食品科学

• 工艺技术 • 上一篇    下一篇

柠檬膳食纤维对午餐肉中亚硝酸盐残留量的影响

雷 激,石秀梅,李铁志   

  1. 西华大学食品与生物工程学院,四川 成都 610039
  • 出版日期:2015-02-25 发布日期:2015-02-16
  • 基金资助:

    教育部“春晖计划”项目(Z2012019);四川省教育厅重点项目(13ZA0029);
    西华大学重点实验室开放基金项目(szjj2011-035);西华大学人才基金项目(R0910507)

Effect of Lemon Dietary Fiber on Residual Nitrite Level in Pork Luncheon Meat

LEI Ji, SHI Xiumei, LI Tiezhi   

  1. School of Food and Bioengineering, Xihua University, Chengdu 610039, China
  • Online:2015-02-25 Published:2015-02-16

摘要:

目的:研究柠檬膳食纤维(dietary fiber,DF)在午餐肉中的应用,确定其最适添加量以及在午餐肉中的抗氧化特性,还考察了柠檬DF对午餐肉中亚硝酸盐残留量的影响。方法:在午餐肉中添加不同用量(0%、0.5%、1.0%、1.5%、2.0%)的柠檬DF,从感官角度确定柠檬DF的最适添加量,并考察添加柠檬DF后午餐肉对自由基的清除能力及其亚硝酸盐残留量变化。结果:柠檬DF在午餐肉中的最适添加量为0.5%~1.0%,此时午餐肉的色泽、滋味、组织状态等指标都较好,感官指标与传统配方产品没有显著差异;1.0%的柠檬DF添加量对O2-·、·OH、1,1-二苯基苦基苯肼自由基具有较强的清除作用,能使午餐肉中亚硝酸盐残留量降低41%。结论:柠檬DF具有较强的抗氧化特性,可显著降低午餐肉中的亚硝酸盐残留量,可考虑作为一种功能性成分添加在肉制品中,以提高肉制品的健康功效。

关键词: 柠檬, 膳食纤维, 午餐肉, 亚硝酸盐, 抗氧化

Abstract:

Purpose: The aim of this work was to study the application of lemon dietary fiber (DF) in pork luncheon meat by
investigating its optimum concentration, antioxidant properties and the effect on residual nitrite level in product. Methods:
Lemon DF at five concentrations (0%, 0.5%, 1.0%, 1.5% and 2.0%) was added to pork luncheon meat. Sensory properties
were evaluated to determine the optimal concentration of lemon DF in luncheon meat. The radical scavenging activities of
lemon DF and nitrite residues in luncheon meat were determined. Results: Luncheon meat products with 0.5%–1.0% lemon
DF had sensory properties similar to those of conventional luncheon meat. Luncheon meat with 1.0% lemon DF not only had
radical scavenging activities against superoxide anion, hydroxyl and DPPH radicals, but also reduced residual nitrite level by
41%. Conclusion: The addition of lemon DF to luncheon meat provides an improvement in its nutritional properties and may
exert beneficial effects such as strong antioxidant capacity and a decrease in residual nitrite levels. Lemon DF can be used as
a functional ingredient for luncheon meat products.

Key words: lemon, dietary fiber, pork luncheon meat, nitrite, antioxidation

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