熟食肉鱼制品氧化安全性评价

对市售火腿肠、肉片、肉松、腊肠和鱼片5类19种熟食肉鱼制品的氧化产物丙二醛(MDA)和亚硝酸盐(NO2)这2种致癌物的含量进行了测定和分析。结果表明,只有1种鸡肉卷火腿肠的NO2残留量(36mg/kg)超标,其余熟食制品的NO2含量均在允许安全范围。猪肉和牛肉火腿肠的MDA值均低于05mg/kg,未出现任何异味,表现出很高的安全性,但是脂肪和蛋白质含量普遍偏低,影响了口感和应有的品质。鸡肉火腿肠的MDA值在05～10mg/kg范围内,出现氧化异味。肉片、鱼片、肉松及腊肠制品的MDA值在抽样时多数都超过10mg/kg,氧化安全期与标签保质期相差42～177d,对这类熟食肉鱼制品在标签保质期内所存在的氧化安全隐患,应引起足够的重视。

Evaluation of Oxidative Safety of Cooked Meat and Fish Products

Malondialdehyde(MDA) and sodium nitrite(NO_2), the two carcinogenic substances in 19 varieties of five types of cooked meat and fish products (ham sausage, meat slice, meat floss, smoked sausage and fish products) were investigated for the purpose of evaluation of the oxidative safety in cooked meat. Only one ham sausage sample in the tested 19 products had the NO_2 residual of 36?mg/kg, which was over the regulated allowance. Except one ham sausage sample, all of tested ham sausage had MDA lower than 0.5?mg/kg, with no off-flavor. One type of pig ham sausage, in particular, showed high safety, with the safe period of 261 d, 81d of over the labeled shelf life. However, the flavor and the taste seemed not authentic, probably due to the lower content of fat and meat protein. Meat slice, meat floss and smoked sausage and fish all had MDA value higher than 1.0?mg/kg. The safe period had only 3～36 d, 42～177 d far from the labeled period, showing potential safe risk, which should be considerably concerned.