灌肠制品中亚硝酸钠残留量及肉品发色率预测模型的建立

通过对亚硝酸钠添加量、异抗坏血酸钠添加量及原料肉中总色素含量与亚硝酸钠残留量及肉品发色率之间的关系的研究,对实验数据进行了统计分析,建立了本研究范围内的亚硝酸钠残留量及肉品发色率的预测模型:Y1=17.082+0.181X1-0.017X2-0.026X3和Y2=58.466+0.007X1+0.033X2+0.022X3,其中Y1、Y2、X1、X2、X3分别代表亚硝酸钠残留量（mg/kg）、肉品发色率（%）、亚硝酸钠添加量（mg/kg）、异抗坏血酸钠添加量（mg/kg）、原料肉中的总色素含量（mg/kg）。      

灌肠制品中亚硝酸钠残留量及肉品发色率预测模型的建立

通过对亚硝酸钠添加量、异抗坏血酸钠添加量及原料肉中总色素含量与亚硝酸钠残留量及肉品发色率之间的关系的研究,对实验数据进行了统计分析,建立了本研究范围内的亚硝酸钠残留量及肉品发色率的预测模型:Y1=17.082+0.181X1-0.017X2-0.026X3和Y2=58.466+0.007X1+0.033X2+0.022X3,其中Y1、Y2、X1、X2、X3分别代表亚硝酸钠残留量(mg/kg)、肉品发色率(%)、亚硝酸钠添加量(mg/kg)、异抗坏血酸钠添加量(mg/kg)、原料肉中的总色素含量(mg/kg)。     

肉制品中亚硝酸钠残留量预测模型的建立

通过对试验数据的统计分析,得到肉糜制品在不添加和添加异抗坏血酸钠500mg/kg情况下亚硝酸钠残留量的预测模型:Y=12.588+0.598X1-0.626X2和Y=13.096+0.381X1-0.363X2,其中Y,X1,X2分别为亚硝酸钠残留量(mg/kg),亚硝酸钠添加量(mg/kg),肉中总色素含量(mg/kg)。试验还得到干腌肉块亚硝酸钠残留量的预测模型,y=45.136+0.181x1-1.306x2-0.342x3,其中y为亚硝酸钠残留量(mg/kg),x1、x2、x3分别为亚硝酸钠添加量(mg/kg),腌制时间(d)和总色素含量(mg/kg)。     

干腌肉制品加盐量预测模型的建立及应用

通过对试验数据的统计分析，获得了干腌肉制品加盐量的预测模型，然后根据干腌肉制品成品对盐含量和水分含量的要求，用所得预测模型推算出了在盐含量为5．1％～5．5％，水分含量为55％条件下，干腌肉制品的合理加盐量为3．5％～4．0％。     

Vc对降低香肠亚硝酸钠残留量的研究

在亚硝酸钠添加量相同条件下,添加0.05%Vc可以明显降低亚硝酸钠残留量;在Vc添加量为0.05%且保证产品品质的条件下,采用不同添加量亚硝酸钠对香肠进行降低亚硝酸钠残留量的试验,亚硝酸钠最低添加量为0.06g/kg。     

体外模拟腌肉制品中亚硝胺形成条件及机理的研究

试验主要是在试管里模拟腌肉环境,意在找出影响亚硝胺形成的主要因素。试验总结出熟化温度、熟化时间、肉的pH值是影响亚硝胺形成的几个外部因素,其中温度是最主要因素,其次是熟化时间,而pH值为不重要因素。     

谷氨酰胺转胺酶在模拟腌肉制品中的应用研究

主要研究了谷氨酰胺转胺酶应用于模拟腌肉制品中,通过对腌制时间和加热时间两个变化因素研究对其质构性能和本底肉色的影响。结果表明,谷氨酰胺转氨酶应用于模拟腌肉制品中,可以明显改善质构特性。随着TG添加量的不断增加(0、0.3%、0.6%、0.9%),模拟腌肉制品口感硬度逐渐提高。腌制时间的延长,硬度、咀嚼度增加趋势明显(p<0.05)。腌制时间的延长对其感官评价和a*值的影响显著。经加热后,所有TG添加量不同的模拟腌肉制品红度值相差不多。加热时间处理不同对模拟腌肉制品的硬度、弹性、黏聚性、咀嚼性和回复性的变化有一定影响。除了弹性外,所有组别的硬度、咀嚼度、黏聚性和回复性都是呈先升高后降低的趋势。空白与TG添加量0.3%的a*值始终明显高于TG添加量0.6%和0.9%的组别(p<0.05)。本次实验可以得出模拟腌肉制品在腌制时间为24h,加热时间控制在1h的产品质构性能和感官评价最佳。     

替代亚硝酸盐生产安全腌肉制品的研究现状

硝酸盐和亚硝酸盐在腌肉制品加工中同时起着发色、抑菌、抗氧化和提高风味的作用,但硝酸盐和亚硝酸盐与肉中的二级胺反应会形成致癌物质N-亚硝胺,所以寻求一种更加安全有效的硝酸盐和亚硝酸盐替代方式,在实际生产中具有重要意义。本文就无硝腌肉制品在亚硝酸盐发色作用、抑菌作用和抗氧化作用的替代物方面开展的研究工作进行综述,提出了天然腌制的概念,重点介绍目前国内外利用蔬菜替代亚硝酸盐的方法,包括将蔬菜粉(或汁)中的硝酸盐用硝酸盐还原菌转化为亚硝酸盐后加入腌肉制品中(先发酵法)和将蔬菜粉(或汁)加入肉馅中再发酵(后发酵法)两种生产方式,并对目前的研究现状、进展、存在问题及今后发展方向进行了论述,以期为生产安全腌肉制品提供借鉴。     

浅析肉制品中亚硝酸钠的残留

本文指明了肉制品生产中亚硝的投放量和残留量标准,并详细分析了影响亚硝残留量的几种因素.     

核糖作为干腌肉制品中具有反应活性的风味前体物的几点证据

肉中ATP代谢形成的产物中,只有核糖与4种氨基酸(Leu、Ile、Val、Met)在温和条件下反应才检测到挥发性风味化合物生成,说明核糖是肉中具有高反应活性的风味前体物质。通过对鲜肉、干腌肉块和干腌火腿核糖含量的测定,表明在干腌肉品生产过程中核糖含量呈下降的趋势,提示核糖含量变化的发生可能与干腌肉品中风味物质的产生存在一定的相关性。      

Influence of turkey meat on residual nitrite in cured meat products

A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L*a*b*) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was significant (P < 0.01). An increased amount of turkey meat in the formula resulted in lower residual nitrite levels at a fixed pH. The residual nitrite level was initially proportional to initial nitrite concentration, but it became a nonsignificant factor during longer storage time. Differences in heat quantity had a significant effect (P < 0.05) on residual nitrite level initially. Greater heat quantity decreased residual nitrite level in finished cured meat products at a fixed pH. However, this effect became nonsignificant during longer storage. Reduction of residual nitrite in wieners because of turkey meat addition at a fixed pH was due to characteristics of the turkey tissue, but the mechanism of action remains unknown. It was also established that commercial wieners had a higher pH if poultry meat was included in the formulation.     

茶多酚和维生素C对腌制猪肉亚硝酸盐残留量和脂肪氧化的影响

以腌制猪肉模型为材料,研究不同含量的茶多酚和维生素C对色泽、残留亚硝酸盐含量以及脂肪氧化TBARS值的影响。结果表明,茶多酚和维生素C都在一定程度上降低了腌制模型中亚硝酸钠的残留量,维生素C的作用效果要显著强于茶多酚(p<0.05)。腌制过程中TBARS值呈逐渐增加的趋势,茶多酚和维生素C有降低TBARS值的作用,茶多酚的作用效果要强于维生素C。在腌制过程中,维生素C组的色泽显著高于茶多酚组(p<0.05),而蒸煮后各组之间色泽差异不显著(p>0.05)。      

Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system

Quantitative determination of catalase, nitrate reductase, nitrite reductase and nitric oxide synthase activities (NOS) was performed on 11 different bacterial strains, mainly staphylococci, isolated from fermented sausages, bacon brine or cured meat products. All except one strain possessed catalase activity in the range from 1.0 to 6.1 μmol min^− 1 ml^− 1. Ten out of 11 bacteria strains showed nitrate reductase activity in the range between 50 and 796 nmol min^− 1 ml^− 1 and nine showed nitrite reductase activity in the range between 6 and 42 nmol min^− 1 ml^− 1. No evidence of NOS activity of the selected strains was detected. In a colour formation assay containing myoglobin all strains affected nitrosylmyoglobin (MbFe^IINO) formation in assays containing nitrite, whereas only strains having nitrate reductase activity generated MbFe^IINO in assays containing nitrate as the sole nitrosylating agent. The quantitative nitrate and nitrite reductase activity did not fully explain or correlate well with the observed rate of formation of MbFe^IINO, which seemed to be more affected by the growth rate of the different strains. The mechanism of the reduction of nitrite into NO of strains not having nitrite reductase activity remains to be fully elucidated, but could be due to a dual-mode action of nitrate reductase capable of acting on nitrate.     

腌腊肉制品不添加亚硝酸盐防腐剂的探索

综述了亚硝酸盐在肉制品加工中对人体的危害以及不添加亚硝酸盐的研究进展。随着经济的发展和人们对健康意识的不断增强,人们对肉制品无硝化的关注会越来越多,寻找亚硝酸盐的替代品,将成为肉品工业研究的重要领域,也是功能性肉制品开发的又一途径,是未来肉制品加工的发展趋势。     

降低肉制品中亚硝酸盐残留量的研究进展

亚硝酸盐是重要的食品添加剂。指明了亚硝酸盐在肉制品中的作用及其引发的食品安全性问题,并对降低肉制品中亚硝酸盐残留量的方法进行了综述。     

鱼肉中沙门氏菌生长预测模型的建立

目的：研究沙门氏菌在鱼肉中的生长情况并拟合了一级和二级生长预测模型。方法：以鱼肉样品为研究对象,接种4种不同血清型的沙门氏菌混合菌,并置于不同温度下培养。选择修正的SGompertz和修正的SLogistic的模型为一级模型,用origin8.5软件拟合生长数据,通过拟合的模型参数,计算出最大比生长速率μmax和迟滞期λ。再选用二次多项式和平方根模型为二级模型,分别拟合μmax和λ与温度之间的二级模型并使用参数相关系数R²、准确度(Accuracy factor,Af)、偏差度(Bias factor,Bf)进行模型验证。结果：SGompertz模型相关系数R²均在0.99以上。以平方根模型建立的二级模型中,μmax的R²、Bf和Af分别为0.937、1.056和1.507,λ的R²、Bf和Af分别为0.653、0.752和1.772;以二次多项式模型建立的二级模型中,μmax的R²、Bf和Af分别为0.730、0.874和1.426,λ的R²、Bf和Af分别为0.105、1.449和2.313。结论：通过SGompertz模型建立的一级模型和二次多项式拟合的二级模型可以对鱼肉样品中沙门氏菌的生长情况进行较好的模拟,为掌握沙门氏菌在鱼肉样品中的生长繁殖规律以及为鱼肉样品的贮藏保鲜提供科学依据。     

亚硝酸钠对干腌肉块脂肪酸氧化源醛类挥发性化合物的影响

研究亚硝酸钠对干腌肉块脂肪氧化源醛类挥发性化合物的影响,结果表明添加亚硝酸钠的干腌肉块脂肪氧化源的醛类物质含量和其中的己醛含量低于无硝腌制干腌肉块。通过Fe2+-亚油酸模型的挥发性化合物检测结果表明亚硝酸钠对抑制亚油酸的氧化起到显著作用,说明亚硝酸钠可以通过螯合金属离子而发挥抗氧化作用。     

N-nitrosamines and residual nitrite in cured meats from the Dutch market

A total of 140 samples of 16 kinds of cured meats were analyzed for contents of residual nitrite and N-nitrosamines. Nitrite was determined by reaction with sulfanilamide/naphthylethylenediamine and colorimetric measurement. N-nitrosamines were isolated from the samples by vacuum distillation and determined by gas-chromatography with chemiluminescence detection (GC-TEA). In six samples no nitrite was detectable (less than 1 mg NaNO2/kg), the remaining samples contained 1-140 mg NaNO2/kg, median value 6.8 mg/kg. In 46 samples (33%) no N-nitrosamines were detected, i.e. less than 0.1-0.5 microgram/kg of the individual nitrosamines, depending upon their structure. N-nitrosodimethylamine (NDMA) was the nitrosamine present most frequently, in 75 samples, contents were 0.1-0.9 microgram/kg, mean 0.3 microgram/kg. Other N-nitrosamines found were: N-nitrosopiperidine (NPIP), 10 times, 0.3-25 micrograms/kg; N-nitrosodiethylamine (NDEA), three times, 0.2-0.9 microgram/kg; N-nitrosopyrrolidine (NPYR), three times, 1.3-4.2 micrograms/kg; N-nitrosomorpholine, once, 0.7 microgram/kg and N-nitrosothiazolidine (NTHZ), 36 times, 0.5-91 micrograms/kg, mean 5.7 micrograms/kg. NTHZ was found most often and with the highest contents in smoked products. Frying of bacon and cured, smoked pork bellies led to substantially increased levels of NPYR in both products, and for the pork bellies also of NTHZ. In five samples of cured, smoked pork bellies after frying NTHZ-contents of 3.6-490 micrograms/kg (mean 179) were found. No correlation between residual nitrite levels and N-nitrosamine contents could be established. Investigations during the nineteen seventies gave much higher levels for NDMA, NDEA, NPIP and NPYR in Dutch cured meats than now found; at that time NTHZ was not measured.     

The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system

Two experiments were conducted to determine the effects of lactate on nitrite during meat curing. In the first experiment, using a model system, eight reaction components including nitrite and lactate, were used to assess the effect of each component on metmyoglobin reducing activity by excluding one component at a time. Excluding lactate, nicotinamide adenine dinucleotide (NAD), l-lactate dehydrogenase (LDH) or phenazine methosulfate (PMS) resulted in no reducing activity. A second experiment, utilising a meat mixture, investigated the effects of lactate (0%, 2%, 4% or 6%), nitrite (0 or 156 ppm), and packaging (oxygen-permeable or vacuum) on residual nitrite, meat colour and pH. Addition of lactate reduced residual nitrite in the meat mixtures. Both experiments support the hypothesis that lactate generates NADH which then reduces metmyoglobin to deoxymyoglobin. The resulting greater concentration of reduced myoglobin subsequently reacted with nitrite to produce more nitric oxide, reducing nitrite concentration and accelerating curing reactions.