5种酚酸对腌制猪肉糜理化特性的影响

Effects of Five Phenolic Acids on the Physicochemical Properties of Cured Minced Pork

猪肉中的营养物质(脂肪、蛋白质等)随着储藏时间的延长,会发生不同程度的劣变,同时还会产生有害的物质,严重影响了猪肉的食用价。因而,研究人员开始寻找抑制猪肉变质的成分,而植物提取物作为合成抗氧化剂的替代品,在改善肉制品品质方面效果显著。文章选用5种结构相似、羟基数量不同的酚酸纯品,研究不同质量分数的5种酚酸(0、300、600、900、1200 mg/kg)对4℃腌制猪肉糜NaNO_(2)残留量及理化特性(pH值、TBARS值、发色率、色差、肌红蛋白总量及存在形式、蒸煮损失率)的影响。结果表明:NaNO_(2)残留量随NaNO_(2)添加量的增加而增加,但添加了这5种酚酸后的各实验组均显著降低了NaNO_(2)残留量,且大部分低于国标要求;这5种酚酸的加入并未明显影响到猪肉糜的pH值和蒸煮损失率,仍维持在5.4和36%左右,但却显著抑制了脂肪氧化(TBARS值降低到0.05~0.1 mg/kg),提高了发色率(最大到55%左右)、a*值、肌红蛋白总量和脱氧肌红蛋白含量,使肉制品呈现出诱人的粉红色。研究表明这5种酚酸的加入均能够显著改善猪肉的理化特性,提高其安全性。

With the extension of storage time,the nutrients(fat,protein,etc.)in pork will deteriorate to a great extent,at the same time,harmful substances will be produced,which will seriously affect the edible value of pork.Therefore,researchers began to look for ingredients to inhibit the deterioration of pork.As a substitute for synthetic antioxidants,plant extracts have good effect in improving the quality of meat products.In this paper,five pure phenolic acids with similar structure and different hydroxyl groups were selected to study the effects of five phenolic acids with different mass fractions(0,300,600,900,1200 mg/kg)on the residue of sodium nitrite and physicochemical properties(pH value,TBARS value,chromogenic rate,color difference,total amount and existing form of myoglobin,cooking loss rate)of cured minced pork at 4℃.The results showed that the residue of NaNO_(2) increased with the increase of the addition of NaNO_(2).But each experimental group added these five phenolic acids significantly reduced the residue of NaNO2,and most of them were lower than the residue required by the national standard;The addition of these five phenolic acids didn’t excessively affect the pH value and cooking loss rate of minced pork,which remained at about 5.4 and 36%,but significantly inhibited fat oxidation(TBARS value decreased to 0.05~0.1 mg/kg),increased chromogenic rate(up to about 55%),a*value,total myoglobin and deoxymyoglobin content,making the meat products appear attractive pink.This shows that the addition of these five phenolic acids can significantly improve the physicochemical properties and safety of pork.