| 减盐对重组培根理化性质和多环芳烃生成的影响 |
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| 引用本文： | 李雨竹,胡高峰,浦馨源,聂 文,蔡克周,陈从贵,徐宝才. 减盐对重组培根理化性质和多环芳烃生成的影响[J]. 食品安全质量检测学报, 2019, 10(11): 3304-3310 |
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| 作者姓名： | 李雨竹 胡高峰 浦馨源 聂 文 蔡克周 陈从贵 徐宝才 |
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| 作者单位： | 合肥工业大学农产品生物化工教育部工程研究中心;合肥工业大学安徽省农产品精深加工重点实验室 |
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| 基金项目： | “十三五”国家重点研发计划重点专项(2018YFD0401205)、安徽省科技重大项目 (18030701159) |
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| 摘 要： | 目的研究直接减少钠盐和添加钠盐替代盐2种减盐方法,对重组培根的理化性质(水分含量、pH值、TBA值和不饱和脂肪酸组成)及危害物多环芳烃(polycyclicaromatichydrocarbons,PAHs)生成的影响。方法考察2种减盐方法的理化性质(水分、pH、TBA和脂肪酸)的变化。采用固相萃取前处理技术,结合高效液相荧光检测法测定重组培根中PAHs的含量。结果直接减少钠盐含量,可显著提高重组培根中的水分含量、不饱和脂肪酸比例、PAHs含量和降低TBA (P0.05);分别将KCl和CaCl2部分代替NaCl加入培根中,总盐添加量2.4%情况下,30%KCl替代会提高重组培根不饱和脂肪酸比例和PAHs含量(P0.05);30%CaCl2替代可显著降低水分含量、pH值和PAHs含量(P0.05)和增加不饱和脂肪酸比例。结论从后续加工危害物的生成量来看, CaCl2替代优于直接减盐和KCl替代。
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| 关 键 词： | 重组培根 减盐 替代盐 理化性质 多环芳烃 |
| 收稿时间： | 2019-03-05 |
| 修稿时间： | 2019-05-28 |
Effect of salt reduction on the physicochemical properties and the content of polycyclic aromatic hydrocarbons in recombinant bacon |
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| LI Yu-Zhu,HU Gao-Feng,Xin-yuan Pu,NIE Wen,CAI Ke-Zhou,CHEN Cong-Gui and XU Bao-Cai. Effect of salt reduction on the physicochemical properties and the content of polycyclic aromatic hydrocarbons in recombinant bacon[J]. Journal of Food Safety & Quality, 2019, 10(11): 3304-3310 |
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| Authors: | LI Yu-Zhu HU Gao-Feng Xin-yuan Pu NIE Wen CAI Ke-Zhou CHEN Cong-Gui XU Bao-Cai |
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| Affiliation: | Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology,Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology,Engineering Research Centre of Bio-Process,Ministry of Education,Hefei University of Technology,Engineering Research Centre of Bio-Process,Ministry of Education,Hefei University of Technology,Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology,Engineering Research Centre of Bio-Process,Ministry of Education,Hefei University of Technology and Engineering Research Centre of Bio-Process,Ministry of Education,Hefei University of Technology |
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| Abstract: | |
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| Keywords: | recombinant bacon salt reduction substitution salt physicochemical properties polycyclic aromatic hydrocarbons |
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