关键词: 腌肉, N- 二甲基亚硝胺, VC, VE, 茶多酚

Abstract:

Additions of three antioxidants, vitamins C and E and tea polyphenols together to the curing agent were used for the traditional processing of salted pork to investigate the effect of their amounts on N-nitrosodimethylamine (NDMA) residue in salted pork by single-factor experiments. NDMA residue was gradually decreased with increasing amounts of VC (VE and tea ployphenols both fixed at 300 mg/kg) and VE (VC and tea ployphenols fixed at 400 mg/kg and 300 mg/kg, respectively) additions up to 500 mg/kg and 400 mg/kg, respectively, and then tended to be stable at higher levels. As the amount of added tea ployphenols (VC and VE fixed at 400 mg/kg and 300 mg/kg, respectively) increased, NDMA residue displayed a tendency to first decrease, reaching its minimum at 300 mg/kg, and then increase.

Key words: salted pork, N-nitrosodimethylamine, vitamin C, vitamin E, tea polyphenols