摘要
为制定板鸭 (咸鸭 )国家卫生标准 ,对南京市的板鸭生产过程进行了调查 ,对上市板鸭随机抽检 ,并研究了板鸭在保存过程中的变化。结果表明 :板鸭的主要危害因素是脂肪的氧化酸败 ,表现为感官上色泽变黄 ,产生哈喇味。酸价、过氧化值与感官变化之间存在极显著正相关关系 ,而丙二醛则无此关系。水份可影响到产品质量的变化 ,建议列入待定“标准”中。根据调研结果并遵照“制标”原则 ,各项指标的建议制定值为 :酸价≤ 1 6mgKOH/g ;过氧化值≤ 1 8% ;水份≤ 4 8%。
We have investigated the method of producing dry salted duck with Nanjing style,randomly selected and tested some duck from market and study on variation of the duck in storage.The results indicated that the major harmful factors are oxidation and acidity of the duck fat there is significant difference between acid value or peroxide value and sense variation including color and odor,but acrylic aldehyde not.The moisture content will influence a change in quality of dry salted duck according to the results of investigation and research,we suggest that the indexes of national hygienic standard for dry salted duck as follow:moisture content≤48%;acid value≤1.6 mg KOH/g;peroxide value≤1.8%. Authors's address: Wu Yongnian,Health and anti\|epidemic station of Nanjing 210003 PRC
出处
《中国食品卫生杂志》
2001年第1期18-20,共3页
Chinese Journal of Food Hygiene
