芹菜粉复合腌制剂对腌肉制品品质的影响
详细信息Effects of compound curing agent of celery powder on the quality of cured pork
-
摘要: 用芹菜粉、石榴皮多酚和维生素C为复合腌制剂,采取正交实验优化复合腌制剂配比,并对腌肉制品的品质进行测定。结果表明:降低腌肉亚硝酸盐残留量的因素的主次顺序为石榴皮多酚>芹菜粉>维生素C,优化组合为石榴皮多酚200mg/kg,芹菜粉0.20%,维生素C300mg/kg。复合腌制使腌肉外观色泽更鲜红、饱满;腌制4周腌肉有色度值为0.36,显著低于对照组（p<0.05）;复合腌制剂组腌肉的亚硝酸盐残留量为3.15mg/kg,其含量远远低于国家卫生限量标准;TBARS值和TVB-N含量分别为0.44mg/kg、10.11mg/100g,低于对照组。表明复合腌制剂能降低腌肉亚硝酸盐残留量,并具有一定抗氧化效果,能有效提高腌肉制品品质。Abstract: The quality of cured meat was researched with compound curing agent of celery powder, polyphenolic in the pomegranate husk and VC through orthogonal experiment. The results showed that the optimal mix parameters were polyphenolic in the pomegranate husk 200mg/kg, celery powder 0.20% and VC 300mg/kg. The compound curing agent could enhance the meat color. After being cured for 4 weeks, the hue value of cured meat was 0.36, it decreased sharply than the control group (p<0.05) . The residual nitrite, TBARS and TVB-N of the compound curing agent group was 3.15mg/kg, 0.44mg/kg and 10.11mg/100g respectively, which were lower than the control group. All the above results indicated that the compound curing agent could reduce the residual nitrite of cured meat, had some antioxidant effects, which could improve the quality of meat products effectively.
-
[1] 孔保华, 罗欣, 彭增起.肉制品工艺学[M].哈尔滨:黑龙江科学技术出版, 2001:203-216. [2] 丁之恩.亚硝酸盐和亚硝胺在食品中的作用及其机理[J].安徽农业大学学报, 1994, 21 (2) :199-205. [3] Cassens R G.Use of sodium nitrite in cured meats today[J].Journal of Food Technology, 1995, 7:72-80.
[4] Sebranek J G, Bacus J N.Cured meat products without direct addition of nitrate and nitrite:What are the issues?[J].Meat Science, 2007, 77 (1) :136-147.
[5] 唐爱明, 夏延斌.肉制品中亚硝酸盐降解方法、机理及研究进展[J].食品与机械, 2004, 20 (2) :35-37, 44. [6] At-Shuibi A M, At-Abdullah B M.Substitution of nitrite by sorbate and the effect on properties of mortadella[J].Meat Science, 2002, 62:473-478.
[7] Dineen N M, Kerry J P, Lynch P B, et al.Reduced nitrite levels and dietary a-tocopheryl acetate supplementation:effects on the color and oxidative stability of cooked hams[J].Meat Science, 2000, 55:475-482.
[8] Pourazranga H, Moazzamia A A, Fazly Bazzazb B S.Inhibition of mutagenic N-nitroso compound formation in sausage samples by using l-ascorbic acid and a-toeopherol[J].Meat Science, 2002, 62:479-483.
[9] 刘钢, 贾冬英, 赵甲元, 等.石榴皮多酚提取物对亚硝酸盐的体外清除作用研究[J].中国调味品, 2011, 36 (7) :41-44. [10] 吴佳, 解成喜.石榴皮总黄酮的提取工艺及抑制亚硝化反应[J].食品科学, 2011, 32 (21) :112-114. [11] 张立华, 张元湖, 安春艳.石榴皮提取物的大孔树脂纯化及其抗氧化性能[J].农业工程学报, 2009, 25 (1) :142-145. [12] 杨国浩, 李瑜.生姜微波浸提液对肉制品中亚硝酸盐的清除效果[J].食品与机械, 2011, 27 (3) :98-100. [13] 邢必亮, 徐幸莲.降低腌肉亚硝胺含量的复合抗氧化剂研究[J].食品科学, 2011, 32 (1) :104-107. [14] 唐鹏程, 焦士蓉, 唐远谋.石榴皮提取物体外抗氧化活性比较研究[J].食品研究与开发, 2012, 33 (1) :12-15. [15] 李志洲, 刘军.海石榴皮中多酚类物质的提取及其抗氧化性研究[J].食品与发酵工业, 2009, 35 (11) :152-155. [16] 张伟力.猪肉质测定的采样与前处理[J].养猪, 2002 (1) :30-32. [17] LIU YL, LYON BG, WINDHAM WR, et al.Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy.A feasibility study[J].Meat Science, 2003, 65:1107-1115.
[18] 姜锦鹏, 韦习会, 陈杰, 等.日粮添加脂肪细胞膜蛋白抗体对猪胴体品质和脂肪代谢相关激素和酶活性的影响[J].中国农业科学, 2007, 40 (7) :1515-1522. [19] GB5009.33-2010食品中亚硝酸盐与硝酸盐的测定[S].中华人民国家标准, 2010. [20] Namkc, Ahndu.Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties[J].Meat Science, 2003, 63:1-8.
[21] 张坤, 彭科怀, 杜洪凤.分光光度法测定肉与肉制品中挥发性盐基氮[J].预防医学情报杂志, 2009, 25 (1) :78-80. [22] 殷露琴, 徐宝才, 杨明.火腿肠质构影响因素[J].肉类工业, 2007 (6) :13-15. [23] 席其乐木格, 莎丽娜, 武彩霞, 等.苏尼特绵羊肉理化品质的分析研究[J].农产品加工·学刊, 2007 (5) :29-31. [24] 董庆利, 屠康.猪肉腌制过程中亚硝酸钠添加量对其质构的影响[J].食品科学, 2006, 27 (4) :62-66. [25] 孙冬梅, 郇延军.芹菜粉对自由基的清除作用及在肉制品中的应用[J].肉类研究, 2011, 25 (9) :1-4. [26] 王承, 乔发东, 靳伟.干腌肉块复合腌制新技术研究[J].肉类研究, 2009 (5) :28-31.
计量
- 文章访问数: 124
- HTML全文浏览量: 16
- PDF下载量: 229
下载:
