肉制品腐败变质及天然防腐剂应用研究
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摘要
在国内外生产的肉制品中,化学防腐剂一直作为肉制品的腌制剂而被广泛使用。但长期食用含有亚硝酸盐的食品可引发癌症等病症。如今,随着人们对食品安全的重视程度越来越高,改变传统化学防腐剂腌制体系的呼声越来越高。复合型防腐剂替代方案的研究符合食品安全的需要,顺应了市场的需求。本课题利用乳化型香肠作为载体,提出了一种能够有效替代亚硝酸盐的复合型天然防腐剂。并且针对其应用效果进行了研究,探讨了复合型天然防腐剂在肉制品加工过程中的应用潜力。
本文通过在乳化型香肠中使用复合型天然防腐剂,在贮藏时间内,对香肠中pH值、菌落总数、感官指标进行测定,并对其相关性进行分析。结果表明:就菌落总数、pH和感官品质等指标而言,复合防腐剂可以取代亚硝酸盐,四种添加剂的最优组合为单辛酸甘油脂0.3g/kg、Nisin 0.5g/kg、乳酸钠2.0g/kg、茶多酚0.1g/kg。菌落总数、pH值、感官指标三个指标均为衡量乳化型香肠品质的重要方面,其两两Pearson关联程度非常高。在同一组内以及不同组之间均表现出较高的关联程度。通过对三个指标间关系的研究,可进一步探索复合型防腐剂的应用前景。
研究了复合型天然防腐剂的腌制效果。结果表明,与使用亚硝酸钠的传统腌制方法相比,添加此复合型天然防腐剂后的乳化香肠在质构、感官品质和口味方面均无显著性差异(P>0.05),而在贮藏期间其菌落总数和亚硝酸钠残留量显著(P<0.05)降低,说明其能够延长乳化香肠的货架期,并提高食用安全性。
通过对制作过程以及包装的控制、保藏、冷链运输等方法的综合运用,乳化型香肠的货架期可以得到显著的延长。
Chemical preservative has been widely used as the curing agent in the meat product, which produced both in home and abroad. However, illness such as cancer will be initiated if we long-term ingest the food includes nitrite. Now, food security has been attached more and more importance, appeal of changing the tradition curing system that adds the chemical preservative has gotten higher and higher, research on the compound natural preservatives system meets food security need, also meets the market demand. This topic takes the emulsion sausage as carrier, proposed one kind the compound natural preservatives which could effectively substitute the nitrite, and its application effect was studied, moreover, the application potential of nitrite free curing in the meat product process was discussed.
This paper studied the compound natural preservatives used in emulsion-type sausage and the correlation among total plate colony pH and sensory grade during the shelf-life. The result showed that the compound preservatives can take the place of sodium nitrite. The best combination of the compound preservative was mono-caprylin glycerate 0.3g/kg, Nisin 0.5g/kg, sodium lactate 2.0g/kg and tea polyphenol 0.1g/kg. Plate colony pH and sensory grade are important index. They are in a high related of Pearson. Both in one group and between different groups, it showed a high relationship. Through studying the relationship among the index, we can get a better application in future prospects.
Effects of compound natural preservatives were studied. The result indicated that, compared with the tradition curing method using sodium nitrite, there were no significance difference (P>0.05) in chromaticity, oxidation resistance, textural and sensory quality of the emulsion sausage which cured by the compound natural preservatives, but an obvious (P<0.05) reduction of the total colony and the sodium nitrite residue was found during storage of the emulsion sausage, showed that it could extend the shelf life of sausage, and also improve the edible security.
Through the control of manufacturing process, preserving, transposing, the shelf life of Emulsion-type Sausage can be prolonged notability.
本文通过在乳化型香肠中使用复合型天然防腐剂,在贮藏时间内,对香肠中pH值、菌落总数、感官指标进行测定,并对其相关性进行分析。结果表明:就菌落总数、pH和感官品质等指标而言,复合防腐剂可以取代亚硝酸盐,四种添加剂的最优组合为单辛酸甘油脂0.3g/kg、Nisin 0.5g/kg、乳酸钠2.0g/kg、茶多酚0.1g/kg。菌落总数、pH值、感官指标三个指标均为衡量乳化型香肠品质的重要方面,其两两Pearson关联程度非常高。在同一组内以及不同组之间均表现出较高的关联程度。通过对三个指标间关系的研究,可进一步探索复合型防腐剂的应用前景。
研究了复合型天然防腐剂的腌制效果。结果表明,与使用亚硝酸钠的传统腌制方法相比,添加此复合型天然防腐剂后的乳化香肠在质构、感官品质和口味方面均无显著性差异(P>0.05),而在贮藏期间其菌落总数和亚硝酸钠残留量显著(P<0.05)降低,说明其能够延长乳化香肠的货架期,并提高食用安全性。
通过对制作过程以及包装的控制、保藏、冷链运输等方法的综合运用,乳化型香肠的货架期可以得到显著的延长。
Chemical preservative has been widely used as the curing agent in the meat product, which produced both in home and abroad. However, illness such as cancer will be initiated if we long-term ingest the food includes nitrite. Now, food security has been attached more and more importance, appeal of changing the tradition curing system that adds the chemical preservative has gotten higher and higher, research on the compound natural preservatives system meets food security need, also meets the market demand. This topic takes the emulsion sausage as carrier, proposed one kind the compound natural preservatives which could effectively substitute the nitrite, and its application effect was studied, moreover, the application potential of nitrite free curing in the meat product process was discussed.
This paper studied the compound natural preservatives used in emulsion-type sausage and the correlation among total plate colony pH and sensory grade during the shelf-life. The result showed that the compound preservatives can take the place of sodium nitrite. The best combination of the compound preservative was mono-caprylin glycerate 0.3g/kg, Nisin 0.5g/kg, sodium lactate 2.0g/kg and tea polyphenol 0.1g/kg. Plate colony pH and sensory grade are important index. They are in a high related of Pearson. Both in one group and between different groups, it showed a high relationship. Through studying the relationship among the index, we can get a better application in future prospects.
Effects of compound natural preservatives were studied. The result indicated that, compared with the tradition curing method using sodium nitrite, there were no significance difference (P>0.05) in chromaticity, oxidation resistance, textural and sensory quality of the emulsion sausage which cured by the compound natural preservatives, but an obvious (P<0.05) reduction of the total colony and the sodium nitrite residue was found during storage of the emulsion sausage, showed that it could extend the shelf life of sausage, and also improve the edible security.
Through the control of manufacturing process, preserving, transposing, the shelf life of Emulsion-type Sausage can be prolonged notability.
引文
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[2]王丽梅.硝酸盐与亚硝酸盐在肉罐制品中的作用控制[J].肉品卫生,2000,6(12):33.
[3] P.S. Van Roon. Clostridium botulinum inhibition in cured meats by nitrite and by heat treatment [J]. Antonie van Leeuwenhoek. 1980,(6)515-517.
[4]梁燕君等.食品中亚硝酸盐过量的危害与防治[J].粮食科技与经济,2003,(2):47-48.
[5]王永辉,马俪珍.肌肉颜色变化的机理及其控制方法初探[J].肉类工业,2006,(4):48-55
[6]丁之恩.亚硝酸盐和亚硝胺在食品中的作用其机理[J].安徽农业大学学报,1994,21(2):199-205.
[7] J.L. Navarro, M.I. Nadal, et al. Effect of nitrate and nitrite curing salts on the generation and oxidation of fatty acids in non-fermented sausages [J]. Eur Food Res Technol, 2001, 212:421-425.
[8]徐专红.食物中的硝酸盐和亚硝酸盐与人体健康.食品科技[J],1999,(4):53-55.
[9] M.P. Zubillage, G. Maerker, T.A. Foglia. Antioxidant Activity of Sodium Nitrite in Meat [J]. JAOCS, 1984, 61 (4):772-777.
[10]杜娟,王青华,刘利强.亚硝酸盐在肉制品中应用的危害分析其替代物的研究,[J].食品科技.2007.(8):166-168
[11]曹会兰,亚硝酸盐对人体的危害和预防.[J].微量元素与健康研究.2003.(4):57-58
[12]黄裕光,徐兰仙,季菊丹等.内源性亚硝酸和亚硝胺致癌及防癌研究[J].癌变.畸变.突变,1997,(2)
[13]李宁.从食品安全谈硝酸盐和亚硝酸盐[J].中老年保健,2003,(11):36-37.
[14]董杰,蒋云升.低硝腌肉色素的制配及其在咸腊鸭中应用的初步研究[J].现代食品科技,2006,22(4):23-26.
[15]于明,张谦,过利敏等.甜菜红素理化性质及其稳定性研究[J].新疆农业科学,2002,39(6):331-333.
[16]刘云宏,郭松旺,张争艳.鸡蛋蛋黄粉的制作工艺研究[J].粮油加工与食品机械,2003,(12):56-58.
[17]赵燕,温辉梁,胡晓波.红曲色素及其在食品工业中的应用[J].中国食品添加剂,2004,(4):90-93.
[18]穆旻,郑福平等.麦芽酚和乙基麦芽酚的合成及其在食品工业中的应用[J].中国食品学报,2006,6(1):407-409.
[19]马玉山,梁咏梅.山梨酸钾在肉制品中的应用实例[J].肉类工业,2006,(8):3.
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