迷迭香对西式切片火腿色泽和氧化稳定效应的研究

Effect of rosemary on color protection and oxidative stability of sliced cooked cured hams

为了考察迷迭香对蒸煮肉制品的护色、抗氧化效应,以牛肉和猪肉切片火腿(SCCH)为材料,在其腌制剂中分别添加500、1000、1500 mg/kg的迷迭香,以添加400 mg/kg Vc的样品和不添加抗氧化剂的样品作为对照,通过定期测定其在冷藏过程中的表观色泽、色素含量、脂肪氧化TBARS值和蛋白质氧化形成羰基值来分析迷迭香的效果。结果表明:迷迭香在实验浓度范围内可以显著抑制猪肉和牛肉SCCH的脂肪氧化和红色素的降解,对蛋白氧化形成的羰基值没有显著抑制效应。迷迭香可以有效提高火腿的表观红色度,但同时也显著地提高了黄色度b*,而且对b*的提高有浓度依赖性。迷迭香在合适的质量分数下可以对SCCH有效地护色和抗氧化,建议在牛肉中的用量应不超过1000 mg/kg,在猪肉中不超过500 mg/kg。

In order to investigate the effects of rosemary on color, lipid and protein oxidation in sliced cooked cured hams （SCCH） made of pork and beef during chilled storage, SCCH samples were added with 500, 1000, 1500 mg/kg rosemary in curing brine respectively, and SCCH samples with no antioxidant added and those treated with Vc were used as controls. Instrumental color, pigment, TBARS from lipid oxidation and carbonyl groups from protein oxidation were analyzed during storage. The results indicated that addition of 500-1500 mg/kg rosemary to the samples significantly inhibited discoloration, pigment degradation and lipid oxidation, but insignificantly inhibited the protein oxidation. Rosemary can effectively improve the apparent red degrees of ham, but also significantly improves the yellow degree b＊ value, and enhance was concentration dependence. Rosemary can effectively protect color and inhibit lipid oxidation under the concentration of less than 500 mg/kg in pork SCCH and 1000 mg/kg in beef.