共查询到20条相似文献,搜索用时 78 毫秒
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泥鳅又名鳅鱼、泥鱼,具有很高的营养价值,肉质细嫩,味道鲜美,食而不腻,食药两宜,有暖中益气,去湿邪,解毒收疮之功效,对丹毒、痔疮、皮肤病痒、跌打损伤、乳痛、小儿盗汗及食欲不振等都有一定的疗效。是我国人民喜爱的水产品。泥鳅生活力强,疾病少,易于饲养管理,适合人工养殖,目前已成为广大农村发展家庭副业生产的一条致富门路。泥鳅来源广泛,而且软包装食品方便即食,安全卫生,因此,本工艺有着广泛的应用前景和推广价值。1材料与设备1.工材料1·1·1泥鳅:市售1.1.2辅料:市售,以10kg泥鳅计。八角50g,丁香100g,胡椒2… 相似文献
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目的了解熏烧烤肉制品质量状况。方法对江苏省13市418批次熏烧烤肉制品进行抽检,采用最新食品安全国家标准进行检测,并对检测数据进行分析。结果苯甲酸及其钠盐2批次不合格,苯并[a]芘1批次不合格,4种多环芳烃之和[苯并[a]芘、苯并[a]蒽、苯并[b]荧蒽以及1,2-苯并菲总量,简写为PAH4]项目有3批次超过欧盟限量;360批次样品检出多环芳烃,检出率86.1%,分子量相对较低的轻质多环芳烃平均检出率是重质多环芳烃平均检出率的3.2倍;229批次肉制品进行了肉源性成分鉴定,发现21批次与声称成分不符,不符合率为9.2%。结论本次熏烧烤肉制品主要不合格项目为超范围使用食品添加剂、苯并[a]芘超标,PAH4超过欧盟限量标准;由肉种成分分析结果可以看出,存在以低价原料冒充高价原料的情况。 相似文献
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烟熏肉制品中多环芳烃的提取及检测分析 总被引:2,自引:0,他引:2
烟熏肉制品作为肉类加工制品的一大类,由于其独特的风味深受广大消费者的欢迎。但是,在烟熏肉中含有致癌的多环芳烃(PAHs),影响着人们的健康。主要从烟熏肉制品中多环芳烃(PAHs)的提取、检测方法对其进行综述,以实现多环芳烃的快速检测和达到寻找控制多环芳烃方法的目的。 相似文献
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通过单因素和正交试验对素三层肉的不同原辅料配比进行了研究,得到了最佳工艺,即魔芋粉、素肉精油、植物油、食盐的添加量分别为3%、0.03%、6%、1.0%,使产品的结构和口感达到最佳。 相似文献
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Concentrations of Fe, Cu, Ni, Cr, Pb, Mn, Zn and Cd in pork, beef, turkey and chicken samples were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES). The mean concentration ranges in milligrams per 100?g of the studied metals in all samples were 0.6924–1.2154 for Fe, 0.6492–0.9831 for Cu, 0.0012–0.0027 for Pb, 0.041–0.0510 for Ni, 0.1186–0.1481 for Mn, 0.7257–5.2726 for Zn and 0.0042–0.0050 for Cd. The levels of analysed elements were in accordance with European standards for all metals except for manganese in all samples and for nickel in a certain number of samples. Zn level in beef was significantly higher compared to other samples, and Pb and Cd were found in concentrations well below the recommended daily intake. 相似文献
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Aldo Roda Patrizia Simoni Elida N Ferri Stefano Girotti Adriano lus Pavel Rauch Martin Poplstein Milan Pospisil Petr Pipek Igor Hochel Ladislav Fukal 《Journal of the science of food and agriculture》1999,79(1):58-62
An enzyme immunoassay was used to determine benzo[a ]pyrene (BaP) in smoked meat products and other samples of food and environmental origin. The method used has a detection limit (3 σ) of 0.1 μg kg−1 and a coefficient of variation less than 10%. The main aim of the study was to compare the possible influence of different smoking processes and packaging material on the amount of BaP deposited on smoked meat product, mainly different sausages. The lowest amount of BaP was found when smoke produced by steam in the indirect method smoking‐chamber was used. A slightly protective effect of polyamide casing was noted. © 1999 Society of Chemical Industry 相似文献
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Irina Rozentale Dzintars Zacs Elena Bartkiene Vadims Bartkevics 《Food Additives and Contaminants: Part B: Surveillance Communications》2018,11(2):138-145
A total of 77 traditionally smoked meat samples produced in Latvia, Lithuania, and Estonia were tested for the occurrence of four EU regulated polycyclic aromatic hydrocarbons (PAHs). Levels of PAHs exceeding the EU maximum levels for benzo[a]pyrene and for the sum of four PAHs (PAH4) were detected in 46% and 48% of the samples originating from Latvia. The detected BaP levels in smoked meats ranged from 0.05 to 166 μg kg?1, while the PAH4 content ranged from 0.42 to 628 μg kg?1. The mean dietary exposure to PAHs was estimated at the levels of 5.4 ng BaP/kg bw/day and 36 ng PAH4/kg bw/day. The margin of exposure (MOE) approach was utilised to assess the risks to Latvian consumers due to PAHs and the obtained MOEs were in a range of 7205–24,434, thus indicating a potential concern for consumer health for specific population groups. 相似文献