肉及肉制品中磷酸盐含量分析

Analysis of phosphates content in meat and meat products

中文关键词:  磷酸盐  肉制品  紫外分光光度法

英文关键词:phosphates  meat products  uitraviolet spectrophotometry

中文摘要:

      目的 探究生鲜肉中磷酸盐本底含量。方法 以不同品种肉及肉制品为研究对象, 采用国家标准食品中磷酸盐的测定方法对其进行磷酸盐含量测定, 比较分析肉及肉制品不同品种间磷酸盐含量差别。结果 肉制品中磷酸盐含量在0.46~10.32 g/kg, 超限量比率为26.67%, 生鲜肉中磷酸盐含量在1.37~6.65 g/kg, 参考GB 2760-2014肉制品中磷酸盐限量5.0 g/kg计算, 超限量比率为34.00%。结论 生鲜肉中磷酸盐本身含量较高, 对熟肉制品的磷酸盐含量会存在一定影响, 继而导致熟肉制品的超限量比率较高。

英文摘要:

      Objective To explore the content of phosphate background in raw meat. Methods Taking different varieties of meat and meat products as research objects, the phosphate content of the national standard food was determined by phosphate method, and the difference of phosphate content among different meat and meat products was compared and analyzed. Results The phosphate content in meat products were 0.46~10.32 g/kg, the over-limit ratio was 26.67%, and the phosphate content in raw meat were 1.37?6.65 g/kg, according to GB 2760-2014 phosphate limit of 5.0 g/kg in meat products, the over-limit ratio was 34.00%. Conclusion The high content of phosphate in raw meat has a certain effect on the phosphate content of cooked meat products, which in turn leads to a higher ratio of cooked meat products.