检测掺假并评估从孟加拉国j岸上各个当地市场收集的精选商业泡菜和酸辣酱的质量

S. Alam, A. Alam, Razmin Sultana, M. Akhtaruzzaman, M. Afrin
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引用次数: 0

摘要

在孟加拉国,泡菜和酸辣酱是非常受欢迎的开胃菜,可以让主菜更有味道。本文通过理化参数测定和掺假分析,对选定的商品酸菜和酸辣酱进行了品质评价。本实验共使用19个样本。在实验室对酸菜和酸辣酱样品进行了水分、柠檬酸、苯甲酸钠和砷等理化参数的评价。结果表明,罗望子酸辣酱(C-1)、红枣酸辣酱(B-3)和混合酸辣酱(E-1)的水分含量最高(49.80±0.21%),酸度最高(1.85±0.02 mg/Kg),苯甲酸钠含量最高(363.30±0.26 mg/Kg)。然而,所有样本估计的砷含量仍在相应的指导限值之内。结果表明,样品含水量(57.89%)、酸度(68.42%)和苯甲酸钠(15.79%)均高于BSTI标准,不符合食品安全要求。然而,市场上的泡菜和酸辣酱有好有坏。亚洲医学杂志。Res. 2023, 9 (1), 9-13
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Detection of adulterants and evaluate the quality of selected commercial pickles and chutneys collected from various local markets in Jashore, Bangladesh
In Bangladesh, pickles and chutneys are very popular appetizers that give main dishes more taste. In this present study quality of selected commercial pickles and chutneys were evaluated by conducting physicochemical parameters and analyzing the adulterant. A total 19 samples were used for this experiment. The pickle and chutney samples were evaluated for physicochemical parameters including moisture content, acidity as citric acid, sodium benzoate, and arsenic in laboratory. The results suggested that, highest concentration of moisture content (49.80±0.21%), acidity (1.85±0.02 mg/Kg) and sodium benzoate (363.30±0.26 mg/Kg) were found in Tamarind chutney (C-1), Jujube chutney (B-3) and Mixed chutney (E-1) respectively. However, all of the samples estimated arsenic (As) levels remained within the corresponding guideline limit.  It is concluded that samples of moisture content (57.89%), acidity (68.42%) and sodium benzoate (15.79%) were higher than BSTI standard which is not suitable for food safety. However, pickles and chutneys are available in both good and bad quality in the market. Asian J. Med. Biol. Res. 2023, 9 (1), 9-13
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