CN103238769A - Inhibitor for reducing nitrite and nitrosamine content in steamed ham - Google Patents
Inhibitor for reducing nitrite and nitrosamine content in steamed ham Download PDFInfo
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- CN103238769A CN103238769A CN2013102019563A CN201310201956A CN103238769A CN 103238769 A CN103238769 A CN 103238769A CN 2013102019563 A CN2013102019563 A CN 2013102019563A CN 201310201956 A CN201310201956 A CN 201310201956A CN 103238769 A CN103238769 A CN 103238769A
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Abstract
The invention discloses an inhibitor for reducing nitrite and nitrosamine content in steamed ham. The inhibitor is reduced glutathione. According to the inhibitor, not only is the purpose of inhibiting the nitrite and the nitrosamine by adding antioxidant which is beneficial for human bodies achieved, but also the taste of a meat product is enhanced, and moreover other sensory quality of the meat product is not affected; and the method is simple and easy to carry out, the process and equipment do not need to be changed, and the inhibitor is easy to popularize and use.
Description
Technical field
The invention belongs to technical field of food safety control, relate to nitrite and nitrosamine inhibitor in a kind of boiling ham process.
Background technology
In the meat products production process, nitrite is the most frequently used food additives, it have color development, antibacterial, anti-oxidant, form a series of effects such as butcher's meat local flavor.But high content of nitrite can produce risk to health.Therefore the content of controlling nitrite is significant for meat products.
When body absorbs excessive nitrite salt, it with hemoglobin in ferrous ion generation redox reaction, makes and hang down Ferri-hemoglobin and be oxidized into ferrihemoglobin, and ferrihemoglobin does not have function of carrying oxygen.Therefore can cause histanoxia.The symptom of performance is that lip, nail, skin are blue, dizzy, vomiting, diarrhoea etc., seriously can make the people because of anoxic death.Protein catabolite secondary amine effect in nitrite and the meat simultaneously, generate nitrosamine, more than 130 kinds of N-nitrosamine are carried out toxicology test to be found, have 80% to have carcinogenicity approximately, wherein classified as by international cancer research institute (IARC) may be to human carcinogen's thing (2A class carcinogenic substance) for N-nitroso dimethyl amine (NDMA) and N-nitroso diethylamide (NDEA).
Main following two aspects of method that suppress at present nitrite and content of nitrosamines in the meat products process: chemical method comprises that adding colour former, bacteriostatic agent and some natural materials etc. is suppressed to and assigns to reduce its residual quantity; Biological method comprises lactobacillus-fermented, enzymatic treatment etc.Wherein adding inhibitor is the simple and effective approach that reduces nitrite and nitrosamine residual quantity, but selection of inhibitors should have security and can not reduce product quality.
Glutathione (GSH) is by glutamic acid, cysteine and glycine combination, contain sulfydryl tripeptides, have antioxidation and integrate detoxication.It is included in 87 kinds of integration of drinking and medicinal herbs kinds by in 27 kinds of function classification charts, studies show that simultaneously glutathione is added in the food such as meat products and cheese, has the effect of strong taste.Therefore glutathione being added in the meat products as inhibitor is safe and feasible.
Summary of the invention
The purpose of this invention is to provide a kind of inhibitor that reduces nitrite and content of nitrosamines in the boiling ham process.
Inhibitor of the present invention is reductive glutathione.Addition is respectively 0.01%, 0.05%, 0.1%, 0.2%, 0.3%(is all with the meat restatement).
Described boiling ham method for processing comprises the steps: to be cut into the sliced meat shape that volume equates with after the raw meat finishing, and the adding auxiliary materials and mixing is placed in the horizontal retort pickles, and turns the last boiling cooling of extruding and obtains described boiling ham.
Described raw meat section back length is 3-5cm, and width is 3-5cm, and thickness is 5-8mm;
Described auxiliary material addition salt 2.5%, water 30%, natrium nitrosum 100mg/kg(are all with the meat restatement);
The preferred 0.3%(of the addition of described inhibitor is all with the meat restatement);
Describedly pickle temperature 0-4 ℃, salting period 48h, 80 ℃ of boiling temperatures, digestion time 60min.
The present invention is under the prerequisite that does not influence the meat products organoleptic quality, nitrite in the boiling ham and the purpose of content of nitrosamines have been realized reducing by adding reductive glutathione, strengthen simultaneously flavored ham again, had important function for the security that improves meat products.
The specific embodiment
The present invention is further elaborated below in conjunction with specific embodiment, but the present invention is not limited to following examples, and used reductive glutathione is available from the gloomy not natural product in Shaanxi Co., Ltd among the following embodiment.
Embodiment
Take by weighing the 200g raw meat, be cut into the sliced meat shape of the thick 5mm of the wide 5cm of long 5cm, add 60g water, 5g salt, 20mg natrium nitrosum, 0.6g reductive glutathione, mixing is placed in the horizontal retort 0 ℃ and pickles 48h, turns extruding, behind 80 ℃ of boiling 60min with its cooling.
Meat products is rubbed back weighing 5g, utilize the Spectrophotometric Determination of Nitrite content of GB regulation.Getting 20g adopts the gas chromatography combined with mass spectrometry technology to measure five kinds of content of nitrosamines in the meat products simultaneously.Be respectively N-nitroso methyl ethylamine, N-nitrosopyrolidine, N-nitroso dipropylamine, N-nitroso dibutylamine, N-nitroso diphenylamine.Chromatographic condition: post case initial temperature: 40 ℃, 200 ℃ of injector temperatures, shunt mode: do not shunt, constant voltage mode pressure 49.5 kPa, carrier gas helium, post flow 1 mL/min heats up initial 40 ℃, keeps 1 min, with 9 ℃ of min
-1Rise to 200 ℃ and keep 1 min.Sample size 1 μ L.Mass spectrum condition: 230 ℃ of ion source temperatures, 250 ℃ of interface temperature, solvent mute times 3.5 min, ionization mode: EI.Electron energy 70 ev.The SIM/SCAN drainage pattern, mass number sweep limits (m/z) 30-200, sample frequency 2.
Under the said determination condition, nitrous acid acid sodium and nitrosamine are good in concentration of standard solution scope internal linear relation, and coefficient correlation can reach more than 0.999.
Inhibitor is represented with inhibiting rate (%) the inhibition of nitrite and nitrosamine: inhibiting rate=(1-C/C
0) * 100%.Wherein C and C
0Add inhibitor and do not add the content (ug/kg) of nitrite and nitrosamine in the boiling ham of inhibitor.The inhibiting rate of nitrite inhibiting rate and five kinds of nitrosamine is respectively 71.22%, 60.25%, 6.87%, 31.59%, 60.61%, 33.18% as calculated.
In addition, select 20 composition of personnel subjective appreciation groups with a setting analysis difference ability, respectively from aspects such as color and luster, quality, local flavor evaluations boiling ham whether become nature pink or rose, whether glossy, organize whether flexible, whether local flavor is arranged fixedly, free from extraneous odour is arranged.Concrete evaluation criterion is as follows: the evaluation score value is respectively-3 ,-2 ,-1,0,1,2,3, represents the acceptance level to this meat products successively: very dissatisfied, dissatisfied, not too satisfied, generally, satisfied slightly, satisfaction, feel quite pleased.Organoleptic test result shows that the boiling flavored ham index of adopt adding inhibitor obviously strengthens the index that other are evaluated and blank there was no significant difference than blank.
Claims (6)
1. the present invention relates to a kind of inhibitor that reduces nitrite and content of nitrosamines in the boiling ham process, it is characterized in that: described inhibitor is reductive glutathione.
2. inhibitor according to claim 1, it is characterized in that: the reductive glutathione addition is respectively 0.01%, 0.05%, 0.1%, 0.2%, 0.3%.
3. inhibitor according to claim 2 is characterized in that: the preferred addition 0.3% of reductive glutathione.
4. the described inhibitor of claim 1-3 is in the application that suppresses boiling ham nitrite and nitrosamine.
5. application according to claim 4, it is characterized in that, the processing method of described boiling ham comprises the steps: to place horizontal retort to pickle the described inhibitor of claim 3 and the raw meat and the auxiliary materials and mixing that are cut into sheet, turns the last boiling cooling of extruding and obtains described boiling ham.
6. application according to claim 5 is characterized in that: described raw meat section back length is 3-5cm, and width is 3-5cm, and thickness is 5-8mm; Described auxiliary material addition salt 2.5%, water 30%, natrium nitrosum 100mg/kg; Describedly pickle temperature 0-4 ℃, salting period 48h, 80 ℃ of boiling temperatures, digestion time 60min; Described addition is all with the meat restatement.
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| CN2013102019563A CN103238769A (en) | 2013-05-28 | 2013-05-28 | Inhibitor for reducing nitrite and nitrosamine content in steamed ham |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114081062A (en) * | 2021-12-06 | 2022-02-25 | 江苏华斯达食品有限公司 | Method for reducing nitrite content of poultry meat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141771A (en) * | 1995-08-02 | 1997-02-05 | 贾力 | Mercapto-nitroso compounds and their medical use |
| CN102093468A (en) * | 2010-12-13 | 2011-06-15 | 天津市利发隆化工科技有限公司 | Method for synthesizing reduced glutathione |
| CN102803567A (en) * | 2009-06-03 | 2012-11-28 | 协和发酵生化株式会社 | Process for production of reduced glutathione |
| CN102978267A (en) * | 2012-06-15 | 2013-03-20 | 北京天开易达生物科技有限公司 | Method for preparing glutathione through enzyme method |
-
2013
- 2013-05-28 CN CN2013102019563A patent/CN103238769A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141771A (en) * | 1995-08-02 | 1997-02-05 | 贾力 | Mercapto-nitroso compounds and their medical use |
| CN102803567A (en) * | 2009-06-03 | 2012-11-28 | 协和发酵生化株式会社 | Process for production of reduced glutathione |
| CN102093468A (en) * | 2010-12-13 | 2011-06-15 | 天津市利发隆化工科技有限公司 | Method for synthesizing reduced glutathione |
| CN102978267A (en) * | 2012-06-15 | 2013-03-20 | 北京天开易达生物科技有限公司 | Method for preparing glutathione through enzyme method |
Non-Patent Citations (3)
| Title |
|---|
| 张少颖: "不同处理方法对泡菜发酵过程中亚硝酸盐含量的影响", 《中国食品学报》, vol. 11, no. 1, 28 February 2011 (2011-02-28), pages 133 - 138 * |
| 无: "关于影响腊肉中亚硝酸钠残留量不同烹饪方法的研究", 《HTTP://WWW.MM111NET/2008/0818/334418.HTML》, 18 August 2008 (2008-08-18), pages 1 - 2 * |
| 观丽娟: "关于影响腊肉中亚硝酸钠残留量不同烹饪方法的研究", 《HTTP://WWW.MM111.NET/2008/0818/334418.HTML》, 18 August 2008 (2008-08-18) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114081062A (en) * | 2021-12-06 | 2022-02-25 | 江苏华斯达食品有限公司 | Method for reducing nitrite content of poultry meat |
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Application publication date: 20130814 |