胡萝卜粉在培根加工中的应用  

Application of Carrot Powder in Bacon Processing

作　　者：罗刚华 胡军 曹敬华 LUO Ganghua;HU Jun;CAO Jinghua(Hubei Zixin Biotechnology Co.,Ltd.,Huangshi,Hubei 435000,China;College of Bioengineering and Food,Hubei University of Technology,Wuhan,Hubei 430068,China)

机构地区：[1]湖北紫鑫生物科技有限公司,湖北黄石435000 [2]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《农产品加工》2020年第24期5-8,共4页Farm Products Processing

基　　金：湖北省技术创新专项重大项目(2019ABA094)。

摘　　要：使用不同添加量的胡萝卜粉替代亚硝酸盐制作培根,以添加亚硝酸钠加工的培根为对照,从感官评价、亚硝酸盐残留量、色差、脂肪氧化程度、菌落总数等方面进行对比分析。结果表明,添加胡萝卜粉的培根的亚硝酸盐残留量极低,仅为1~3 mg/kg,远低于添加亚硝酸钠培根14~17 mg/kg的亚硝酸盐残留量;胡萝卜粉的护色作用不如亚硝酸盐,但0.3%胡萝卜粉添加量的培根在产品贮运流通所需的保质期内也呈现较好的红度值和外观色泽;添加胡萝卜粉培根的抗氧化能力弱于亚硝酸盐培根,抑菌效果与亚硝酸盐培根无显著差异;添加0.3%的胡萝卜粉制作的培根从色泽、香气、味道及质地上综合优于亚硝酸盐培根。The bacon was produced with different addition amount of carrot powder instead of nitrite,contrasting with the bacon processed with sodium nitrite,the experimental group and control group were compared and analyzed from sensory evaluation,nitrite residue,color difference,degree of fat oxidation,total number of bacterial colonies.The results showed that the nitrite residue in bacon with carrot powder was very low,only 1~3 mg/kg,far lower than that in bacon with sodium nitrite 14~17 mg/kg.The color protection effect of carrot powder is not as good as that of nitrite,but the bacon with 0.3% carrot powder added also presents better red value and appearance color in the shelf life required by product storage,transportation and circulation.The antioxidant capacity of carrot powder bacon was weaker than that of nitrite bacon,and the bacteriostatic effect was not significantly different from that of nitrite bacon.Bacon with 0.3% carrot powder was superior in color,aroma,taste and texture to that with nitrite.

关 键 词：胡萝卜粉 亚硝酸盐 培根 加工 应用 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]