用等离子体处理的紫苏汁腌制肉糊

Juri Lee, K. Jo, Samooel Jung
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引用次数: 2

摘要

亚硝酸盐是腌肉制品生产中必不可少的添加剂。对等离子体处理后的紫苏汁在肉糊中的腌制效果进行了研究。常压等离子间接处理提高了红紫苏汁中亚硝酸盐的含量,红紫苏汁冻干粉中亚硝酸盐含量为9133 ppm。以无亚硝酸盐源肉糊为阴性对照(NC),用亚硝酸钠(PC)、芹菜粉(CP)和紫苏汁冻干粉(PTP)在70 ppm亚硝酸盐水平下处理,制备了肉糊。PTP处理的pH值最高,蒸煮损失最小。PC、CP和PTC熟肉面糊中亚硝基血红素含量无显著差异。但PTP的CIE a*值低于PC和CP。熟肉糊中丙二醛含量在CP和PTP中显著低于NC,而NC和PC之间无显著差异。本研究结果表明,等离子体处理后的紫苏汁可作为一种新的天然亚硝酸盐源用于腌制肉制品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The curing of meat batter by the plasma treated juice of red perilla
Nitrite is an essential additive for the manufacture of cured meat products. This study was conducted to investigate the curing effect of the plasma treated juice of red Perilla in meat batter. The nitrite content in the juice of red Perilla was increased by the indirect treatment of atmospheric pressure plasma, and the lyophilized powder of red Perilla juice contained 9,133 ppm of nitrite. A meat batter without a nitrite source was prepared as a negative control (NC), and the meat batters cured with sodium nitrite (PC), celery powder (CP), and the lyophilized powder of red Perilla juice treated with atmospheric pressure plasma (PTP) at 70 ppm level of nitrite were prepared. The PTP showed the highest pH and the lowest cooking loss among the treatments. There were no significant differences in the nitrosyl-hemochrome content in the cooked meat batters of the PC, CP and PTC. However, the PTP had a lower CIE a*-value compared to the PC and CP. The malondialdehyde content in the cooked meat batters was significantly lower in the CP and PTP than in the NC while there was no significant difference between the NC and PC. Based on the results of this study, the plasma treated juice of red Perilla can be used as a new natural nitrite source for cured meat products.
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