无硝板鸡加工工艺的研究

Study on the Processing of Nitrite-free Salted Preserved Chicken

为了避免加工中使用亚硝酸盐作为发色剂而带来的危害,生产出无硝板鸡,实验分别以亚硝基血红蛋白、天然色素红曲红色素、柠檬酸铁作为发色剂,以VC作为抗氧化剂和助色剂制作板鸡,先采用单因素实验和感官评定,然后以3种发色剂为因素,进行正交实验。结果得出,当亚硝基血红蛋白0.6%,红曲红色素0.001%,柠檬酸铁0.05%制作的板鸡,产品外观和口感都最佳。用3种发色剂综合使用,代替亚硝酸盐用于板鸡生产是可行的。

In order to avoid the harm which use nitrite as food color fixative, nitrite-free salted preserved chicken were produced. In this experiment, nitrosohaemoglobin, the natural monascus colors and ferric citrate were used as food color fixative respectively, VC were used as an antioxidant and anxochromous additive to process salted preserved chicken. The single factor experiments and sensory evaluation were used, and then the orthogonal experiments were used by three kinds of food color fixative for the factors. The results showed that when the nitrosohemoglobin 0.7%, natural monascus colors 0.001%, ferric citrate 0.04% was added, salted preserved chicken products were the most high-quality in appearance and taste. The final results showed that substitute three kinds of food color fixative for nitrite to produce nitrlte-free salted preserved chicken were feasible.