肉制品中一种含有阿魏酸的复配型添加剂的研究  

Research on the Compound Type Additive Containing the Ferulic Acid in Meat Product

作　　者：姜瑞平[1] 董宇[2] 高宇[1] 高郡[1] 李乃军[1] 

机构地区：[1]通化师范学院制药与食品科学系,吉林通化134002 [2]吉林人参研究院,吉林通化134001

出　　处：《安徽农业科学》2011年第26期16427-16428,共2页Journal of Anhui Agricultural Sciences

基　　金：吉林省教育厅"十一五"科学技术研究项目(吉教科合字[2010]第344号)

摘　　要：[目的]通过阿魏酸和异Vc钠的系列复配试验,得到了一种可以部分替代亚硝酸盐的复配型肉类食品添加剂。[方法]选用蒸煮香肠体系,测定了亚硝酸盐残留量、酸价(AV)、过氧化值(POV),辅以感官评定,综合评价此复配添加剂的性能及对产品风味和质量的整体影响。[结果]在原配方的基础上,亚硝酸盐减半使用,同时添加75 mg/kg阿魏酸和500 mg/kg异Vc钠,能显著抑制香肠的脂质过氧化,延长保质期,降低产品中亚硝酸盐的残留量,同时维持香肠应有的感官品质。[结论]阿魏酸作为一种有潜力的天然肉制品抗氧化剂,可以部分替代亚硝酸盐添加到肉制品中。[Objective] One type of compound additive partially instead of the nitrite in meat product was obtained through the experiment in the compound of ferulic acid and sodium erythorbate.[Method] The performance of the compound additives was analyzed through the measurement of the residue of nitrite,the acid value（AV）,peroxide value（POV） and sensory evaluation of series of the cooking sausages,which were added with these compound additives and also the impact of these compound additives on the overall flavor and quality of the product was comprehensively evaluated.[Result] The peroxidation of the lipid in sausages was significantly inhibited,which extended its shelf life,the residue of nitrite in product was reduced while the sensory quality of sausage could be maintained after the half of nitrite was reduced and ferulic acid of 75 mg/kg and sodium erythorbate of 500 mg/kg were added based on the original formula.[Conclusion] The ferulic acid,as a potential natural antioxidant for meat product,could partially substitute the nitrite added in meat product.

关 键 词：亚硝酸盐 阿魏酸 异VC钠 蒸煮香肠 复配添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]