发酵剂和蛋清对调理肉饼中亚硝胺含量的影响
DOI:
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

基金项目:

内蒙古自治区科技计划项目(201802067)


Effect of Starter and Albumen on N-Nitrosamine Formation in Beef Patties
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    添加植物乳杆菌37X-6和蛋清于犊牛肉中制作调理肉饼,研究植物乳杆菌37X-6和蛋清对调理肉饼中亚硝胺、亚硝酸盐等理化指标的影响。以2%植物乳杆菌37X-6及12%蛋清添加至肉糜中,腌制后经发酵、解冻、煎制阶段得到成品。采集各阶段样品测定其pH值、aw值、色差、亚硝酸盐和7种亚硝胺含量的变化。试验结果表明,植物乳杆菌37X-6和蛋清可不同程度地提高产品安全性。同时促进调理肉饼pH值和Aw值的降低,减少亚硝酸盐含量,改善产品色泽。发酵剂和蛋清在发酵、解冻、煎制结束后均可显著降低亚硝酸盐含量(P<0.05),煎制结束后,试验组亚硝酸盐含量均低于对照组1.745 mg/kg(P<0.05),发酵剂组亚硝酸盐含量最低为0.75 mg/kg。腌制结束后发酵剂和蛋清可分别抑制N-亚硝基哌啶、N-二丙基亚硝胺和N-二甲基亚硝胺、N-亚硝基哌啶的形成。发酵结束后发酵剂和蛋清均可抑制N-亚硝基哌啶的形成,蛋清还能显著降低N-二甲基亚硝胺的含量(P<0.05)。解冻结束后发酵剂和蛋清可分别抑制N-二甲基亚硝胺和N-二甲基亚硝胺、N-亚硝基吡咯烷、N-二乙基亚硝胺的形成。煎制结束后植物乳杆菌37X-6可有效抑制N-二甲基亚硝胺、N-二乙基亚硝胺和N-亚硝基哌啶的形成(P<0.05),蛋清可有效抑制N-二甲基亚硝胺和N-亚硝基哌啶的积累(P<0.05)。

    Abstract:

    In order to improve the safety and quality of beef patties, especially to inhibit the formation of N-nitrosamines, Lactobacillus plantarum 37x-6 and albumen were added into beef to make patties. With 2% Lactobacillus plantarum 37x-6 and 12% albumen was added to the minced meat. The final product was obtained after fermentation, thawing and frying. The samples of each stage were determine the changes of pH, aw, color difference, nitrite and 7 kinds of nitrosamines. The results showed that Lactobacillus plantarum 37x-6 and albumen could improve the safety of the product. At the end of fermentation, thawing and decocting, the content of nitrite in starter and albumen decreased significantly (P<0.05), the content of nitrite in the treatment groups were lower than that 1.745 mg/kg in the control group after decocting (P<0.05), the lowest content of nitrite was 0.75 mg/kg in starter group. The formation of NPIP, NDPA and NDMA, NPIP could be inhibited by starter and albumen respectively after the end of pickling, the formation of NPIP could be inhibited by starter and albumen, and the content of NDMA could be significantly reduced by albumen after fermentation (P<0.05), and the formation of NDMA and NDMA, NPYR, NDEA could be inhibited by starter and albumen respectively after the end of thawing. Lactobacillus plantarum 37x-6 can effectively inhibit the content of NDMA, NDEA and NPIP (P<0.05), and albumen can effectively inhibit the accumulation of NDMA and NPIP after decocting (P<0.05).

    参考文献
    相似文献
    引证文献
引用本文

孙学颖;王甜;刘建林;王丹;张晓蓉;靳烨;赵丽华.发酵剂和蛋清对调理肉饼中亚硝胺含量的影响[J].中国食品学报,2021,21(9):177-184

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2021-10-19
  • 出版日期:
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知