复合蔬菜汁部分替代亚硝酸盐对鲜烧鸡保质期的影响

Effect of Partially Replacing Nitrite with Composite Vegetable Juice on Shelf Life of Fresh Braised Chicken

文章主要研究了复配的天然蔬菜汁部分替代亚硝酸盐对鲜烧鸡保质期的影响。以挥发性盐基氮(TVB-N)值、pH值和色差值等指标进行单因素试验,确定各因素的最佳范围;在单因素试验的基础上选择3个水平进行正交试验,得出复合蔬菜汁的最佳配比。结果表明,蔬菜汁添加量在10%~20%之间,胡萝卜汁、芹菜汁和亚硝酸盐的配比为10%胡萝卜汁+20%芹菜汁+0.005%亚硝酸盐时,防腐效果最佳。在常温贮存8 d后,鲜烧鸡的色泽、感官品质较对照组有明显差异。此时烧鸡的TVB-N值为13.085 1 mg/100 g,硫代巴比妥酸(TBA)值为0.377 6 mg/kg,亚硝酸盐残留量为8.542 mg/kg,均低于国家标准。结果表明,利用天然蔬菜汁部分替代亚硝酸盐在传统肉制品中应用,加工方式绿色健康,具有广阔的前景。

In this paper,the effect of partially replacing nitrite with composite natural vegetable juice on the shelf life of fresh braised chicken is mainly studied.With total volatile basic nitrogen(TVB-N),pH value and color difference value as the indexes,single factor test is carried out to determine the optimal range of each factor.On the basis of single factor test,three levels of each factor are selected for orthogonal test to obtain the optimal ratio of composite vegetable juice.The results show that when the addition amount of vegetable juice is 10%~20%,and the ratio of carrot juice,celery juice and nitrite is 10%carrot juice+20%celery juice+0.005%nitrite,the preservation effect is the best.After the fresh braised chicken is stored at room temperature for 8 d,the color and sensory quality are significantly different from those of the control group.At this time,the TVB-N value of braised chicken is 13.0851 mg/100 g,the thiobarbituric acid(TBA)value is 0.3776 mg/kg,and the nitrite residual amount is 8.542 mg/kg,which are all lower than those of the national standards.The results show that partially replacing nitrite with natural vegetable juice applied in traditional meat products is a green and healthy processing method with a broad prospect.