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| 内蒙古地区牛肉干的质量和安全以及真实性分析 |
| Quality, safety, and authenticity analysis of beef jerky from Inner Mongolia region |
| 投稿时间：2025-01-23 修订日期：2025-03-14 |
| DOI： |
| 中文关键词: 内蒙古牛肉干 营养成分 重金属 食品添加剂 兽药残留 微生物 动物源性 |
| 英文关键词:Inner Mongolia beef jerky nutritional components heavy metals food additives veterinary drug residues microorganisms animal-derived |
| 基金项目:内蒙古自治区自然科学基金(课题编号:2024FX26),内蒙古自治区社会科学院分院课题(课题编号:2024SKYFY052),锡林浩特市科技计划项目(课题编号:202403) |
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| 中文摘要: |
| 摘 要: 目的 内蒙古牛肉干的全面分析为地方特色绿色农畜产品的“数字特征”挖掘提供量化数据, 进一步为打造牛肉干头部品牌赋能。方法 本研究以2017—2024年内蒙古地区食品监督抽检和企业委托送检的7类114个牛肉干为试验样品, 采用23个食品安全国家标准对其营养成分、重金属、食品添加剂、兽药残留、微生物、动物源性等23个质量安全参数进行全面分析。结果 8份内蒙古牛肉干样品蛋白质含量和能量分别为(44.26±7.19) g/100 g、(1450.13±536.11) kJ/100 g, 但脂肪和水分的含量差异较大, Y-2号油炸型牛肉干和Y-5号肥瘦型牛肉干的脂肪含量明显高于其他样品, 且Y-2号油炸型牛肉干的水分含量明显低于其他样品; 铅(6/25份检出)、铬(22/25份检出)、镉(2/25份检出)、亚硝酸盐(5/18份检出)、苯甲酸(37份均未检出)、山梨酸(2/37份检出)、脱氢乙酸(4/37份检出)、胭脂红(18份均未检出)、糖精钠(20份均未检出)、克伦特罗(19份均未检出)、莱克多巴胺(19份均未检出)、沙丁胺醇(19份均未检出)、菌落总数(50个样品, 其中9个小于10 CFU/g, 3个大于104 CFU/g)、大肠菌群(50个样品均小于10 CFU/g), 检测结果均符合食品安全国家标准限值要求; 12份样品均检测出牛源性, 未检测出猪源性。结论 内蒙古地区牛肉干具有高蛋白、高能量的特点, 重金属、食品添加剂、兽药残留、微生物指标均符合食品安全国家标准且无猪肉掺假, 展现出较高的质量安全水平。水分、脂肪含量差异较大, 可能与内蒙古牛肉干炸制、烤制和风干的加工工艺以及原料有关。 |
| 英文摘要: |
| ABSTRACT: Objective A comprehensive analysis of Inner Mongolia beef jerky provides quantitative data for the mining of “digital characteristics” of local characteristic green agricultural and livestock products, and “digital characteristics” further empower the creation of a leading brand of beef jerky. Methods This study used 114 beef jerky samples from 7 categories of food supervision and sampling inspection and enterprise entrusted inspection in Inner Mongolia region 2017 to 2024 as experimental samples, and used 23 national food safety standards to comprehensively analyze their nutritional components, heavy, food additives, veterinary drug residues, microorganisms, animal source and other 23 quality and safety parameters. Results The protein content and energy of 114 samples of Inner Mongolia beef jerky were (44.26±7.19) kJ/100 g and (1450.13±536.11) kJ/100 g, respectively, but the content of fat and moisture varied greatly, the fat content of Y-2 fried beef jerky and Y-5 fat and lean beefky was significantly higher than other samples, and the moisture content of Y-2 fried beef jerky was significantly lower than other samples. lead (detected in 6/25 samples), chromium (detected in 22/25 samples), cadmium (detected in 2/25), nitrite (detected in 5/18 samples), benzoic acid (not in all 37 samples), sorbic acid (detected in 2/37 samples), sodium diacetate (detected in 4/37 samples), carmine (not detected in all 18 samples), sodium saccharin (not detected in all 20 samples), clenbuterol (not in all 19 samples), ractopamine (not detected in all 19 samples), salbutamol (not detected in all 10), total bacterial count (50 samples, 9 of which were less than 10 CFU/g, and 3 were greater than 104 CFU/g), and coliform group (all 50 samples were <10 CFU/g )were all in compliance with the limit requirements of the National Food Safety Standards; 12 samples tested were found to be of bovine origin, and no porcine origin detected. Conclusion The beef jerky in Inner Mongolia has the characteristics of high protein and high energy, and the heavy metal, food additives, veterinary drug residues, microbial indicators all meet the national food safety standards and there is no pork adulteration, showing a high level of quality safety. The moisture and fat content vary greatly which may be related to the processing technology of frying, roasting and air-drying of Inner Mongolia beef jerky and the raw materials. |
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