白婷,周星辰,何丹,杨轶浠,王卫,张悦,唐春

• 1:成都大学肉类加工四川省重点实验室
• 2:四川高金实业集团股份有限公司

摘要(Abstract)：

在腊肉加工中以天然植物提取物替代亚硝酸钠,选用Nature 10 CS、T-4N DV CN和T-4N W DV CN3种商业化天然植物提取物,并与添加亚硝酸钠进行比较。对产品的特性分析结果显示:实验各组水分含量、Aw值等无显著差异(P>0.05),而色泽、抗氧化性等差异显著(P<0.05)。其中Nature 10 CS在赋予产品良好色泽和较佳抗氧化效果上与亚硝酸钠组接近,同时可降低产品的pH值而利于产品的可贮性。T-4N W DV CN也呈现较佳的抗氧化性,但发色效果不如亚硝酸钠和Nature 10 CS。T-4N DV CN的抗氧化和发色效果均不佳,结果表明,Nature 10 CS可在一定程度上替代亚硝酸钠的发色和抗氧化效能,同时显著降低产品的硝盐残留。

关键词(KeyWords)： 四川腊肉;天然植物提取物;亚硝酸钠;色泽;抗氧化性

Abstract:

Keywords:

基金项目(Foundation): 成都市科技局技术创新研发项目(2019-YFYF-00180-SN);; 四川省科技厅重点研发项目(2020YFN0147);; 国家现代农业产业技术体系四川生猪创新团队(scsztd-3-007)

作者(Author): 白婷,周星辰,何丹,杨轶浠,王卫,张悦,唐春

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