香料对腊肉品质的影响  

Effect of Spices on the Quality of Chinese Bacon

作　　者：冉佩灵 黄业传 彭春雷[1] 许本波[3] 张克媛 RAN Peiling;HUANG Yechuan;PENG Chunlei;XU Benbo;ZHANG Keyuan(College of Biological Engineering,Jingchu University of Technology,Jingmen 448000,China;College of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621000,China;College of Life Science,Yangtze University,Jingzhou 434023,China)

机构地区：[1]荆楚理工学院生物工程学院,湖北荆门448000 [2]西南科技大学生命科学与工程学院,四川绵阳621000 [3]长江大学生命科学学院,湖北荆州434023

出　　处：《食品工业科技》2023年第13期94-101,共8页Science and Technology of Food Industry

基　　金：荆门市重点科技计划项目(2022YFZD058);荆门市引导性科技计划项目(2022YDKY166)。

摘　　要：为提高腊肉品质,在腌制过程中分别添加0.6%、1.2%和2.4%的香料提取物(包括花椒、八角、香叶、茴香、肉桂和丁香)。熏制时,将提取后的香辛料残渣按相应的比例加入到熏烟材料中。成品真空包装后,分别在冷藏1 d和120 d后测定样品的理化指标、脂肪和蛋白质氧化、亚硝酸盐残留量、色泽、质构、微生物含量和感官品质等。结果表明,添加0.6%的香料对腊肉品质影响不大。当香料添加量增加到1.2%和2.4%时,能显著抑制脂肪氧化和微生物生长,更好地保持腊肉在冷藏过程中的质地和弹性。然而,2.4%的香料添加量对腊肉颜色、感官质量和蛋白质氧化有轻微的负面影响。因此,在腊肉加工过程中,加入适当香辛料能改善腊肉品质,而加入1.2%的香料对提高腊肉品质的效果最好。In order to improve the quality of Chinese traditional smoked bacon,the 0.6%,1.2%and 2.4%of spice extracts(including zanthoxylum bungeanum,star anise,bay leave,fennel,cinnamon and clove)were added in the processing of pickling.When being smoked,the corresponding proportion of spice residues after extract was added into the fumigation material.Following vacuum packing,the physicochemical,lipid and protein oxidation,nitrite residue,instrumental color,texture,microbial content,and sensory quality of the samples were respectively determined after 1 and 120 days of refrigeration.The results showed that the addition of 0.6%spice had little effect on bacon quality.The amount of addition amount increased to 1.2%and 2.4%,it could significantly inhibit lipid oxidation and microbial growth,and better maintained the soft texture and good elasticity of bacon during refrigeration.However,the addition of 2.4%had a little negative effect on instrumental color,sensory quality,and protein oxidation of products.Therefore,in the process of bacon processing,adding appropriate spices can improve the quality of bacon,and adding 1.2%spices has the best effect on improving the quality of bacon.

关 键 词：烟熏腊肉 香料 腌制 熏制 低盐腊肉 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]