Di Bella Sara, Branciari Raffaella, Scoppetta Fausto, Leo Antonella, Haouet Naceur M, Scoccia Eleonora, Framboas Marisa, Mercuri Maria Lucia, Roila Rossana, Ranucci David, Valiani Andrea
Experimental Zooprophylactic Institute of Umbria and Marche "Togo Rosati", Perugia.
Department of Veterinary Medicine, University of Perugia.
Ital J Food Saf. 2024 Nov 7;14(1):12444. doi: 10.4081/ijfs.2024.12444.
There is an increasing trend among food business operators to use natural flavorings in meat preparation to reduce microbial spoilage and extend the shelf life. The objective of this study was to evaluate the prevalence of the use of natural flavoring mixtures in meat preparation, the possible presence of additives in natural flavorings, and the assessment of any transfer of additives contained in natural flavorings into experimentally prepared beef burgers. Based on a preliminary survey conducted as part of the study, approximately 87% of establishments used natural flavoring mixtures in meat preparation. The same natural mixtures used by local industries were added to minced meat in order to produce experimental hamburgers. Citric acid was found in both natural flavoring mixtures ranging from 1760 mg/kg to 92,731 mg/kg and experimental burgers ranging from 57 mg/kg to 2248 mg/kg. Ascorbic acid was present in all natural flavoring mixtures from 260 mg/kg to 98,858 mg/kg but was recovered in three burgers up to 1075 mg/kg. Acetic acid was found in three flavoring mixtures (range 23,539-77,421 mg/kg) and transferred to three treated burgers (range 3063-3202 mg/kg). Nitrite was never found in hamburgers and only once in a natural flavoring mixture at a dose of 26 mg/kg, whereas nitrate was found in some natural flavoring mixtures up to 788 mg/kg but never in hamburgers. The study has raised some critical issues about the appropriate and conscious use of natural flavorings and the possible inadequate meat preparation labeling in the Umbria region.
食品企业经营者在肉类加工中使用天然调味料以减少微生物腐败并延长保质期的趋势日益明显。本研究的目的是评估天然调味料混合物在肉类加工中的使用情况、天然调味料中可能存在的添加剂，以及评估天然调味料中所含添加剂向实验制备的牛肉汉堡中的转移情况。基于作为研究一部分进行的初步调查，约87%的企业在肉类加工中使用天然调味料混合物。将当地企业使用的相同天然混合物添加到碎肉中以制作实验性汉堡。在天然调味料混合物中发现柠檬酸的含量为1760毫克/千克至92731毫克/千克，在实验性汉堡中为57毫克/千克至2248毫克/千克。抗坏血酸存在于所有天然调味料混合物中，含量为260毫克/千克至98858毫克/千克，但在三个汉堡中检测到的含量高达1075毫克/千克。在三种调味料混合物中发现了乙酸（范围为23539 - 77421毫克/千克），并转移到三个经过处理的汉堡中（范围为3063 - 3202毫克/千克）。在汉堡中从未发现亚硝酸盐，仅在一种天然调味料混合物中发现过一次，剂量为26毫克/千克，而在一些天然调味料混合物中发现硝酸盐含量高达788毫克/千克，但在汉堡中从未发现。该研究提出了一些关于翁布里亚地区天然调味料的合理和有意识使用以及肉类加工标签可能不充分的关键问题。
