糖基化酰基血红蛋白与甜菜粉对中式香肠品质的影响
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摘要
目的:糖基化酰基血红蛋白与甜菜粉复合添加于中式香肠中,确定最佳的甜菜粉和糖基化酰基血红蛋白浓度以替代或部分替代亚硝酸钠,为香肠加工降低亚硝酸盐提供新的方法和思路。方法:将糖基化酰基血红蛋白(0.04%,0.06%,0.08%)复合甜菜粉(0.1%,0.3%,0.5%)添加于中式香肠中,测定各组香肠亚硝酸盐含量、色差值、亚硝基色素和总色素、TBARS值、pH值、酸度以及质构分析等指标对香肠品质的影响。结果:0.06%糖基化酰基血红蛋白和0.1%甜菜粉复合替代100 mg/kg亚硝酸钠添加于中式香肠,在亚硝酸盐残留量方面,复合粉亚硝酸盐残留量小于100 mg/kg亚硝酸钠组(P<0.05);在色泽和质构方面,与100 mg/kg亚硝酸钠组无显著差异(P>0.05);在TBARS值和酸度方面,亚硝酸钠组效果要优于复合粉。结论 :糖基化酰基血红蛋白和甜菜粉复合添加于中式香肠中,起到一定的发色和降低亚硝酸盐残留的作用,且不影响香肠的弹性和内聚性,可部分替代香肠加工中的亚硝酸盐。
Objective: To compound glycosylated acyl hemoglobin and beet powder in Chinese sausages, determine the optimum concentration of sugar beet powder and glycosylated acyl hemoglobin to replace or partially replace sodium nitrite, and provide a new method and ideas for the reduction of nitrite by sausage processing. Methods: The glycosylated acyl hemoglobin(0.04%, 0.06%, 0.08%) composite beet powder(0.1%, 0.3%, 0.5%) was added to the Chinese sausage, and the nitrite content and color difference value of the sausages were determined. Effects of nitroso dyes and total pigments, TBARS values, pH values, acidity and texture analysis on sausage quality. Results: 0.06% glycosylated acyl hemoglobin and 0.1% beet powder were used instead of 100 mg/kg sodium nitrite added to Chinese sausages. In the case of nitrite residues, the residual nitrite content of the composite powder was less than 100 mg/kg. In the control group(P<0.05), there was no significant difference in color and texture from the 100 mg/kg sodium nitrite control group(P>0.05); in the TBARS value and acidity, the nitrite control group had better results than the composite powder. Conclusion: Glycosylation hemoglobin and the group added to the compound of formula beet powder sausage, play a role in hair color, reducing the effect of residual nitrite, without affecting the flexibility and cohesiveness sausage, sausage processing can partially replace the nitrite.
Objective: To compound glycosylated acyl hemoglobin and beet powder in Chinese sausages, determine the optimum concentration of sugar beet powder and glycosylated acyl hemoglobin to replace or partially replace sodium nitrite, and provide a new method and ideas for the reduction of nitrite by sausage processing. Methods: The glycosylated acyl hemoglobin(0.04%, 0.06%, 0.08%) composite beet powder(0.1%, 0.3%, 0.5%) was added to the Chinese sausage, and the nitrite content and color difference value of the sausages were determined. Effects of nitroso dyes and total pigments, TBARS values, pH values, acidity and texture analysis on sausage quality. Results: 0.06% glycosylated acyl hemoglobin and 0.1% beet powder were used instead of 100 mg/kg sodium nitrite added to Chinese sausages. In the case of nitrite residues, the residual nitrite content of the composite powder was less than 100 mg/kg. In the control group(P<0.05), there was no significant difference in color and texture from the 100 mg/kg sodium nitrite control group(P>0.05); in the TBARS value and acidity, the nitrite control group had better results than the composite powder. Conclusion: Glycosylation hemoglobin and the group added to the compound of formula beet powder sausage, play a role in hair color, reducing the effect of residual nitrite, without affecting the flexibility and cohesiveness sausage, sausage processing can partially replace the nitrite.
引文
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[10]葛良鹏,欧秀琼,景绍红,等.糖基化酰基血红蛋白发色剂的制备方法及其应用:102796194A[P]2012-11-28.
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[13]杨锡洪,夏文水.糖基化亚硝基血红蛋白色素在灌肠中的应用[J].食品研究与开发,2005,26(4):100-102,104.
[14]中华人民共和国为卫生部.食品中亚硝酸盐和硝酸盐的测定:GB/T 5009.33-2008[S].北京:中国标准出版社,2008.
[15]刘战丽,赵丽丽.中式快速发酵香肠最佳工艺参数的研究[J].农产品加工(学刊),2005(8):45-47
[16]EYILER E,OZTAN A.Production of frankfurters with tomato powder as a natural additive[J].LWT-Food Science and Technology,2011,44(1):307-311.
[17]张景伟.中式香肠发酵工艺及成熟技术研究[D].天津:天津商业大学,2010:228.
[18]向廷建.亚硝酸钠添加量对中式香肠贮藏品质的影响[D].新疆:新疆农业大学,2013.
[19]李沛然.发酵芹菜粉制备及在灌肠中应用效果研究[D].天津:天津农学院,2014.
[20]谭志光,池东,刘永强,等.添加果蔬对西式香肠感官和质构特性的影响研究[J].中国调味品,2008,33(8):88-91.
[21]王海滨,黄泽元,徐群英,等.胡萝卜复合火腿和香肠的质构特性及显微结构[J].农业工程学报,2008,24(11):288-291.
[2]CASSENS R G.Composition and safety of cured meats in the USA[J].Food Chemical,1997,59(4):561-566.
[3]马美湖,唐进明,陈长龙,等.亚硝基血红蛋白(HbNO)的合成制取及其应用于香肠中降低NO2-残留量的研究[J].食品科学,2001,22(8):67-70.
[4]李飞,隋新,郝芮瑶,等.亚硝基血红蛋白类腌肉色素合成与应用的研究进展[J].中国食品添加剂,2014(5):180-184.
[5]FAUSTMAN C,CASSENS R G,SCHAEFER D MVitamin E supplementation of Holstein steer diets improve sirloin steak color[J].Journal of Food Science,1989,54(2):858-862.
[6]KATO Y,WATANABE K,SATO Y.Effect of Maillard reaction on some physical properties of ovalbumin[J].Journal of Food Science,1981,46(6):1835-1839.
[7]GENGATHARAN A,DYKES G A,CHOO W SBetalains:Natural plant pigments with potential application in functional foods[J].LWT-Food Science and Technology,2015,64(2):645-649.
[8]KABURAGI E,YAMADA M,FUJIYAMA H.Sodium,but not potassium,enhances root to leaf nitrate translocation in Swiss chard(Beta vulgaris var.cicla L.)[J].Environmental and Experimental Botany,2015,112(2),27-32.
[9]李宁.糖化亚硝基血红蛋白制备工艺优化及在红肠中的应用研究[D].哈尔滨:东北农业大学,2013.
[10]葛良鹏,欧秀琼,景绍红,等.糖基化酰基血红蛋白发色剂的制备方法及其应用:102796194A[P]2012-11-28.
[11]王炎炎.糖基化亚硝基血红蛋白的合成、性质及应用研究[D].南昌:南昌大学,2014.
[12]陈瑶.糖基化亚硝基血红蛋白的制取及其应用研究[D].长沙:湖南农业大学,2011.
[13]杨锡洪,夏文水.糖基化亚硝基血红蛋白色素在灌肠中的应用[J].食品研究与开发,2005,26(4):100-102,104.
[14]中华人民共和国为卫生部.食品中亚硝酸盐和硝酸盐的测定:GB/T 5009.33-2008[S].北京:中国标准出版社,2008.
[15]刘战丽,赵丽丽.中式快速发酵香肠最佳工艺参数的研究[J].农产品加工(学刊),2005(8):45-47
[16]EYILER E,OZTAN A.Production of frankfurters with tomato powder as a natural additive[J].LWT-Food Science and Technology,2011,44(1):307-311.
[17]张景伟.中式香肠发酵工艺及成熟技术研究[D].天津:天津商业大学,2010:228.
[18]向廷建.亚硝酸钠添加量对中式香肠贮藏品质的影响[D].新疆:新疆农业大学,2013.
[19]李沛然.发酵芹菜粉制备及在灌肠中应用效果研究[D].天津:天津农学院,2014.
[20]谭志光,池东,刘永强,等.添加果蔬对西式香肠感官和质构特性的影响研究[J].中国调味品,2008,33(8):88-91.
[21]王海滨,黄泽元,徐群英,等.胡萝卜复合火腿和香肠的质构特性及显微结构[J].农业工程学报,2008,24(11):288-291.