摘要
【目的】为探讨腌制过程中不同亚硝酸钠添加量对羊肉脂肪酸组成以及脂质氧化程度的影响.【方法】以羊肉臀肌为原料,对0、50、100、150 mg/kg亚硝酸钠添加量腌制样品在0、12、24、48、72、168 h的色度、硫代巴比妥酸值、过氧化值、脂肪酸组成、脂质氧化产物以及肌红蛋白含量等指标进行研究.【结果】随着腌制时间的延长,不同亚硝酸钠添加量的脂质氧化程度存在显著性差异(P<0.05),其中亚硝酸钠添加量为100 mg/kg的脂质氧化程度最低.当亚硝酸钠的添加量为100 mg/kg时,a*值比未添加的高39.21%,硫代巴比妥酸值较未添加的低14.64%,过氧化值比未添加的低22.10%.不饱和脂肪酸含量较未添加的低44.57%,饱和脂肪酸含量较未添加的高9.51%,己醛较未添加的低15.24%(P<0.05).【结论】在羊肉腌制过程中添加亚硝酸钠可有效抑制脂质氧化,添加亚硝酸钠为100 mg/kg效果较为理想,研究结果为腌制羊肉制品及调理肉制品的质量调控提供了依据.
【Objective】To investigate the effect of different sodium nitrite concentrations on fatty acid composition and lipid oxidation of mutton in marinating process.【Method】The mutton gluteal muscle was used as raw material to measure the chroma and TBARS value,peroxide value,fatty acid composition,lipid oxidation products and myoglobin content in cured mutton under different concentrations of sodium nitrite(0,50,100,150 mg/kg)at 0,12,24,48,72,168 hours,【Result】The results showed that along with the extension of curing time,the degree of lipid oxidation was significantly different among different amounts of sodium nitrite(P<0.05).When the amount of sodium nitrite was 100 mg/kg,the a*value was 39.21%higher than that in control group,the TBARS value and peroxide value were 14.64%and 22.10%lower than that in control group respectively.Meanwhile,the content of unsaturated fatty acids was 44.57%lower,the content of saturated fatty acids was 9.51%higher,and hexanal content was 15.24%lower(P<0.05).【Conclusion】Adding sodium nitrite in marinating process can effectively inhibit lipid oxidation,and the adding amount of 100 mg/kg was the best.Conclusion provides a basis for the quality control of cured lamb products and meat products.
作者
姬晓颖
马国源
陈耀祥
金锦伟
余群力
JI Xiao-ying;MA Guan-yuan;CHEN Yao-xiang;JIN Jin-wei;YU Qun-li(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Zhongtian Sheep Industry Co.,Ltd.,Dingxi 743000,China;Qinghai 5369 Ecological Animal Husbandry Technology Co.,Ltd.,Guoluo 814000,China)
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2020年第5期195-202,共8页
Journal of Gansu Agricultural University
基金
国家自然科学基金项目(31771905)
甘肃农业大学优秀博士论文培育项目(21017003)
甘肃省高等学校产业支撑引导项目(2020C-18).
关键词
腌制肉
亚硝酸钠
脂质氧化
脂肪酸
marinated meat
sodium nitrite
lipid oxidation
fatty acid
