复合香辛料亚硝化抑制剂对西式培根品质的影响  

Effect of Composite Spice Nitrosation Inhibitor on the Quality of Western Bacon

作　　者：陈文静 姜皓 杨华 马俪珍 任小青 CHEN Wenjing;JIANG Hao;YANG Hua;MA Lizhen;REN Xiaoqing(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300384,China;College of Animal Science and Animal Medicine,Tianjin Agricultural University,Tianjin 300384,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津农学院动物科学与动物医学学院,天津300384

出　　处：《肉类研究》2020年第2期13-19,共7页Meat Research

基　　金：“十三五”国家重点研发计划重点专项（2018YFD0401200）

摘　　要：研究对N-亚硝胺具有阻断作用的复合香辛料亚硝化抑制剂(composite spice nitrosation inhibitor,CSNI)在西式培根中的应用效果。设计4组实验:1)阴性对照(negative control,NC)组:以原料肉质量计,配制由0.06%亚硝酸钠、9%食盐、1.5%复合磷酸盐、5%白糖等组成的腌制液,注射量为20%;2)阳性对照(positive control,PC)组:在NC组基础上添加0.055%异抗坏血酸钠;3)CSNI组:在NC组中添加CSNI;4)PC+CSNI组:在PC组中添加CSNI。制成西式培根,分别对西式培根成品和烧烤(200℃,5 min)西式培根进行感官评定、pH值、红度值(a^*)、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARs)值、亚硝酸盐残留量、生物胺含量及N-亚硝胺含量测定。结果表明:相比NC、PC组,PC+CSNI组西式培根成品的感官评分最高,TBARs值(0.24 mg/kg)、亚硝酸盐残留量(20.48 mg/kg)和生物胺总量(184.68 mg/kg)均处于较低水平,CSNI对N-亚硝胺的形成(总量为9.29μg/kg),特别是N-二甲基亚硝胺的形成有显著的阻断效果,且CSNI的添加对产品的pH值和a^*均未造成显著影响;西式培根烧烤后,由于水分和脂肪溶出,致使烧烤西式培根的亚硝酸盐残留量、生物胺含量和N-亚硝胺含量总体呈升高趋势,但均未超过相关规定的限量值。The effect of a composite spice nitrosation inhibitor(CSNI),which is found to be able to block the formation of N-nitrosamines,was studied in western bacon.This experiment was divided into 4 groups:negative control(NC),injected with a marinade solution of 0.06% sodium nitrite,9% common salt,1.5% phosphate mixture and 5%white sugar at 20% relative to the mass of raw meat;positive control(PC),NC+0.055%sodium erythorbate;CSNI,NC+CSNI;and PC+CSNI groups.Each group was prepared into western bacon through saline injection,vacuum tumbling,drying,and smoking.Sensory evaluation and measurement of pH value and redness value(a^*)were performed on the western bacon products and grilled bacon(200℃ for 5 min),and thiobarbituric acid reactive substances(TBARs)value,nitrite residue,biogenic amine content and N-nitrosamine content were determined as well.The results showed that compared with the NC and PC groups,the PC+CSNI group had the highest sensory score,with low levels of TBARs value(0.24 mg/kg),nitrite residue(20.48 mg/kg),and biogenic amines(184.68 mg/kg).CSNI remarkably blocked the formation of N-nitrosamines(total amount of 9.29μg/kg)especially N-nitrosodimethylamine,and it did not significantly affect the pH value or a*of the product.After the western bacon was grilled,due to the release of moisture and fat,the nitrite residue,biogenic amine content,and N-nitrosamine content showed an overall upward trend,but none of them exceeded the respective safety limits.

关 键 词：复合香辛料亚硝化抑制剂 西式培根 亚硝酸盐 生物胺 N-亚硝胺 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]