盐含量对风鸭加工过程中二乙基亚硝胺含量的影响
Influence of salt content on the content of diethylnitrosamine during processing of dry-cured duck
本文考察了盐含量对风鸭加工过程中二乙基亚硝胺(NDEA)含量的影响。将原料鸭分成3组，分别进行低盐(10%)，中盐(12%)和高盐(14%)腌制处理，研究了风鸭加工过程中亚硝酸钠（NaNO2）、非蛋白氮（NPN）和二乙基亚硝胺(NDEA)含量的变化。结果显示，盐含量越大，风鸭加工过程中NaNO2残留量、非蛋白氮和NDEA含量越小。相关性分析表明：风鸭加工过程中NaNO2是影响NDEA含量变化的重要因素，盐含量越大，NPN对NDEA含量的影响越大。盐含量能通过影响风鸭加工过程中NaNO2和NPN含量的变化影响NDEA含量。
he influence of salt content on the content of diethylnitrosamine (NDEA) during processing of dry-cured duck is studied. The raw materials are divided into three groups, treaded by low concentration of salt (10%), middle concentration of salt (12%) and high concentration of salt (14%) respectively. The changes of the content of nitrite, NPN and NDEA are studied during the processing of dry-cured duck. Results show that, with the increase of salt content, the content of residual nitrite, NPN and NDEA decrease during the processing of dry-cured duck. Through correlation analysis we find that nitrite, nitrite have important impacts on the changes of the content of NDEA. The higher the slat content, the higher impacts of NPN on the NDEA. Salt content shows affect on the content of NDEA through nitrite and NPN during processing of dry-cured duck.
丁占生、栾亚、郇延军
畜牧、动物医学生物科学现状、生物科学发展生物科学研究方法、生物科学研究技术
农产品加工及贮藏工程盐含量二乙基亚硝胺亚硝酸钠非蛋白氮风鸭
gricultual Products and Preservatie EngineeringSalt ContentNDEANaNO2NPNDry-Cured Duck
丁占生,栾亚,郇延军.盐含量对风鸭加工过程中二乙基亚硝胺含量的影响[EB/OL].(2013-04-22)[2025-08-18].http://www.paper.edu.cn/releasepaper/content/201304-425.点此复制
评论