摘要
为深入研究肉制品在加工、贮藏期间亚硝酸盐的变化情况,本文主要对影响肉制品加工中亚硝酸盐残留的几个因素进行了研究:原料肉种类的不同、产品中肥瘦肉比例、抗氧化剂D-异抗坏血酸钠添加量的变化及产品出品率变化。在同一时间点进行测定的结果表明:1、D-异抗坏血酸钠的添加可以有效的降低肉灌肠中的亚硝酸盐残留量,以0.15%(以成品计)效果最佳,与不添加比较可以有效的降低11%左右;2、产品出品率的不断增加会导致肉灌肠产品亚硝酸盐残留量的上升;3、在亚硝酸钠添加量不变的情况下,原料肉种类不同可能会导致产品的亚硝酸盐残留量超标,用鸡肉为原料加工的产品亚硝酸盐残留量高于用猪肉加工产品的40%左右;4、肥瘦比的不同会影响最终产品亚硝酸盐残留量。
In order to do the further research of nitrite changes during the meat processing and storage,this study focuses on the several factors of residual nitrite in meat processing：meat species,lean/fat ratio,the volume changes of antioxidants sodium D-isoascorbate and changes in cooking yield.The results showed that,first of all,the add of sodium D-isoascorbate can effectively reduce the residual nitrite in ham to 0.15％,and can effectively reduce about 11％ compared with control; second,raising cooking yield will lead to the increasing of residual nitrite in sausage; third,adding same amount of sodium nitrite may cause different residual nitrite depend on the products,for example chicken products had about 40％ higher than that of pork products; the last,lean/fat ratio will affect residual nitrite of the final product.
出处
《中国食品添加剂》
CAS
北大核心
2014年第2期181-186,共6页
China Food Additives
