降低叉烧肉中亚硝酸盐残留量的研究

Reduce on reducing nitrite content in barbecued pork

叉烧肉已成为方便食品进入市场。为使叉烧肉保持鲜艳红色,厂家把亚硝酸盐作为发色剂加到叉烧肉中。大量研究表明,长期摄入含亚硝酸盐的食品会影响人们身体健康。故文章围绕如何降低叉烧肉中亚硝酸盐含量而展开研究。选取Vc、茶多酚、大蒜浸提液对叉烧肉中亚硝酸盐残留量影响进行研究。试验结果表明:Vc、茶多酚、大蒜浸提液能降低叉烧肉中亚硝酸盐的含量,且Vc的效果较为显著,Vc>大蒜浸提液>茶多酚。通过正交试验得出,当Vc加入量为0.05%、茶多酚0.06%、大蒜浸提液为10%时,叉烧肉中的亚硝酸盐含量最低,为0.57 mg/kg,对叉烧肉中亚硝酸盐的清除率达到96.04%。同时叉烧肉的外观色泽诱人,肉香浓醇,口感细腻,具有浓烈的蒜香味,组织紧密。

As a convenient food, barbecued pork has entered the market. In order to keep a better visual effect, some manufacturers add nitrite to it as a chromophoric reagent. A large number of studies have shown that long-term intake of nitrite-containing foods will affect people’s health. This paper focused on how to reduce the nitrite content in pork. This paper studied the influence of Vc, tea polyphenols and garlic extract on the nitrite residue in barbecued pork. Tests showed that all of them could reduce the nitrite content in pork, and among them, Vc’s effect was most significant. It could be expressed as： Vc〉garlic extract〉tea polyphenols. The orthogonal experiment showed that when the addition amount of Vc was 0.05%, tea polyphenol was 0.06% and garlic extract was 10%, the content of nitrite in the pork was 0.57 mg which was the best result. Its scavenging rate of nitrite in pork was 96.04%. At the same time, it was very delicious and it looked well. You could even smell the strong garlic flavor and it is closely with meat.