天然植物提取物对四川腊肉产品特性的影响研究-《中国调味品》

文章信息/Info

Title:: Study on the Effect of Natural Plant Extracts on the Characteristics of Sichuan Bacon

摘要:: 研究在腊肉加工中以天然植物提取物替代亚硝酸钠，选用Nature 10 CS、T-4N DV CN和T-4N W DV CN三种商业化天然植物提取物，并与添加亚硝酸钠进行比较。对产品的特性分析结果显示，实验各组水分含量、aw值等无显著差异（P > 0.05），而色泽、抗氧化性等差异显著（P < 0.05）。其中Nature 10 CS在赋予产品良好的色泽和较佳的抗氧化效果上与亚硝酸钠组接近，同时可降低产品的pH值而利于产品可贮性。T-4N W DV CN也呈现较佳的抗氧化性，但发色效果不如亚硝酸钠和Nature 10 CS。T-4N DV CN则抗氧化和发色效果均不佳，结果表明，Nature 10 CS可在一定程度上替代亚硝酸钠的发色和抗氧效能，同时显著降低产品硝盐残留。

Abstract:: To conduct research on substituting natural plant extracts for sodium nitrite in bacon processing. Three commercial natural plant extracts, Nature 10 CS, T-4N DV CN and T-4N W DV CN, were selected and added with sodium nitrite. Compare. The analysis of the characteristics of the products showed that there was no significant difference in the moisture content and aw value of each group in the experiment (P> 0.05), but the color and antioxidant properties were significantly different. Among the three plant extracts, Nature 10 CS is close to the sodium nitrite group in imparting good color and better antioxidant effect to the product, and at the same time it can lower the pH value of the product to facilitate the storability of the product. T-4N W DV CN also shows better oxidation resistance, but the color effect is not as good as sodium nitrite and Nature 10 CS. T-4N DV CN has poor anti-oxidation and color development effects. The results showed that Nature 10 CS can replace sodium nitrite’’’’s color development and antioxidant properties to a certain extent, while significantly reducing the product’’’’s nitrate residues.