香肠中亚硝酸盐替代品的研究
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摘要
旨在开发一种复合物配方代替亚硝酸盐应用于香肠中,研究了天然复合配方对香肠的感官品质、抗氧化、质构及防腐的影响。通过单因素和正交试验确定了天然复合配方为茶多酚、葡萄籽提取物、番茄红素和维生素E按25∶20∶20∶16比例组合;添加0.1%复合配方的香肠和亚硝酸盐香肠在65℃放置2天时过氧化值分别为0.036g/100g脂肪和0.093g/100g脂肪,复合配方抗氧化效果明显优于亚硝酸盐;添加复合配方的香肠在弹性、咀嚼性和胶粘性方面分别高于添加亚硝酸盐香肠0.21mm、22.84mJ和1.9N;25℃保存过程中,添加复合配方的香肠在第4天时初次出现霉点,亚硝酸盐的香肠在第4天时已有霉点,防腐效果也明显优于亚硝酸盐香肠。
In this paper,a compound formula is developed to replace nitrite in sausage,and the effects of natural compound formula on the sensory quality,anti-oxidant,texture and anti-corrosion of sausage are studied.By single factor and orthogonal test,the natural compound formula is composed of tea polyphenols,grape seed extract,lycopene,and VEin proportion to 25∶20∶20∶16.The peroxide value of sausage added with 0.1% compound formula and nitrite at 65 ℃ for 2 days is0.036 g/100 g fat and 0.093 g/100 g fat respectively,and the antioxidant effect of the compound formula is obviously better than that of nitrite.The elasticity,chewiness and viscosity of sausages with compound formula are higher than those of nitrite sausage,respectively being 0.21 mm,22.84 mL and1.9 N.In the process of preservation at 25 ℃,the mildew of the sausage added with the compound formula firstly appears at the 4 th day,the nitrite sausage has a few mildew at the 4 th day,and the anti-corrosion effect is obviously better than that of the nitrite sausage.
In this paper,a compound formula is developed to replace nitrite in sausage,and the effects of natural compound formula on the sensory quality,anti-oxidant,texture and anti-corrosion of sausage are studied.By single factor and orthogonal test,the natural compound formula is composed of tea polyphenols,grape seed extract,lycopene,and VEin proportion to 25∶20∶20∶16.The peroxide value of sausage added with 0.1% compound formula and nitrite at 65 ℃ for 2 days is0.036 g/100 g fat and 0.093 g/100 g fat respectively,and the antioxidant effect of the compound formula is obviously better than that of nitrite.The elasticity,chewiness and viscosity of sausages with compound formula are higher than those of nitrite sausage,respectively being 0.21 mm,22.84 mL and1.9 N.In the process of preservation at 25 ℃,the mildew of the sausage added with the compound formula firstly appears at the 4 th day,the nitrite sausage has a few mildew at the 4 th day,and the anti-corrosion effect is obviously better than that of the nitrite sausage.
引文
[1]胡开群,汪超,李冬生,等.发酵香肠中亚硝酸盐的控制及代替品研究进展[J].食品工业,2017,38(4):241-245.
[2]李轶欣,王玉田,査恩辉.亚硝酸盐在肉制品加工中的作用及其替代品研究进展[J].肉类工业,2009(5):51-53.
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[4]刘彤彤,张雅玮,郭秀云,等.响应面法优化低钠盐水火腿加工工艺[J].食品工业科技,2018,39(5):134-140.
[5]袁晓龙,韩衍青,李景军,等.水分、变性淀粉、大豆分离蛋白和卡拉胶对低脂香肠的影响[J].食品工业科技,2014,35(12):253-257.
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[13]罗金凤,任美燕,陈敬鑫,等.番茄红素的生理功能及保持其稳定性方法的研究进展[J].食品科学,2011,32(19):279-283.
[14]黄明亮,孙颖,王雪莹,等.番茄红素的提取工艺及在食品中的应用[J].中国调味品,2012,37(6):106-110.
[15]卢裕铭,戚穗坚,陈海彬,等.维生素E脂质体对猪肉制品品质的影响[J].现代食品科技,2012,28(4):402-405.
[16]史清河.维生素E对肉品质的改善作用[J].中国饲料,1999(3):9-12.
[17]姚慧.紫苏中迷迭香酸的提取及其在肉制品中的应用[D].天津:天津科技大学,2010.
[18]赵颖,冯伟.抗氧化剂延长低温肉制品保存期研究[J].中国食品添加剂,2010(1):181-185.
[19]禹迎迎.天然复合植物提取物对低温肉制品微生物及理化品质的影响[D].南京:南京农业大学,2013.
[20]孙翠焕,王艳华,朱万芹,等.肉制品腐败变质原因分析[J].微生物学杂志,2011,31(3):106-109.
[2]李轶欣,王玉田,査恩辉.亚硝酸盐在肉制品加工中的作用及其替代品研究进展[J].肉类工业,2009(5):51-53.
[3]朱迎春,杜智慧,马俪珍,等.发酵剂对发酵香肠微生物及理化特性的影响[J].现代食品科技,2015,31(9):198-204.
[4]刘彤彤,张雅玮,郭秀云,等.响应面法优化低钠盐水火腿加工工艺[J].食品工业科技,2018,39(5):134-140.
[5]袁晓龙,韩衍青,李景军,等.水分、变性淀粉、大豆分离蛋白和卡拉胶对低脂香肠的影响[J].食品工业科技,2014,35(12):253-257.
[6]赵改名,郝红涛,田玮,等.利用质构值对火腿肠进行分级的研究[J].食品科学,2013,34(7):28-33.
[7]李玉珍,肖怀秋,兰立新,等.红曲替代亚硝酸盐在肉制品呈色中的应用[J].中国食品添加剂,2008(6):119-123.
[8]刘兴艳,蒲彪,罗小妙.红曲色素在肉制品中的应用[J].肉类研究,2007(7):19-21.
[9]章林,黄明,周光宏.天然抗氧化剂在肉制品中的应用研究进展[J].食品科学,2012,33(7):299-303.
[10]肖雷,姚菁华,朱红菊,等.茶多酚防腐机理及其在肉制品加工中的应用[J].食品研究与开发,2009,30(6):160-162.
[11]王蔚新,李华,高锦明.葡萄籽提取物研究进展[J].酿酒科技,2005(2):71-74.
[12]彭惠惠,李吕木.葡萄籽提取物作为肉制品保鲜剂的研究进展[J].食品与发酵工业,2011,37(1):128-132.
[13]罗金凤,任美燕,陈敬鑫,等.番茄红素的生理功能及保持其稳定性方法的研究进展[J].食品科学,2011,32(19):279-283.
[14]黄明亮,孙颖,王雪莹,等.番茄红素的提取工艺及在食品中的应用[J].中国调味品,2012,37(6):106-110.
[15]卢裕铭,戚穗坚,陈海彬,等.维生素E脂质体对猪肉制品品质的影响[J].现代食品科技,2012,28(4):402-405.
[16]史清河.维生素E对肉品质的改善作用[J].中国饲料,1999(3):9-12.
[17]姚慧.紫苏中迷迭香酸的提取及其在肉制品中的应用[D].天津:天津科技大学,2010.
[18]赵颖,冯伟.抗氧化剂延长低温肉制品保存期研究[J].中国食品添加剂,2010(1):181-185.
[19]禹迎迎.天然复合植物提取物对低温肉制品微生物及理化品质的影响[D].南京:南京农业大学,2013.
[20]孙翠焕,王艳华,朱万芹,等.肉制品腐败变质原因分析[J].微生物学杂志,2011,31(3):106-109.