【摘要】 以猪肉火腿罐头为研究对象,设计5组实验:NC组(原料肉的腌制过程不添加Na NO2和抗坏血酸钠)、PC组(原料肉的腌制过程添加150 mg/kg Na NO2和550 mg/kg抗坏血酸钠)、TRT1组、TRT2组和TRT3组(原料肉的腌制过程添加150 mg/kg Na NO2,但不添加抗坏血酸钠,而是分别添加肉质量分数为2%、4%、10%的樱桃汁)。将加工出的5组猪肉火腿罐头在30℃条件下进行保温实验,分别在0、1、2、3、4周测定样品的色差、亚硝酸盐残留量、9种N-亚硝胺含量,并进行感官评价。结果表明:添加樱桃汁能够有效降低样品中亚硝酸盐残留量,抑制N-亚硝胺的生成,改善色泽,并且能够产生特殊的风味,其中添加4%樱桃汁的猪肉火腿罐头表现出最佳的感官评价值。样品在保温实验过程中,N-二甲基亚硝胺(N-nitrosodimethylamine,NDMA)、N-二乙基亚硝胺(N-nitrosodiethylamine,NDEA)和N-亚硝吡咯烷(N-nitrosopyrrolidine,NPYR)有升高的趋势,但TRT1、TRT2和TRT3三组变化趋势明显低于PC组。实验说明樱桃对NDMA、NDEA和NPYR的阻断作用明显优于传统意义上抗坏血酸钠的阻断作用。更多还原

【Abstract】 This study was concerned with the effect of cherry juice on improving the quality of canned pork ham as well as on blocking nitrosamine formation in it. For this purpose, 5 experimental groups were set up: NC group with no addition of NaNO₂ or sodium ascorbate to the raw meat for curing, PC group with the addition of 150 mg/kg NaNO₂ and 550 mg/kg sodium ascorbate to the raw meat for curing, and TRT1, TRT2 and TRT3 groups with the addition of 150 mg/kg NaN O2 as well as cherry juice at levels of 2%, 4% and 10% sodium ascorbate as a substitute for sodium ascorbate, respectively. These 5 groups were kept at 30 ℃ for the measurement of color difference, nitrite residue, the contents of 9 N-nitrosamines and sensory evaluation after 0, 1, 2, 3 and 4 weeks. It was shown that added cherry juice effectively reduced the nitrite residues, inhibited N-nitrosamines formation, improved color, and produced special flavor in canned ham. Particularly, the sensory evaluation value of TRT2 was the best. N-nitrosodimethylamine（NDMA）, N-nitrosodiethylamine（NDEA） and N-nitrosopyrrolidine（NPYR） had a tendency to rise in the heat preservation process, but the changing trend of TRT1, TRT2 and TRT3 was lower than that of PC. Hence it can be concluded that the blocking effect of cherry juice on NDMA, NDEA and NPYR was superior to that of ascorbic acid sodium. On the other hand, the specific block mechanism of cherry juice needs to be further studied.更多还原