摘要
目的:探究红叶甜菜在肉糜中的发色作用和抗氧化性,确定肉糜制品加工中的最佳甜菜粉浓度,为其在肉糜生产加工中的应用提供新思路。方法:测定不同处理方式、不同部位的红叶甜菜中的亚硝酸盐、硝酸盐含量;测定甜菜中的、色价、肉糜色差值等发色效果指标;测定红叶甜菜的多酚、总黄酮、还原力、羟自由基清除率、DPPH自由基清除率等抗氧化能力指标。结果:红叶甜菜经不同方式处理后,不同部位的亚硝酸盐、硝酸盐含量有所差异,其中红叶甜菜块根粉末中硝酸盐含量最高达20 145 mg/kg,明显高于红叶甜菜其它部位的硝酸盐含量。红叶甜菜提取物在538 nm处有最大吸收峰,色价为33.6,添加于肉糜中发色能提高a~*值,降低L~*值、b~*值,且随添加量越多差别越明显;块根粉末添加量为0.15%时在肉糜中能达到较好的发色效果,相较于对照组可使a~*值提高88%,同时亚硝酸盐残留量较小。红叶甜菜中多酚含量约为446.8 mg/kg,总黄酮含量约2 957.1 mg/kg,红叶甜菜的DPPH清除率、羟自由基清除率和还原力随提取物浓度的增加而增加。结论:块根部位的红叶甜菜中亚硝酸盐含量最高,处理成粉末状添加于肉糜制品中能起到良好的发色作用和降低亚硝酸盐残留的作用,且不影响肉糜的品质,可部分替代肉糜加工中的亚硝酸盐,同时红叶甜菜具有良好的抗氧化能力,对延长肉糜制品货架期具有积极影响。
Objective:The objective of this study was to investigate the coloration and antioxidation of red beets in minced pork,and to determine the optimum concentration of beet powder in the processing of meat products,in order to provide new ideas for the application of meat beet production and processing.Methods:Determination of nitrite and nitrate in red beet at different parts of different treatments;determination of ultraviolet-visible absorption spectrum,color value,and meat color difference in sugar beets color effect indicators;determination of red beet polyphenols,total flavonoids,determination of reducing power,hydroxyl radical scavenging rate,DPPH free radical scavenging rate and other antioxidant capacity indicators.Result:The results showed that the contents of nitrite and nitrate in different parts of red beets were different after treatment.The content of nitrate in red beetroot powder was up to 20145 mg/kg,which was significantly higher than that of other parts of red beets.Red beet leaves had the largest absorption peak at 538 nm,and the color value was 33.6.Adding red beet root powder to the minced pork increased the a^*value,decreased the L^*value and b^*value,and as the amount of addition increases,the difference is more pronounced.When the addition amount was 0.15%,a better coloring effect could be achieved in the minced pork.Compared with the control group,the a*value could be increased by 88%,while the content of nitrite residue was small.The content of polyphenols in red beet was about 446.8 mg/kg,and the content of total flavonoids was about 2 957.1 mg/kg.DPPH clearance rate,hydroxyl free radical scavenging rate and reducing power were increased with the increase of red beet extract concentration.Conclusion:The content of nitrite in the root red beet is highest in the red beet,and it can be used as a powder to add to the meat products.It can play a good role in coloration,reducing the nitrite residue,and does not deteriorate the quality of the meat.The root red beet can partially replace nitrites in meat processing and red beets have good antioxidant capacity,which has a positive impact on the shelf life of meat products.
作者
肖朝耿
谭芦兰
朱培培
杨慧娟
谌迪
卢文静
任发政
郭慧媛
葛升源
唐宏刚
陈黎洪
Xiao Chaogeng;Tan Lulan;Zhu Peipei;Yang Huijuan;Chen Di;Lu Wenjing;Ren Fazheng;Guo Huiyuan;Ge Shengyuan;Tang Honggang;Chen Lihong(Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;Zhejiang Huatong Meat Products Co.,Ltd.,Yiwu 322005,Zhejiang)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第5期111-121,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家蛋鸡产业技术体系岗位科学家项目(CARS-40-K26)
科技部国际合作项目(2014R15A16A01)
