Risk Assessment Of Copper And Oil Oxidation In Vacuum-packed Meat Rice Dumplings

Rice dumplings is one of the traditional Chinese foods and has been an indispensable food for the Dragon Boat Festival.With the development of the food industry,the market for rice dumplings products is also expanding,in the form of a traditional shelf life of only a few days of fresh simmering to nine months of vacuum packaging.Due to the increase in demand,the rice dumplings industry has become industrialized,machine production has gradually replaced manual production,and the ensuing food safety problems that will be presented to consumers.This topic selects the vacuum-packed meat rice dumplings filled with meat of traditional Chinese food as the research object,finds out the potential hazard index of vacuum-packed meat rice dumplings filled with meat.Based on the theory of risk assessment,according to the probability evaluation model,using Monte Carlo algorithm to establish a risk assessment model and evaluate the product indexes.The main findings are as follows:(1)Through a sample survey of vacuum-packed meat rice dumplings,based on the principle of risk assessment,using Monte Carlo random sampling simulation method to conclude:the probability distribution of the content of copper,peroxide value and acid value at 95%was 4.44 mg/kg,0.14 g/100g,5.9 mg/g.Combined with the survey results of local residents,the probability distribution of copper,peroxide value and acid value at 95%exposure was 0.0163 mg/(kg d)and 0.0025 g/(kg·d),25 mg/(kg·d).Calculating the hazard index HI of copper is 0.8150,the exposure is evaluated by the HI value and the HI value is less than 1,indicating that there is less risk of ingesting copper through the vacuum-packed rice dumplings route.(2)To measure the copper content in indocalamus leaves and rich dumplings by soaking the natural indocalamus leaves in copper sulfate through simulation.The adsorption process was more consistent with the Langmuir model after measured copper concentration in soaking indocalamus leaves,and the R2 was 0.9448.After two times of cooking,it was found that with the increase of the concentration of copper sulfate aqueous solution from 0 to 30000 μg/L,the content of copper in the indocalamus leaves was 16.78～467.17 mg/kg for the first time,the second time was 14.13～715.88 mg/kg.The content of copper in the rice dumplings measured twice was 2.10～3.58 mg/kg for the first time and 2.12～3.98 mg/kg for the second time.The transfer factor TF decreased from 0.15 to 0.01 as the concentration of the indocalamus leaves increased.(3)By comparing the four physical and chemical indexes of water content,pH value,peroxide value and acid value of the vacuum-packed meat rice dumplings with different shelf-life,it is concluded that the internal changes of the vacuum.packed meat rice dumplings during the storage period are consistent from the production date to the end of the shelf-life,whether it is three months or nine months.The water content of rice dumplings decreased from 51.8 g/100g to 48.9 g/100g,the pH value decreased from 6.19 to 5.86,the peroxide value increased from 0.0037 g/100g to 0.0087 g/100g as the highest point and then decreased,and the acid value increased from 2.5mg/g.The water content of rice dumplings with a shelf life of nine months decreased from 51.7 g/100g to 49.6 g/100g,the pH value decreased from 5.62 to 5.21,the peroxide value increased from 0.0035 g/100g to 0.0123 g/100g,and the acid value has been increasing since the first measurement of 3.7 mg/g.