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投稿时间：2020-08-02
投稿时间：2020-08-02
中文摘要: 为减少牛肉制品中亚硝酸钠的添加量和残留量，选取天然水溶性红色素红曲红、胭脂虫红，天然脂溶性红色素辣椒红、番茄红和甜椒红5 种天然红色素，通过煮制、烤制以及煎制3 种烹饪方式对牛肉进行处理，研究不同色素对牛肉制品红度值a*和亚硝酸钠残留量的影响。结果表明：当煮制牛肉中辣椒红和红曲红添加量均为0.032%，亚硝酸钠添加量为0.006%；烤制和煎制牛肉中甜椒红和红曲红添加量均为0.032%，亚硝酸钠的添加量为0.006%时，试验组的红度值a*与对照组没有显著性差别（p＞0.05），而亚硝酸钠的残留量降低了53%。
Abstract:To reduce added and residual sodium nitrite in beef products，five different natural red pigments（the natural water-soluble red pigments monascus red，cochineal red，and the natural fat-soluble red pigments capsicum red，tomato red，and sweet pepper red）were selected for substitution studies.The effects of each pigment on redness （a*）and residual sodium nitrite in beef products after cooking，roasting，or frying were studied.With addition of 0.032% each of capsicum and monascus red，residual sodium nitrite in cooked beef was 0.006%.With addition of 0.032% each of sweet pepper red and monascus red，residual sodium nitrite in roast or fried beef was 0.006%.No significant difference in redness（a*）was observed between the experimental group and the control group（p＞0.05），while residual sodium nitrite was reduced by 53%.
keywords: beef sodium nitrite redness value natural pigment solubility
文章编号：202112006 中图分类号： 文献标志码：
基金项目:河南省重点研发与推广专项（科技攻关）（212102110192）；河南牧业经济学院科研创新团队项目（2018KYTD17）
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