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肉製品中의 食品添加物에 關한 硏究

A Study on the Food Additives in Meat Products

공중보건잡지 1969년 6권 2호 p.236 ~ 240
김공자 (  ) - 서울대학교 보건대학원

Abstract


A study was carried out on the coloring matters, preservatives and color fixation matters in ham and sausage sampled from 7 companies during the period of two months from April 8, to June 8, 1969, and the main findings were as follows:
1. In ham the most frequently used coloring matter was a mixture of Amaranth and Tartrazine detected in four (11.4%) out of 35 samples, and Amaranth was detected in two (5.7%). In sausage a mixture of Amaranth and Tartrazine was found in 15(42.9%), that of Amaranth and Sunset Yellow FCF in 8 (22.9%), Amaranth in 5 (14.3%) and Tartrazine in 4 (11.4%) out of 35 samples.
2. The most frequently used preservatives in ham were a mixture of Sorbic acid and AF₂and Nitrofurazone in both of 13(37.1%) out of 35 samples, and that in sausage was a mixture of Sorbic acid and AF₂in 16 (46.6%) and, a mixture of Sorbic, AF₂and Nitrofurazone was in 14 (40.0%) out of 35 samples.
3. All the color fixation matters are government approved but their concentrations were in the range of 450mg to 2900mg per kg of samples in ham, and of 300mg to 2900mg in sausage.

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