植物提取物复合产品对四川腊肉品质的影响

Effect of Compound Plant Extracts Products on Quality of Sichuan Bacon

为研究植物提取物复合产品对四川腊肉品质的影响,将Nature 10 CS用于四川腊肉加工,测定加工贮藏中的pH值、硫代巴比妥酸值、亚硝酸盐残留量、色泽、质构和高铁肌红蛋白含量的变化,并对其进行感官评价.结果显示,Nature 10 CS对腊肉pH值无显著影响,但其抗氧化作用显著强于亚硝酸钠组;发色效果上,Nature 10 CS对腊肉亮度值(L^(*)值)、黄度值(b^(*)值)和高铁肌红蛋白的影响同亚硝酸钠组无显著差异,而红度值(a^(*)值)和亚硝酸盐残留量都显著低于亚硝酸钠组,贮藏30 d时,亚硝酸盐残留量仅为0.63 mg/kg;Nature 10 CS组硬度、咀嚼性和弹性都显著低于亚硝酸钠组,而整体感官评分两组产品无显著差异,但都显著高于空白组.因此,植物提取物复合产品Nature 10 CS在腊肉加工贮藏中可替代亚硝酸钠呈现良好的抗氧化和发色作用.

In order to evaluate the effects of compound plant extracts product on the quality of Sichuan bacon,Nature10 CS was used for bacon production.pH,TBARS,nitrite residual content,color,texture,metmyoglobin and sensory evaluation were measured.The results showed that during processing and storage,no significant effect on pH was observed with the addition of Nature10 CS.However,the antioxidant ability of Nature10 CS was significantly stronger than that of the sodium nitrite.Furthermore,no significant differences were observed in L^(*),b^(*) and metmyoglobin between the Nature10 CS treated bacons and sodium nitrite treated bacons.While,a^(*) and nitrite residual content in Nature10 CS treated bacons were significantly lower than those in sodium nitrite treated bacons.The nitrite residual content was only 0.63 mg/kg after 30 d storage.The hardness,chewability and elasticity of Nature10 CS treated bacons were significantly lower than those of sodium nitrite treated bacons.Significant difference in the overall sensory score of Nature10 CS and sodium nitrite treated bacons was not observed,with the values significantly higher than that of the blank group without the addition of Nature10 CS and sodium nitrite.Therefore,it is feasible to use compound plant extracts Nature10 CS to replace sodium nitrite for good antioxidant activity and color development in the processing of Sichuan bacon.