广州市售肉类罐头食品油脂酸败相关指标的调查分析

目的:通过对广州市售肉类罐头食品的酸价、过氧化值及羰基价含量的检测,了解该类产品油脂酸败状况,为制定相关的食品卫生标准提供依据。方法:从广州市7处中小型超市、食品商店中采集45件水产类罐头、4件畜肉类罐头、1件禽肉类罐头共50件样品,采用国家标准方法对样品中的酸价、过氧化值及羰基价含量进行测定和分析。结果:根据国家有关的油脂卫生标准,50件样品的超标率为36%,其中酸价超标率为35.4%,过氧化值超标率为0%,羰基价超标率为2%。样品按食物原料类型、是否属于老字号、包装材料类型、是否含有豆豉及添加辅材与否等5个方面进行分类分析,发现各组别之间酸价、过氧化值及羰基价含量的差异不具有统计学意义。本研究还发现,广州市售肉类罐头食品的酸价水平与产品的出厂天数呈正相关(r=0.310,P=0.032),而酸价、过氧化值、羰基价3个指标两两之间未发现相关关系。结论:广州市部分肉类罐头产品存在油脂酸败情况,主要表现为酸价超标率高;进一步分析这3项指标的影响因素,并参照其他油炸类食品相应卫生标准,对我国肉类罐头食品卫生标准添设油脂酸败相关卫生指标限量值,以加强罐头食品的质量控制是必要的。

Rancidity Index of Canned Meat and Fish Products in Guangzhou

Objective] To investigate the unqualified situation of acid value, peroxide value and carbonyl group value in canned meat and fish. Method] A total of 50 samples（45 canned fish, 4 canned pork, 1 canned poultry）were collected from 7 different supermarkets and food stores in Guangzhou. The acid value,peroxide value and carbonyl group value were determined by national standard method. Result] According to relevant national standards for edible oils, it was found that the over-standard rate of samples was 36% ,among them the over-standard rate of acid value was 35.4% ,the over-standard rate of peroxide value was 0%, with the unqualified rate of carbonyl group value 2.2% .Generally, the unqualified situation was attributed to canned fish samples. All samples were classified into different categories according to the type of raw food, the source of producers, the kind of wrapping material, the involvement of lobster sauce or other additional materials respectively. The differences of AV, POV, CGV between each group displayed no statistical significance. Besides, Pearson＇s correlation analysis suggested a positive relationship between AV and the number of days since production（r=0.310, P=0.032）. Conclusion] Rancidity of canned food occurrs in some products in Guangzhou, which was reflected by the high over-standard rate of AV. In view of many rancidity factors and corresponding sanitation standards of other fried food, it is proved to be constructive and significant to append the oil hygiene index to our national canned meat and fish food sanitation standards to strengthen the quality control of the canned food production.