五香牛肉复合低硝腌制剂的研究  

Study on spiced beef composite preserved preparation with low nitrate

作　　者：申晓琳[1] 高雪琴[1] 贺停 皇甫幼宇 SHEN Xiaolin;GAO Xueqin;HE Ting;HUANGFU Youyu

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450046 [2]昆明理工大学/云南省食品安全研究院,云南昆明650504 [3]河南伊赛牛肉股份有限公司,河南焦作454450

出　　处：《肉类工业》2018年第9期24-28,32,共6页Meat Industry

基　　金：河南省重大科技专项(161100110700)

摘　　要：为降低亚硝酸钠在五香牛肉中的添加量及残留量,采用天然色素部分代替亚硝酸钠的发色作用,配合使用异Vc钠和乳酸链球菌素(Nisin)代替亚硝酸钠的抗氧化及防腐作用。通过单因素试验及正交试验,以红度值a~*、亚硝酸钠残留量、脂肪氧化值(硫代巴比妥酸值TBARS)、菌落总数作为评价指标,与亚硝酸钠腌制的产品作对比,研究适合五香牛肉的低硝腌制剂配比。结果显示,添加高粱红0. 032%、红曲红0. 022%、甜菜红0. 004%,配合使用亚硝酸钠0. 006%、异Vc钠0. 035%、Nisin0. 01%,产品的色度、抗氧化性及抑菌效果与亚硝酸钠腌制产品相比均无显著差异(p> 0. 05),而亚硝酸钠残留量下降了46. 2%。该复合低硝腌制剂应用于五香牛肉的腌制是可行的。In order to reduce the addition amount and residual amount of sodium nitrite in spiced beef, the natural pigment was adopted to partly replace the chromophoric effect of sodium nitrite, and sodium erythorbate and nisin were used to replace antioxidant and antiseptic effects of sodium nitrite. Through single factor experiment and orthogonal experiment, the red value a ＊, residual amount of sodi- um nitrite, lipid oxidation value （thiobarbituric acid value TBARS） and total number of colonies were taken as evaluation indexes. In comparison with products cured with sodium nitrite, and the ratio of low- nitrate preserved preparation which was suitable for spiced beef was studied. The results showed that the addition of sorghum red was 0. 032%, and Monascus red was 0. 022%, and beet red was 0. 004%, combined with 0. 006% sodium nitrite, 0. 035% sodium erythorbate, 0.01% nisin. The color, antioxidant and bacteriostatic effects of product had no significant different with products cured with sodium nitrite （p 〉 0.05）, the residual amount of sodium nitrite decreased by 46.2%. The composite preserved preparation with low nitrate was suitable for curing of spiced beef.

关 键 词：五香牛肉 复合低硝腌制剂 色泽 抗氧化 防腐 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]