食品工业科技Issue(4)：101-104,4.
添加芹菜粉替代亚硝酸盐对腌肉制品品质的影响
Effect of celery powder as nitrite substitute of meat products on the quality of cured pork
摘要
Abstract
Celery powder is rich in nutritional ingredients,and its nitrite content is very low but its nitrate content is high. Celery powder added into meat products as nitrite substitute can exhibit all typical sensory properties. Adding 100mg/kg nitrite to the control group,0.2% ,0.3% ,0.4% of celery powder to the treated group respectively and a blank group. The results showed that the yellowness (b*) of the 0.3% and 0.4% celery powder added group were lower than the control group,the 0.3% celery powder added group could enhance the meat color. 10d later,the residual nitrite of the treatment groups reduced markedly than the control group (p<0.05). The residual nitrite of the 0.3% celery powder added group was 7.46 mg/kg at 30d,which was lower than the control group and the 0.4% celery powder added group of 53.58%,8.89% respectively. At later curing stage,the malondildehyde(MDA) and the TVBN level of the 0.3% and 0.4% celery powder added group were lower than the control group,indicating celery powder had some antioxidant effects. Considering all factors, 0.3% of celery powder as nitrite substitute added to meat was expected to achieve better results.关键词
芹菜粉/亚硝酸盐/腌肉Key words
celery powder/nitrate/cured meat分类
轻工纺织引用本文复制引用
石亚中,伍亚华,许晖,钱时权,汪张贵..添加芹菜粉替代亚硝酸盐对腌肉制品品质的影响[J].食品工业科技,2013,(4):101-104,4.基金项目
安徽省教育厅自然科学研究项目(KJ2012Z243) （KJ2012Z243）
蚌埠学院优秀人才资助项目([2009]107号) （[2009]107号）
安徽省高等学校省级食品科学与工程特色专业建设点资助(20101091) （20101091）
安徽省食品科学与工程教学团队项目(20101094). （20101094）
