腌制剂对蒸煮火腿中亚硝酸钠残留量和亚硝胺形成影响的研究

为探讨低温蒸煮火腿生产过程中腌制剂对亚硝酸钠(NaNO2)残留量和二乙基亚硝胺(NDEA)形成的影响,在腌制过程中分别添加了抗坏血酸钠和三聚磷酸钠(STPP),研究了蒸煮火腿中NDEA及NaNO2含量的变化。结果表明,抗坏血酸钠能够显著降低(p<0.05)NDEA的形成量,随抗坏血酸钠添加量的增加,NDEA下降速度增大;同时能明显降低蒸煮火腿中NaNO2的残留量。添加STPP的处理组NaNO2残留量有所增加,随加入量的增加,NaNO2残留量上升趋势减缓;一定程度上提高蒸煮火腿中NDEA的形成量。

Effects of Curing Agents on Residual Nitrite Contents and N-nitrosamine Formation in Cooked Ham

In order to study the effect of curing agents on residual nitrite contents and the formation of N-nitrosodiethylamine (NDEA) in cooked ham, sodium ascorbic and phosphate were added during the curing process, respectively. The changes of concentrations of NDEA as well as nitrite in cooked ham were determined. With the increase of sodium ascorbic contents, the concentrations of NDEA significantly decreased under p<0.05. Residual nitrite contents also significantly decreased. Residual nitrite contents gradually increased with the addition of STPP, however, nitrite contents increased slowly with the increase of added STPP contents. To an extent, the levels of NDEA formation increased in cooked ham.