摘要
为了解亚硝酸盐添加量对西式培根产品品质及安全性的影响,在西式培根加工过程中分别按低(0.08 g/kg,low nitrite content,LNC)、中(0.12 g/kg,medium nitrite content,MNC)、高(0.15 g/kg,high nitrite content,HNC)水平添加亚硝酸盐,并设不添加亚硝酸盐的对照(controlcheck,CK)组,测定4组真空包装西式培根在(4±1)℃冷藏0、5、10、15、20、50 d的感官评分、菌落总数、pH值、硫代巴比妥酸反应物(thiobarbituric acid reactivesubstances,TBARs)值、亚硝酸盐残留量、生物胺及N-亚硝胺含量。结果表明:贮藏期间,CK组西式培根色泽灰暗,整体外观较差,而HNC、MNC和LNC组色泽美观,贮藏50 d时,MNC组仍能保持枣红色,香味浓郁,感官评分最高。随着贮藏期的延长,4组产品的各项指标变化有所不同,菌落总数在2.0~2.5 (lg(CFU/g))波动,后期缓慢增长至4.0 (lg(CFU/g));pH值和TBARs值先缓慢降低后升高,HNC组的TBARs值一直保持最低值;亚硝酸盐残留量从高到低依次为HNC组>MNC组>LNC组>CK组,在贮藏期间均呈降低趋势;生物胺含量未呈规律性变化,整体处于安全水平;各组N-亚硝胺形成量随贮藏期延长整体呈降低趋势,N-二甲基亚硝胺(N-nitrosodimethylamine,NDMA)检出量随亚硝酸盐添加量增加而升高,MNC和HNC组的NDMA含量均超过3.0μg/kg的限量。由此说明,亚硝酸盐添加量影响西式培根的安全性,在保证西式培根产品品质及安全的前提下,亚硝酸盐添加量应低于0.12 g/kg。
In order to study the effects of nitrite addition on the quality and safety of bacon, nitrite was added at low, medium and high concentrations(0.08, 0.12 and 0.15 g/kg) and a control group without any added nitrite was also set up. All four groups were vacuum packaged and stored at(4 ± 1) ℃ for up to 50 days. Sensory evaluation, total plate count, pH value, thiobarbituric acid reactive substances(TBARs) value, nitrite residue, biogenic amines, and N-nitrosamine contents were determined on day 0, 5, 10, 15, 20 and 50 of storage. The results showed that the control group had gray color and poor overall appearance while the other three groups had attractive appearance. On the 50 th day of storage, the medium concentration group still maintained a burgandy color and strong aroma and gained the highest sensory score. All quality parameters changed differently with extended storage time. Total plate count first fluctuated in the range of 2.0–2.5(lg(CFU/g)), and then slowly rose to 4.0(lg(CFU/g)). Both pH and TBARs value initially slowly decreased and then increased. TBARs value always remained at the lowest level for the high concentration group. The four groups were ranked in terms of decreasing nitrite residue: high concentration > medium concentration > low concentration > control, and nitrite residue kept decreasing during the entire storage period for all groups. Biogenic amine contents changed irregularly but remained at a safe level overall. In general, N-nitrosamine contents showed a downward trend with the prolongation of storage time, but the content of N-nitrosodimethylamine(NDMA) increased with increasing nitrite addition. NDMA was detected in the medium and high concentration groups at a level exceeding the safety limit of 3.0 μg/kg. Taken together, nitrite addition affects the safety of bacon, and it should be below 0.12 g/kg under the premise of ensuring the quality and safety of bacon.
作者
陈文静
陈援援
杨华
马俪珍
任小青
CHEN Wenjing;CHEN Yuanyuan;YANG Hua;MA Lizhen;REN Xiaoqing(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300384,China;College of Animal Science and Animal Medicine,Tianjin Agricultural University,Tianjin 300384,China)
出处
《肉类研究》
北大核心
2020年第5期76-82,共7页
Meat Research
基金
“十三五”国家重点研发计划重点专项(2018YFD0401200)。
