碳酸氢钠对肉制品产品特性和品质的影响研究进展  

Effect of Sodium Bicarbonate on the Characteristics and Quality of Meat Products:A Review

作　　者：王卫[1] 文瑜 张锐[1] 白婷[1] 张佳敏[1] 吉莉莉[1] 吴周林 唐春 高颖[3] WANG Wei;WEN Yu;ZHANG Rui;BAI Ting;ZHANG Jiamin;JI Lili;WU Zhoulin;TANG Chun;GAO Ying(Meat Processing Key Labratory of Sichuan Province,Chengdu University,Chengdu 610106,China;Sichuan Gaojin Industrial Group Co.Ltd.,Suining 629000,China;Agricultural Products Processing Research Institute,Sichuan University,Chengdu 610065,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106 [2]四川高金实业集团股份有限公司,四川遂宁629000 [3]四川大学农产品加工研究院,四川成都610065

出　　处：《肉类研究》2023年第6期51-56,共6页Meat Research

基　　金：国家现代农业产业技术体系四川生猪创新团队项目(scsztd-2023-08-07);四川省科技成果转移转化示范项目(2023ZHCG0079,2022ZHCG0063);四川大学-遂宁校市合作专项(2020CDSN-19)。

摘　　要：碳酸氢钠是广泛用于食品、饲料和医药行业的添加剂,在食品中常被用作米面食品的膨松剂和酸度调节剂,传统烹饪中则用于一些畜禽肉菜肴的嫩化。研究表明,碳酸氢钠在肉制品中具有增加盐溶性蛋白溶出、增强凝胶特性、改善保水性和嫩度、延长产品保质期等作用。但作为一种碱性化合物,使用不当也存在破坏B族维生素、导致蛋白质凝固影响可消化性、产生不良味道等副作用。本文对碳酸氢钠应用于肉制品的功能特性,以及可能导致的对产品品质的不利影响研究进展作概要综述。Sodium bicarbonate is an additive widely used in the food,feed,and pharmaceutical industries.It is often used as a leavening agent and acidity regulator in wheat-or rice-based foods,and as a meat tenderizer in traditional cooking methods.Research shows that adding sodium bicarbonate in meat products can increase the dissolution of salt soluble protein,enhance the gel properties,improve the water retention capacity and tenderness,and extend the product shelf life.However,improper use of sodium bicarbonate as an alkaline compound can also have side effects such as damaging B vitamins,causing protein coagulation,affecting digestibility,and producing unpleasant odors.This article provides an overview of the functional characteristics of sodium bicarbonate applied to meat products,as well as the potential adverse effects it causes on meat product characteristics.

关 键 词：碳酸氢钠 肉制品 产品特性 品质提升 不利影响 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]