食品科学 ›› 2006, Vol. 27 ›› Issue (3): 166-168.

• 工艺技术 • 上一篇    下一篇

酱卤类肉制品中磷酸盐超标问题的研究

 张迎阳, 乔晓玲, 朱彤, 王宇, 徐幸莲   

  1. 南京农业大学农业部农畜产品加工与质量控制重点开放实验室; 中国肉类食品综合研究中心研究开发部;
  • 出版日期:2006-03-15 发布日期:2011-09-06

Study on Limit-exceeding Problems of Phosphate in Cooked- Meat

ZHANG  Ying-Yang, QIAO  Xiao-Ling, ZHU  Tong, WANG  Yu, XU  Xing-Lian   

  1. 1.Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministryof Agriculture , Nanjing Agricultural University , Nanjing 210095, China;2.Department of R&D,China Meat Research Center, Beijing 100068, China
  • Online:2006-03-15 Published:2011-09-06

摘要: 本文主要针对目前肉制品中磷酸盐超标问题,研究了磷酸盐超标的原因,并寻找一些能解决该问题的方法。通过研究发现,磷酸盐超标的主要问题是用来加工的原料肉中的总磷含量较高。通过酱牛肉的加工试验表明:磷酸盐添加量在2‰、出品率控制在75%左右可以既保证产品总磷残留不超标又有比较好的品质。

关键词:  , 磷酸盐, 酱卤类肉制品, 超标

Abstract: The paper investigated the reasons of limit-exceeding problems of phosphate and for some methods to solve thisproblem. The results indicated that the total phosphate was considerable higher with in raw material. The results of spiced beefprocess indicates that by controlling 2‰ of phosphate, added and 75% product yield, there could be of no limit exceeding andgood quality product.

Key words: phosphate, cooked-meat, superscale