熟肉制品中亞硝酸鹽含量變化的研究

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摘 要：本文研究5種常見熟肉制品放置在不同溫度和時(shí)間下的亞硝酸鹽含量變化。結(jié)果表明，隨著放置時(shí)間的增長(zhǎng)，常溫（20 ℃）放置下的樣品中的亞硝酸鹽含量呈現(xiàn)增加趨勢(shì);冷藏溫度（6 ℃）下放置的樣品，24 h內(nèi)亞硝酸鹽含量沒有明顯變化。因此，建議肉制品宜用低溫方式保存，并且放置時(shí)間不宜過長(zhǎng)。

關(guān)鍵詞：熟肉制品;亞硝酸鹽;含量

Study on  Changes of Nitrite Content in Cooked Meat

LIN Wei1， ZHENG Xiaomin2

（1.Juxian Inspection and Testing Center， Juxian 276500， China; 2.Shandong Dingke Testing Technology Co.， Ltd.， Zhucheng 262216， China）

Abstract： In this paper， the changes of nitrite content in five common cooked meat products were studied under different temperatures and times. The results showed that with the increase of storage time， the nitrite content in the samples placed at room temperature （20 ℃） showed an increasing trend; the nitrite content in the samples placed at the refrigerated temperature （6 ℃） did not change significantly within 24 h . Therefore， it is recommended that meat products should be stored at low temperature， and the storage time should not be too long.

Keywords： cooked meat products; nitrite; content

亞硝酸鹽是一類無機(jī)化合物的總稱，主要指亞硝酸鈉[1]。（剩余3130字）