熟肉制品中亚硝酸盐含量变化的研究

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摘 要：本文研究5种常见熟肉制品放置在不同温度和时间下的亚硝酸盐含量变化。结果表明，随着放置时间的增长，常温（20 ℃）放置下的样品中的亚硝酸盐含量呈现增加趋势;冷藏温度（6 ℃）下放置的样品，24 h内亚硝酸盐含量没有明显变化。因此，建议肉制品宜用低温方式保存，并且放置时间不宜过长。

关键词：熟肉制品;亚硝酸盐;含量

Study on  Changes of Nitrite Content in Cooked Meat

LIN Wei1， ZHENG Xiaomin2

（1.Juxian Inspection and Testing Center， Juxian 276500， China; 2.Shandong Dingke Testing Technology Co.， Ltd.， Zhucheng 262216， China）

Abstract： In this paper， the changes of nitrite content in five common cooked meat products were studied under different temperatures and times. The results showed that with the increase of storage time， the nitrite content in the samples placed at room temperature （20 ℃） showed an increasing trend; the nitrite content in the samples placed at the refrigerated temperature （6 ℃） did not change significantly within 24 h . Therefore， it is recommended that meat products should be stored at low temperature， and the storage time should not be too long.

Keywords： cooked meat products; nitrite; content

亚硝酸盐是一类无机化合物的总称，主要指亚硝酸钠[1]。（剩余3130字）