不同腌制工艺对发酵芹菜粉发色效果的研究

芹菜粉富含天然的硝酸盐,是新型肉制品发色剂之一。以腌肉色泽、挥发性盐基氮含量及亚硝酸盐含量为指标,研究不同腌制工艺(4 ℃静置腌制、常压滚揉腌制、真空滚揉腌制)对发酵芹菜粉发色效果的影响。结果表明:真空滚揉工艺发色效果最好,且最佳条件是在真空度0.06 MPa条件下,以5 r/min的滚揉转速滚揉6 h。添加发酵芹菜粉的猪肉在真空滚揉腌制下的a^*值(红度)显著高于其他组(P<0.05);亚硝酸盐含量显著低于其他组(P<0.05);挥发性盐基氮含量低于其他组,且与4 ℃静置腌制组有显著差异(P<0.05)。

Study on Coloring Effect of Fermented Celery Powder by Different Pickling Process

Celery powder is rich in natural nitrate and is one of novel coloring agents for meat products.The color and the content of volatile basic nitrogen as well as nitrite in pickled meat were taken as the evaluation indexes to suggest the coloring effects of fermented celery powder.These technical factors in food production were determined by different curing processes,such as 4 ℃ standing curing,normal pressure rolling curing and vacuum rolling curing.The results show that the vacuum rolling curing process has the best color development effect,and the best condition is rolling at a rotate speed of 5 r/min for 6 h under a vacuum of 0.06 MPa.The salted pork added with fermented celery powder under vacuum rolling curing exhibits a plenty of advances compared with other groups.The a^* value (redness) of cured pork added with fermented celery powder under vacuum rolling pickling was significantly higher than other groups (P<0.05),and the nitrite content,volatile basic nitrogea were significantly lower (P<0.05),which exhibited significant difference with 4 ℃ static pickling group (P<0.05).