摘要
亚硝酸盐是腌腊肉制品中常用的食品添加剂,具有发色、抑菌、改善风味和质构等作用。本试验应用质构剖面分析方法(TextureProfileAnalysis,TPA)对猪肉腌制过程中不同亚硝酸钠添加量对其质构的影响做了初步研究,发现随着腌制时间的增加,硬度(Hardness)、胶黏性(Adhesiveness)、弹性(Springiness)和咀嚼性(Chewiness)增加,而粘聚性(Cohesiveness)和回复性(Resilience)减小。添加亚硝酸盐后,硬度和咀嚼性增加显著(p<0.05),胶黏性和弹性增加不显著(p>0.05);粘聚性减少不显著(p>0.05),回复性减少显著(p<0.05)。猪肉腌制过程中化学成分变化显示,水分、脂肪、蛋白质、胶原蛋白和亚硝酸盐都有降低趋势。通过化学成分含量与质构指标的相关分析,水分含量与胶黏性、回复性和弹性的相关性较高(分别为r=0.891,r=-0.770,r=-0.770:p<0.05),是影响质构的主要因素;亚硝酸盐与弹性显著负相关(r=-0.808,p<0.05),而与其它质构指标相关系数较低;胶原蛋白含量与回复性的相关性较高(r=0.740,p<0.05);脂肪、蛋白质含量与质构指标的相关系数较低。
Nitrite is usually used as food additive in meat products, which can develop pink color, inhibit the growth of food spoilage bacteria, contribute to the favor and the texture et al. And different sodium nitrite addition has effects on the texture of pork during curing. In this paper, effect of different nitrite addition on pork texture during curing was studied by Texture Profile Analysis （TPA） with a texture machine. It revealed that the hardness, adhesiveness, springiness and chewiness of cured pork increased and cohesiveness and resilience decreased during the 48h-curing time. Among these texture attributes, hardness chewiness and resilience changed significantly, while adhesiveness springiness and cohesiveness not significantly under p〈0.05. Also we found the moisture, fat, protein and collagen contents decreased after nitrite addition to the cured pork. Through the correlation analysis between chemical contents and texture measurements, it indicated that moisture was higher correlated to the springiness, adhesiveness and resilience with correlation coefficient of 0.891, 0.770 and 0.770 respectively. And nitrite correlated higher to the springiness, 0.808, collagen to the resilience, 0.740, while fat and protein lower relatively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第4期62-66,共5页
Food Science
关键词
亚硝酸钠
腌制
质构
sodium nitrite, curing
TPA
