CAJ | 학술논문

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5 g/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;原料内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.
통과대시수냉동계육급기조리제품중린산염수평진행분석,탐토료목전육제품중린산염잔류량고적원인급자제시간대원료육중린산염잔류변화적영향.결과표명:95%적원료계육양품적린산염함량위5.09-7.95g/kg,차불동부위계육중린산염함량차이현저(P<0.05),기규률위계흉>계퇴>계시;추사적12충계육조리제품중적업제류화유작류산품적린산염잔류량균초과5 g/kg,이증자류계육환린산염수평균저우5g/kg,병현저저우기타량류산품;원료내중유리린산염점총린함량적평균수평위74.22%;경열처리후원료육적린산염잔류량균정하강추세,유리린용출거다,차불동부위적용출솔차이현저(P<0.05).증자가유효강저원료육중린산염수평.
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.