低盐低硝腊肉复合抗氧化剂最佳配方的研究

Studies on the optimal combination of antioxidants in low-salt and low-nitrate Chinese bacon

防止、减缓脂肪的氧化是低盐、低硝腊肉急需解决的问题之一,本试验在腊肉制作中添加天然、高效、安全的茶多酚、异抗坏血酸钠、迷迭香作为其抗氧化剂,三种抗氧化剂在腊肉中协同抗氧化,通过测定腊肉酸价、过氧化值以及腊肉色泽的变化,得到抗氧化剂最佳组合为:茶多酚0.3g/kg、异抗坏血酸钠0.3g/kg、迷迭香抗氧化剂0.1g/kg。抗氧化剂以此最佳配比制作腊肉,保质期内酸价及过氧化值均显著低于国家限定标准。

Fat autoxidation is a critical problem in low salt and low-nitrate Chinese Bacon.The natural,efficient and safe antioxidants such as tea polyphenol and sodium erythorbate and rosemary were used as antioxidants complex in Chinese Bacon.By measuring the changes of acid value（AV）,peroxide value（PV）and red value（a）of Chinese Bacon,the experiment results showed that the best formula was：tea polyphenol 0.3g/kg,sodium erythorbate 0.3g/kg and rosemary 0.1g/kg.The AV and PV of vacuum-packaged Chinese Bacon were lower than those of GB during six months storage.