天然植物提取物替代亚硝酸钠对中式培根特性的影响  

Effect of Natural Plant Extract as a Nitrite Substitute on Quality Properties of Chinese Bacon

作　　者：王卫[1] 熊玮 李晓燕 何丹 黄本婷 张佳敏[1] 白婷[1] 吉莉莉[1] WANG Wei;XIONG Wei;LI Xiaoyan;HE Dan;HUANG Benting;ZHANG Jiamin;BAI Ting;JI Lili(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,China;Wenda Food Ingredients Co. Ltd.,Suzhou 215300,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106 [2]苏州闻达食品配料有限公司,江苏苏州215300

出　　处：《肉类研究》2018年第12期8-13,共6页Meat Research

基　　金：四川省科技支撑计划项目(2016NZ0006);肉类加工四川省重点实验室开放基金项目(18R23)

摘　　要：在中式培根加工中用天然植物提取物T10 PLUS替代亚硝酸钠,以添加亚硝酸钠的常规产品作为对照,研究天然植物提取物替代亚硝酸钠对产品特性的影响。结果表明:在实验期内,实验组和对照组产品均呈现较好的红度值和外观色泽,而亚硝酸钠的护色作用比天然植物提取物稍佳;添加亚硝酸钠产品的抑制酸败和抗氧化能力略强,但与添加天然植物提取物的产品无显著差异;亚硝酸钠表现出略优于天然植物提取物的抑菌效果,但在产品冷藏的25 d内差异不显著;亚硝酸钠组产品的色泽指标更佳,其他指标未见显著差异。A commercial natural plant extract T10 PLUS was used instead of sodium nitrite in Chinese bacon processing, and Chinese bacon with sodium nitrite was prepared as a control. The aim of this study was to assess the effect of nitrite replacement on the quality of Chinese bacon. The results showed that both the experimental and control groups maintained good redness value and appearance during cold storage, while sodium nitrite provided better preservation of color in Chinese bacon than T10 PLUS. Moreover, sodium nitrite had slightly stronger inhibitory effect on rancidity and antioxidant activity;however, these results were not statistically significant. Similarly, sodium nitrite exhibited somewhat higher antimicrobial activity than T10 PLUS, but no significant difference was found between the two groups within 25 days of cold storage. The control group was superior to the experimental group in terms of color, whereas no significant differences existed in other indicators.

关 键 词：中式培根 天然植物提取物 亚硝酸钠 产品特性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]