猪肉助色剂的研究及配方优化

研究不同异抗坏血酸钠、烟酰胺、茶多酚添加量对猪肉色差、发色率、肌红蛋白存在形式比例及亚硝酸钠残留量的影响,并通过正交交互分析方法来确定减少亚硝酸钠用量的最佳发色配方。结果表明,亚硝酸钠的添加量为100mg/kg时,最佳助色剂配方为:异抗坏血酸钠400mg/kg、烟酰胺500mg/kg、茶多酚300mg/kg。在此条件下,a*为12.78,发色率为56.67%,经过腌制,猪肉在感官上表现为鲜艳的玫瑰红色,发色均匀,且在保藏期间长期不退色。 

Research and formula optimization of pork color auxiliary

The effects of different content of sodium erythorbate,nicotinamide,tea polyphenol on color difference,coloring ratio,myoglobin existence form and proportion,sodium nitrite residues were studied.In order to decrease the mount of sodium nitrite,the optimum chromogenic agents formula were determined by orthogonal interaction analysis method. The results showed that: the optimum additions of sodium erythorbate,nicotinamide,tea polyphenol was 400,300,500 mg / kg respectively with sodium nitrite addition of 100 mg / kg.The a*and coloring ratio of cured pork under the optimum chromogenic formula were up to12.78 and 56.67%,and the pork exhibited a bright rosy appearance and uniform color,which was maintained for a long time during storage.