CAJ | 학술논문

通过一例培根肉中亚硝酸盐超标的事件利用实验室数据开展原因分析，采用同批次产品、同板块产品及已制备好的同个产品分别进行亚硝酸盐的测定，研究亚硝酸盐在培根肉中的分布情况及稳定性，结果表明：培根肉中亚硝酸盐含量的不均匀性，同一批号产品中亚硝酸盐含量极为不均匀；培根肉中亚硝酸盐含量的不稳定性，亚硝酸盐含量与产品保存时间成反比，即亚硝酸盐含量随时间的延长而降低。
통과일례배근육중아초산염초표적사건이용실험실수거개전원인분석，채용동비차산품、동판괴산품급이제비호적동개산품분별진행아초산염적측정，연구아초산염재배근육중적분포정황급은정성，결과표명：배근육중아초산염함량적불균균성，동일비호산품중아초산염함량겁위불균균；배근육중아초산염함량적불은정성，아초산염함량여산품보존시간성반비，즉아초산염함량수시간적연장이강저。
Through the case of bacon excessive nitrite, the paper analysis the causes of the event by using laboratory data to use the same batch products, and plate products and has good preparation with a product, respectively, to determine the nitrite, the distribution and stability of nitrite in baco. The results show that the bacon nitrite content of nonuniformity, the same batch product by nitrite content is extremely uneven. And bacon the instability of the content of nitrite content of nitrite is inversely proportional to the product to save time, along with the extension of time to reduce the nitrite content.