发酵菠菜中亚硝酸盐与亚硝酸钠对腌制猪里脊肉品质特性的联合作用。
Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin.
作者信息
Kim Tae-Kyung, Lee Mi-Ai, Sung Jung-Min, Jeon Ki-Hong, Kim Young-Boong, Choi Yun-Sang
机构信息
Research Group of Food Processing, Korean Food Research Institute, Wanju 55365, Korea.
World Institute of Kimchi an Annex of Korea Food Research Institute, Gwangju 61755, Korea.
出版信息
Asian-Australas J Anim Sci. 2019 Feb 7;32(10):1603-1610. doi: 10.5713/ajas.18.0903. Print 2019 Oct.
OBJECTIVE
The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin.
METHODS
The following treatments were prepared using brine (8% (w/v) salt): Control (-), no nitrite added; Control (+), 0.08% (w/v) sodium nitrite brine; T1, 0.04% (w/v) nitrite fermented spinach juice in 0.04% (w/v) sodium nitrite brine; T2, spinach juice in 0.04% (w/v) sodium nitrite brine; T3, 0.04% (w/v) nitrite fermented spinach juice used as sodium nitrite free brine; and T4, spinach juice used as sodium nitrite free brine. T2 and T4 were incubated to allow to reduce nitrate to nitrite.
RESULTS
Spinach juice did not affect cooking loss and pH but negatively influenced flavor and overall acceptability (p<0.05). T1 samples containing synthetic and natural nitrites showed the highest redness values. Spinach juice negatively affected volatile basic nitrogen (VBN); however, thiobarbituric acid reactive substance (TBARS) values of T1 and T3 were similar to those of controls (+) (p>0.05). Residual nitrite content decreased with decreasing synthetic nitrite levels. T1 and control samples showed no significant differences in overall acceptability (p>0.05).
CONCLUSION
Thus, combined synthetic and natural nitrites improved the quality of cured pork loin.
目的
本研究旨在探究发酵菠菜衍生的亚硝酸盐和亚硝酸钠对腌制猪里脊肉的影响。
方法
使用盐水（8%（w/v）盐）制备以下处理组：对照组（-），不添加亚硝酸盐；对照组（+），0.08%（w/v）亚硝酸钠盐水；T1组，0.04%（w/v）亚硝酸盐发酵菠菜汁与0.04%（w/v）亚硝酸钠盐水混合；T2组，菠菜汁与0.04%（w/v）亚硝酸钠盐水混合；T3组，0.04%（w/v）亚硝酸盐发酵菠菜汁用作无亚硝酸钠盐水；T4组，菠菜汁用作无亚硝酸钠盐水。对T2组和T4组进行孵育以使硝酸盐还原为亚硝酸盐。
结果
菠菜汁不影响蒸煮损失和pH值，但对风味和总体可接受性有负面影响（p<0.05）。含有合成亚硝酸盐和天然亚硝酸盐的T1组样品显示出最高的红色值。菠菜汁对挥发性盐基氮（VBN）有负面影响；然而，T1组和T3组的硫代巴比妥酸反应物（TBARS）值与对照组（+）相似（p>0.05）。随着合成亚硝酸盐水平的降低，残留亚硝酸盐含量下降。T1组和对照组在总体可接受性方面无显著差异（p>0.05）。
结论
因此，合成亚硝酸盐和天然亚硝酸盐联合使用可提高腌制猪里脊肉的品质。
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