花生衣红色素的性质及其在肉制品中的应用
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摘要
衡量食品质量除了营养价值外,食品的色泽是食品感官质量的重要指标之一,也是吸引消费者注意的重要的因素之一。食品中添加的食用色素有天然食用色素和合成色素两大类。人工合成的色素因容易诱发中毒,甚至癌症,对人体有害,故不能多用或尽量不用。与合成色素相比,天然色素最大的优点是相对地安全性较高,因此越来越受到消费者的欢迎,成为了食品添加剂领域的研究热点。本文对天然食用红色素——花生衣红色素的性质及在肉制品中的应用进行了较为详细的研究。
花生衣红色素属于黄酮类色素。通过不同条件下花生衣红色素特征吸收值变化的研究,探讨其在不同光照、温度、pH值、还原剂、金属离子、盐等环境条件下的稳定性。研究发现:花生衣红色素对热稳定;光照、盐溶液,还原剂对其影响较小;在不同的pH值条件下,花生衣红色素稳定性不同;金属离子Fe2+,Fe3+对其稳定性有明显的影响或破坏作用。
研究了花生衣红色素添加到肉制品中的着色效果。结果表明,与传统的亚硝酸盐相比,添加花生衣红色素的乳化香肠在色度、质构、持水力和感官品质等方面均无明显差异(p>0.05),并且降低了亚硝酸盐的使用。说明添加天然色素花生衣红色素的乳化香肠在色泽,口感和感官等方面和传统腌制香肠十分的相似,并且食用起来更加健康。
肉类加工过程中,发色、护色、褪色及变色问题都是影响肉制品外观品质的重要因素。鉴于天然色素的不稳定性,天然护色剂的使用变的尤为重要。本实验采用色差计对乳化香肠的色泽进行了测定,并对几种护色剂单体及其复配体对肉制品的护色效果进行研究,通过正交试验得到一组最佳护色剂:竹叶抗氧化物200mg/kg,茶多酚300mg/kg,迷迭香提取物(含量20%)500mg/kg,亚硝酸钠95mg/kg。4种添加剂中茶多酚,竹叶抗氧化物和亚硝酸钠对保持乳化型香肠的色泽有显著性影响(p<0.05)。
In addition to the nutritional value of food,the color is an important indicator of sensory quality of food.And it is also important factor to attract consumers to pay attention to food. There are natural colors and synthetic colors,which are added to food.Synthetic pigment easily induced by poisoning and cancer.And it is harmful to health.So it isno more possible to use or not.Compared with the synthetic pigment,the most important advantage of natural pigment is the relatively high security.It are now more attractive to people,and becomes a research hotspot in the field of food additives. This paper studied the proerty of peanut-skin red and its application in meat products.
The stability of red pigment of Peanut-skin under different environment conditions,such as light,temperature, pH,reducing agent,metal-ion,and salt was investigated by spectrophotometer.The result showed that the pigment had good resistance to reat;light,the salt solution,and reducing anent had a small effect on the stability of the red pigment of Peanut-skin;the stability is difference under different pH condition;the Fe2+,Fe3+ had a intensive influence or destructive effect to the stability of the pigment.
The effect of red pigment of the peanut skin were studied,which was added to meat products. The result indicated that, compared with the tradition curing method using sodium nitrite, there were no significance difference (P>0.05) in chromaticity,hold hydraulic textural and sensory quality of the emulsion sausage with red pigment of the peanut skin.And it makes to reduce the use of sodium nitrite.It is similar with color and texture of traditional sausages ,and it is more healthy to eat.
Color development, color retention, decoloration and discoloration are the important factors effecting appearance quality of meat products . Given the instability of the natural pigment,it becomes especially important to add natural color fixative.In this study,the color of the emulsion-type sausage were measured with the colorimeter.And we studied effects of several single or complex color retention agents. The best combination of color retention agent obtained via orthogonal experiment was antioxidant of bamboo 200mg/kg,tea polyphenols 300g/kg,rosemary extract(Content of 20%)500g/kg,NaNO295mg/kg. tea polyphenols, antioxidant of bamboo and NaNO2 had significant effects on keeping the color of the emulsion-type sausage (p<0.05).
花生衣红色素属于黄酮类色素。通过不同条件下花生衣红色素特征吸收值变化的研究,探讨其在不同光照、温度、pH值、还原剂、金属离子、盐等环境条件下的稳定性。研究发现:花生衣红色素对热稳定;光照、盐溶液,还原剂对其影响较小;在不同的pH值条件下,花生衣红色素稳定性不同;金属离子Fe2+,Fe3+对其稳定性有明显的影响或破坏作用。
研究了花生衣红色素添加到肉制品中的着色效果。结果表明,与传统的亚硝酸盐相比,添加花生衣红色素的乳化香肠在色度、质构、持水力和感官品质等方面均无明显差异(p>0.05),并且降低了亚硝酸盐的使用。说明添加天然色素花生衣红色素的乳化香肠在色泽,口感和感官等方面和传统腌制香肠十分的相似,并且食用起来更加健康。
肉类加工过程中,发色、护色、褪色及变色问题都是影响肉制品外观品质的重要因素。鉴于天然色素的不稳定性,天然护色剂的使用变的尤为重要。本实验采用色差计对乳化香肠的色泽进行了测定,并对几种护色剂单体及其复配体对肉制品的护色效果进行研究,通过正交试验得到一组最佳护色剂:竹叶抗氧化物200mg/kg,茶多酚300mg/kg,迷迭香提取物(含量20%)500mg/kg,亚硝酸钠95mg/kg。4种添加剂中茶多酚,竹叶抗氧化物和亚硝酸钠对保持乳化型香肠的色泽有显著性影响(p<0.05)。
In addition to the nutritional value of food,the color is an important indicator of sensory quality of food.And it is also important factor to attract consumers to pay attention to food. There are natural colors and synthetic colors,which are added to food.Synthetic pigment easily induced by poisoning and cancer.And it is harmful to health.So it isno more possible to use or not.Compared with the synthetic pigment,the most important advantage of natural pigment is the relatively high security.It are now more attractive to people,and becomes a research hotspot in the field of food additives. This paper studied the proerty of peanut-skin red and its application in meat products.
The stability of red pigment of Peanut-skin under different environment conditions,such as light,temperature, pH,reducing agent,metal-ion,and salt was investigated by spectrophotometer.The result showed that the pigment had good resistance to reat;light,the salt solution,and reducing anent had a small effect on the stability of the red pigment of Peanut-skin;the stability is difference under different pH condition;the Fe2+,Fe3+ had a intensive influence or destructive effect to the stability of the pigment.
The effect of red pigment of the peanut skin were studied,which was added to meat products. The result indicated that, compared with the tradition curing method using sodium nitrite, there were no significance difference (P>0.05) in chromaticity,hold hydraulic textural and sensory quality of the emulsion sausage with red pigment of the peanut skin.And it makes to reduce the use of sodium nitrite.It is similar with color and texture of traditional sausages ,and it is more healthy to eat.
Color development, color retention, decoloration and discoloration are the important factors effecting appearance quality of meat products . Given the instability of the natural pigment,it becomes especially important to add natural color fixative.In this study,the color of the emulsion-type sausage were measured with the colorimeter.And we studied effects of several single or complex color retention agents. The best combination of color retention agent obtained via orthogonal experiment was antioxidant of bamboo 200mg/kg,tea polyphenols 300g/kg,rosemary extract(Content of 20%)500g/kg,NaNO295mg/kg. tea polyphenols, antioxidant of bamboo and NaNO2 had significant effects on keeping the color of the emulsion-type sausage (p<0.05).
引文
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[5]刘梅森,何唯平.食用色素特性及发展趋势[J].中国食品添加剂,2003 (4):67-70.
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