常见市售袋装熟制牛肉产品的营养安全品质调查与分析

Investigation and analysis of nutrition,safety and quality of the cooked and packaged beef products in the market

为研究大型超市袋装熟制牛肉产品的营养安全,分析比较了熟牛肉产品的食品标签,同时对10种牛肉产品中的水分含量、粗脂肪含量、脂肪酸种类和相对含量以及亚硝酸盐含量进行测定。结果表明,袋装熟牛肉产品的保质期因受贮藏条件影响而不同,包装形式根据含水量高低分为真空包装和普通包装。5类产品的钠含量为898~1773 mg/100 g;水分含量,酱卤牛肉制品、西式火腿制品>油炸牛肉制品、熏烧烤牛肉制品>脱水牛肉制品(P<0.05),脂肪含量油炸牛肉制品、脱水牛肉制品、熏烧烤牛肉制品>酱卤牛肉制品>西式火腿制品(P<0.05)且检测符合率为70%。5类牛肉产品中饱和脂肪酸、单不饱和脂肪酸相对含量差异不大,而多不饱和脂肪酸的相对含量差异大,其中熏烧烤牛肉制品相对含量较高而油炸牛肉制品相对含量较低;5类熟牛肉制品中反式油酸的相对含量均低于1%且酱卤牛肉制品略高与其他4类产品,亚硝酸盐含量均未超过30 mg/kg,脱水牛肉制品的亚硝酸盐含量显著低于酱卤牛肉制品、西式火腿制品、熏烧烤牛肉制品(P<0.05)。因此,大型超市中袋装熟牛肉产品的食品标签标识基本符合国家规定,均为高钠食品,反式油酸、亚硝酸盐含量均符合国标要求,消费者可根据配料表、营养成分表、食用需求及贮存条件选购袋装熟牛肉产品。

In order to study the nutrition and safety of the cooked and packaged beef products in large supermarkets,the relative fatty acid content,composition and nitrite content were determined.And the food labels of cooked beef products and determined the water content,crude fat content,fatty acid composition and relative content as well as nitrite content in ten beef products were also been analyzed.The results showed that the shelf life of the cooked and packaged beef products was affected by the storage conditions,and the packaging form was divided into vacuum packaging and ordinary packaging according to the water content.The sodium content of the five products was between 898 and 1773 mg/100 g;the water content of the products was stewed beef with sauce,western ham products>fried beef products,smoked grilled beef products>dehydrated beef products(P<0.05);the fat content was fried beef products,dehydrated beef products,smoked grilled beef products>stewed beef with sauce>western ham products(P<0.05),and the detection compliance rate was 70%.Moreover,the relative contents of saturated fatty acids(SFA)and monounsaturated fatty acids(MUFA)in five types of beef products were not much different.While the relative contents of polyunsaturated fatty acids(PUFA)were significantly different,and among them,the relative content of smoked grilled beef products was relatively high while that of fried beef products was relatively low.The relative content of trans oleic acid in the five types of cooked beef products was all less than 1%,and stewed beef with sauce products was slightly higher than the other four types of products.Furthermore,the content of nitrite in ten beef products did not exceed 30 mg/kg,and the content of nitrite in the dehydrated beef products was significantly lower than that in the stewed beef with sauce,western ham products,and smoked grilled beef products(P<0.05).Therefore,the food label of the cooked and packaged beef product in large supermarkets was basically consistent with the national provisions,which are all high sodium food.And trans oleic acid,nitrite content were in line with the national standard requirements.Thus consumers can choose the cooked and packaged beef products according to the burden sheet,nutrition ingredient list,consumption demand and storage conditions.