抗坏血酸钠剂量对亚硝酸盐还原肝泥饼货架期稳定性的影响。
Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés.
机构信息
Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium.
出版信息
Meat Sci. 2012 May;91(1):29-35. doi: 10.1016/j.meatsci.2011.12.001. Epub 2011 Dec 9.
The effect of sodium ascorbate (SA; 500, 750, 1000 mg/kg) and sodium nitrite (SN; 40, 80, 120 mg/kg) doses on the shelf-life stability of liver pâtés was investigated in a full factorial design. Clear dose-dependent responses of the added SN or SA were found for the concentrations of nitrite, ascorbic acid and dehydroascorbic acid in the raw batters and in the cooked pâtés before and after 48 h of chilled display. Decreasing the SN dose to 80 mg/kg had no negative impact on the colour stability (a* value) and lipid oxidation (TBARS), and no additional antioxidant effect of SA was noticed. Lowering SN to 40 mg/kg resulted in proper colour formation, but the colour stability was inferior and lipid oxidation increased. Yet, increasing the amount of SA, at this low SN dose, resulted in lower TBARS values. Decreasing the SN dose to 80 or 40 mg/kg had no distinct effect on protein oxidation, which was however only measured by carbonyl content.
采用完全析因设计，研究了抗坏血酸钠（SA；500、750、1000mg/kg）和亚硝酸钠（SN；40、80、120mg/kg）剂量对肝馅饼货架期稳定性的影响。在生面糊和经过 48 小时冷藏展示后的熟馅饼中，添加的 SN 或 SA 的浓度均呈现出明显的剂量依赖性响应，用于测定其中的亚硝酸盐、抗坏血酸和脱氢抗坏血酸浓度。将 SN 剂量降低至 80mg/kg 不会对颜色稳定性（a*值）和脂质氧化（TBARS）产生负面影响，也不会注意到 SA 的额外抗氧化作用。将 SN 降低至 40mg/kg 可实现适当的颜色形成，但颜色稳定性较差，脂质氧化增加。然而，在这种低 SN 剂量下增加 SA 的用量会导致 TBARS 值降低。将 SN 剂量降低至 80 或 40mg/kg 对蛋白质氧化没有明显影响，但这仅通过羰基含量来衡量。
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