关于肉制品中不添加亚硝酸盐而能检出的探讨

采用GB5009.33《食品中亚硝酸盐与硝酸盐的测定》第二法,对163批次未添加亚硝酸盐的烤肉进行检测,发现检出亚硝酸盐的产品占22%,检出数值在1~3mg/kg,与亚硝酸盐残留量的最大值(30mg/kg)相比,检出数值相对较小。该产品送外部检测机构进行型式检验时,亚硝酸盐的含量也偶有检出,检出数值均在3mg/kg以下,与内部检测的检出数值范围一致。除烤肉产品外,其他不添加亚硝酸盐的肉制品,也存在检出亚硝酸盐含量的情况。就此现象对检出原因分析,以及如何正确认识肉制品中亚硝酸盐的添加等方面进行了探讨。

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The second method of GB5009.33 "determination of nitrite and nitrate in food" was adopted, and 163 batches of barbecue without adding nitrite were detected, andit was found that nitrite was detected in the 22% of the products, and the detection value was 1-3 mg/kg,and the detection value was relatively small compared with the maximum value of nitrite residue(30 mg/kg). When the product was sent to the external testing agency for type inspection, the content of nitrite was occasionally detected, and the detection values were all below 3 mg/kg, which was consistent with the range of detection values of internal detection. In addition to the roasted meat product, other meat product without adding nitrite also had the situation of detecting nitrite content. Based on this phenomenon,the reasons for the detection and how to correctly understand the addition of nitrite in meat product were discussed.