茶多酚和维生素C对腌制猪肉亚硝酸盐残留量和脂肪氧化的影响

Effect of tea polyphenols and ascorbic acid on residual nitrite and lipid oxidation in cured and cooked meat model system

以腌制猪肉模型为材料,研究不同含量的茶多酚和维生素C对色泽、残留亚硝酸盐含量以及脂肪氧化TBARS值的影响。结果表明,茶多酚和维生素C都在一定程度上降低了腌制模型中亚硝酸钠的残留量,维生素C的作用效果要显著强于茶多酚(p<0.05)。腌制过程中TBARS值呈逐渐增加的趋势,茶多酚和维生素C有降低TBARS值的作用,茶多酚的作用效果要强于维生素C。在腌制过程中,维生素C组的色泽显著高于茶多酚组(p<0.05),而蒸煮后各组之间色泽差异不显著(p>0.05)。

In cured and cooked meat model system, different contents of tea polyphenols and ascorbic acid on color,residual nitrite and lipid oxidation were investigated.The results showed that tea polyphenols and ascorbic acid significantly decreased residual nitrite.Ascorbic acid was more effective than tea polyphenols （p 〈 0.05）. TBARS increased gradually during curing, but were reduced with tea polyphenols and ascorbic acid, tea potyphenols was more effective than ascorbic acid.Color was increased during curing, ascorbic acid was more effective than tea polyphenols（p 〈0.05）.Tea polyphenols and ascorbic acid had no significant effects on color in cooked meat（ p 〉 0.05 ）.