完善监测体系,保障肉品安全

由于监管措施还不完善,法律体系还不能适应当前的现状,使得猪肉食品安全成为威胁人民群众身体健康的因素之一,本文就建立猪肉食品安全监测体系的必要性和如何构建猪肉食品安全监测体系进行了探讨。     

肉制品中亚硝酸盐状况分析及快检技术研究进展

亚硝酸盐作为肉制品加工行业中一种常见的添加剂,不仅能够增加肉制品的色泽、避免不良风味形成,同时具有抑菌防腐的作用,但亚硝酸盐摄入过多会对人体产生一定的健康危害。在近年来对肉制品的监测中发现,亚硝酸盐的超标问题仍然比较常见。肉制品中亚硝酸盐通过细菌作用转化而来或于加工过程中添加后,在贮藏过程中还会发生含量变化。因此,应用快速可靠的亚硝酸盐快检产品显得尤为重要。本文主要对肉制品中亚硝酸盐的来源及对人体的危害、监测情况、贮藏时的含量变化、亚硝酸盐快检技术的研究进展和应用现状进行了概述,并分析了现有快检产品目前存在的问题及发展前景。     

我国肉制品行业食品安全问题及其社会共治的研究

肉制品口感鲜美,营养丰富,是人们日常生活的必需品,但时至今日,肉制品中毒及不卫生事件仍然层出不穷,肉制品的安全问题依然在不断威胁着人们的生命健康,肉制品行业的食品安全问题引人深思。本文从企业管理水平、行业自律机制、消费者监督渠道以及监管部门监管方式等4个维度来论述我国肉制品行业的食品安全问题,并提出社会协同共治的对策和建议。构建企业、行业组织、消费者、监管部门于一体的肉制品食品安全社会共治体系,积极动员各种社会力量共同参与、协同共治,是进一步推进解决我国肉制品食品安全问题的重要模式。     

Impact of nitrite on detection of Listeria monocytogenes in selected ready-to-eat (RTE) meat and seafood products

ABSTRACT:  The impact of sodium nitrite (NaNO₂) on detection and recovery of Listeria monocytogenes from select ready-to-eat (RTE) foods including smoked salmon, smoked ham, beef frankfurters, and beef bologna was assessed. Nitrite-containing (NC; 100 to 200 ppm NaNO₂) or nitrite-free (NF) foods were inoculated with a 5-strain cocktail of L. monocytogenes by immersion into Butterfield's buffer solution containing 5.4 to 7.4 × 10³ L. monocytogenes per milliliter. Inoculated products were vacuum-packaged and stored at 5 °C. A weekly comparative analysis was performed for presence of L. monocytogenes using 5 detection methods on products held at 5 °C for up to 8 wk. L. monocytogenes initially present at <100 CFU/g during the first 2 wk of storage increased throughout the study, attaining final populations of approximately 1 × 10⁴ to 1 × 10⁵ CFU/g. Lactic acid bacteria predominated throughout the study in all products. Exposure to NaNO₂ (100 to 200 ppm) resulted in 83% to 99% injury to the L. monocytogenes strains tested. The genetic-based BAX^® System (DuPont™ Qualicon, Wilmington, Del., U.S.A.) and modified USDA/FSIS methods detected 98% to 100% of Listeria -positive food samples and were consistently superior to and significantly different ( P < 0.05) from conventional cultural methods in recovering Listeria from NC samples. Data show that nitrite-induced injury adversely affects detection and recovery of L. monocytogenes from NC food, confirming earlier findings that nitrite-induced injury masks L. monocytogenes detection in NC RTE food products. Nitrite-injured Listeria can subsequently repair upon nitrite depletion and grow to high levels over extended refrigerated storage.     

速测盒法快速测定肉及肉制品中亚硝酸盐

目的 了解亚硝酸盐速测盒的可靠性,为现场监督执法及基层快速检测提供有力的技术支撑。方法采用速测盒方法检测亚硝酸盐标准溶液、肉及肉制品中亚硝酸盐添加情况,并与《GB 5009.33-2016食品中亚硝酸盐与硝酸盐的测定》第二法(盐酸萘乙二胺法)进行对比。结果速测盒对亚硝酸盐最低检出限可达到0.1 mg/L;检测样品时,速测盒与盐酸萘乙二胺法阴性符合率为97.8%,阳性符合率为100.0%。不同环境温度下,只需将反应时间控制在5 min以上,则不会对检测结果产生影响。样品经简单处理后,显色剂滴加到样品提取液中,混匀后反应3～5 min,即可观察结果。检测单个样品20 min内即可出结果。结论速测盒法具有快速、准确、方便、灵敏等特点,适用于肉及肉制品中亚硝酸盐现场定性分析。     

Determination of aflatoxins in eggs,milk, meat and meat products using HPLC fluorescent and UV detectors

Raw and pasteurised sheep’s, cow’s and goat’s milk, eggs, and beef samples from different local markets in Jordan were collected during a period of 5 months (January through May 2007) and examined for aflatoxins B1(AFB1), B2(AFB2), G1(AFG1), G2(AFG2), M1(AFM1) and M2(AFM2). The samples were analysed with high performance liquid chromatography (HPLC) using UV and Fluorescent detectors. The analysed samples of milk collected in January were found to contain 0.56 μg L⁻¹ AFM1 and 0.1 μg L⁻¹ AFM2 whilst, the concentration of AFM1 and AFM2 was < 0.05 μg L⁻¹ for milk samples collected between March and May. The AFB1, AFB2, AFG1 and AFG2 contents in the analysed food products ranged from 1.10 to 8.32 μg L⁻¹ and 0.15 to 6.36 μg L⁻¹ in imported and fresh meat samples collected during March, respectively. The mean recovery for the HPLC method was 92% to 109% and the quantification levels were 50 ng L⁻¹ for AFM1 and AFM2. The AFM1 was found in 10% of the tested samples with concentrations between 0.08 and 1.1 μg kg⁻¹ and AFM2 was only found in 1.82% of the tested samples with a level of 0.1 μg kg⁻¹. The AFM1 levels in the examined foods were higher than the maximum level of AFM1 in liquid milk set by the European Community and Codex Alimentarius of 50 ng L⁻¹.     

An improved,rapid, ELISA technique for detection of pork in meat products

The demand for analysts to determine the purity, quality and safety of food products is increasing. Adulteration of meat products with meat form other species is a particular problem. Determination of species of origin is possible using immunological assays. This paper reports a novel approach to the problem and discusses improvements and modifications of such immunologically based assays. These increase the sensitivity to 10 my g ^?1 of the adulterant species (pork) and permit automation and standardisation of the assay, increasing the reliability and rapidity compared with other methods.     

Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection

Due to food safety concerns, the European Food Safety Authority asked for novel approaches for identifying mechanically separated meat (MSM) in meat products. In this work, a novel and simplified approach for MSM identification in meat products is presented. This approach is based on the calcium and magnesium determination by suppressed cation-exchange chromatography coupled to conductivity detection, after sample mineralisation. One hundred samples of meat products were analysed. The difference between calcium and magnesium concentration (MSM_index) was identified as the most significant parameter useful for discriminating the presence of MSM in the product. The approach was also validated by analysing simulated meat samples containing increasing percentages of MSM. Meat samples with MSM_index higher than 390 mg kg⁻¹ can be classified as MSM products, even if the MSM was obtained at high or low pressure. The protocol is applicable for MSM identification in meat products with MSM percentage higher than 25%.     

关于低温肉制品发展趋势的一点思考

简要分析了低温肉制品的现状及存在的主要问题，提出了低温肉制品产业结构和食品安全等方面的发展趋势。     

Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages

The effect of replacing 20% pork meat in cooked sausages by Pea Protein Isolate (PPI), pea Low Moisture Extrudates (LME), and pea High Moisture Extrudate (HME) on the nutritional, techno-functional and sensorial properties of emulsified cooked sausages was investigated. All hybrid sausages contained all essential amino acids in sufficient amounts. Interestingly, extrusion significantly reduced the Anti-Nutritional Factors (ANF) trypsin and chymotrypsin inhibitors, and the allergenic pea Pis s2 (convicilin) content. Inclusion of (texturized) pea proteins into hybrid meat sausages resulted in weaker networks, and thus (significant) softer bite, and significant color changes. The expert taste panel did not note any significant differences between the hybrid sausage with PPI and its reference for all sensorial attributes.Industrial relevanceProducing meat substitutes with powdered or extruded plant-based protein products, such as PPI, LME, and HME, can result in several limitations concerning textural, nutritional and sensorial features. To avoid these hurdles, hybrid meat products, where a fraction of the meat is replaced by alternative proteins, may bring a solution.This work demonstrated that 20% of pork meat can be replaced by pea products PPI, LME or HME in emulsified cooked sausages without any implications towards the amino acid profile. Moreover, using extruded pea products could even significantly reduce ANF trypsin and chymotrypsin inhibitors and the allergenic pea convicilin contents. This knowledge plays a crucial role for product development, as this demonstrates that hybrid meats can be produced with great nutritional qualities. The challenges identified were that the hybrid sausage exhibited a weaker network with softer texture, and the inclusion of extruded proteins led to large cavities with jelly-like excretion. This demonstrates the importance of selecting suitable (forms of) plant proteins for the production of hybrid meats with great techno-functional and organoleptic properties.     

豌豆蛋白酶法水解及产物特性研究

为研究豌豆蛋白质酶解前后功能特性变化,利用Alcasase2.4L碱性蛋白酶对其限制性酶解,对酶解水解度动态变化、蛋白质回收率及酶解产物功能特性等方面进行研究。试验结果表明,Alcasase2.4L碱性蛋白酶能够有效酶解豌豆蛋白,蛋白质回收率可达84%,与豌豆原蛋白相比,在pH 2～12范围内,不同水解度的酶解产物溶解性均有明显改善,最高可达95%左右。5%水解度的酶解产物乳化性、乳化稳定性、起泡性和泡沫稳定性相比豌豆蛋白均较好,但随着酶解的进一步进行,其乳化和起泡特性均呈下降趋势。     

Improved ELISA and dot-blot methods for the detection of whey proteins in meat products

Two techniques, ELISA and dot-blot, were applied to the qualitative detection of very low levels of whey proteins in liver pãtés. The use of an avidin-biotin amplification system for both methods led to a useful improvement of the detection limit. The detection level which was 4 g kg^?1 with the classical ELISA method was improved to I g kg^?1 with the amplified ELISA method. Using the dot-blot technique, the results showed that the minimum detectable level was 1–7 g kg^?1 for the classical method with nitrocellulose (NC), 0–7 g kg^?1 for the amplified method with NC, 0–7 g kg^?1 for the classical method with cyanogen bromide-activated NC (activated NC) and 0–3 g kg^?1 for the amplified method with activated NC.     

预包装肉制品营养标签的制作

对预包装肉制品营养标签的制作提出建议,帮助生产者正确进行营养信息的标注。严格按照标准规定,讨论预包装肉制品营养标签的制作要点。生产者应当全面把握、正确理解营养标签的有关标准和知识,为消费者提供准确的营养信息。     

高功能性乳蛋白在肉制品中的应用

<正> 牛奶含有多种营养,其营养主要来自乳蛋白。牛奶的蛋白质中含有大约80％酪蛋白和20％乳清蛋白,乳清蛋白由白蛋白和球蛋白组成,这2种蛋白还可以再细分。而在肉类制品的应用中,则只需要考虑酪蛋白的特别功能。     

Dye use in fresh meat preparations and meat products: a survey by a validated method based on HPLC-UV-diode array detection as a contribution to risk assessment

The use of dyes in meats has to be monitored, due to food safety concerns. The presence of twelve dyes (Amaranth, Ponceau 4R, Carmine, Ponceau SX, Ponceau 3R, Allura Red AC, Carmoisine, Erythrosine, Sudan I, Sudan II, Sudan III and Sudan IV) in meat was investigated in 130 meat product and fresh meat preparation samples, and the dietary exposure was estimated. Carmine and Ponceau 4R were the identified dyes. Except for one sample of salami, they were regularly indicated on the label, and their concentrations were in the range 1.3–8.1 and 6.2–86.4 mg kg⁻¹ for Ponceau 4R and Carmine, respectively. Concerning fresh meat preparations, Carmine was detected in three samples, confirming that this dye is still used, although it is no longer authorised in these products. Regarding dietary exposure estimate, the daily intake from meat product consumption resulted lower than 1% of the ADI, both for Carmine and Ponceau 4R.     

Duplex real-time PCR method for the detection of sesame (Sesamum indicum) and flaxseed (Linum usitatissimum) DNA in processed food products

The development of a duplex real-time polymerase chain reaction (PCR) method allowing the simultaneous detection of sesame and flaxseed DNA in commercial food products is described. This duplex real-time PCR technique is based in the design of sesame- and flaxseed-specific primers based on the ITS1 region and two TaqMan fluorescent probes. The method was positive for sesame and flaxseed, and showed no cross-reactivity for all other heterologous plant and animal species tested. Sesame and flaxseed could be detected in a series of model samples with defined raw and heat-treated sesame in flaxseed, and flaxseed in sesame, respectively, with detection limits of 1.3 mg kg^?1 for sesame and 1.4 mg kg^?1 for flaxseed. The applicability of the assay for determining sesame and flaxseed in different food matrices was investigated by analysing a total of 238 commercial foodstuffs. This PCR method is useful for highly selective and sensitive detection of traces of sesame and flaxseed in commercial food products.     

淀粉基食品薄膜在肉制品保鲜中的应用

肉制品作为具有高生物价值的蛋白质、矿物质、维生素和过量生物活性化合物等基本营养素的来源,被人们广泛接受和喜爱。但是肉质品在不当环境下储存极易腐败变质,因此亟需寻求绿色、高效的保鲜技术。近年来,淀粉作为一种可成膜多糖被广泛用于制备生物可降解薄膜以用于食品包装,通过作为抗氧化抗菌生物活性物质载体或隔绝氧气等来维持肉制品的新鲜度,目前基于淀粉与成膜材料联合制备的复合膜已成为肉制品防腐保鲜技术的研究热点。因此,本文通过综述淀粉的基本性质、基于淀粉制备的食品复合膜的结构及特性,以及重点阐述淀粉基食品薄膜与精油、天然提取物、纳米复合材料等联用在肉制品保鲜中的研究进展,以期为淀粉基食品薄膜在肉制品保鲜中的应用提供理论参考。     

生物芯片技术在肉品检测中的应用

生物芯片技术是一种全新微量分析技术,目前已经成为研究的热点之一.综述了生物芯片技术的基本概念、生物芯片在肉品检测中的应用、探讨了生物芯片技术的优缺点,旨在为生物芯片技术的应用发展提供理论基础.     

食品添加剂在改善肉制品色泽中的应用

概述了食品添加刺在改善肉制品色泽应用的原理与方法.