Investigation on the Level of Preservatives in Poultry Products, Dried Fruit Products and Other Food in Ilan County

碩士 === 國立海洋大學 === 食品科學系碩士在職專班 === 89 === Abstract To assay hygienic safety data of food, a total of 226 samples of poultry products(105), dried fruit products(59), and other food(62), were collected from conventional markets(103) and supermarkets (123) at 150 venders in 10 districts of Il...

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Main Authors: Lee-Yen Lo, 羅李
Other Authors: Deng-Fwu Hwang
Format: Others
Language:zh-TW
Published: 2001
Online Access:http://ndltd.ncl.edu.tw/handle/35419298332769174159
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spelling ndltd-TW-089NTOU12530042016-07-04T04:17:36Z http://ndltd.ncl.edu.tw/handle/35419298332769174159 Investigation on the Level of Preservatives in Poultry Products, Dried Fruit Products and Other Food in Ilan County 宜蘭地區名產畜產品、金棗糕蜜餞及其他食品中防腐劑含量之探討 Lee-Yen Lo 羅李 碩士 國立海洋大學 食品科學系碩士在職專班 89 Abstract To assay hygienic safety data of food, a total of 226 samples of poultry products(105), dried fruit products(59), and other food(62), were collected from conventional markets(103) and supermarkets (123) at 150 venders in 10 districts of Ilan County. The samples of poultry products included famous food cured duck meats(53), cured pork (34) and cured hog liver(18). They were simultaneously analyzed for 10 preservatives by gas chromatography with non-polar DB-1 Megabore column and flame ionization detector. Only three legal preservatives sorbic acid, benzoic acid and dehydroacetic acid were found, whiles other 7 esters of p-hydroxybenzoate was not. The ratio of samples detected to contain sorbic acid, benzoic acid and dehydroacetic acid in the these samples was 53.5 %, 40.7 %, and 0.8 %, respectively . The level of sorbic acid, benzoic acid and dehydroacetic acid in these samples ranged from < 10 to 2,130 ppm(g/kg), < 10 to 1,500 ppm, and < 10-500 ppm, repectively. Among these samples, one cured pork meat contained sorbic acid more than 2,000 ppm which is the allowable limit, and one cured sour vegetable contained benzoic acid more than 600 ppm which is the allowable limit. Furthermore, four samples(3 sushi, 1 bread) were found to contain food Addition sorbic acid and dehydroacetic acid. Meanwhile, the level of sorbic acid and benzoic acid in samples of conventional market was less than that from supermarkets. Incorrect labeling of these food was more common in conventional markets than that of supermarkets. From these data, preservatives were not misused in these traditional poultry products, dried fruit products and other food in Ilan County, but the labeling problem was noteworthy. Deng-Fwu Hwang 黃登福 2001 學位論文 ; thesis 61 zh-TW
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description 碩士 === 國立海洋大學 === 食品科學系碩士在職專班 === 89 === Abstract To assay hygienic safety data of food, a total of 226 samples of poultry products(105), dried fruit products(59), and other food(62), were collected from conventional markets(103) and supermarkets (123) at 150 venders in 10 districts of Ilan County. The samples of poultry products included famous food cured duck meats(53), cured pork (34) and cured hog liver(18). They were simultaneously analyzed for 10 preservatives by gas chromatography with non-polar DB-1 Megabore column and flame ionization detector. Only three legal preservatives sorbic acid, benzoic acid and dehydroacetic acid were found, whiles other 7 esters of p-hydroxybenzoate was not. The ratio of samples detected to contain sorbic acid, benzoic acid and dehydroacetic acid in the these samples was 53.5 %, 40.7 %, and 0.8 %, respectively . The level of sorbic acid, benzoic acid and dehydroacetic acid in these samples ranged from < 10 to 2,130 ppm(g/kg), < 10 to 1,500 ppm, and < 10-500 ppm, repectively. Among these samples, one cured pork meat contained sorbic acid more than 2,000 ppm which is the allowable limit, and one cured sour vegetable contained benzoic acid more than 600 ppm which is the allowable limit. Furthermore, four samples(3 sushi, 1 bread) were found to contain food Addition sorbic acid and dehydroacetic acid. Meanwhile, the level of sorbic acid and benzoic acid in samples of conventional market was less than that from supermarkets. Incorrect labeling of these food was more common in conventional markets than that of supermarkets. From these data, preservatives were not misused in these traditional poultry products, dried fruit products and other food in Ilan County, but the labeling problem was noteworthy.
author2 Deng-Fwu Hwang
author_facet Deng-Fwu Hwang
Lee-Yen Lo
羅李
author Lee-Yen Lo
羅李
spellingShingle Lee-Yen Lo
羅李
Investigation on the Level of Preservatives in Poultry Products, Dried Fruit Products and Other Food in Ilan County
author_sort Lee-Yen Lo
title Investigation on the Level of Preservatives in Poultry Products, Dried Fruit Products and Other Food in Ilan County
title_short Investigation on the Level of Preservatives in Poultry Products, Dried Fruit Products and Other Food in Ilan County
title_full Investigation on the Level of Preservatives in Poultry Products, Dried Fruit Products and Other Food in Ilan County
title_fullStr Investigation on the Level of Preservatives in Poultry Products, Dried Fruit Products and Other Food in Ilan County
title_full_unstemmed Investigation on the Level of Preservatives in Poultry Products, Dried Fruit Products and Other Food in Ilan County
title_sort investigation on the level of preservatives in poultry products, dried fruit products and other food in ilan county
publishDate 2001
url http://ndltd.ncl.edu.tw/handle/35419298332769174159
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