天然抗氧化剂对红酸汤发酵过程中亚硝酸盐含量及品质的影响

Effects of natural antioxidants on nitrite content and quality of red sour soup during fermentation process

中文关键词:  红酸汤  天然抗氧化剂  发酵  亚硝酸盐  pH  感官评定

英文关键词:red sour soup  natural antioxidants  fermentation  nitrite  pH  sensory evaluation

中文摘要:

      目的 评估茶多酚、抗坏血酸和植酸3种天然抗氧化剂作用下红酸汤发酵过程中亚硝酸盐含量的变化, 分析储藏期间天然抗氧化剂对红酸汤品质的影响。方法 利用GB 5009.33—2016《食品安全国家标准 食品中亚硝酸盐与硝酸盐的测定》的方法确定红酸汤发酵过程中亚硝酸盐的含量, 采用GB 5009.239—2016《食品安全国家标准 食品酸度的测定》的方法和感官评定法分析储藏期间红酸汤品质的变化。结果 茶多酚、抗坏血酸和植酸对红酸汤发酵过程中亚硝酸盐的形成均具有显著的抑制作用(P<0.05), 且在最优添加量下, 抑制亚硝酸形成的作用效果依次为: 茶多酚(0.20%)>抗坏血酸(0.05%)>植酸(0.20%)。结论 本研究结果表明3种天然抗氧化剂均可显著抑制红酸汤发酵过程中亚硝酸盐含量的增加, 且在储藏期间, 3种天然抗氧化剂均可显著抑制红酸汤酸度的提高(P<0.05), 提高红酸汤储藏期内的感官评分(P<0.05), 有助于产品在储藏期间保持产品品质的稳定, 其中茶多酚的效果最为显著(P<0.05)。为天然抗氧化剂在红酸汤中的应用提供了理论依据, 有助于红酸汤产业的健康发展。

英文摘要:

      Objective To evaluate the change of nitrite content in red sour soup during fermentation process under the action of 3 kinds of natural antioxidants, namely tea polyphenols, ascorbic acid and phytic acid, and analyze the influence of natural antioxidants on the quality of red sour soup during storage. Methods The content of nitrite in red sour soup during fermentation process was determined by the method provided in the GB 5009.33—2016 National food safety standard-Determination of nitrite and nitrate in food, and the quality of red sour soup was analyzed using the method recorded in the GB 5009.239—2016 National food safety standard-Determination of acidity of food and sensory evaluation method during storage. Results Tea polyphenols, ascorbic acid, and phytic acid all had significant inhibitory effects on the formation of nitrite during the fermentation process of red sour soup (P<0.05), and at the optimal addition amount, the inhibitory effect of tea polyphenols (0.20%)>ascorbic acid (0.05%)>phytic acid (0.20%). Conclusion The results show that the 3 kinds of natural antioxidants could significantly inhibit the increase of nitrite content in the fermentation process of red sour soup, and during storage, the 3 kinds of natural antioxidants can significantly inhibit the increase of acidity of red sour soup (P< 0.05), improve the sensory evaluation of red sour soup during storage (P<0.05), and help to maintain the stability of product quality during storage, among which the effect of tea polyphenols is the most significant (P<0.05). This study can provide a theoretical basis for the application of natural antioxidants in red sour soup, and contribute to the healthy development of the red sour soup industry.