无硝配方及受热差异对牛肉粒作用效果的研究

Studies on Nitrite-free Formula and Different Heating Effects of Beef Grain

肉类的无硝或低硝腌制方法是值得探索的课题。本研究以牛肉为试材,采用红曲色素、VC、EDTA二钠、柠檬酸、乙基麦芽酚等添加剂,进行了无硝、低硝腌制系统的研究。在发色、保鲜等特性方面,各样品与亚硝酸盐常规用量(156×10-6)的对照比较,结果显示:采用的无硝和低硝的腌制剂对牛肉的腌制效果,在色度、新鲜度方面可达到和优于对照所能达到的指标,且无硝腌制剂样品中亚硝酸盐残留量显著的低于对照,而采用低硝(30×10-6)腌制剂的样品亚硝酸盐残留量与对照无显著差异。另外,因腌制后热处理的程度差异,导致了肌红蛋白的不同的变性程度,影响了腌制剂的发色等效用,因此,应根据产品制作时的受热参数的不同进行腌制剂的配比。

Nitrite-free or low nitrite curing system about meat is a topic which is worth studying. The research was done usingbeef as material, uses monascorubrin, ascorbic acid, citric acid, disodium EDTA, ethyl maltol as additive, the nitrite-free and thelow nitrite curing system consisted of above additive respectively and beef were determinated by different analysis instruments.Comparing the 16 samples designed by orthogonal experiment of L16(44) with the check (with 156×10-6 nitrite), the resultsshowed, these samples with using the nitrite-free and the low nitrite formulas, in color and fresh aspects may achieve and surpassthe index which the comparison can achieve, also the residue level of nitrite-free curing agents preparation samples is lowerremarkably than that of the comparison, but the residue level of nitrite using the low nitrite (30×10-6) curing agent preparationsample isn't different from the comparison. Moreover, because of the degree difference of heat processing has caused the myo-protein different denatured degree, in general the color and other characteristic were affected. Therefore, as processing curing beefproduct, should according to being heated parameter differently to select curing agent.