天然植物提取物对四川腊肉产品特性的影响研究

Study on the Effect of Natural Plant Extracts on the Characteristics of Sichuan Bacon

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.