Zubeldia Lauzurica L, Gomar Fayos J
Dirección General de Salud Pública, Comunidad de Valencia.
Rev Esp Salud Publica. 1997 Jul-Aug;71(4):401-7.
In view of the development of harmonization provisions for food legislation with regard to additives, the aim of this study is to find out the use of sulfites in minced meats and meat products prepared in establishments located in the Valencia Region.
Following planning of the types of products and number of samples to be researched, the results obtained were evaluated qualitatively and quantitatively for the presence of sulfites, expressed in mg/kg of SO2.
The presence of sulfites was found in 65.38% of the samples of beef and pork burgers and in 64.18% of chicken burgers. Minced meat, fresh chorizo (highly-seasoned pork sausage) and raw sausages were more in line with legislation.
The extensive use of sulfites in prepared meat products was observed. The imminent application of Community legislation will bring lead to a modification in the practices when preparing these products.
鉴于食品立法中有关添加剂的协调规定的发展，本研究旨在查明巴伦西亚地区各机构所制备的碎肉和肉制品中亚硫酸盐的使用情况。
在规划待研究产品类型和样品数量后，对所获得的结果进行定性和定量评估，以确定亚硫酸盐的存在情况，以二氧化硫毫克/千克表示。
在牛肉和猪肉汉堡样品中，65.38%检测出亚硫酸盐，鸡肉汉堡样品中64.18%检测出亚硫酸盐。碎肉、新鲜西班牙辣香肠（高度调味的猪肉香肠）和生香肠更符合法规要求。
观察到在预制肉制品中亚硫酸盐被广泛使用。共同体法规的即将实施将导致这些产品制备方式的改变。
