轻工学报2016，Vol.31Issue(4)：55-59,5.DOI:10.3969/j.issn.2096-1553.2016.4.008
酸味剂对油炸牛干巴中丙烯酰胺含量及其他指标的影响
Influence of the acidulants on the acrylamide and other indicators in fried cured beef
摘要
Abstract
The inhibition of the different kinds of acidulants,such as citric acid,fumaric acid,tartaric acid and succinic acid,and the different concentrations of tartaric acid on the acrylamide of soaking cured beef were studied.The results showed that the fumaric acid,tartaric acid and succinic acid,all of them had significantly effects of reducing the acrylamide contents on cured beef,tartaric acid solution could inhibit 92.0% of the formed acrylamide.With the increase of tartaric acid solution,the inhibitation rate of acrylamide in fried cured beef decreased.When tartaric acid solution concentration was 0.25 wt%,the inhibitation rate of acrylamide was the highest and reached 92.5%.With the changes of the types and concentrations of acidulants,the mois-ture concent,reducing sugar content,free amino acids and protein content of cured beef had significant differ-ences(P <0.05).In the actual production process could be soaked into 0.25 wt% concentration of tartaric acid solution to inhibit formation of acrylamide before frying.关键词
油炸牛干巴/酸味剂/丙烯酰胺Key words
fried cured beef/acidu-lants/acrylamide分类
轻工纺织引用本文复制引用
胡永金,丁晓倩,谷大海,普岳红,葛长荣..酸味剂对油炸牛干巴中丙烯酰胺含量及其他指标的影响[J].轻工学报,2016,31(4):55-59,5.基金项目
云南省高端科技人才引进项目 （）
