餐饮炒菜及其原材料中亚硝酸盐含量变化的探讨

The Investigate on Nitrite Content Changes of Fried Dish and Raw Materials

本文研究不同贮藏条件及样品状态对7种蔬菜、肉类中亚硝酸含量的影响,比较了其在冷藏(4℃)和常温(20℃)贮藏、样品未破碎和破碎、样品未烹制和烹制时的亚硝酸含量的变化。结果表明:未烹制、未破碎的蔬菜和肉中的亚硝酸盐含量均低于检出限;未烹制破碎的蔬菜在冷藏贮存时亚硝酸盐含量比室温储存时低;随着储存时间的延长,烹制后的炒菜在冷藏的保存环境下,亚硝酸盐会自然生成。

The effects of different storage conditions and sample states on the content of nitrite in seven kinds of vegetables and meat were studied.The changes of nitrite content in seven kinds of vegetables and meat were compared when the samples were stored in cold storage(4℃)and room temperature(20℃),the samples were not broken and broken,the samples were not cooked and cooked.The results showed that:the content of nitrite in uncooked and unbroken vegetables and meat were lower than the detection limit;the content of nitrite in uncooked and broken vegetables was lower than that in room temperature storage;with the extension of storage time,nitrite would be generated naturally in the refrigerated storage environment.