添加芹菜粉替代亚硝酸盐对腌肉制品品质的影响
Effect of celery powder as nitrite substitute of meat products on the quality of cured pork
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摘要: 新鲜芹菜中亚硝酸盐含量极低,硝酸盐含量较高,向肉制品添加芹菜粉替代亚硝酸盐,可使肉制品获得特有品质。向对照组加入100mg/kg的亚硝酸钠,处理组1、处理组2、处理组3中分别加入0.2%、0.3%、0.4%的芹菜粉,并设空白组。结果表明,添加芹菜粉0.3%、0.4%后,腌肉的肉色黄度小于对照组,其中添加0.3%芹菜粉能使腌肉外观色泽更鲜红、饱满。腌制10d后,对照组与实验组亚硝酸盐残留量之间差异显著(p<0.05);30d时,添加0.3%芹菜粉腌肉亚硝酸盐残留量为7.46mg/kg,分别比对照组和添加0.4%芹菜粉组低53.58%、8.89%。腌制后期,添加0.3%、0.4%芹菜粉的腌肉丙二醛、挥发性盐基氮含量分别低于对照组,表明芹菜粉具有一定抗氧化效果。综合各因素,肉品腌制中选择添加0.3%芹菜粉替代亚硝酸钠有望取得较好效果。Abstract: Celery powder is rich in nutritional ingredients, and its nitrite content is very low but its nitrate content is high.Celery powder added into meat products as nitrite substitute can exhibit all typical sensory properties.Adding 100mg/kg nitrite to the control group, 0.2%, 0.3%, 0.4% of celery powder to the treated group respectively and a blank group.The results showed that the yellowness (b*) of the 0.3% and 0.4% celery powder added group were lower than the control group, the 0.3% celery powder added group could enhance the meat color.10d later, the residual nitrite of the treatment groups reduced markedly than the control group (p<0.05) .The residual nitrite of the 0.3% celery powder added group was 7.46 mg/kg at 30d, which was lower than the control group and the 0.4% celery powder added group of 53.58%, 8.89% respectively.At later curing stage, the malondildehyde (MDA) and the TVBN level of the 0.3% and 0.4% celery powder added group were lower than the control group, indicating celery powder had some antioxidant effects.Considering all factors, 0.3% of celery powder as nitrite substitute added to meat was expected to achieve better results.
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