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当前位置: 首页 > 文章 > 天然抗氧化剂替代部分亚硝酸钠对乳化肠护色及抗氧化效果的影响 肉类研究 2018 (1) 9-15
Position: Home > Articles > Effect of Partial Substitution of Natural Antioxidants for Sodium Nitrite on Color and Oxidative Stability of Emulsion-Type Sausage MEAT RESEARCH 2018 (1) 9-15

天然抗氧化剂替代部分亚硝酸钠对乳化肠护色及抗氧化效果的影响

作  者：
任双;叶浪;乔晓玲;赵燕;赵冰;潘晓倩;周慧敏;李素;陈文华;曲超;张顺亮
单  位：
中国肉类食品综合研究中心国家肉类加工工程技术研究中心肉类加工技术北京市重点实验室;四川农业大学食品学院
关键词：
乳化肠;天然抗氧化剂;护色;抗氧化效果
摘  要：
将迷迭香提取物、茶多酚、留兰香提取物、竹叶提取物及甘草提取物添加到乳化肠中,替代部分亚硝酸钠,研究其对乳化肠色泽稳定性和抗氧化性的影响。结果表明:与空白对照组相比,天然抗氧化剂的添加促进了亚硝酸钠的发色,延缓了乳化肠红度值(a*)的降低,降低了乳化肠的脂肪氧化程度。与0.010%的亚硝酸钠相比,竹叶提取物的护色作用较强,且添加量为0.030%时乳化肠的a*最大;留兰香提取物与茶多酚的护色效果次之,添加量分别为0.040%和0.024%时乳化肠的a*最大;迷迭香提取物与甘草提取物的护色效果最弱。与0.020%异抗坏血酸钠相比,茶多酚与竹叶提取物的抗氧化活性较强,它们的添加量为0.030%时表现出较好的抗氧化活性;迷迭香提取物与留兰香提取物的抗氧化效果次之,它们的添加量分别为0.030%和0.040%时具有较强的抗氧化活性;甘草提取物的抗氧化活性最弱。天然抗氧化剂对乳化肠中脂肪氧化的抑制作用与其对色泽的保护作用有着良好的对应关系,整体而言,竹叶提取物的护色及抗氧化效果最佳。
译  名：
Effect of Partial Substitution of Natural Antioxidants for Sodium Nitrite on Color and Oxidative Stability of Emulsion-Type Sausage
作  者：
REN Shuang;YE Lang;QIAO Xiaoling;ZHAO Yan;ZHAO Bing;PAN Xiaoqian;ZHOU Huimin;LI Su;CHEN Wenhua;QU Chao;ZHANG Shunliang;Beijing Key Laboratory of Meat Processing Technology, State Meat Processing and Engineering Center,China Meat Research Center;College of Food Science, Sichuan Agricultural University;
关键词：
emulsion-type sausage;;natural antioxidants;;color stability;;antioxidant effect
摘  要：
The effect of partial replacement of rosemary extract, tea polyphenol, spearmint extract, bamboo leaf extract and licorice extract for sodium nitrite on the color and oxidative stability of emulsified sausage was studied. The results showed that compared with the blank group, the addition of natural antioxidants promoted cured color development in the presence of sodium nitrite, retarded the decrease of redness value(a*) and decreased the degree of lipid oxidation in emulsion-type sausage. Compared with the addition of 0.010% sodium nitrite, bamboo leaf extract had a better color preservation performance, and the highest a* was obtained at an addition amount of 0.030%, followed by those observed with spearmint extract(0.040%) and tea polyphenol(0.024%). In contrast, the effects of rosemary extract and licorice extract were weakest. Compared with the addition of 0.020% sodium erythorbate, the inhibitory activities of tea polyphenol and bamboo leaf extract on lipid oxidation in sausage were higher, especially at an addition level of 0.030%, followed by rosemary extract(0.030%) and spearmint extract(0.040%). On the other hand, licorice extract was least effective at inhibiting lipid oxidation. On the basis of the above results, we concluded that the inhibitory effect of natural antioxidants on lipid oxidation had a good correlation with the color preservation of sausage. In general, bamboo leaf extract had the best performance in color preservation and inhibition of lipid oxidation in sausage.

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