The standards of these six kinds of hams are uneven, which makes it more difficult for consumers to judge the quality of different hams. Jia, and Henghui all implemented GB/T 207 1 1, and all marked the quality level as excellent; The other three are enterprise standards, and the marked quality grades are excellent and super. Under the same standard, it is definitely superior to the superior grade, followed by the ordinary grade. If the same standards are not implemented, it is difficult to explain the differences between different levels.
The six kinds of hams evaluated this time are all marked with "no starch" or "no added starch" in the product name or prominent position. Known as "starch-free ham", is it really starch-free? Sohu Health collected netizens' opinions on starch-free ham sausage: 42% of netizens thought that "starch-free ham sausage is no different from other ham sausages, which is purely a bluff of businessmen", 4 1% of netizens thought that "starch-free ham sausage is not completely starch-free" and the proportion of netizens thought that "starch-free ham sausages are all meat" was 13%.
Careful observation of the product packaging shows that the starch content of the other five products is ≤ 1% except Yurun. An insider said: "No starch means that starch is not artificially added, but the starch content will still be 1%, which is the starch of meat and protein itself". Starch content is an important index to measure the quality grade of products in two national standards: ham sausage and smoked ham. The less starch content, the higher the product grade. In GB/T 207 12-2006 ham sausage, the requirements for starch-free ham sausage are moisture ≤70%, protein ≥ 10% and starch ≤ 1%. However, in GB/T 207 1 1-2006 Smoked and Boiled Ham, hams are only classified into special grade, excellent grade and ordinary grade according to protein and starch content, and there is no classification of "starch-free" and no definition of what kind of ham can be called "starch-free".
There is a reason for cutting ham: Henghui ham shredded meat is uneven and wet at most.
After cutting six kinds of ham, observe the state of the cutting surface. It can be seen that Henghui ham has the most shredded pork, followed by Delis and Yurun. The other three hams are all similar in color, but there are obvious small pieces of fat and muscle tendons on the rainy mouth, which are not very uniform. Then observe whether there are obvious pores on the cross section. GB/T 207 1 1-2006 The sensory requirements of smoked ham are that there are no dense air holes in the cross section and no air holes with a diameter greater than 3 mm.. There are almost no bubbles on the cross section of Henghui ham. The other five kinds of ham have obvious bubbles on the cut surface, and the pores of Jiajiakang and Shuanghui are the largest.
Netizen tried to choose the favorite: Delis was supported by half of netizens, and Jia and Henghui had no candidates.
Bian Xiao invited several netizens to taste six kinds of ham and asked them to choose the best ham. Among them, Delis starch-free ham was loved by more than half of netizens, Yurun and Shuanghui were supported by 1 netizen respectively, while Jia and Henghui did not get the "favorite" votes from netizens. Delis tastes delicious and feels more meat fiber. Luojin starch ham tastes better, but it's a little dry. Yurun's chewiness is good, chewy, but fishy. Shuanghui tastes soft and tender, but it can't eat the fiber of meat. Jiajiakang tastes salty and slightly burnt. Although Henghui ham has a lot of meat, it tastes hard and contains a lot of fat.
It is best to choose ham (sausage) products for low temperature storage.
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Table 2. Meat types and starch content of different ham (sausage) products [kept in photo album]
In addition to the ham evaluated above, Bian Xiao also bought ham sausage, sausage and vermicelli sausage for comparison. Different ham (sausage) products have different storage requirements, and the quality of ham stored at low temperature is better than that of ham sausage stored at room temperature. This is because their sterilization processes are different. After high temperature sterilization, the ham sausage can be preserved for a long time at room temperature, but it is not good for the retention of nutrients. The sterilization of ham is mild, usually pasteurized. Although it can kill all pathogenic bacteria, it can't kill spore-forming bacteria. Therefore, raw meat is of high quality, and only good quality and pollution-free raw meat can produce qualified low-temperature meat products.
It is common to mix pork and chicken in ham. Consumers need to read the ingredient list before buying.
In addition, when consumers buy ham (sausage) products, they should also focus on starch content and meat types. Tianfu vermicelli is marked with starch content ≥ 10%, and starch ranks first in the ingredients, indicating that "vermicelli" is mainly starch, supplemented by meat, which is different from ham sausage, sausage and ham. In common products such as ham sausage, sausage and ham, the starch content is ≤ 10%. The specific starch content is related to the quality grade of the product. The higher the grade, the less starch.
At present, the meat in most ham (sausage) products is mixed. If you look at the ingredients list carefully, you will find that besides pork, chicken will be added. Among Shuanghui starch-free ham, brocade sausage and brocade Wang Zhongwang, chicken ranks first in the ingredient list, and the content of chicken is obviously higher than that of pork. Shuanghui fish sausage has the most kinds of meat, not only fish, but also chicken and pork. GB/T 207 12-2006 "Ham Sausage" requires that "products made of single raw materials such as chicken, fish or beef should be named" chicken sausage ","fish sausage "and" beef sausage ". The product name of Shuanghui fish ham sausage does not meet this requirement. In the survey, 46% netizens didn't know the meat actually contained in many sausages, and 37% netizens said "completely know, very angry" and "completely know, but it doesn't matter", accounting for only 18%.
There are many kinds of ham sausage additives, so eat as little as possible.
What are you most worried about eating ham (sausage)? 2 1% netizens are worried about the poor quality of meat, 15% netizens are worried about adding too many preservatives, 14% netizens are worried about nitrite exceeding the standard, and 12% netizens are worried about adding too many additives. Pick up a ham sausage casually, and the ingredients are written as follows: pork, chicken, water, food additives (acetylated starch phosphate, sodium lactate, carrageenan, sodium alginate, sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, guar gum, flaxseed gum, edible essence, potassium sorbate, sodium D- isoascorbate, disodium 5'- flavor nucleotide, and nisin. The column of food additives alone says 19. These additives have various functions, such as water retention, anti-corrosion, fragrance enhancement, color enhancement, thickening, flavor enhancement and stability. Professor Song Huanlu, director of the Department of Food Science and Engineering, School of Food Science, Beijing Technology and Business University, said: "Nitrite will be added to ham sausage or ham products. Nitrite is a colorant, which can make the products produce bright pink. Although nitrite can produce nitrosamines in human body, it is carcinogenic, but China's Food Safety Law has strict restrictions on the use of nitrite. According to years of testing and tracking, the nitrite content in most ham sausages on the market is within the limited range. "
There are many additives in ham (sausage). Although the quality of most products is up to standard, if a large number of additives are ingested, it may also lead to excessive cumulative intake of additives, so the intake of such foods should be minimized.