低温肉制品复合护色剂的研制  

Research on composite color fixative of pasteurized meat products

作　　者：李盛华[1] 刘福强[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,济南250353

出　　处：《中国食品添加剂》2008年第5期130-135,共6页China Food Additives

摘　　要：肉类加工过程中的发色、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。肉制品生产中通常添加一定量天然红色素以赋予产品鲜艳的红色、刺激消费者的购买欲、提高产品的竞争力。但此类制品尤其是低温肉制品,在储存和销售过程中易因光照和氧化作用而褪色,一般在冷柜销售一周后便会褪变成灰白色,严重影响产品的外观,进而影响销售。本文通过对低温肉制品褪色机理的研究,对茶多酚、异VC钠、植酸、柠檬酸等几种单一护色剂及其搭配组合对肉制品的护色效果进行研究,通过正交实验得到一组最佳护色剂:茶多酚0.03%、异VC钠0.04%、柠檬酸0.10%、植酸0.01%。添加到肉制品中能使低温肉制品存储24d后仍有一定的红色,明显延长了低温肉制品的货架期。Color development, color retention, decoloration and discoloration are all important factors effecting appearance quality of meat products. Effects of tea polyphenol, sodium erythorbate, phytate and citric acid as well as tlieir composite application on color-protection were studied. The optimal color fixative obtained via orthogonal experiment was： 0.03% of tea polyphenol, 0. 04% of sodium erythorbate. 0. 10% of phytate and 0. 01% of citric acid. Under this condition, the meat could keep meat products color for 24 days.

关 键 词：低温肉制品 褪色研究 护色剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]