番茄红素对发酵香肠色度、亚硝基肌红蛋白形成及抗氧化特性的影响  

Effects of Lycopene on Color,Nitrosomyoglobin Formation,and Antioxidant Properties of Fermented Sausage

作　　者：王军工 徐志强 朱英莲[2] WANG Jungong;XU Zhiqiang;ZHU Yinglian(Qingdao Dagang Customs,Qingdao 266011,China;Department of Food Science and Engineer,Qingdao Agricultural University,Qingdao 266109,China)

机构地区：[1]青岛大港海关,山东青岛266011 [2]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《食品科技》2021年第9期130-135,共6页Food Science and Technology

摘　　要：亚硝酸盐是肉制品中常用的发色与防腐剂,但是亚硝酸盐具有强致癌性,文章探索了番茄红素对亚硝酸盐的替代效果。以番茄红素作为亚硝酸盐部分替代物,研究其对发酵香肠色度、亚硝基肌红蛋白形成、抗氧化特性及感官品质的影响,并考察了番茄红素在香肠贮藏期间的稳定性。结果表明,4组香肠在整个贮藏期间番茄红素都能稳定存在,保证香肠色泽的稳定性。添加1.5 g番茄红素替代0.08 g亚硝酸盐,香肠的色度值及感官品质最好。添加番茄红素的4组香肠TVB-N含量、硫代巴比妥酸含量明显比对照组低,其中添加1.5 g以上番茄红素能显著抑制香肠贮藏期间的氧化过程。亚硝基肌红蛋白的测定结果表明,番茄红素作为亚硝酸盐的替代物可能导致了新的发色产物产生,有利于香肠色度的提高。Nitrite is common colorants and preservatives in meat products,but nitrite has strong carcinogenic properties.This study explored the substitution effect of lycopene for nitrite.In this study,the effects of lycopene on color,nitrosomyoglobin formation,antioxidant property and sensory quality of fermented sausages were discussed.The results showed that the lycopene in the four groups of sausages could exist stably throughout the storage period,which ensured the stability of color.With addition of 1.5 g of lycopene substituting 0.08 g of nitrite,the color value and sensory quality of the sausage were the best.The TVB-N,thiobarbituric acid content of the four groups of sausages with addition of lycopene were lower than that of the control group.And addition of more than 1.5 g of lycopene significantly inhibited the oxidation process of sausages during storage.The measurement results of nitrosylmyoglobin showed that lycopene as substitute of nitrite might cause the production of new color products,which was beneficial to the improvement of sausage chroma.

关 键 词：番茄红素 亚硝酸钠 亚硝基肌红蛋白 硫代巴比妥酸 挥发性盐基氮 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]