| 市售10种西式培根品牌产品营养及安全品质分析 |
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| 引用本文： | 陈文静,张永敏,杨华,马俪珍,任小青.市售10种西式培根品牌产品营养及安全品质分析[J].保鲜与加工,2021,21(1):117-123. |
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| 作者姓名： | 陈文静 张永敏 杨华 马俪珍 任小青 |
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| 作者单位： | 天津农学院食品科学与生物工程学院,天津300384;天津农学院食品科学与生物工程学院,天津300384;天津农学院动物科学与动物医学学院,天津300384;天津农学院食品科学与生物工程学院,天津300384;天津农学院食品科学与生物工程学院,天津300384 |
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| 基金项目： | “十三五”国家重点研发计划重点专项（2018YFD0401200） |
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| 摘 要： | 为调查和分析市售西式培根产品的品质和安全状况,检测了市售10种西式培根品牌产品的营养成分、pH、氯化物和亚硝酸盐,以及8种生物胺和9种N-亚硝胺含量。结果表明:市售10种西式培根品牌产品之间的蛋白质(13.1~19.8 g/100 g)、脂肪(12.7~39.8 g/100 g)、总糖(2.12~17.92 g/100 g)、能量(927.99~1747.15 kJ/100 g)等营养成分差异较大。另外,10种西式培根产品中氯化物含量较低(0.6%~1.25%),pH适中(5.68~6.08),亚硝酸盐含量整体符合国标要求(<30 mg/kg),1例样品(43.23 mg/kg)超标除外。10种培根产品均未检出亚精胺,同时检测出组胺和精胺,但毒性最强的组胺含量(42.03~91.18 mg/kg)均未超过欧盟标准(100 mg/kg),对食品安全有隐患的酪胺、腐胺和尸胺在某些产品中有检出。所调查的培根产品中均检出含量不同的9种N-亚硝胺,其中N-二甲基亚硝胺(N-nitrosodimethylamine,NDMA)的超标率达60%,所以,本次调查的这几种市售西式培根产品的营养价值和安全性不容乐观,有待于进一步深入研究,以寻求有效的技术控制措施来提高西式培根产品的品质和安全性。
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| 关 键 词： | 西式培根 营养价值 亚硝酸盐 生物胺 N-亚硝胺 安全性 |
Analysis of Nutritional and Safety Quality Analysis of 10 Commercial Brands of Western-Style Bacon Products |
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| CHEN Wen-jing,ZHANG Yong-min,YANG Hua,MA Li-zhen,REN Xiao-qing.Analysis of Nutritional and Safety Quality Analysis of 10 Commercial Brands of Western-Style Bacon Products[J].Storage & Process,2021,21(1):117-123. |
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| Authors: | CHEN Wen-jing ZHANG Yong-min YANG Hua MA Li-zhen REN Xiao-qing |
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| Institution: | (College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300384,China;College of Animal Science and Animal Medicine,Tianjin Agricultural University,Tianjin 300384,China) |
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| Abstract: | In order to investigate and analyze the quality and safety status of commercially available western-style bacon products,the nutrients,pH,chloride and nitrite,and the contents of 8 kinds of bio-amines and 9 kinds of N-nitrosamines of 10 brands of western-style bacon products on the market were measured.The results showed that,the differences of the nutrients such as protein(13.1~19.8 g/100 g),fat(12.7~39.8 g/100 g),total sugar(2.12~17.92 g/100 g),energy(927.99~1747.15 kJ/100 g)between 10 bacon products were greatly.In addition,10 western-style bacon products had lower chloride content(0.6%~1.25%),moderate pH value(5.68~6.08)and allowed nitrite contents met the requirements of national standard(<30 mg/kg)except for one sample exceeding standard(43.23 mg/kg).No spermidine was detected in 10 bacon products,and histamine and spermine were detected at the same time,but the most toxic histamine content(42.03~91.18 mg/kg)did not exceed the EU standard(100 mg/kg).Tyramine,putrescine,and cadaverine,which have food safety hazards,were detected in some products.Nine kinds of N-nitrosamines with different contents were detected in all the bacon products,among which the over standard rate of N-nitrosodimethylamine(NDMA)was up to 60%.The nutritional value and safety of these western-style bacon products were not optimistic,and further research is necessary to find effective technical control measures to improve the quality and safety of western-style bacon products. |
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| Keywords: | western-style bacon nutritional value nitrite biogenic amines N-nitrosamine safety |
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