天然植物提取物对传统腌腊及酱卤肉制品特性的影响  

Effect of Natural Plant Extracts on Quality Characteristics of Traditional Cured or Sauced Meat Products

作　　者：何丹 王卫[1] 吉莉莉[1] 张佳敏[1] 郭强 HE Dan;WANG Wei;JI Lili;ZHANG Jiamin;GUO Qiang(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室

出　　处：《肉类研究》2019年第11期18-23,共6页Meat Research

基　　金：四川省科技支撑计划项目(2018NZ0150);四川省科技成果转化项目(2018NZZJ023)

摘　　要：以猪肉为原料,研究商业化天然植物提取物Nature 10 CS、T-4N DV CN和T-4N W DV对传统腌腊和酱卤肉制品色泽等特性的影响。结果显示:与常规添加亚硝酸盐产品相比,所选用的3种天然植物提取物对产品的pH值、水分含量和aw不存在显著影响,而Nature 10 CS使腌制、卤煮后的酱卤肉制品以及腌制、风干和煮制后的腌腊肉制品呈现良好的色泽,且亚硝酸盐残留量低于4 mg/kg。尽管其色泽比常规添加亚硝酸盐的产品稍差,但已满足产品商品特性需求。添加T-4N DV CN和T-4N W DV产品的色泽效果不佳,因此不能作为亚硝酸盐的替代物。含微量亚硝酸盐的Nature 10 CS可满足传统腌腊和酱卤肉制品的发色需求,且在产品中残留甚微。The effect of three commercial natural plant extracts(Nature 10 CS, T-4N DV CN and T-4N W DV) on quality properties such as color of traditional cured or sauced pork products was studied to evaluate the feasibility of replacing nitrite with them. The results showed that all the plant extracts had no significant effect on pH value, water content or water activity(aw) as compared to nitrite addition. Samples were collected after marination and cooking of sauced meat products as well as after curing, natural air drying and cooking of cured meat products. Nature 10 CS provided these samples with good color and the nitrite residue levels in them were all below 4 mg/kg. The color could meet the commercial requirements despite being not as good as that of samples with nitrite. On the other hand, T-4N DV CN and T-4N W DV could not be used as an alternative to nitrite due to the undesirable color of samples with each of them separately. Nature 10 CS, containing a trace amount of nitrite, could act as a coloring agent and lead to an extremely low residual level of nitrite.

关 键 词：传统肉制品 亚硝酸盐 天然植物提取物 产品特性 产品色泽 

分 类 号：TS251.43[轻工技术与工程—农产品加工及贮藏工程]