| 英文摘要 |
Two hundred and fifty samples of meat products including Chinese sausages, hams, cured pork, and dried sliced red meats were randomly taken from the markets in Taiwan to evaluate the preservatives and color fasting agents according to the methods of the Chinese National Standards (CNS). Results showed that 29 samples, which bore the earmark of good quality by the Chinese Agriculture Standards (CAS) and Quality Meat Standards, were all found to meet food additives standards within the allowable residues limits of preservatives and color fasting agents. Of the rest of samples not bearing the earmark of good quality, 7.7%(17/221)as a result of 2.9% (2/70)of Chinese sausages, 21.6% (11/51)of hams, 0% (0/25)of cured pork and 5.3% (4/75) of dried sliced red meats contained preservatives beyond legally allowable levels. At the same time, 2.3% (5/221) of these samples, that is, 2.9% (2/70) of Chinese sausages, 3.9% (2/51) of hams, 0% (0/25) of cured pork and 1.3% (1/75) of dried sliced red meats, contained excess color fasting agents as nitrites. The investigation results also revealed that the marketed meat products contained more preservatives, particularly sorbic acid, than color fasting agents. Dehydroacetic acid, which was not permitted to meat products, was detected in one Chinese sausage sample and in one ham sample. Benzoic acid together with sorbic acid were also found in one ham sample, and the total amounts of these preservatives exceeded the permitted standard limits. Overall, ham samples contained the most intolerable residues of preservatives. |
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