香料对腊肉品质的影响

冉佩灵; 黄业传; 彭春雷; 许本波; 张克媛

doi:10.13386/j.issn1002-0306.2022100003

香料对腊肉品质的影响

doi: 10.13386/j.issn1002-0306.2022100003

冉佩灵^{1, 2,},
黄业传^1, ,,
彭春雷¹,
许本波³,
张克媛¹

1.
荆楚理工学院生物工程学院，湖北荆门 448000
2.
西南科技大学生命科学与工程学院，四川绵阳 621000
3.
长江大学生命科学学院，湖北荆州 434023

基金项目: 荆门市重点科技计划项目（2022YFZD058）；荆门市引导性科技计划项目（2022YDKY166）。

详细信息

作者简介:
冉佩灵（1998−），女，硕士研究生，研究方向：食品加工，E-mail：995908379@qq.com

通讯作者:
黄业传（1975−），男，博士，教授，研究方向：现代食品加工技术，E-mail：huangyc@jcut.edu.cn

中图分类号: TS251.5
计量
- 文章访问数: 29
- HTML全文浏览量: 12
- PDF下载量: 6
- 被引次数: 0
出版历程
- 收稿日期: 2022-10-08
- 网络出版日期: 2023-05-21
- 刊出日期: 2023-07-01

Effect of Spices on the Quality of Chinese Bacon

1.
College of Biological Engineering, Jingchu University of Technology, Jingmen 448000, China
2.
College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621000, China
3.
College of Life Science, Yangtze University, Jingzhou 434023, China

摘要

摘要: 为提高腊肉品质，在腌制过程中分别添加0.6%、1.2%和2.4%的香料提取物（包括花椒、八角、香叶、茴香、肉桂和丁香）。熏制时，将提取后的香辛料残渣按相应的比例加入到熏烟材料中。成品真空包装后，分别在冷藏1 d和120 d后测定样品的理化指标、脂肪和蛋白质氧化、亚硝酸盐残留量、色泽、质构、微生物含量和感官品质等。结果表明，添加0.6%的香料对腊肉品质影响不大。当香料添加量增加到1.2%和2.4%时，能显著抑制脂肪氧化和微生物生长，更好地保持腊肉在冷藏过程中的质地和弹性。然而，2.4%的香料添加量对腊肉颜色、感官质量和蛋白质氧化有轻微的负面影响。因此，在腊肉加工过程中，加入适当香辛料能改善腊肉品质，而加入1.2%的香料对提高腊肉品质的效果最好。
- 烟熏腊肉 /
- 香料 /
- 腌制 /
- 熏制 /
- 低盐腊肉
Abstract: In order to improve the quality of Chinese traditional smoked bacon, the 0.6%, 1.2% and 2.4% of spice extracts (including zanthoxylum bungeanum, star anise, bay leave, fennel, cinnamon and clove) were added in the processing of pickling. When being smoked, the corresponding proportion of spice residues after extract was added into the fumigation material. Following vacuum packing, the physicochemical, lipid and protein oxidation, nitrite residue, instrumental color, texture, microbial content, and sensory quality of the samples were respectively determined after 1 and 120 days of refrigeration. The results showed that the addition of 0.6% spice had little effect on bacon quality. The amount of addition amount increased to 1.2% and 2.4%, it could significantly inhibit lipid oxidation and microbial growth, and better maintained the soft texture and good elasticity of bacon during refrigeration. However, the addition of 2.4% had a little negative effect on instrumental color, sensory quality, and protein oxidation of products. Therefore, in the process of bacon processing, adding appropriate spices can improve the quality of bacon, and adding 1.2% spices has the best effect on improving the quality of bacon.
- smoke-cured bacon /
- spice /
- pickling /
- smoking /
- low salt bacon

HTML全文

图 1 第1、2主成分（PCs）的APLSR分析加载图

Figure 1. The APLSR correlation loading plot for the first two principal components (PCs)

下载: 全尺寸图片幻灯片

表 1 实验中使用的微生物培养计数方法

Table 1. Microbial counting method used in present study

微生物种类	平板计数培养基	培养条件	参考标准
细菌总数	PCA	37 ℃/48 h	GB 4789.2-2016
大肠杆菌	VRBDA	37 ℃/24 h，双层	GB 4789.3-2016
霉菌和酵母菌	PDA	28 ℃/5 d	GB 4789.15-2016
葡萄球菌	Baird-Parker	37 ℃/48 h	GB 4789.10-2016
乳酸菌	MRS	37 ℃/72 h，无氧	GB 4789.35-2016
假单胞菌	CFC	26 ℃/48 h	SN/T 4044-2014

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表 2 不同香料浓度对腊肉理化指标、脂肪和蛋白质氧化、亚硝酸盐含量的影响

Table 2. Effect of different spice concentration on the physicochemical parameters, lipid and protein oxidation, and nitrite in bacon

组别	指标
组别	水分含量（%）	pH	NaCl（%）	亚硝酸盐（mg/kg）	TBARS （mg MDA/kg）	羰基值（nmol/mg）
1 d
对照	49.48±2.13^a	5.57±0.03^b	4.29±0.21^a	18.76±1.44^b	0.61±0.06^a	10.96±1.78^a
0.6%	51.36±2.02^a	5.47±0.02^a	4.33±0.19^a	11.33±0.98^a	0.65±0.12^a	10.53±1.05^a
1.2%	50.47±2.76^a	5.66±0.02^c	4.21±0.30^a	12.34±1.12^a	0.56±0.16^a	10.86±1.49^a
2.4%	49.66±1.76^a	5.67±0.03^c	4.17±0.19^a	17.86±1.33^b	0.62±0.14^a	9.72±1.26^a
120 d
对照	46.87±1.78^a	5.36±0.04^a	4.38±0.22^a	4.57±0.55^c	1.06±0.19^b	16.12±1.14^ab
0.6%	47.65±1.12^a	5.32±0.04^a	4.41±0.18^a	3.17±0.29^b	0.90±0.24^a^b	15.02±1.67^a
1.2%	48.14±2.04^a	5.49±0.08^b	4.33±0.20^a	4.32±0.31^c	0.67±0.10^a	16.34±1.46^ab
2.4%	47.32±1.69^a	5.57±0.07^b	4.29±0.14^a	1.93±0.20^a	0.73±0.10^a	20.03±3.30^b
注：同列不同小写字母表示差异显著（P<0.05）；表3~表6同。

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表 3 不同香料浓度对腊肉色泽的影响

Table 3. Effect of different spice concentration on the color parameters in bacon

组别	指标
组别	L^*	a^*	b^*
1 d
对照	40.2±4.6^b	19.3±3.2^c	6.5±1.2^a
0.6%	30.5±3.1^a	18.0±2.0^bc	5.7±1.4^a
1.2%	32.5±4.4^a	16.0±1.7^ab	6.0±1.6^a
2.4%	30.3±3.6^a	13.8±2.3^a	4.7±1.3^a
120 d
对照	31.3±3.2^c	16.5±1.6^a	9.3±1.9^a
0.6%	27.2±2.4^ab	15.2±1.7^a	7.4±2.0^a
1.2%	30.3±3.3^bc	14.8±1.6^a	8.3±1.8^a
2.4%	25.5±3.1^a	16.7±3.0^a	8.3±1.9^a

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表 4 不同香料浓度对腊肉质地的影响

Table 4. Effect of different spice concentration on the texture in bacon

组别	指标
组别	硬度（kg）	弹性	内聚性	黏性（kg）	咀嚼性（kg）
1 d
对照	5.23±0.73^a	0.86±0.06^a	0.64±0.05^a	3.34±0.68^a	2.88±0.70^a
0.6%	5.19±0.65^a	0.84±0.04^a	0.65±0.06^a	3.40±0.62^a	2.87±0.54^a
1.2%	5.43±0.48^a	0.83±0.05^a	0.62±0.06^a	3.37±0.42^a	2.80±0.43^a
2.4%	5.64±0.32^a	0.84±0.05^a	0.66±0.04^a	3.71±0.19^a	3.10±0.18^a
120 d
对照	7.88±0.55^b	0.84±0.06^a	0.71±0.06^a	5.65±0.81^b	4.73±0.73^b
0.6%	7.45±0.44^b	0.88±0.05^a	0.68±0.04^a	5.10±0.41^b	4.46±0.41^b
1.2%	6.24±0.50^a	0.85±0.05^a	0.64±0.08^a	3.97±0.50^a	3.36±0.50^a
2.4%	6.33±0.53^a	0.89±0.05^a	0.67±0.06^a	4.26±0.50^a	3.78±0.44^a

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表 5 不同香料浓度对腊肉中微生物的影响（log CFU/g）

Table 5. Effect of different spice concentration on the microbes in bacon (log CFU/g)

组别	指标
组别	细菌总数	乳酸菌	霉菌和酵母菌	大肠杆菌	假单胞菌	葡萄球菌
1 d
对照	5.08±0.27^c	4.73±0.23^c	2.36±0.23^ab	<1	2.38±0.21^b	3.95±0.38^b
0.6%	4.67±0.24^bc	4.37±0.32^bc	2.60±0.23^b	<1	2.18±0.18^b	3.78±0.26^b
1.2%	4.27±0.26^ab	3.98±0.30^ab	1.82±0.53^a	<1	1.45±0.16^a	3.16±0.24^a
2.4%	4.12±0.22^a	3.81±0.27^a	1.77±0.31^a	<1	1.53±0.14^a	3.09±0.38^a
120 d
对照	6.93±0.35^b	6.81±0.29^b	3.55±0.24^a	2.28±0.27^a	3.75±0.43^c	5.57±0.31^b
0.6%	6.38±0.25^ab	6.19±0.20^ab	3.78±0.33^a	2.21±0.24^a	3.49±0.17^bc	5.22±0.30^ab
1.2%	5.76±0.36^a	5.63±0.33^a	3.32±0.30^a	1.78±0.45^a	2.78±0.36^a	4.92±0.33^a
2.4%	5.83±0.45^a	5.75±0.47^a	3.47±0.41^a	1.67±0.28^a	2.94±0.18^ab	4.86±0.32^a

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表 6 不同香料浓度对腊肉感官品质的影响

Table 6. Effect of different spice concentration on the sensory quality in bacon

组别	指标
组别	色泽	质地	气味	味道	整体评分
1 d
对照	6.80±0.79^b	6.60±0.70^a	6.70±0.82^a	6.50±0.71^a	6.60±0.70^a
0.6%	6.60±0.84^b	6.20±0.63^a	6.40±0.70^a	6.30±0.68^a	6.40±0.84^a
1.2%	6.30±0.82^ab	6.30±0.68^a	6.30±0.68^a	6.20±0.42^a	6.30±0.92^a
2.4%	5.70±0.68^a	6.50±0.53^a	6.60±0.70^a	6.20±0.63^a	6.10±0.88^a
120 d
对照	5.80±0.63^b	6.00±0.82^a	5.70±0.67^a	5.20±0.63^a	5.30±0.67^a
0.6%	6.10±0.74^b	6.50±0.53^a	6.20±0.63^ab	5.90±0.74^b	6.00±0.47^b
1.2%	5.70±0.48^ab	6.30±0.82^a	6.80±0.63^b	6.40±0.52^b	6.10±0.57^b
2.4%	5.20±0.63^a	6.40±0.70^a	6.70±0.67^b	6.10±0.57^b	5.90±0.57^b

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