包头市售生鲜肉及熟肉制品中磷酸盐含量的调查分析

目的:调查包头市市售生鲜肉及肉制品中磷酸盐的本底及食品添加剂磷酸盐使用的实际情况,为制定肉制品中磷酸盐的合理限量提供科学依据。方法:选择包头市有代表性的市场及超市,对猪肉、鸡肉、牛肉生鲜肉和熟肉制品进行采样,按照食品中磷酸盐的测定方法进行磷酸盐含量分析。结果:以磷酸盐(PO34-)计,生鲜猪肉、鸡肉、牛肉中磷酸盐含量平均值分别为5.12 g/kg、5.60 g/kg和5.08 g/kg,熟肉制品中酱肉类和灌肠类分别是6.31 g/kg和5.19 g/kg。结论:本次所检包头市市售生鲜肉及熟肉制品中磷酸盐平均含量均超过《熟肉制品卫生标准》中磷酸盐5 g/kg的限值。建议改善熟肉制品的生产工艺,尽快制定原料肉中总磷含量的国家标准。

Investigation on phosphate content in fresh meat and meat products in the markets of Baotou

Objective:To investigate the background content of phosphate in fresh meat and meat product and usage condition of phosphate as food additive,and to provide scientific basis for reasonable limit content of phosphate in meat product.Methods:The fresh meat and meat product were sampled from representative markets of Baotou.Phosphate content in these samples was determined according to "The analysis methods of phosphate in food".Results:The average contents of phosphate in fresh pork,chicken and beef were 5.12 g/kg,5.60 g/kg and 5.08 g/kg,and the average phosphate contents in the cooked meat products were 6.31 g/kg and 5.19 g/kg.Conclusion:The average contents of phosphate in fresh pork,chicken,beef and cooked meat products all exceed the limit content of "hygienic standard for cooked meat products".It is suggested that we should improve the production process of cooked meat products,and establish state standard on phosphate level in raw meat as soon as possible.