摘要
采用三因子二次通用旋转设计研究桂皮和白芷、洋葱和柚子皮以及茶多酚复配对阻断西式火腿中亚硝基化合物生成的作用效果。得出最佳阻断条件:加入量以肉重计,加入浓度为20%茶多酚溶液0·79%,6%白芷和桂皮浸提液6·27%,加入6%柚皮浸提液4·6%,洋葱原汁加入量为肉重的4·6%。按此比例添加到西式火腿的腌制液中,使最终产品的亚硝酸钠残留量为20mg/kg,亚硝胺含量为5·5μg/kg。
The experiment mainly studied a formulation which were composed of test polyphenol solution, extracts of Radix Angellcae dahuricae, onion and Citrus grandis peel to restrain the formation of N - nitro compounds in western ham. By adopting three factors second regression general rotation design test, the optimal result was as follows： the content of nitrite sodium in ham could be as low ,as 20 mg/kg and Nitrosamine 5. 5 μg/kg by adding 0. 79% （based on meat weight） tea polyphenol solution with concentration of 20% ; 6% Radix Angelicae dahuricae extracts ; 6. 27% Cinnamomum cassia extracts; 4. 6% Citrus grandis peel extracts （6%） and 4. 6% onion juice （based on meat weight）.
出处
《肉类工业》
2006年第5期22-27,共6页
Meat Industry
基金
国家"十五"科技攻关项目(2001BA501A11)部分研究内容。
关键词
三因子二次通用旋转设计
亚硝酸盐
亚硝胺
茶多酚
three factors second- order regression general rotation designing nitrite nitrosamine tea polyghenols
