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題名 | Influence of Food Additives on the Residual Sulfamethazine Level in Pork Processing=食品添加物對豬肉加工後殘留磺胺二甲嘧啶之影響 |
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作者姓名(中文) | 許順堯; | 書刊名 | 中國農業化學會誌 |
卷期 | 36:2 1998.04[民87.04] |
頁次 | 頁143-150 |
分類號 | 473.6 |
關鍵詞 | 磺胺二甲嘧啶; 豬肉加工; 食品添加物; 亞硝酸鹽; Sulfamethazine; Pork processing; Food additives; Nitrite; |
語文 | 英文(English) |
中文摘要 | 將添加134ppm(乾重比)磺胺二甲嘧啶(SMZ)之豬肉進行加工以探討亞硝酸鈉、 糖、鹽及重合磷酸鹽不同食品添加物對豬肉加工後殘留磺胺二甲嘧啶之影響。結果顯示不添 加任何添加物時,產品之SMZ濃度即下降為62ppm;相當於53%之SMZ因加工而消失。 添加亞硝酸鈉會顯著降低豬肉加工後之SMZ;而糖、鹽及重合磷酸鹽以及上述四種食品添 加物之交互影響皆不顯著(P<0.05)。豬肉加工磨練時添加亞硝酸鹽可降低17-30%之SMZ, 而23-45%之SMZ可能因其它加工因素如吸附及水漂而消失。 |
英文摘要 | Swine muscle tissues spiked with 134 ppm (in dry weight basis) of sulfamethazine (SMZ) were processed into a model product of Taiwanese meatball to investigate the effects of different food additives on the residual SMZ. Without any food additive in the processing, the SMZ level was reduced to 62 ppm in the final products. Which amounts to a 53% reduction. Sodium nitrite significantly reduced the SMZ level in the final product. The effects of sugar, salt and polyphosphate and of the two-way interactions of all four food additives were insignificant at the 0.05 confidence level. Grinding the muscle tissues with sodium nitrite reduced SMZ by 17-30%. 23-45% of the SMZ was removed from the meat products, possibly due to other processing factors, such as adsorption and leaching. |
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