2017年江苏省腌腊肉制品质量分析

Quality analysis of cured meat products in Jiangsu province in 2017

目的了解2017年江苏地区腌腊肉制品质量状况并分析风险点。方法对江苏省13市191批次腌腊肉制品进行抽检,采用食品安全国家标准进行检测,并对检测数据进行分析。结果在191批次腌腊肉制品中, 3批次过氧化值不合格, 1批次脱氢乙酸及其钠盐不合格, 1批次组胺超过上海地标DB 31/2004-2012限量; 1批次酪胺超过1000 mg/kg,数值高达1150 mg/kg。通过matlab统计分析过氧化值数据发现产品预包装对延缓食品的酸败起到了一定的作用,且温度对过氧化值数据有显著影响。结论应当加强对肉制品中各种生物胺的协同研究,制定相应的限量值。

Objective To investigate the quality of cured meat products and analyze the risk points. Methods A total of 191 batches of cured bacon products in 13 cities of Jiangsu province were inspected by national food safety standards, and the test data was analyzed. Results In 191 batches of cured bacon products, 3 batches of peroxide value were unqualified, 1 batch of dehydroacetic acid and its sodium salt was unqualified, 1 batch of histamine exceeded Shanghai standard DB 31/2004-2012 limit;and 1 batch of tyramine exceeded 1000 mg/kg with the value up to 1150 mg/kg. Through the statistical analysis of peroxide value data by matlab, it was found that pre-packaging of products played a certain role in delaying the rancidity of food, and the temperature had a significant influence on the peroxide value data. Conclusion Synergistic research on various biogenic amines in meat products should be strengthened and corresponding limits should be developed.