不同贮藏温度对肉制品中亚硝酸盐含量的影响

The Impact on Nitrite in Meat Products During Different Storage Temperature

本文研究不同贮藏条件对腊肉、香肠、火腿肠、西式火腿和熏烤肉中亚硝酸盐含量的影响。比较了5种肉制品在冷冻(-18℃)、冷藏(4℃)、常温(25℃)条件下贮藏时,其亚硝酸盐的含量随着贮藏时间的变化趋势。结果表明:随着贮藏时间的延长,肉制品中的亚硝酸盐含量呈下降趋势,且室温条件下亚硝酸盐的含量比冷藏低,冷藏条件下的亚硝酸盐含量比冷冻低。

To study effects of different storage conditions on nitrite content of preserved meat,sausage,ham sausage,westen pork ham and smoked meat. The variation trend of nitrite content of five meat products along with storage time was studied,when stored in the freezing temperature（-18 ℃）,refrigeration temperature（4 ℃）,room temperature（25 ℃）.The result indicated that the nitrite content of meat products declined with the extension of the storage time. The nitrite content of meat products stored in room temperature was lower than that in refrigeration,and the nitrite content of meat products stored in refrigeration was lower than that in freezing.