三种肉类菜肴中亚硝酸盐含量分析

An Analysis of Nitrite Contents in Three Meat Dishes

为分析食物中亚硝酸盐含量的变化与保藏天数的关系,该研究以南京晓庄学院食堂提供的三种肉类菜肴为材料,分别测定存放不同天数的肉类菜肴中亚硝酸盐的含量.采用国标法(GB5009.33-2010)进行样品处理和含量检测.结果表明:三种肉类菜肴大排、鸡块和鱼块中亚硝酸盐含量随着存放时间的延长而增加,存放24 h的大排和鸡块中亚硝酸盐含量显著增加,分别是新鲜的106.98%和106.24%(p<0.001);而鱼块存放24 h后亚硝酸盐含量增加不显著,只有存放48 h才显著增加,是新鲜的109.78%(p<0.001).由此可见,鱼块为首选保健肉类菜肴.

In order to analyze the relationship between the change of the amount of nitrite contents and the preser-vation days, the present experiment took three kinds of meat dishes, provided by the refectory of Nanjing Xi-aozhuang University, as the samples to determine the change of the amount of nitrite contents after they were stored with different numbers of days, respectively. According to the GB 5009. 33-2010, the three kinds of meat dishes were treated and the nitrite contents were determined by ultraviolet spectroscopy. Results indicated that the nitrite contents in them increased along with the elongation of the food storage time. The nitrite contents in the pork chop and chicken nuggets increased to 106 . 98% and 106 . 24% （ p〈0 . 001 ） respectively after they were stored in 24 hours compared with the fresh type. However, the nitrite content in the fish nuggets did not obviously increase until they were stored over 48h, and then the nitrite content increased to 109. 78% （p 〈0. 001） compared with the fresh. The results have shown that fish nuggets might be the healthiest meat dish among pork, chicken and fish.