亚硝酸钠在鸭肉干加工过程中的变化趋势
The Change Trend of Sodium Nitrite in the Dried Duck Processing
唐荣勤 1李生伟 1林楠 1张晋 1秦福生1
作者信息
- 1. 重庆白市驿板鸭食品有限责任公司,重庆 401329
- 折叠
摘要
[目的]研究亚硝酸钠在鸭肉干加工过程的变化趋势.[方法]分别对鸭肉胚直接加工和肉胚解冻后加入D-异抗坏血酸钠、葡萄糖等腌制4 h,研究鸭肉干在预煮、卤炒、杀菌等生产环节中亚硝酸钠含量的变化趋势.[结果]每个热加工环节,鸭肉干中亚硝酸钠含量呈增加趋势,而加入D-异抗坏血酸钠和葡萄糖,对亚硝酸钠有较为明显的抑制作用;生产加工成成品后,鸭肉干在自然通风的条件下贮存,亚硝酸钠含量呈降低的趋势.贮存60 d后,亚硝酸钠含量保持相对稳定.[结论]添加D-异抗坏血酸钠可控制鸭肉干中亚硝酸钠残留量.
Abstract
[Objective]The change trend of sodium nitrite in the dried duck processing was studied.[Method]Duck embryo was processed directly,cured with D-sodium erythorbate and glucose for 4 hours,respectively.The change of sodium nitrite content in the dried duck was studied in the production processes such as precooking, stir frying and sterilization.[Result]In each thermal processing step,the content of sodium nitrite in the dried duck was on the rise, and the addition of D-sodium erythorbate and glucose had a significant inhibitory effect on sodium nitrite.After the production, sodium nitrite content showed a downward trend within dried duck be stored in natural ventilation conditions.After 60 days of storage, sodium nitrite content remained relatively stable.[Conclusion]Sodium nitrite residues can be controlled by adding D-sodium erythorbate.
关键词
鸭肉干/亚硝酸钠/生产加工/贮藏Key words
Dried duck/Sodium nitrite/Production and processing/Storage引用本文复制引用
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据