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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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