复合天然抗氧化剂对西式培根品质和安全性的影响

Effects of Mixed Natural Antioxidants on the Quality and Safety of Bacon

为了解复合天然抗氧化剂对西式培根品质和安全性的影响,以70%(以原料肉总质量计,下同)猪瘦肉(绞碎)和30%猪背膘脂肪(切片)为原料,经腌制、压模、蒸煮、烘烤、烟熏等工序加工制备西式培根,在腌制环节添加不同复合天然抗氧化剂制备4组不同的腌制液:空白对照组:20%基础腌制液;TCER组:20%基础腌制液,再分别添加0.05%茶多酚、0.05%VC、0.05%VE和0.05%迷迭香;TCNCS组:20%基础腌制液,再分别添加0.25%茶多酚、0.25%壳聚糖、0.05%乳酸链球菌素、0.05%溶菌酶和1.25%香辛料(0.625%丁香和0.625%桂皮);TE组:20%基础腌制液,再分别添加0.06%茶多酚和0.08%VE。测定4组西式培根终产品的pH值、红度值、亚硝酸盐残留量、硫代巴比妥酸反应物值、过氧化值、生物胺含量、N-亚硝胺含量,并进行感官评定。结果表明,3组复合天然抗氧化剂的添加不影响西式培根的感官品质,显著降低产品的pH值、亚硝酸盐残留量,延缓产品的脂质氧化(P<0.05),控制N-二甲基亚硝胺的形成。TCER组和TE组产品中生物胺含量显著降低(P<0.05)。由此可见,复合天然抗氧化剂对西式培根的品质和安全性具有显著的提升效果。

In order to understand the effect of mixed natural antioxidants on the quality and safety of bacon, 70% minced lean pork and 30% pork back fat were mixed together and used to manufacture bacon through the following steps: marination, press molding, cooking, roasting, smoking, and so forth. In the marination process, four marinade solutions added with mixed natural antioxidants were used, namely 1) blank control: 20% marinade solution with no added antioxidant;2) TCER: 20% marinade solution added with tea polyphenols, VC, VE and rosemary at 0.05% each;TCNCS: 20% marinade solution added with 0.25% tea polyphenols, 0.25% chitosan, 0.05% nisin, 0.05% lysozyme, and 1.25% mixed spice(clove + cinnamon, 1:1);and TE: 20% marinade solution added with 0.06% tea polyphenols and 0.08% VE. We measured the pH value, redness value, nitrite residue, thiobarbituric acid reactive substances value, peroxide value, biogenic amines, and N-nitrosoamines of the four bacon products and conducted sensory evaluation. The results showed that the addition of the three mixed natural antioxidants did not affect the sensory quality of bacon(P > 0.05) while significantly reducing the pH value and nitrite residue, delaying lipid oxidation(P < 0.05), and inhibiting the formation of N-nitrosodimethylamine. TCER and TE could significantly reduce the total amount of biological amines in the finished product(P < 0.05). Thus, the combinations of natural antioxidants could significantly improve the quality and safety of bacon.