冷藏调理猪排加工用天然着色剂的筛选研究  

Screening Natural Colorants for Cold Prepared Pork Chop Processing

作　　者：赵莉君[1] 崔文明[1] 柳艳霞[1] 李苗云[1] 赵改名[1] 李晓婷 ZHAO Li-jun;CUI Wen-ming;LIU Yan-xia;LI Miao-yun;ZHAO Gai-ming;LI Xiao-ting(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品研究与开发》2020年第18期48-52,共5页Food Research and Development

基　　金：河南省重大科技专项(161100110800);河南省自然科学基金研究项目(152300410068);河南农业大学博士科研启动基金项目(30600779)。

摘　　要：以猪后肘肉为主要原料,采用常规生产工艺制作冷藏调理猪排,对冷藏调理猪排加工中所用着色剂进行选择,旨在为冷藏调理猪排颜色稳定性的提高提供依据。结果表明:着色剂种类(高粱红、甜菜红、辣椒红、红曲红)对冷藏调理猪排的感官评分、a*值均存在显著性影响(P<0.05);辣椒红、红曲红着色剂对冷藏调理猪排的外观颜色及其稳定性优于高粱红、甜菜红以及空白组(不添加任何着色剂)。冷藏调理猪排加工用辣椒红、红曲红的最适添加量均为0.05 g/kg。The utilization of four natural colorants(sorghum red,beet red,capsanthin,monascus red) was studied to increase the color stability of conditioning pork chop during cold storage. Mainly by means of sensory evaluation and a*value,monascus red or capsanthin performed the better in the four natural colorants,and its sensory stability was significantly higher than others(P<0.05). The optimum adding dosage of monascus red or capsanthin was determined to 0.05 g/kg,respectively.

关 键 词：调理猪排 颜色 辣椒红 红曲红 着色剂 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]