摘要
在腊肉加工中以天然植物提取物替代亚硝酸钠,选用Nature 10 CS、T-4N DV CN和T-4N W DV CN 3种商业化天然植物提取物,并与添加亚硝酸钠进行比较。对产品的特性分析结果显示:实验各组水分含量、Aw值等无显著差异(P>0.05),而色泽、抗氧化性等差异显著(P<0.05)。其中Nature 10 CS在赋予产品良好色泽和较佳抗氧化效果上与亚硝酸钠组接近,同时可降低产品的pH值而利于产品的可贮性。T-4N W DV CN也呈现较佳的抗氧化性,但发色效果不如亚硝酸钠和Nature 10 CS。T-4N DV CN的抗氧化和发色效果均不佳,结果表明,Nature 10 CS可在一定程度上替代亚硝酸钠的发色和抗氧化效能,同时显著降低产品的硝盐残留。
Three commercial natural plant extracts such as Nature 10 CS,T-4N DV CN and T-4N W DV CN are used to replace sodium nitrite in the processing of bacon,and compared with that adding sodium nitrite.The results of product characteristic analysis show that there's no significant difference in moisture content and Aw among all experimental groups(P>0.05),but there are significant differences in color and antioxidant activity(P<0.05).Nature 10 CS is similar to sodium nitrite group in endowing the product with good color and better antioxidation effect,and can reduce the pH value of the product and benefit the storability of the product.T-4N W DV CN also shows better antioxidant activity,but the color effect is not as good as sodium nitrite and Nature 10 CS.However,T-4N DV CN has poor antioxidation and color effect.The results show that Nature 10 CS could replace the antioxidation and color effect of sodium nitrite to a certain extent,and significantly reduce the nitrate residues in product.
作者
白婷
周星辰
何丹
杨轶浠
王卫
张悦
唐春
BAI Ting;ZHOU Xing-chen;HE Dan;YANG Yi-xi;WANG Wei;ZHANG Yue;TANG Chun(Key Lab of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;Sichuan Goldkinn Industry Group Co.,Ltd.,Suining 629000,China)
出处
《中国调味品》
CAS
北大核心
2021年第6期77-82,共6页
China Condiment
基金
成都市科技局技术创新研发项目(2019-YFYF-00180-SN)
四川省科技厅重点研发项目(2020YFN0147)
国家现代农业产业技术体系四川生猪创新团队(scsztd-3-007)。
关键词
四川腊肉
天然植物提取物
亚硝酸钠
色泽
抗氧化性
Sichuan bacon
natural plant extracts
sodium nitrite
color
antioxidant activity