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塞尔维亚肉制品中的酸盐:有害还是安全?
Jasna Kureljušić1, Jelena Maletić1, Slavoljub Stanojević2
1Scientific Institute of Veterinary Medicine of Serbia, Janisa Janulisa 14, 11000 Belgrade, Serbia.
Foods (Basel, Switzerland)
|February 13, 2025
概括
塞尔维亚肉制品中的酸盐含量是在2015年至2021年间测量的. 所有分析的样本,包括香肠,头和肉,都显示酸盐度低于监管安全限值.
科学领域:
- 食品科学与技术 食品科学与技术
- 分析化学 分析化学
- 公共卫生 公共卫生
背景情况:
- 酸盐和酸盐是常见的肉类添加剂,增强风味和保存.
- 人们对化物消费可能带来的健康风险存在担忧.
- 食品中酸盐含量的监管限制已经确定.
研究的目的:
- 从2015年到2021年,量化塞尔维亚各种肉制品中的酸盐含量.
- 评估遵守国家和欧洲安全法规.
主要方法:
- 对923个肉样品的分析:细切香肠,粗切香肠,头肉和肉.
- 使用ISO 2918方法确定亚酸盐含量.
- 结果表示为酸盐酸盐 (NaNO2) 度 (mg/kg).
主要成果:
- 平均酸盐含量:细切香肠 (61.5毫克/公斤),粗切香肠 (57.6毫克/公斤),肉 (48.4毫克/公斤) 和肉 (41.8毫克/公斤).
- 所有测量的酸盐度都在规定的监管限制内.
结论:
- 研究的塞尔维亚肉制品中的酸盐含量符合当前的安全标准.
- 持续监测对于减轻与肉类添加剂相关的公共卫生风险至关重要.
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