竹叶抗氧化物在双汇西式肉制品中的应用研究

Studies on the Application of Antioxidant Bamboo Leaf in Shuanghui Meat Product

探索了竹叶抗氧化物(AOB)在双汇西式肉制品——牛肉王(高温产品)和富乐火腿(低温产品)中的应用效果,整个添加过程直接在生产线完成,样品制备量分别为400kg和200kg。过氧化值和丙二醛的测定结果表明:添加0.01%～0.03%的AOB能显著增强产品的抗氧化性能;色差分析、质构测定、综合感官评定的指标显示:添加适当比例的AOB对产品原有的色泽、风味和口感无不良影响,在一定程度上还能增加产品的保水性。亚硝酸盐测定结果显示:添加AOB能有效降低制品中的亚硝酸残留量,并呈显著的量效关系,因此AOB是一种理想的、适用于肉制品的天然多功能食品添加剂。

The application effects of AOB in western style meat products-NRW （high temperature product） and FLHT （low temperature product） was investigated in this paper. AOB was directly added in the production line, samples were prepared at 400 kg and 200 kg respectively. Result of peroxide value and MDA showed that 0.01%-0.03% of AOB could increase the antioxidant ability of the products. Chromaticity analysis, texture measurement and sensory evaluation displayed that AOB addition in proper amount had no great influence on its original colors flavour and mouth feel, and could increase the water retentivity of the products in some level. The result of nitrite measurement showed that increased AOB could decrease the remaining nitrous acid in the product thus an obvious relation in quantity and efficacy was noticed. AOB is an ideal natural multifunction food additive used in meat product.