鸡肉及其调理制品中磷酸盐残留量的分析研究

通过对市售冷冻鸡肉及其调理制品中磷酸盐水平进行分析,探讨了目前肉制品中磷酸盐残留量高的原因及煮制时间对原料肉中磷酸盐残留变化的影响。结果表明:95%的原料鸡肉样品的磷酸盐含量为5.09-7.95g/kg,且不同部位鸡肉中磷酸盐含量差异显著(P<0.05),其规律为鸡胸>鸡腿>鸡翅;抽查的12种鸡肉调理制品中的腌制类和油炸类产品的磷酸盐残留量均超过5g/kg,而蒸煮类鸡肉丸磷酸盐水平均低于5g/kg,并显著低于其他两类产品;原料肉中游离磷酸盐占总磷含量的平均水平为74.22%;经热处理后原料肉的磷酸盐残留量均呈下降趋势,游离磷溶出居多,且不同部位的溶出率差异显著(P<0.05)。蒸煮可有效降低原料肉中磷酸盐水平。

Study on Phosphate Residue in Chicken Meat and It's Products

The level of phosphates in raw chicken meat and its prepared products from different market sources was investigated. The reason for the high level of phosphate residue was studied, as well as the heating effect on phos-phate residue. The results showed that phosphates content was between 5.09 and 7.95 g/kg in 95% samples of raw chicken, and it was significantly different in different parts of the chicken; the level of phosphate residue was over 5g/kg in both the marinated and deep-fried products. However, it was much lower in cooked chicken meatballs; the av-erage ratio of free-phosphate in total-phosphate in raw chicken was about 74.22%; the phosphate content decreased significantly after heating with a variety in different part of the chicken (P<0.05). Therefore, heating could reduce phosphate content effectively in raw chicken.