肉糜加工过程中亚硝酸盐的变化及其预测模型的建立  

Change and Prediction Models for Sodium Nitrite Residue in Minced Pork during Processing

作　　者：邵利君[1] 郇延军[1] 甘春生[1] 李培红[1] 李艳[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2010年第16期42-46,共5页Food Science

摘　　要：以肉糜为材料,研究腌制、常压蒸煮、高压蒸煮单元加工条件及NaNO2添加量对肉糜中NaNO2残留量的影响。考察建立NaNO2添加量、腌制时间、煮制时间、蒸煮温度对NaNO2残留量影响的预测模型,并对模型进行验证。结果表明:腌制阶段NaNO2残留量与NaNO2添加量呈显著正相关,与腌制时间呈显著负相关;蒸煮阶段NaNO2残留量与NaNO2添加量呈显著正相关,与蒸煮温度与时间呈负相关;动力学模型分析表明,高压蒸煮对NaNO2残留量下降速率的影响比常压蒸煮大,不同温度对NaNO2残留量的影响极其显著(P<0.01);80℃与121℃条件下建立的预测模型R2分别为0.939、0.888。预测模型试验值与回归值符合得比较好,相对误差小于10%。Mince pork was cured and then cooked. The effects of curing time, sodium nitrite amount, cooking temperature and mode （atmospheric and high-pressure cooking） on sodium nitrite residue in minced pork were examined. Meanwhile, prediction models for sodium nitrite residue in minced pork as a function of sodium nitrite amount and cooking time were set up, and validation of the prediction models was carried out. At curing stage, sodium nitrite residue determined was positively correlated with the amount of the substance added, but negatively correlated with curing time. At cooking stage, the correlation between sodium nitrite residue and its amount was also positive, but sodium nitrite residue had a negative correlation with cooking temperature and time. The developed prediction models with coefficients of determination of 0.939 for cooking at 80 ℃ and 0.888 for cooking at 121 ℃ showed that high-press cooking had larger effect on the decent rate of sodium nitrite residue than atmospheric cooking, and that cooking temperature had extremely significant effect on sodium nitrite residue （P 〈0.01）. The experimental and predicted values of sodium nitrite residue at the above two cooking temperatures were closely similar, and the relative error was less than 10%.

关 键 词：肉制品 亚硝酸盐 腌制 蒸煮 

分 类 号：TS241.51[轻工技术与工程—制糖工程]