新鮮蝦類使用亞硫酸及其鹽類之調查

SURVEY ON THE BLEACHING AGENT IN MARKETED FRESH SHRIMPS

鮮蝦貯存時極易腐敗而黑變，並消失其原有之風味，使用亞硫酸或其鹽類可防止其酵素活性所產生之黑變現象。亞硫酸及其鹽類是我國合法之食品漂白劑，其效用具有潔白、保存、防止氧化之功能，業者往往利用其強還原漂白食品，鮮蝦浸漬於二氧化硫水溶液中漂白後如在高溫下或貯存過久SO2會消失，則鮮蝦黑變現象再復原。故為了使貯存中之SO2存在，往往會過量使用，然而過量的二氧化硫會使人體有呼吸困難、胃痙攣、頭痛、眩暈及嘔吐等症狀，因此食品添加物使用範圍及用量標準規定SO2在蝦穎的限量為0.1g/kg以下。為瞭解本省各地區販賣之新鮮蝦類使用二氧化硫的情形，而加以抽驗調查，所得結果作為加強食品安全管理之參考。

A total of 498 samples of fresh shrimps was collected from 22 counties and cities from July 1986 to June 1987 for sulfite analysis. One hundred and thirtyfour samples were collected from the northern area, 128 samples were collected from the central area, 138 samples were collected from southern area and 98 samples were collected from eastern area. The results ranged between 105 ppm and 742 ppm of which showed that 54 samples consisted to 10.8%, failed to meet the hygienic standard being 100 ppm.