| 亚硝酸钠在鸭肉干加工过程中的变化趋势 |
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| 引用本文： | 唐荣勤,李生伟,林楠,张晋,秦福生.亚硝酸钠在鸭肉干加工过程中的变化趋势[J].安徽农业科学,2017,45(20). |
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| 作者姓名： | 唐荣勤 李生伟 林楠 张晋 秦福生 |
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| 作者单位： | 重庆白市驿板鸭食品有限责任公司,重庆,401329;重庆白市驿板鸭食品有限责任公司,重庆,401329;重庆白市驿板鸭食品有限责任公司,重庆,401329;重庆白市驿板鸭食品有限责任公司,重庆,401329;重庆白市驿板鸭食品有限责任公司,重庆,401329 |
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| 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。
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| 关 键 词： | 鸭肉干 亚硝酸钠 生产加工 贮藏 |
The Change Trend of Sodium Nitrite in the Dried Duck Processing |
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| 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. |
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| Keywords: | Dried duck Sodium nitrite Production and processing Storage |
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