论文部分内容阅读
本文对“陕州糟蛋”的砷、铅、食盐,挥发性盐基氮及微生物等卫生质量进行了研究,并对影响其卫生质量的因素进行了分析,根据研究结果,提出了糟蛋卫生标准的建议。1、食盐含量的测定:通过对硬、软壳两组糟蛋样品的食盐含量测定,硬壳组(?)为4.323%,;软壳组(?)为6.321%,经统计学处理t值为20.18,p<0.05,有极显著性差异。2、挥发性盐基氮测定:硬壳组(?)为61.45mg/100g,软壳组糟蛋(?)51.87mg/100g,经
In this paper, the health quality of arsenic, lead, salt, volatile basic nitrogen and microorganisms in “Shanzhou bad egg” was studied, and the factors influencing its hygienic quality were analyzed. According to the research results, Egg health standards recommendations. 1. Determination of salt content: According to the determination of salt content of hard and soft shell samples, the hard shell group (?) Was 4.323%, while the soft shell group (?) Was 6.321% 20.18, p <0.05, there is a very significant difference. 2, Determination of volatile basic nitrogen: hard shell group (?) Of 61.45mg / 100g, soft shell bad eggs (?) 51.87mg / 100g,