天然植物提取物替代硝盐加工中式培根及其产品特性分析
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摘要
用天然植物提取物替代亚硝酸钠加工中式培根,其关键工艺及技术参数为:选用猪肋肉为原料,修整后双面盐水注射和间歇式真空滚揉(滚揉时间6 h、真空度-0. 08 MPa、温度4℃),70℃蒸煮90 min后,60℃烘烤30 min,冷却至2℃后切片并真空包装,2℃贮藏和销售.实验结果显示,产品冷藏至25 d仍然呈现良好的质量特性,其主要特性指标为:感官总分7分,p H值5. 7,酸价值1. 16mg/g,过氧化值1. 03 meq/kg,亮度(L*)值、红度(a~*)值、黄度(b~*)值分别为68. 56、10. 23和15. 59,菌落总数4. 71 lg(cfu/g),硝盐残留低于1 mg/kg.
Sodium nitrite is replaced by natural plant extracts which are added to produce Chinese bacon,and the key process and technical parameters are as follows: pork rib meat is used as the raw material,and meat pieces need to be injected with double-sided saline and rolled by intermittent vacuum after trimming( rolling time is 6 h,vacuum degree is-0. 08 MPa,temperature is 4 ℃). Then,the meat pieces need to be cooked at 70 ℃ for 90 min; baked at 60 ℃ for 30 min and next sliced and picked in vacuum after cooling to 2 ℃. Finally,it is stored and sold at 2 ℃. The product still shows excellent quality characteristics after being refrigerated for 25 days. Its main characteristics are as follows: the sensory score of the product is 7,the p H value is 5. 7,the AV value is 1. 16 mg/g,the POV value is 1. 03 meq/kg,and the L*,a*,and b*values are 68. 56,10. 23,and 15. 59,respectively. The total number of colonies is 4. 71 lg( cfu/g),and the residual salt is lower than 1 mg/kg.
Sodium nitrite is replaced by natural plant extracts which are added to produce Chinese bacon,and the key process and technical parameters are as follows: pork rib meat is used as the raw material,and meat pieces need to be injected with double-sided saline and rolled by intermittent vacuum after trimming( rolling time is 6 h,vacuum degree is-0. 08 MPa,temperature is 4 ℃). Then,the meat pieces need to be cooked at 70 ℃ for 90 min; baked at 60 ℃ for 30 min and next sliced and picked in vacuum after cooling to 2 ℃. Finally,it is stored and sold at 2 ℃. The product still shows excellent quality characteristics after being refrigerated for 25 days. Its main characteristics are as follows: the sensory score of the product is 7,the p H value is 5. 7,the AV value is 1. 16 mg/g,the POV value is 1. 03 meq/kg,and the L*,a*,and b*values are 68. 56,10. 23,and 15. 59,respectively. The total number of colonies is 4. 71 lg( cfu/g),and the residual salt is lower than 1 mg/kg.
引文
[1]章建浩,靳国锋,张杨萍.中式培根腌制风干成熟工艺:CN101427812[P]. 2009-05-13.
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[2]李海龙,盛本国,柳春光,等.培根生产工艺研究[J].肉类工业,2013,34(1):15-16.
[3]余翔,张杨萍,章建浩,等.中式培根加工过程中食品品质变化规律研究[J].湖北农业科学,2015,54(7):1668-1672.
[4]Dennis M J,Wilson L A. Nitrates and nitrites[M]. Sand Hutton,York,UK:Central Science Laboratory,2003:4136-4141.
[5]孙峋,汪靖超,李洪涛,等.迷迭香酸的抗菌机理研究[J].青岛大学学报(自然科学版),2005,18(4):41-45.
[6]Chemaly M,Toquin M T,Le N^o tre Y,et al. Prevalence of listeria monocytogenes in poultry production in France[J]. J Food Prot 2008,71(10):1996-2000.
[7]韩衍青.应用超高压技术延长低温火腿的货架期[D].南京:南京农业大学,2011.