乙二胺四乙酸铁钠对酱油感官和理化性质及稳定性的影响  

Effects of NaFeEDTA on the stability and quality of soy sauce

作　　者：于波[1] 霍军生[1] 黄建[1] 孙静[1] 李文仙[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100050

出　　处：《卫生研究》2003年第z1期50-53,共4页Journal of Hygiene Research

基　　金：国际生命科学学会资助

摘　　要：将NaFeEDTA、NaFeCT、FeSO4分别添加于低盐固态和高盐稀态工艺生产的二种品牌酱油中 ,其中铁含量分别为 0、0 5、1 0、2 0、4 0和 8 0mg ml。测定酱油的口感指数、沉淀指数和A650 、pH、密度、氨基态氮以及可溶性固形物含量等理化指标 ,结果表明 ,铁的含量越高 ,酱油的口感和沉淀影响越严重。三种铁剂对两种酱油的pH值、密度、氨基态氮和固形物含量无明显影响。但NaFeEDTA对酱油感官的影响最小 ,而FeSO4的影响最大。由于NaFeEDTA在低浓度时 ,即在强化食品的允许强化剂量范围内 ,对酱油品质几乎没有影响 ,所以认为NaFeEDTA是较为适宜酱油强化的铁强化剂。 12个月后测定NaFeEDTA强化酱油的各项品质指标 ,酱油品质没有发生变化。表明NaFeEDTA强化酱油在保质期内稳定。For the observation of influence of NaFeEDTA on soy sauce, Jinshi brand soy sauce, processed by low salt fermentation technique and Kuanyin soy sauce by high salt fermentation technique were selected as two represents of soy sauce. Fortified with NaFeEDTA, NaFeCT and FeSO_4, the final concentrations of iron in the soy sauces were 0, 0.5, 1.0, 2.0, 4.0 and 8.0mg/ml respectively. Taste index, precipitation index, color, pH, density, amino-nitrogen and soluble solid were measured. Results showed that increases of iron contents resulted in worse taste and more precipitation of both soy sauces. Comparably NaFeEDTA had less and FeSO_4 had worst adverse effects on the organoleptic quality of soy sauces, but all three-iron fortificants did not show significant influence on pH value, density, and contents of animo-nitrogen and soluble solid of soy sauces. The results positively suggested that NaFeEDTA was the suitable fortificant for iron fortification of soy sauce as low NaFeEDTA content did not showed any effect on the quality of soy sauces. The further observation showed that after 12 months storage of NaFeEDTA fortified soy sauce, the quality of both soy sauces did have remarkable difference compared with the initial quality of soy sauces. This result suggested that NaFeEDTA fortified soy sauces were stable in the validity period.

关 键 词：NAFEEDTA 酱油 理化性质 稳定性 

分 类 号：TS264.2[轻工技术与工程—发酵工程] TS202.3[轻工技术与工程—食品科学与工程]