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为修订国家卫生标准 ,对中式香肠 (腊肠 )、香肚的配方、工艺、储运销售环境等进行卫生学调查 ,并对广州、南京、辽宁、湖南等省采取的 2 32样品进行了水分、食盐、酸价、过氧化值、丙二醛、亚硝酸盐、硝酸盐检测 ,根据研究结果建议水份含量由原标准的≤ 2 5 %修订为≤ 30 %。食盐含量由≤ 9%修改为≤ 8%。亚硝酸盐由≤ 2 0mg kg修订为≤ 30mg kg ,取消酸价 ,由过氧化值替代 ,建议值为≤ 1.0 %。丙二醛值是否作为中式香肠的酸败氧化指标值有待进一步研究、讨论。因有亚硝酸盐指标 ,所以不再采用硝酸盐指标。本研究结果已上报申请国家标准
In order to revise the national health standards, the hygiene investigation was conducted on the formula, process, storage and transportation environment of Chinese sausage (sausage), Hong belly, and the water samples were collected from 2 32 samples taken in Guangzhou, Nanjing, Liaoning and Hunan provinces, Salt, acid value, peroxide value, malondialdehyde, nitrite and nitrate were detected. According to the research results, the moisture content was revised from ≤25% to ≤30% of the original standard. Salt content was changed from ≤ 9% to ≤ 8%. The nitrite is revised from ≤20 mg kg to ≤30 mg kg. The acid value is removed and replaced by the peroxide value. The recommended value is ≤ 1.0%. Malondialdehyde value as the Chinese sausage rancidity oxidation index values to be further studied, discussed. Because of the nitrite index, it no longer uses nitrate index. The results of this study have been submitted to apply for national standards