3种天然抗氧化剂对腊肉理化性质的影响  

Effects of 3 kinds of natural antioxidants on physicochemical properties of Chinese cured meat

作　　者：刘光宪 王丽 李雪 程文龙 何雪平 张晓 张鸿 曾建华 LIU Guang-Xian;WANG Li;LI Xue;CHENG Wen-Long;HE Xue-Ping;ZHANG Xiao;ZHANG Hong;ZENG Jian-Hua(Institute of Agricultural Processing Jiangxi Academy of Agricultural Science,Nanchang 330200,China;Ruichang Yixiang Agricultural Products Limited,Jiujiang 332000,China;Nanchang Futailinol Detection and Application System Products Limited,Nanchang 330200,China)

机构地区：[1]江西省农业科学院农产品加工研究所,南昌330200 [2]瑞昌市溢香农产品有限公司,九江332000 [3]南昌富泰力诺检测应用系统有限公司,南昌330200

出　　处：《食品安全质量检测学报》2021年第15期6177-6184,共8页Journal of Food Safety and Quality

基　　金：江西省农科院创新基金博士启动项目(20191CBS001);江西省重点研发计划项目(20202BBFL63038);江西现代农业科研协同创新专项项目(JXXTCXQN201905、JXXTCX202003);江西省杰出青年人才资助计划项目(20192BCBL2306)。

摘　　要：目的比较儿茶素、迷迭香酸、茶多酚3种天然抗氧化剂的不同添加量(0.075、0.15、0.3g/kg)对腊肉过氧化值、菌落总数、pH、水分含量、质构、色泽等理化性质的影响。方法腊肉的pH、水分含量、过氧化值、菌落总数均按照国家标准测定,腊肉的质构和色泽参照文献方法进行测定。结果 0.15g/kg迷迭香酸、0.3 g/kg迷迭香酸和0.15 g/kg儿茶素处理组的抗氧化性能最佳, 0.075 g/kg茶多酚处理组的抑菌效果最佳;0.075 g/kg儿茶素处理组的水分含量最高;0.075 g/kg儿茶素处理组的L*值和a*值最大。结论 3种天然抗氧化剂的添加能效减缓腊肉脂肪的氧化,具有明显的抑菌作用,且对腊肉的水分含量、色泽和质构有着积极的影响,在一定程度上改善了产品品质。Objective To compare the effects of catechin, rosmarinic acid and tea polyphenols with different amounts(0.075, 0.15 and 0.3 g/kg) on the physical and chemical properties such as peroxide value, total number of colonies, pH, moisture content, texture, color of Chinese cured meat. Methods The pH, moisture content, peroxide value, and total number of colonies of Chinese cured meat were determined in accordance with the national standard. The texture and color of Chinese cured meat were determined with reference to the literature method. Results The antioxidant activity of 0.15 g/kg rosmarinic acid, 0.3 g/kg rosmarinic acid and 0.15 g/kg catechin groups were the best, 0.075 g/kg tea polyphenol treatment group had the best bacteriostatic effect. The moisture content of 0.075 g/kg catechin treatment group was the highest, the L* and a* values of 0.075 g/kg catechin treatment group were the maximum. Conclusion The addition of 3 kinds of natural antioxidants can slow down the oxidation of fat in Chinese cured meat, have obvious antibacterial effect, and have a positive effect on the moisture content, color and texture of Chinese cured meat, which improves the product quality to a certain extent.

关 键 词：腊肉 儿茶素 迷迭香酸 茶多酚 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]