2017年江苏省腌腊肉制品质量分析
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摘要
目的了解2017年江苏地区腌腊肉制品质量状况并分析风险点。方法对江苏省13市191批次腌腊肉制品进行抽检,采用食品安全国家标准进行检测,并对检测数据进行分析。结果在191批次腌腊肉制品中, 3批次过氧化值不合格, 1批次脱氢乙酸及其钠盐不合格, 1批次组胺超过上海地标DB 31/2004-2012限量; 1批次酪胺超过1000 mg/kg,数值高达1150 mg/kg。通过matlab统计分析过氧化值数据发现产品预包装对延缓食品的酸败起到了一定的作用,且温度对过氧化值数据有显著影响。结论应当加强对肉制品中各种生物胺的协同研究,制定相应的限量值。
Objective To investigate the quality of cured meat products and analyze the risk points. Methods A total of 191 batches of cured bacon products in 13 cities of Jiangsu province were inspected by national food safety standards, and the test data was analyzed. Results In 191 batches of cured bacon products, 3 batches of peroxide value were unqualified, 1 batch of dehydroacetic acid and its sodium salt was unqualified, 1 batch of histamine exceeded Shanghai standard DB 31/2004-2012 limit; and 1 batch of tyramine exceeded 1000 mg/kg with the value up to 1150 mg/kg. Through the statistical analysis of peroxide value data by matlab, it was found that pre-packaging of products played a certain role in delaying the rancidity of food, and the temperature had a significant influence on the peroxide value data. Conclusion Synergistic research on various biogenic amines in meat products should be strengthened and corresponding limits should be developed.
Objective To investigate the quality of cured meat products and analyze the risk points. Methods A total of 191 batches of cured bacon products in 13 cities of Jiangsu province were inspected by national food safety standards, and the test data was analyzed. Results In 191 batches of cured bacon products, 3 batches of peroxide value were unqualified, 1 batch of dehydroacetic acid and its sodium salt was unqualified, 1 batch of histamine exceeded Shanghai standard DB 31/2004-2012 limit; and 1 batch of tyramine exceeded 1000 mg/kg with the value up to 1150 mg/kg. Through the statistical analysis of peroxide value data by matlab, it was found that pre-packaging of products played a certain role in delaying the rancidity of food, and the temperature had a significant influence on the peroxide value data. Conclusion Synergistic research on various biogenic amines in meat products should be strengthened and corresponding limits should be developed.
引文
[1]冉春霞,陈光静.我国传统发酵肉制品中生物胺的研究进展[J].食品与发酵工业,2017,43(3):285-294.Ran CX,Chen GJ.Research progress of biogenic amines in Chinese traditional fermented meat products[J].Food Ferm Ind,2017,43(3):285-294.
[2]Promont RT,Gainetdinov RR,Caron MC.Following the trace of elusive amines[J].Natl Acad Sci USA,2001,(98):9474-9475.
[3]Patente E,Matuscellim A,Gadrini F,et al.Evolution of microbial populations and biogenic amines production in dry sausages produced in southern Italy[J].J Appl Microb,2001,(90):882-891.
[4]Bodmer S,Imark C,Kneubühl M.Biogenic amines in foods:Histamine and food processing[J].Inflamm Res,1999,48(2):296-300
[5]Linares DM,Rio BD,Redruello B,et al.Comparative analysis of the in vitro cytotoxicity of the dietary biogenic amines tyramine and histamine[J].Food Chem,2016,(197):658-663.
[6]Santos MHS.Biogenic amines:their importance in foods[J].Inter J Food Microbiol,1996,29(2):213-231.
[7]王光强,俞剑燊,胡健.食品中生物胺的研究进展[J].食品科学,2016,1(37):269-278.Wang GQ,Yu JS,Hu J.Research progress of biogenic amines in foods[J].Food Sci,2016,1(37):269-278.
[8]Kim MK,Mah JH,Hwang HJ.Biogenic amine formation and bacterial contribution in fish,squid and shellfish[J].Food Chem,2009,(116):87-95.
[9]GB 2760-2014食品安全国家标准食品添加剂使用标准[S].GB 2760-2014 National standard for food safety-The use of food additives[S].
[10]GB 5009.33-2016食品安全国家标准食品中亚硝酸盐与硝酸盐的测定[S].GB 5009.33-2016 National standard for food safety-Determination of nitrite and nitrate in foods[S].
[11]GB 5009.28-2016食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定[S].GB 5009.28-2016 National standard for food safety-Determination of benzoic acid,sorbic acid and saccharin sodium in foods[S].
[12]GB/T 23377-2009食品中脱氢乙酸的测定高效液相色谱法[S].GB/T 23377-2009 Determination of dehydro acetic acid in foods by high performance liquid chromatography[S].
[13]GB 5009.121-2016食品安全国家标准食品中脱氢乙酸的测定[S].GB 5009.121-2016 National standard for food safety-Determination of dehydro acetic acid in foods[S].
[14]GB/T 9695.6-2008肉制品中胭脂红着色剂测定[S].GB/T 9695.6-2008 Determination of carmine color in meat products[S].
[15]GB 2730-2015食品安全国家标准腌腊肉制品[S].GB 2730-2015 National standard for food safety-Cured meat products[S].
[16]GB 5009.227-2016食品安全国家标准食品中过氧化值的测定[S].GB 5009.227-2016 National standard for food safety-Determination of peroxide value in foods[S].
[17]DB 31/2004-2012食品安全地方标准发酵肉制品[S].DB 31/2004-2012 Food safety local standard-Fermented meat products[S].
[18]Hernandez-orte P,Plapena AC,Pena-gallego A,et al.Biogenic amine determination in wine fermented in oak barrels:factors affecting formation[J].Food Res Int,2008,41(7):697-706.
[19]孙霞,杨勇,巩洋,等.发酵香肠中生物胺控制技术的研究进展[J].食品工业科技,2015,36(11):373-377.Sun X,Yang Y,Gong Y,et al.Research progress in the control of the biogenic amine in fermented sausage[J].Sci Technol Food Ind,2015,36(11):373-377.
[20]Suzzi B,Gardini F.Biogenic amines in dry fermented sausages:a review[J].Int J Food Microb,2003,88(1):41-54.
[21]李榕,孙杰,余恒琳.西式发酵香肠中生物胺含量的调查分析[J].食品研究与开发,2015,39(9):91-93.Li R,Sun J,Yu HL.Investigation and analyse the content of biogenic amines in western style fermented sausage[J].Food Res Dev,2015,39(9):91-93
[22]2073/2005/EC Microbiological criteria for foods stuffs[S].
[23]Kungf A,Tsaiyh DC,Weici AS.Histamine and other biogenic amines and histamine-forming bacteria in miso products[J].Food Chem,2007,101(1):351-356.
[2]Promont RT,Gainetdinov RR,Caron MC.Following the trace of elusive amines[J].Natl Acad Sci USA,2001,(98):9474-9475.
[3]Patente E,Matuscellim A,Gadrini F,et al.Evolution of microbial populations and biogenic amines production in dry sausages produced in southern Italy[J].J Appl Microb,2001,(90):882-891.
[4]Bodmer S,Imark C,Kneubühl M.Biogenic amines in foods:Histamine and food processing[J].Inflamm Res,1999,48(2):296-300
[5]Linares DM,Rio BD,Redruello B,et al.Comparative analysis of the in vitro cytotoxicity of the dietary biogenic amines tyramine and histamine[J].Food Chem,2016,(197):658-663.
[6]Santos MHS.Biogenic amines:their importance in foods[J].Inter J Food Microbiol,1996,29(2):213-231.
[7]王光强,俞剑燊,胡健.食品中生物胺的研究进展[J].食品科学,2016,1(37):269-278.Wang GQ,Yu JS,Hu J.Research progress of biogenic amines in foods[J].Food Sci,2016,1(37):269-278.
[8]Kim MK,Mah JH,Hwang HJ.Biogenic amine formation and bacterial contribution in fish,squid and shellfish[J].Food Chem,2009,(116):87-95.
[9]GB 2760-2014食品安全国家标准食品添加剂使用标准[S].GB 2760-2014 National standard for food safety-The use of food additives[S].
[10]GB 5009.33-2016食品安全国家标准食品中亚硝酸盐与硝酸盐的测定[S].GB 5009.33-2016 National standard for food safety-Determination of nitrite and nitrate in foods[S].
[11]GB 5009.28-2016食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定[S].GB 5009.28-2016 National standard for food safety-Determination of benzoic acid,sorbic acid and saccharin sodium in foods[S].
[12]GB/T 23377-2009食品中脱氢乙酸的测定高效液相色谱法[S].GB/T 23377-2009 Determination of dehydro acetic acid in foods by high performance liquid chromatography[S].
[13]GB 5009.121-2016食品安全国家标准食品中脱氢乙酸的测定[S].GB 5009.121-2016 National standard for food safety-Determination of dehydro acetic acid in foods[S].
[14]GB/T 9695.6-2008肉制品中胭脂红着色剂测定[S].GB/T 9695.6-2008 Determination of carmine color in meat products[S].
[15]GB 2730-2015食品安全国家标准腌腊肉制品[S].GB 2730-2015 National standard for food safety-Cured meat products[S].
[16]GB 5009.227-2016食品安全国家标准食品中过氧化值的测定[S].GB 5009.227-2016 National standard for food safety-Determination of peroxide value in foods[S].
[17]DB 31/2004-2012食品安全地方标准发酵肉制品[S].DB 31/2004-2012 Food safety local standard-Fermented meat products[S].
[18]Hernandez-orte P,Plapena AC,Pena-gallego A,et al.Biogenic amine determination in wine fermented in oak barrels:factors affecting formation[J].Food Res Int,2008,41(7):697-706.
[19]孙霞,杨勇,巩洋,等.发酵香肠中生物胺控制技术的研究进展[J].食品工业科技,2015,36(11):373-377.Sun X,Yang Y,Gong Y,et al.Research progress in the control of the biogenic amine in fermented sausage[J].Sci Technol Food Ind,2015,36(11):373-377.
[20]Suzzi B,Gardini F.Biogenic amines in dry fermented sausages:a review[J].Int J Food Microb,2003,88(1):41-54.
[21]李榕,孙杰,余恒琳.西式发酵香肠中生物胺含量的调查分析[J].食品研究与开发,2015,39(9):91-93.Li R,Sun J,Yu HL.Investigation and analyse the content of biogenic amines in western style fermented sausage[J].Food Res Dev,2015,39(9):91-93
[22]2073/2005/EC Microbiological criteria for foods stuffs[S].
[23]Kungf A,Tsaiyh DC,Weici AS.Histamine and other biogenic amines and histamine-forming bacteria in miso products[J].Food Chem,2007,101(1):351-356.