亚硝酸盐对猪肉腌制过程中颜色的影响

The Effect of Sodium Nitrite on the Color During Pork Curing

亚硝酸盐是腌腊肉制品中常用的食品添加剂,具有发色、抑菌、改善风味和质构等作用。文中通过感官评分、色差计、发色率和肌红蛋白含量测定,对猪肉腌制过程中颜色受亚硝酸钠添加量的影响作了初步研究,发现不同亚硝酸钠添加量的猪肉在腌制过程中,各项颜色指标发生了显著变化。通过不同方法之间的相关分析,发现CIEa*值与感官评分、发色率、肌红蛋白总量之间的相关性较好(分别为r=0·91、r=0·92、r=0·72)。

Sodium nitrite is an essential curing ingredient used to stabilize the red cure color, enhance flavor, act as an antioxidant, and prevent the outgrowth of Clostridium botulinum spores which cause botulism food poisoning. In this paper, different methods were used to measure the change of color of cured pork, including sensory evaluation, instrumental colorimeter, chromogenic rate and myoglobin content. It was found that the color of cured pork changed significantly by different amount of sodium nitrite. After correlation analysis of different measurement, it was found that CIE a ＊ and sensory score, chromogenic rate, myoglobin content were highly correlated to each other （P 〈 0.05）.