摘要
对山东大学餐饮企业及市售的24种嫩肉和腌肉调味品进行了亚硝酸盐含量的检测,并对当地厨师和消费者对亚硝酸盐的认知度进行访谈和问卷调查。结果表明,24种样品中均含有亚硝酸盐,但仅有2种样品进行了标注。调查发现,餐饮企业中使用含亚硝酸盐腌制剂的现象普遍存在,此类含亚硝酸盐调料的购买、储藏和使用均缺乏有效管理,大部分消费者接受经发色的粉红色肉类菜肴,表明餐饮业中亚硝酸盐危害风险较高,亟需加强管理以防范风险。
A total of 24 meat tenderizers and complexed meat seasonings were collected in Jinan city, and their nitrite contents were determined. The chefs＇ and consumers＇ awareness on nitrite and its application in restaurants was investigated with questionnaires. The results revealed that nitrite was detected in all samples, while only 2 samples claimed nitrite as one of the ingredients. The survey showed that meat tenderizer had been widely used in restaurants. No effective management rules had been set up to regulate the purchase, storage and use of nitrite-containing seasonings such as meat tenderizers. Most consumers accepted pink-coifed meat dishes treated by nitrite. In conclusion, the risk of nitrite hazard was high in restaurants and effective management was in need to control the possible hazard.
出处
《中国食物与营养》
2012年第3期16-20,共5页
Food and Nutrition in China
