天然护色剂对酱牛肉护色效果的研究  

Effect of protecting-color of natural color protective agent on spiced beef

作　　者：李博文[1] 孔保华[1] 夏秀芳[1] 陈倩[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2012年第8期352-355,383,共5页Science and Technology of Food Industry

基　　金：国家公益性行业(农业)科研专项经费项目(200903012-02);东北农业大学创新团队项目(CXZ011-1)

摘　　要：针对于用红曲红色素作为表面着色剂的小包装方便酱卤肉制品在贮藏期间易发生氧化褪色这一现象,通过测定贮藏过程中酱牛肉的pH、红度值、色素残留率、感官评价,研究抗坏血酸钠、葡萄糖、茶多酚及其复合剂作为抗氧化剂对产品表面红曲红色素的保护效果。研究表明:0.05%的茶多酚护色效果最为显著,0.06%的抗坏血酸钠和0.01%的葡萄糖也明显起到了护色的效用,复合剂的相乘效用使其比单一组抗氧化效果更明显,且与市售护色剂间存在明显差异性(P<0.05)。复配护色剂(0.06%抗坏血酸钠+0.01%葡萄糖+0.05%茶多酚)能使酱牛肉储存28d后,红度值仍能达到12.51、色素残留率达到46.54%、感官评价达到3.5分,与对照组差异显著(P<0.05)。Considering the monascus pigment was prone to oxidative and fade as the surface red pigment on small package convenient sauced meat products during storage. The effects of different antioxidants, vitamin C, tea polyphenols, glucose and their combination on pH, color, pigment retention rate were studied.The results showed that the effect of tea polyphenols was the most significant,and vitamin C and glucose were also found to protect the color of monascus pigment. Combinational antioxidants were more effective significantly than those individual use of antioxidants and commercial color fixative.It proved that the combination of vitamin C,tea polyphenols and glucose could procect the color of samples until twenty-eight days later,having a very wide prospect of applications.

关 键 词：酱牛肉 护色剂 护色效果 

分 类 号：TS202[轻工技术与工程—食品科学]