市售熟牛肉制品中非预期动物源性成分与掺假特征研究

Study on undeclared animal-derived components and adulteration profiles of commercial cooked beef products

中文关键词:  熟牛肉制品  非预期成分  动物源性成分  实时荧光聚合酶链反应  掺假特征

英文关键词:cooked beef products  undeclared components  animal-derived components  real-time fluorescent polymerase chain reaction  adulteration profiles

中文摘要:

      目的 调查市售熟牛肉制品的掺假情况, 分析非预期动物源性成分特征。方法 采集133份市售熟牛肉样品; 依据SN/T 2051—2008《食品、化妆品和饲料中牛羊猪源性成分检测方法 实时PCR法》、GB/T 38164—2019《常见畜禽动物源性成分检测方法 实时荧光PCR法》, 采用实时荧光聚合酶链式反应技术检测牛、羊、猪、鸡、鸭5种动物源性成分, 构建非预期动物源性成分谱。结果 133份样品中16份检出非预期动物源性成分, 总体合格率为87.97%, 掺假率为12.03%, 大中型超市熟肉干制品的掺假率显著高于小型超市及其他场所销售的熟肉干制品。在非预期动物源性成分中, 检出率最高的是鸡源性成分(68.75%), 其次为猪源性(25.00%)、鸭源性(18.75%), 羊源性成分检出率最低(12.50%)。非预期动物源性成分谱共有6种类型, 其中单一掺入鸡源性成分的占比最高(62.50%)。结论 本次抽检的市售熟牛肉制品存在部分产品掺假问题, 主要是鸡源性成分掺入。监管部门应建立牛肉类制品常态化抽检机制, 推动溯源体系全覆盖, 保障质量安全。

英文摘要:

      Objective To investigate the adulteration status of commercial cooked beef products and analyze the characteristics of undeclared animal-derived components. Methods A total of 133 samples of commercial cooked beef products were collected. Based on the SN/T 2051—2008 Determination of bovine, ovine, porcine-derived materials in food, cosmetic and feed-Real-time PCR method and GB/T 38164—2019 Identification of animal ingredient from common livestock and poultry-Real-time PCR, real-time fluorescent polymerase chain reaction was employed to detect 5 kinds of animal-derived components, namely cattle, sheep, pig, chicken and duck, thereby establishing the profiles of undeclared animal-derived components. Results Among the 133 samples, 16 were detected with undeclared animal-derived components, resulting in the adulteration rate of 12.03%. The adulteration rate in cooked dried meat products from large and medium-sized supermarkets was significantly higher than that from small supermarkets and other sales venues. Among the detected undeclared animal-derived components, chicken-derived components had the highest detection rate (68.75%), followed by pork-derived (25.00%) and duck-derived components (18.75%), while sheep-derived components showed the lowest detection rate (12.50%). The profile of undeclared animal-derived components comprised 6 types, with the single adulteration of chicken-derived components being the most prevalent (62.50%). Conclusion The inspected commercial cooked beef products on the market have some adulteration issues, mainly involving the addition of chicken-derived components. Regulatory authorities should establish a regular sampling inspection mechanism for beef products and promote the full coverage of the traceability system to ensure product quality and safety.