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- Title
微生物亚硝化抑制剂对新型培根品质的影响.
- Authors
李佳怡; 吴卓倩; 曲畅; 孙旭阳; 索朗次仁; 刘璐璐; 郑引瑜; 杨华
- Abstract
This study aims to determine the effects of microbial nitrosation inhibitor (MNI) and antioxidants prepared from the bacterial fragments of commercial compound bacteria PRO-MIX5 (Staphylococcus xylosus+ Lactobacillus sake+Lactobacillus plantarum) on the quality and safety of bacons. In this study, MNI and three antioxidants (tea polyphenols, rosemary and vitamin E) were added to bacon in different proportions. A new type of bacon was prepared by pretreatment, pickling, and compression molding. The content of pH, nitrite residue, thiobarbituric acid reactive substances (TBARS) value, biogenic amine, N-nitrosamine, and other indexes were determined. Combined with sensory evaluation, this study explored the effects of MNI and antioxidants on the quality and safety of the new bacon. Based on the results of physical and chemical indexes and sensory evaluation, the effects of improving the quality and safety of the new bacon were MNI >tea polyphenols > rosemary>vitamin E. Compared with the blank control (CK) group, TBARS value, nitrite residue, and N-nitrosodimethylamine (NDMA) in the MNI group decreased by 37.5%, 8.1%, and 41.8%, respectively.
- Subjects
COMPRESSION molding; VITAMIN E; BIOGENIC amines; SENSORY evaluation; NITRIFICATION inhibitors; NITROSATION; LACTOBACILLUS plantarum
- Publication
Food Research & Development, 2023, Vol 44, Issue 5, p42
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2023.05.007