摘    要 中国长期以来一直有食用腌制肉类产品的习惯，随着人们生活水平的提高和消费者态度的变化，食品安全问题引起了更多的关注。近几年来，腌制肉类食品加工中使用亚硝酸盐的问题尤为突出。为了了解腌制肉类中亚硝酸盐的含量，提高公众消费者对腌制肉类食品安全性的关注和理解，本研究通过检测杭州市市售腌制肉类食品中亚硝酸盐的含量，分析其品牌和品种的差异以及不同加工工艺的作用。实验数据表明，培根类亚硝酸盐含量在5。9-12。7mg/kg之间；肉干类在3。5-7。8mg/kg之间；罐头类在2。8-6。6mg/kg之间；火腿类在11。9-16。9mg/kg之间。根据检测结果，在杭州市售的常见的培根品牌中，中粮家佳康培根中的亚硝酸盐含量明显低于福成美食家培根和荷美尔经典培根；在日常常见的肉干制品中，亚硝酸盐含量差异明，本实验结果为：肉脯中亚硝酸盐是风干肉的1。3倍，是肉粒的2。2倍；腌制肉类制品经过开袋后放置在通风处，亚硝酸盐含量会随放置时间的增长而增加；通过多次清洗与高温长期煮制后可以有效的减少火腿类食品的亚硝酸盐含量。此研究旨在使人们更加方便地了解杭州市售腌制肉类中亚硝酸盐含量与品牌和品种的差异的关系，为食品安全监督机构提供一定的实践依据，同时也为腌制食品安全研究提供一定的数据支撑与理论依据。90452

Abstract There is a long history in China for having the salted meat product, the food safety issues have attracted more attention with the improvement of people's living standards and the changing concept of consumption。 In recent years, the use of nitrite in the meat processing is particularly prominent。 In this study, the difference between brands and varieties and the role of processing technology were analyzed by detecting the content of nitrite in salted meat in Hangzhou。 Experimental data show that bacon nitrite content is between 5。9-12。7mg / kg; dried meat is between 3。5-7。8mg / kg; the canned class is betwwen 2。8-6。6mg / kg; the ham class is between 11。9- 16。9mg / kg。 According to the test results, the nitrite content in Joycome Bacon is significantly lower than that of Fucheng Gourmet Bacon and Hormel Lean Bacon among the common bacon brands sold in Hangzhou。 And in the daily common meat products, meat is about 1。3 times the nitrite content of dried meat, and 2。2 times he nitrite content of fried pork crisps。 Also salted meat products after opening placed in the ventilation, the nitrite content will increase。 What’s more, through multiple cleaning and long-term cooking with high temperature can effectively reduce the ham class of food nitrite content。 This study makes it more convenient to understand the difference between brands and varieties of nitrite content in salted meat in Hangzhou, provide a certain basis for practice for the food safety supervision agencies, and provide some data support and theoretical basis for the salted food safety research。

毕业论文关键词：腌制肉制品； 亚硝酸盐； 加工工艺； 放置时间源Q于W优H尔J论K文M网WwW.youeRw.com 原文+QQ75201.,8766

Keyword:  marinated meat； nitrite； processing technology; exposure time