文章摘要
陈颜红,王修俊,周雯,聂黔丽,冯廷萃.低钠盐液熏腊肉与苗岭传统腊肉风味品质分析[J].包装工程,2021,42(19):93-103.
CHEN Yan-hong,WANG Xiu-jun,ZHOU Wen,NIE Qian-li,FENG Ting-cui.Analysis of Flavor and Quality of Low-Sodium Salt Smoked Bacon and Traditional Bacon in Miaoling[J].Packaging Engineering,2021,42(19):93-103.
低钠盐液熏腊肉与苗岭传统腊肉风味品质分析
Analysis of Flavor and Quality of Low-Sodium Salt Smoked Bacon and Traditional Bacon in Miaoling
投稿时间:2020-12-04  
DOI:10.19554/j.cnki.1001-3563.2021.19.013
中文关键词: 低钠盐  液熏  风味  食用安全指标  分析
英文关键词: low-sodium salt  liquid smoked  flavor  food safety indicators  analysis
基金项目:贵州省生态特色肉制品科技创新人才团队(黔科合平台人才[2020]5004);中央引导地方科技发展专项基金(黔科中引地[2018]4020);贵州省科技计划(黔科合成果[2020]1Y025);贵州省发酵工程与白酒酿造人才基地项目(黔人领发[2018]3号)
作者单位
陈颜红 贵州大学 酿酒与食品工程学院贵阳 550025
贵州省发酵工程与生物制药重点实验室贵阳 550025 
王修俊 贵州大学 酿酒与食品工程学院贵阳 550025
贵州省发酵工程与生物制药重点实验室贵阳 550025 
周雯 贵州大学 酿酒与食品工程学院贵阳 550025
贵州省发酵工程与生物制药重点实验室贵阳 550025 
聂黔丽 贵州大学 酿酒与食品工程学院贵阳 550025
贵州省发酵工程与生物制药重点实验室贵阳 550025 
冯廷萃 镇远县名城食品厂贵州 凯里557799 
摘要点击次数:
全文下载次数:
中文摘要:
      目的 研究采用非钠盐代替部分钠盐、采用液体烟熏代替传统气体烟熏的低钠盐液熏腊肉与苗岭山区传统腊肉在低温冷藏条件下的风味和品质差异,探究对苗岭山区传统腊肉进行现代化生产的实际操作意义。方法 测定两者的游离氨基酸、挥发性风味物质、钠含量、水分含量等理化品质指标,以及过氧化值、亚硝酸盐、苯并(a)芘等食用安全指标,并对这些指标进行综合分析和比较。结果 2种腊肉游离氨基酸的差异并不显著,低钠盐液熏腊肉中醛类、酮类化合物的含量和种类高于传统腊肉,其具有更多的果木风味。低钠盐液熏腊肉的钠含量相较于苗岭山区传统腊肉降低了24.61%,并且低钠盐液熏腊肉中未检出亚硝酸盐,苗岭山区传统腊肉的亚硝酸盐含量为1.34 mg/kg。虽然低钠盐液熏腊肉色泽良好,水分含量、挥发性盐基氮、过氧化值、微生物总数均小于苗岭山区传统腊肉,但是低钠盐液熏腊肉的硬度和pH较大。N-二甲基亚硝胺、苯并(a)芘含量在2种腊肉中均未检出。结论 在低温条件下,低钠盐液熏腊肉的品质和安全指标整体优于苗岭山区传统腊肉,在腌腊肉生产和贮藏过程中具有可行性和推广价值。
英文摘要:
      In order to study the difference of flavor and quality of low-sodium liquid bacon and traditional bacon from Miaoling mountain area in low-temperature storage, some non-sodium salt was used to replace part of sodium salt, and liquid smoked instead of traditional gas smoked, whether it is of practical significance to carry out modern production of traditional preserved meat in Miaoling mountain area. The contents of free amino acids, volatile flavor compounds, sodium, water, peroxide value, nitrite, benzo (a) pyrene and so on were determined, and carries on the comprehensive analysis and the comparison to these indexes. The differences of free amino acids between two kinds of bacon were not significant, and the contents and types of aldehydes and ketones in low-sodium salt liquid bacon were higher than those in traditional bacon, which gave it more fruit flavor. Compared with traditional bacon in Miaoling mountain area, the sodium content of low-sodium liquid bacon was 24.61% lower, and no nitrite was detected in low-sodium liquid bacon, while the nitrite content of traditional bacon in Miaoling mountain area was 1.34 mg/kg. Low-sodium salt solution cured meat has good color, water content, volatile basic nitrogen, peroxide value, total number of microorganisms are less than traditional cured meat in Miaoling mountain area, but its hardness and pH are higher. N-dimethylnitrosamine and benzo (a) pyrene were not detected in two kinds of cured meat. In a word, the quality and safety index of low-sodium liquid bacon in low temperature was better than that of traditional bacon in Miaoling mountain area, and it has feasibility and promotion value in the production and storage of bacon.
查看全文   查看/发表评论  下载PDF阅读器
关闭

关于我们 | 联系我们 | 投诉建议 | 隐私保护 | 用户协议

您是第22602208位访问者    渝ICP备15012534号-2

版权所有:《包装工程》编辑部 2014 All Rights Reserved

邮编:400039 电话:023-68795652 Email: designartj@126.com

    

渝公网安备 50010702501716号