查詢結果分析
相關文獻
- Processing Effects on Sulfamethazine Residue in Swine Muscle Tissue
- Influence of Food Additives on the Residual Sulfamethazine Level in Pork Processing
- 水煮過程對魚體嘌呤含量的影響
- 大陸豬肉加工利用產銷概況與展望
- 豬肉磺胺二甲嘧啶、磺胺一甲氧嘧啶、磺胺二甲氧嘧啶殘留之一次同時檢測試驗
- Cooking Effects on Chloramphenicol Residue in Swine Muscle Tissue
- 母豬肉之加工利用--豬肉角之製造研究
- 臺灣地區豬肉加工與肉品外銷
- Reaction Products of Sulfamethazine and Sodium Nitrite in Swine Muscle Tissues
- 臺灣南部市販豬肉中磺胺二甲嘧啶之殘留情形
頁籤選單縮合
題名 | Processing Effects on Sulfamethazine Residue in Swine Muscle Tissue=加工對豬肉中殘留磺胺二甲嘧啶之影響 |
---|---|
作者 | 許順堯; 郭志宏; | 書刊名 | 食品科學 |
卷期 | 22:6 1995.12[民84.12] |
頁次 | 頁637-645 |
分類號 | 473.6 |
關鍵詞 | 磺胺二甲嘧啶; 豬肉; 水煮; 加工; Sulfamethazine; Swine muscle tssues; Cooking; Processing; |
語文 | 英文(English) |
中文摘要 | 以含0.95ppm及141ppm(乾重比)磺胺二甲嘧啶(SMZ)之?肉,加工製成三種製品。結果產品之殘藥濃度分別下降為:製成半乾香腸之0.32ppm及41ppm;肉罐之0.54ppm及62ppm和貢丸之0.64ppm及60ppm。分別有香腸之54%~59%;肉罐之14%~17%和貢丸之33%~43%之殘藥因加工而消失。當原料與亞硝酸鹽,聚合磷酸鹽,糖和鹽等食品添加物一同混合擂潰時,殘藥量有明顯之降低消失現象。貢丸之殘藥量在水煮加工中亦有明顯之降低。殘藥並不因殺菌、烤、煮和煎等加熱而裂解。 |
英文摘要 | Swine muscle tissues incurred with 0.95 ppm and 141 ppm (in dry weight basis), respectively, of sulfamethazine (SMZ) wer processed into three kinds of meat products. Residual levels of SMZ were reduced to 0.32 ppm and 41 ppm, respectively, in semi-dried sausages, 0.54 ppm and 62 ppm, respectively, in pork cans, and 0.46 ppm and 60 ppm, respectively, in gong-ones (a surimi-type meat ball). Results showed that 54-59% of the drug residue in sausages, 14-17% in pork cans, and 33-34% in gong-ones was diminished in the respective process systems. Blending or grinding of the muscle tissues with food additives such as nitrite, polyphosphate, sugar and salt significantly reduced the SMZ level in the tissues. The leaching process also caused significant loss of the drug residue while heating processes such as sterilization or cooking by stir-frying, boiling and broiling did not degrade the drug residue. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。