竹叶提取物对低硝西式熏煮火腿品质及亚硝酸盐的影响  

Effects of Bamboo Leaf Extract on the Quality and Nitrite Content of Low-Nitrite Western-Style Smoked Ham

作　　者：周亚军 李文龙 陈艳 王淑杰[2] ZHOU Yajun;LI Wenlong;CHEN Yan;WANG Shujie(College of Food Science and Engineering,Jilin University,Changchun 130062,China;College of Biological and Agricultural Engineering,Jilin University,Changchun 130022,China)

机构地区：[1]吉林大学食品科学与工程学院,吉林长春130062 [2]吉林大学生物与农业工程学院,吉林长春130022

出　　处：《食品科学》2020年第24期9-15,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0401200);吉林省省校共建现代农业重大专项(SXGJSF2017-6)。

摘　　要：为研究竹叶提取物对低硝西式熏煮火腿品质改良及亚硝酸盐清除效果,以低硝西式熏煮火腿为研究对象,探讨质量分数0.01%、0.02%、0.03%、0.04%和0.05%的竹叶提取物对其色泽、质构、感官评分、pH值、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值和亚硝酸盐残留量的影响,并以仅添加0.009%和0.015%亚硝酸钠的火腿作为对照组1、2进行对比。结果表明,随着竹叶提取物用量的增加,火腿的红度值a*逐渐增大(P<0.05),亚硝酸盐残留量逐渐减小(P<0.05),加0.05%时,亚硝酸盐残留量最少,清除率为62.47%;火腿贮藏中的质构特性有所改善,用量超0.04%,产品贮藏期间的硬度、弹性、咀嚼性与对照组2相比无显著差异(P>0.05);竹叶提取物处理组火腿贮藏期间的TBARS值和TVB-N值显著低于对照组1(P<0.05),用量超0.03%,产品贮藏20 d达到与对照组2相近甚至更低的TBARS值和TVB-N值。由此可见,竹叶提取物可以显著降低低硝西式熏煮火腿中亚硝酸盐残留量,抑制其腐败,并改善其色泽和质构。In order to study the effect of bamboo leaf extract on improving the quality of low-nitrite western-style smoked ham and reduce nitrite content,the color,texture,sensory score,pH,thiobarbituric acid reactive substances(TBARS)value,total volatile basic nitrogen(TVB-N)content and residual nitrite content of ham samples added with 0.01%,0.02%,0.03%,0.04%and 0.05%bamboo leaf extract were evaluated.Samples added with only 0.009%and 0.015%sodium nitrite were used as controls for comparison.The results showed that with increasing addition of bamboo leaf extract,the redness value a*of ham increased(P<0.05),and the level of residual nitrite gradually and significantly decreased(P<0.05).The maximum removal rate of nitrite of 62.47%was obtained upon addition of 0.05%bamboo leaf extract.In addition,the texture of ham added with bamboo leaf extract during storage was improved compared with that of the controls.Adding more than 0.04%bamboo leaf extract caused no significant differences in hardness,elasticity or chewiness during the entire storage period compared with the control groups(P>0.05).The TBARS value and TVB-N content of the bamboo leaf extract added samples during storage were significantly lower than those of the control groups(P<0.05).At the end of the 20-day storage period,the TBARS and TVB-N values of the samples added with more than 0.03%bamboo leaf extract were similar to or even lower than those of the second control group.From these results,it was seen that the bamboo leaf extract can effectively inhibit the spoilage of western-style smoked ham,significantly reduce nitrite residue and improve the color and texture of the product.

关 键 词：竹叶提取物 西式熏煮火腿 品质 亚硝酸盐 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]