摘要
研究亚硝酸钠对干腌肉块脂肪氧化源醛类挥发性化合物的影响,结果表明添加亚硝酸钠的干腌肉块脂肪氧化源的醛类物质含量和其中的己醛含量低于无硝腌制干腌肉块。通过Fe2+-亚油酸模型的挥发性化合物检测结果表明亚硝酸钠对抑制亚油酸的氧化起到显著作用,说明亚硝酸钠可以通过螯合金属离子而发挥抗氧化作用。
Effect of sodium nitrite on aldehyde generated from the fatty acid oxidation of dry cured meat cut was studied. The results showed that the amount of total aldehyde and hexanal in the volatile compounds from the dry cured meat made with sodium nitrite were significantly lower than those made without sodium nitrite. The SPME-GC results from Fe2＊-Iinoleic acid model systems indicated sodium nitrite had significant antioxidant effect on linoleic acid, it suggested that sodium nitrite chelated trace mental ion to play its antioxidant role.
出处
《食品科技》
CAS
北大核心
2006年第4期48-51,共4页
Food Science and Technology
基金
国家"十五"科技攻关项目(2001BA501A11)。
关键词
干腌肉块
亚硝酸钠
亚油酸
氧化
己醛
dry cured meat cut
sodium nitrite
linoleic acid
oxidation
hexanal
