发色助剂对驴肉色泽及亚硝酸钠残留量的影响  

Effect of Color Auxiliary on Color and Nitrite Residua of Donkey Meat

作　　者：冯媛媛[1] 张志胜[1] 杨霞[1] 王桓[1] 刘菲[1] 郑乾魏[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《中国食品学报》2013年第6期153-160,共8页Journal of Chinese Institute Of Food Science and Technology

摘　　要：通过添加VC、VE和烟酰胺等发色助剂,研究腌制驴肉色泽和亚硝酸钠残留量的变化情况。以VC、VE和烟酰胺的添加量为考察因子,a*、发色率及亚硝酸钠残留量为评价指标,做单因素和正交试验。结果表明:添加VC 600 mg/kg,VE 400 mg/kg和烟酰胺300 mg/kg,可使驴肉红度值达8.850,发色率提高到19.408,亚硝酸钠残留降低至1.504 mg/kg。This experiment by adding vitamin C,vitamin E and nicotinamide,studied the changes of color and luster and nitrite residua of donkey meat.Using vitamin C,vitamin E and nicotinamide as investigation factors,a ＊,chromogenic rate and sodium nitrite residue as main index,the single factor and orthogonal experiments were carried out.Result showed that adding 600 mg/kg VC,400 mg/kg VE and nicotinamide 300 mg/kg,the red value can be 8.850,chromogenic rate increased to 19.408,sodium nitrite residue reduced to 1.504 mg/kg。

关 键 词：VC VE 烟酰胺 色泽 亚硝酸残留量 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]