贮藏期间亚硝酸钠对滩羊肉品质特性的影响

Influence of sodium nitrite on quality characteristics of curedTan mutton during storage

以滩羊肉为研究对象,探究亚硝酸钠添加量(0、50、100、150 mg/kg)对(4±1)℃条件下贮藏0、3、6、9、12、15 d后滩羊肉感官品质、色泽、p H、蒸煮损失、高铁肌红蛋白含量、硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)的影响。结果表明,随着亚硝酸钠添加量的增加,腌制滩羊肉在贮藏期间感官品质得到改善。与对照组相比,在贮藏第15天时,添加量100 mg/kg亚硝酸钠样品a^(*)值上升(P<0.05),L^(*)值和b^(*)值降低,蒸煮损失变化不显著,同时p H值下降0.77%,高铁肌红蛋白含量下降12.91%,TBARS值下降8.24%。此外,相关性分析表明,亚硝酸钠添加量与a^(*)、L^(*)、b^(*)极显著相关(P<0.01),其他各个生理指标间也存在一定相关性。总体来看,添加亚硝酸钠能够改善滩羊肉的色泽,有效减缓其脂肪和蛋白质的氧化。因此,从健康角度出发,确定腌制滩羊肉中亚硝酸钠添加量为100 mg/kg,可在一定程度上改善滩羊肉的品质,这为滩羊肉制品的精深加工提供理论基础。

To analyze the influence of amounts of sodium nitrite(0,50,100,150 mg/kg)on the storage quality of Tan mutton,the color,pH value,cooking loss,thiobarbituric acid reactive substances(TBARS),metmyoglobin content,and sensory changes of cured Tan mutton after storage at(4±1)℃for the 0,3 rd,6 th,9 th,12 th and 15 th day were measured.Results showed that with the increase of sodium nitrite addition,the sensory quality of cured Tan mutton was improved during storage.Compared with the control group,at the 15 th day of storage,the a value increased(P<0.05),L and b values decreased,the cooking loss did not change significantly,pH value,metmyoglobin content,and TBARS value decreased by 0.77%,12.91%,and 8.24%,respectively in the samples added with 100 mg/kg sodium nitrite.The correlation analysis showed that there was a highly significant correlation(P<0.01)between sodium nitrite addition and a,L,and b,and there was also a certain correlation between other physiological indicators.In general,the addition of sodium nitrite can increase the color of Tan mutton and effectively slow down the oxidation of fat and protein.Therefore,from the health perspective,the addition of 100 mg/kg of sodium nitrite to cured Tan mutton could improve the quality of Tan mutton to a certain extent,which would provide a theoretical basis for the deep processing of Tan mutton products.