Feasibility Study on Retesting Dehydroacetic Acid and Its Sodium Salt by Retaining Samples of Pastry and Meat Products
In order to study the feasibility of retesting dehydroacetic acid and its sodium salt in pastry and meat products,several samples of pastry and meat products were retested according to the requirements of the Implementation Rules for Food Safety Supervision and Sampling in Shandong Province(2024 Edition).At the same time,through the summary and analysis of quality control methods such as quality control sample assessment,personnel comparison,method comparison and inter-laboratory comparison,it was confirmed that the residues of dehydroacetic acid and its sodium salt in pastry and meat products were significantly degraded,and the degree of degradation varied with the sample matrix,storage environment and storage time.Retesting samples is not the most appropriate quality control method for dehydroacetic acid.It is recommended to use inter-laboratory comparison or personnel comparison for quality control.
dehydroacetic acidretest of the reserved samplepastrymeat product
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