸盐残留量≤30 mg/kg）;苯并芘残留量检出范围为0.84~8.89μg/kg,苯并芘含量合格率为92.86%,感官评价结果优良。

To investigate the quality and hygiene of smoke-cured bacons, the bacon samples are collected from peasant household,small workshops,and bacon factory. The samples are analyzed the sensory scores,water content,salt content,nitrite residue and benzopyrene residue. The results indicate that in all 42 tested samples,nitrite residue is in the range of0.68~12.21 mg/kg,which doesn＇t exceed the GB（nitrite residue≤30 mg/kg）,the benzopyrene residue is in the range of0.84~8.89 μg/kg,the qualified rate is 92.86%,the senior grade of freshness is highly acceptable.