添加胡萝卜对低温羊肉蒸煮火腿色泽与亚硝酸盐残留量的影响

摘要

以胡萝卜浆替代无机亚硝酸盐应用到低温羊肉蒸煮火腿生产中,通过肉糖葡萄球菌和木糖葡萄球菌发酵达到火腿的护色效果.研究了胡萝卜浆添加量、菌种配比、发酵温度和发酵时间对低温羊肉蒸煮火腿色泽和亚硝酸盐残留量的影响.采用响应面分析法(RSM),结合感官评定对各参数进行了优化.结果表明:胡萝卜浆添加量、发酵温度和发酵时间对产品色泽和亚硝酸盐残留量影响较大,胡萝卜浆添加量17.5％,发酵温度25℃,发酵时间3.5h时,护色效果较好,最终产品的a*值15.26±0.55,亚硝酸盐残留量(2.97±0.03) mg/kg,感官评分8.14±0.18,与直接添加150 mg/kg NaNO2的产品相比,添加胡萝卜显著降低了亚硝酸盐残留量,提高了产品的安全性,同时保持了产品较好的组织状态、风味和色泽,总体可接受度高.%Carrot pasta was added into pasteurized mutton ham to replace inorganic nitrite,Staphylococcus carnosus and Staphylococcus xylosus was used to protect the color of the ham.The effect of carrots content,fermentation temperature and fermentation time on the color and nitrite residues of pasteurized mutton ham were studied using response surface methodology (RSM).Additionally,sensory evaluation of the products was also carried out.The results showed that a better a * value and lower residual nitrite was achieved by the following condition:17.5％ of carrots,fermentation temperature 25 ℃,fermentation time 3.5 h.Under the above conditions,a* value,residual nitrite and sensory scores of product were (15.26 ±0.55),(2.97 ±0.03) mg/kg and (8.14 ±0.18),respectively.Compared to the products 150 mg/kg NaNO2,the amount of residual nitrite of the products was greatly reduced,thus ensured the safety of products as well as maintaining the better structure,flavor,color and sensory scores of product.