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当前位置: 首页 > 文章 > 牛干巴地方标准 肉类研究 2013,27 (12) 16-18
Position: Home > Articles > Local Quality Standards for Niuganba,Yunnan Dry-Cured Beef MEAT RESEARCH 2013,27 (12) 16-18

牛干巴地方标准

作  者：
张亚丽;张晶晶;黄艾祥
单  位：
云南农业大学食品科学技术学院
关键词：
牛干巴;腌腊肉制品;质量指标;地方标准
摘  要：
牛干巴是云南省特色优势腌腊牛肉制品,无国家、行业标准,现有企业标准技术指标参差不齐。从云南省昆明、曲靖、大理等云南省牛干巴主产区的超市、加工厂、农贸市场采购40件牛干巴样品,分别进行检测,并对比现有的牛干巴的一些研究报告、论文资料,参考相关的腌腊肉制品的国家标准,牛干巴的企业标准以及牛干巴的研究报告及论文数据。确定了牛干巴的感官指标,水分质量分数不大于54%、食盐质量分数不大于10%、过氧化值不大于0.25%、亚硝酸盐不大于10mg/kg、三甲胺氮不大于20mg/kg和重金属等质量安全指标作为云南省地方标准的参考,并探讨了这些指标作为地方标准的依据、必要性和合理性。对于加强和规范牛干巴质量、促进云南省牛干巴产业的发展,都将起到积极的推动作用。
译  名：
Local Quality Standards for Niuganba,Yunnan Dry-Cured Beef
作  者：
ZHANG Ya-li;ZHANG Jing-jing;HUANG Ai-xiang;College of Food Science and Technology,Yunnan Agricultural University;
关键词：
Niuganba;;salt-cured meat;;index;;local standards
摘  要：
Niuganba,a kind of unique cured beef product in Yunnan province,is facing the problemes of no national or industry standards and inconsistnet ones currently used in enterprises.Forty samples procured from supermakets,manufacturers and farmers' markets in the main producing areas of Yunnan province Kunming,Qujing and Dali were analyzed and the results obtained were compared with currently available research reports,literature data,and national and industry standards pertaining to cured meat products.Sensory evaluation indexes were establsihed for Niuganba and physiochemical indexes such as moisture content,salt content,peroxide value,nitrite content and trimethylamine nitrogen content no more than 54%,10%,0.25%,10 mg/kg and 20 mg/kg,respectively as well as safe heavy metal levels were suggested for use in Yunana provincial standards.Morevoer,the evidence,necessity and reasonability of using all these indexes as local standards were explored.These restults will have a positive effect in strenthening and regulating the quaility of Niuganba as well as in promoting the development of this insutry in Yunnan.

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