| 调理肉制品挥发性盐基氮的研究 |
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| 引用本文： | 马跃龙,俞淑,薛峰,雷涛.调理肉制品挥发性盐基氮的研究[J].农产品加工．学刊,2012(5):112-113,119. |
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| 作者姓名： | 马跃龙 俞淑 薛峰 雷涛 |
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| 作者单位： | 上海市质量监督检验技术研究院国家食品质量监督检验中心,上海,200233 |
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| 基金项目： | 上海研发公共服务平台提供资金扶持 |
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| 摘 要： | 通过对调理肉制品的原、辅料挥发性盐基氮的研究,指出了在原料肉未变质的情况下,有几种辅料可能导致调理肉制品的挥发性盐基氮指标不合格。对几种辅料进行研究,包括焦糖色、酱油、酱、胡椒粉、椒盐、五香粉、糟卤、鸡精、味精,其中几种辅料挥发性盐基氮较高,并且分析了原因,指出使用挥发性盐基氮较高的辅料,可能会影响调理肉制品的挥发性盐基氮指标,导致产品不合格。
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| 关 键 词： | 挥发性盐基氮 肉制品 调理 |
The Research of TVB-N of Prepared Meat |
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| MA Yue-long
,
YU Shu
,
XUE Feng
,
LEI Tao.The Research of TVB-N of Prepared Meat[J].Nongchanpin Jlagong.Xuekan,2012(5):112-113,119. |
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| Authors: | MA Yue-long YU Shu XUE Feng LEI Tao |
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| Institution: | (National Food Quality Supervision and Inspection Center,Shanghai Instituteof Quality Inspection and Technical Research, Shanghai 200233,China) |
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| Abstract: | For research of TVB-N of prepared meat,some seasoning are tested,including aramel,soy,soybean paste, pepper,spiced salt,five-spice powder,chicken essence seasoning,monosodium L-glutamate.The TVB-N of fresh meat is very low,while the TVB-N some of seasoning is very high.Then we infer that some seasoning can make the prepared meat unqualified because of high TVB-N. |
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| Keywords: | TVB-N prepared meat prepared |
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