Effect of Partially Replacing Nitrite with Composite Vegetable Juice on Shelf Life of Fresh Braised Chicken
In this paper,the effect of partially replacing nitrite with composite natural vegetable juice on the shelf life of fresh braised chicken is mainly studied.With total volatile basic nitrogen(TVB-N),pH value and color difference value as the indexes,single factor test is carried out to determine the optimal range of each factor.On the basis of single factor test,three levels of each factor are selected for orthogonal test to obtain the optimal ratio of composite vegetable juice.The results show that when the addition amount of vegetable juice is 10％～20％,and the ratio of carrot juice,celery juice and nitrite is 10％carrot juice+20％celery juice+0.005％nitrite,the preservation effect is the best.After the fresh braised chicken is stored at room temperature for 8 d,the color and sensory quality are significantly different from those of the control group.At this time,the TVB-N value of braised chicken is 13.085 1 mg/100 g,the thiobarbituric acid(TBA)value is 0.377 6 mg/kg,and the nitrite residual amount is 8.542 mg/kg,which are all lower than those of the national standards.The results show that partially replacing nitrite with natural vegetable juice applied in traditional meat products is a green and healthy processing method with a broad prospect.
万方数据
维普
