芹菜粉复合腌制剂对腌肉制品品质的影响

Effects of compound curing agent of celery powder on the quality of cured pork

用芹菜粉、石榴皮多酚和维生素C为复合腌制剂,采取正交实验优化复合腌制剂配比,并对腌肉制品的品质进行测定。结果表明:降低腌肉亚硝酸盐残留量的因素的主次顺序为石榴皮多酚>芹菜粉>维生素C,优化组合为石榴皮多酚200mg/kg,芹菜粉0.20%,维生素C300mg/kg。复合腌制使腌肉外观色泽更鲜红、饱满;腌制4周腌肉有色度值为0.36,显著低于对照组(p<0.05);复合腌制剂组腌肉的亚硝酸盐残留量为3.15mg/kg,其含量远远低于国家卫生限量标准;TBARS值和TVB-N含量分别为0.44mg/kg、10.11mg/100g,低于对照组。表明复合腌制剂能降低腌肉亚硝酸盐残留量,并具有一定抗氧化效果,能有效提高腌肉制品品质。

The quality of cured meat was researched with in the pomegranate husk and Vc through orthogonal parameters were polyphenolic in the pomegranate husk compound curing agent of celery powder, polyphenolic experiment. The results showed that the optimal mix 200mg/kg, celery powder 0.20% and Vc 300mg/kg. The compound curing agent could enhance the meat color. After being cured for 4 weeks,the hue value of cured meat was 0.36, it decreased sharply than the control group （p〈0.05）. The residual nitrite,TBARS and TVB-N of the compound curing agent group was 3.15mg/kg, 0.44mg/kg and 10.1 lmg/100g respectively, which were lower than the control group. All the above results indicated that the compound curing agent could reduce the residual nitrite of cured meat, had some antioxidant effects, which could improve the quality of meat products effectively.