潮州市卤肉制品亚硝酸盐含量及壳聚糖在卤肉制品加工中的应用

Analysis of the Nitrite Content in Spiced Meat in Chaozhou and the Application of Chitosan in Spiced Meat Production

摘要:

本文对潮州市市售卤肉制品中亚硝酸盐残留量进行调查，同时考查水溶性壳聚糖对自制卤猪肉中亚硝酸盐含量的影响及其对卤猪肉的保鲜效果。结果显示潮州市售的4种217个样品中存在不同程度的亚硝酸盐超标，其中卤猪肉的合格率为62.9%，卤鸡肉为64.5%，卤鹅肉为71.8%，卤鸭肉合格率为76.6%；水溶性壳聚糖可减缓卤肉制品加工中亚硝酸盐的产生和细菌的生长，可作卤肉制品的食品添加剂。

Abstract:

The nitrate contents in the commercial spiced meats available in Chaozhou city were measured. The results showed that the nitrite contents in 217 samples of 4 kinds of spiced meats were impermissibly high, different only in degree. And the quantified rates of spiced pork, spiced chicken, spiced goose and spiced duck meat were 62.9%, 64.5%, 71.8%, 76.6%, respectively. It was also found that the water-soluble chitosan could be used as antiseptic for spiced meats, due to its bacteriostasis and capability of inhibiting the nitrate formation.