贮藏期间亚硝酸钠对滩羊肉品质特性的影响OA北大核心CSTPCD

To analyze the influence of amounts of sodium nitrite(0,50,100,150 mg/kg)on the storage quality of Tan mutton,the color,pH value,cooking loss,thiobarbituric acid reactive substances(TBARS),metmyoglobin content,and sensory changes of cured Tan mutton after storage at(4±1)℃ for the 0,3rd,6 th,9th,12th and 15th day were measured.Results showed that with the increase of sodium nitrite addition,the sensory quality of cured Tan mutton was improved during storage.Compared with the control group,at the 15th day of storage,the a*value increased(P＜0.05),L*and b*values decreased,the cooking loss did not change significantly,pH val-ue,metmyoglobin content,and TBARS value decreased by 0.77％,12.91％,and 8.24％,respectively in the samples added with 100 mg/kg sodium nitrite.The correlation analysis showed that there was a highly significant correlation(P＜0.01)between sodium ni-trite addition and a*,L*,and b*,and there was also a certain correlation between other physiological indicators.In general,the addi-tion of sodium nitrite can increase the color of Tan mutton and effectively slow down the oxidation of fat and protein.Therefore,from the health perspective,the addition of 100 mg/kg of sodium nitrite to cured Tan mutton could improve the quality of Tan mutton to a certain extent,which would provide a theoretical basis for the deep processing of Tan mutton products.