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《Modern Food Science and Technology》 2007-09
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Analysis of the Nitrite Content in Spiced Meat in Chaozhou and the Application of Chitosan in Spiced Meat Production

XIN Shu-wen LIU Qiao-min CHEN Xiao-duan XU Dan-dan (Department of Biology,Hanshan Normal College,Chaozhou 521041,China)  
The nitrate contents in the commercial spiced meats available in Chaozhou city were measured.The results showed that the nitrite contents in 217 samples of 4 kinds of spiced meats were impermissibly high,different only in degree.And the quantified rates of spiced pork,spiced chicken,spiced goose and spiced duck meat were 62.9%,64.5%,71.8%,76.6%,respectively.It was also found that the water-soluble chitosan could be used as antiseptic for spiced meats,due to its bacteriostasis and capability of inhibiting the nitrate formation.
【CateGory Index】: TS251.7
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【References】
Chinese Journal Full-text Database 2 Hits
1 GUO Da-jie, MO Ling-bin, XU Si-Zhao, YANG Yi-lang (Anbu Health Inspection Station for Food Industry, Chao'an 515638, China);Industrial Safety Production of Chaozhou Marinated Meats[J];Modern Food Science and Technology;2008-08
2 TANG Dao-bang1,2,PEI Xiao-ping3,XIAO Geng-sheng1,2,XU Yu-juan1,2,WU Ji-jun1,2(1.Sericulture & Fam Product Processing Research Institute,Guangdong Academy of Agricultural Science,Guangdong Open Access Laboratory of Product Processing,Guangzhou 510610;2.Bio-tech Research Institute,Guangdong Academy of Agricultural Science,Guangzhou 510610;3.College of Food Science,South China Agricultural University,Guangzhou 510642);Nutrition and quality change during pot-roast drumstick processing[J];Food Science and Technology;2010-11
【Co-references】
Chinese Journal Full-text Database 2 Hits
1 YANG Chuanyu, CHU Qinghuan, SUN Jingxin, LI Peng (Qingdao Agricultural College, Shandong Qingdao 266000);The Development Trend of Meat Production[J];Meat Research;2008-09
2 SUN Cai-ling,TIAN Ji-chun;ZHANG Yong-xiang(Agronomy College,Shandong Agricultural University Taian Shangdong 271018,China);Application of TPA Test Mode in the Study of Food[J];Experiment Science & Technology;2007-02
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