CN111789234A - 一种降低香肠中亚硝酸盐残留量的方法 - Google Patents
一种降低香肠中亚硝酸盐残留量的方法 Download PDFInfo
- Publication number
- CN111789234A CN111789234A CN202010627030.0A CN202010627030A CN111789234A CN 111789234 A CN111789234 A CN 111789234A CN 202010627030 A CN202010627030 A CN 202010627030A CN 111789234 A CN111789234 A CN 111789234A
- Authority
- CN
- China
- Prior art keywords
- theaflavin
- nitrite
- sausage
- parts
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 title claims abstract description 55
- 235000013580 sausages Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 26
- 230000001603 reducing effect Effects 0.000 title claims abstract description 24
- 235000014620 theaflavin Nutrition 0.000 claims abstract description 64
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 claims abstract description 60
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 claims abstract description 60
- 235000013372 meat Nutrition 0.000 claims abstract description 60
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 claims abstract description 60
- 229940026509 theaflavin Drugs 0.000 claims abstract description 60
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 4
- 239000000178 monomer Substances 0.000 claims description 34
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 34
- 235000010288 sodium nitrite Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 244000203593 Piper nigrum Species 0.000 claims description 16
- 235000008184 Piper nigrum Nutrition 0.000 claims description 16
- 235000013614 black pepper Nutrition 0.000 claims description 16
- 239000005457 ice water Substances 0.000 claims description 16
- 239000001931 piper nigrum l. white Substances 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 16
- GPLOTACQBREROW-UHFFFAOYSA-N Phlegmanol A-acetat Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(=CC1=2)C=C(O)C(=O)C1=C(O)C(O)=CC=2C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 GPLOTACQBREROW-UHFFFAOYSA-N 0.000 claims description 14
- KMJPKUVSXFVQGZ-UHFFFAOYSA-N TF2B Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 KMJPKUVSXFVQGZ-UHFFFAOYSA-N 0.000 claims description 14
- ZEASWHWETFMWCV-ISBUVJFSSA-N Theaflavin 3,3'-digallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C2=CC(=CC(=O)C(O)=C2C(O)=C(O)C=1)[C@@H]1[C@@H](CC2=C(O)C=C(O)C=C2O1)OC(=O)C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 ZEASWHWETFMWCV-ISBUVJFSSA-N 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- ZEASWHWETFMWCV-UHFFFAOYSA-N 7-O-(2-O-Acetyl-6-O-Methyl-beta-D-glucuronoside)-4',5,7-Trihydroxyflavone Natural products C=1C(O)=C(O)C2=C(O)C(=O)C=C(C3C(CC4=C(O)C=C(O)C=C4O3)OC(=O)C=3C=C(O)C(O)=C(O)C=3)C=C2C=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 ZEASWHWETFMWCV-UHFFFAOYSA-N 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- BVMDSEFJGKQBKJ-UHFFFAOYSA-N Theaflavin 3'-gallate Natural products O1C(C(O)=O)C(O)C(O)C(O)C1OC1=C(O)C=C(O)C2=C1OC(C=1C=C(O)C(O)=CC=1)=CC2=O BVMDSEFJGKQBKJ-UHFFFAOYSA-N 0.000 claims description 7
- IKLDTEFDTLKDRK-UHFFFAOYSA-N theaflavin 3'-gallate Natural products OC1Cc2c(O)cc(O)cc2OC1c3cc4C=C(C=C(O)C(=O)c4c(O)c3O)C5Oc6cc(O)cc(O)c6CC5OC(=O)c7cc(O)c(O)c(O)c7 IKLDTEFDTLKDRK-UHFFFAOYSA-N 0.000 claims description 7
- DZGQZNRJDFZFLV-UHFFFAOYSA-N theaflavin 3,3'-digallate Natural products OC1=CC(=Cc2cc(C3Oc4cc(O)cc(O)c4CC3OC(=O)c5cc(O)c(O)c(O)c5)c(O)c(O)c2C1=O)C6Oc7cc(O)cc(O)c7CC6OC(=O)c8cc(O)c(O)c(O)c8 DZGQZNRJDFZFLV-UHFFFAOYSA-N 0.000 claims description 7
- AATSUYYYTHJRJO-UHFFFAOYSA-N theaflavin 3-gallate Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(=CC(=O)C(O)=C1C(O)=C2O)C=C1C=C2C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 AATSUYYYTHJRJO-UHFFFAOYSA-N 0.000 claims description 7
- 235000002365 theaflavin-3'-gallate Nutrition 0.000 claims description 7
- 235000008230 theaflavin-3,3'-digallate Nutrition 0.000 claims description 7
- 235000007900 theaflavin-3-gallate Nutrition 0.000 claims description 7
- AATSUYYYTHJRJO-RZYARBFNSA-N theaflavin-3-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(O)C=C2O[C@@H]1C1=C(O)C(O)=C2C(=O)C(O)=CC(=CC2=C1)[C@H]1OC2=CC(O)=CC(O)=C2C[C@H]1O)C(=O)C1=CC(O)=C(O)C(O)=C1 AATSUYYYTHJRJO-RZYARBFNSA-N 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims 1
- 235000015277 pork Nutrition 0.000 abstract description 13
- 235000013824 polyphenols Nutrition 0.000 description 21
- 235000020997 lean meat Nutrition 0.000 description 18
- 238000002156 mixing Methods 0.000 description 16
- 150000008442 polyphenolic compounds Chemical class 0.000 description 14
- 238000004140 cleaning Methods 0.000 description 12
- 244000269722 Thea sinensis Species 0.000 description 8
- 108010029165 Metmyoglobin Proteins 0.000 description 7
- 238000005554 pickling Methods 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 208000007536 Thrombosis Diseases 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000001590 oxidative effect Effects 0.000 description 6
- 235000013616 tea Nutrition 0.000 description 6
- 210000002435 tendon Anatomy 0.000 description 6
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 241000282414 Homo sapiens Species 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 230000000379 polymerizing effect Effects 0.000 description 4
- AHWAGLZCTFNKBG-UHFFFAOYSA-N 3h-1-benzoxepin-2-one Chemical group O1C(=O)CC=CC2=CC=CC=C21 AHWAGLZCTFNKBG-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- HVBSAKJJOYLTQU-UHFFFAOYSA-N 4-aminobenzenesulfonic acid Chemical compound NC1=CC=C(S(O)(=O)=O)C=C1 HVBSAKJJOYLTQU-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- 208000005374 Poisoning Diseases 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- -1 iron ions Chemical class 0.000 description 2
- UMFJAHHVKNCGLG-UHFFFAOYSA-N n-Nitrosodimethylamine Chemical compound CN(C)N=O UMFJAHHVKNCGLG-UHFFFAOYSA-N 0.000 description 2
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 231100000572 poisoning Toxicity 0.000 description 2
- 230000000607 poisoning effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- ZCUQOPGIJRGJDA-UHFFFAOYSA-N 1-naphthalen-1-ylethane-1,2-diamine Chemical compound C1=CC=C2C(C(N)CN)=CC=CC2=C1 ZCUQOPGIJRGJDA-UHFFFAOYSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- VTLYFUHAOXGGBS-UHFFFAOYSA-N Fe3+ Chemical compound [Fe+3] VTLYFUHAOXGGBS-UHFFFAOYSA-N 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- WNYADZVDBIBLJJ-UHFFFAOYSA-N N-Nitrosopyrrolidine Chemical compound O=NN1CCCC1 WNYADZVDBIBLJJ-UHFFFAOYSA-N 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- RWCCWEUUXYIKHB-UHFFFAOYSA-N benzophenone Chemical group C=1C=CC=CC=1C(=O)C1=CC=CC=C1 RWCCWEUUXYIKHB-UHFFFAOYSA-N 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229910001447 ferric ion Inorganic materials 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000007886 mutagenicity Effects 0.000 description 1
- 231100000299 mutagenicity Toxicity 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 229950000244 sulfanilic acid Drugs 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明涉及一种降低香肠中亚硝酸盐残留量的方法,其特征在于:在香肠制作过程中,向肉糜中加入0.01~0.04份茶黄素,再进行搅拌使茶黄素与肉糜充分混合,腌制后进行灌装。本发明的香肠制备时,通过在肉糜腌制时加入茶黄素,不仅可以降低猪肉香肠中亚硝酸盐残留量;还起到改善猪肉香肠色泽品质的作用。当每100份混合肉糜中添加0.03份茶黄素时,猪肉香肠中亚硝酸盐含量达到最低值,红度值最大。
Description
技术领域
本发明涉及食品加工领域,具体而言,涉及一种以多酚类及其衍生物经氧化、聚合、缩合而成含多酚羟基的苯并卓酚酮结构的化合物---茶黄素降低香肠中亚硝酸盐残留量的方法。
背景技术
亚硝酸盐在食品工业,尤其是肉类工业中被广泛地用作食品添加剂。亚硝酸盐在肉制品中具有发色、防腐和抗氧化等特性,因此常被用作发色剂、防腐剂和抗氧化剂,同时亚硝酸盐还可以使肉制品具有独特的腌肉风味。但是,亚硝酸盐过量使用或者残留量超标都会对人体产生危害甚至会导致死亡。一般来说,成年人如果误食0.3~0.5g亚硝酸盐就很有可能导致中毒,如果一次性误食3g就可能造成死亡。
亚硝酸盐导致中毒的原因是:亚硝酸盐进入血液后,将机体内的二价铁离子(Fe2+)氧化成三价铁离子(Fe3+),血液中的亚铁肌红蛋白被氧化成高铁肌红蛋白,从而导致血液失去携带氧气的能力,机体缺氧不仅会引起呼吸困难、机体内循环系统功能衰竭,而且会毒害机体的中枢神经系统,表现为口唇、皮肤发紫、头晕、呕吐和腹泻等症状。婴幼儿(尤其是六个月以内的婴儿)体内由于缺少高铁肌红蛋白还原酶,导致体内高铁肌红蛋白无法被还原为亚铁肌红蛋白,机体内亚铁肌红蛋白和高铁肌红蛋白的动态平衡被打破,所以亚硝酸盐导致婴幼儿中毒症状会更加严重。另外,由于亚硝酸盐的化学性质极不稳定,能与肉中的某些物质发生仲胺反应,生成可导致机体产生癌变的亚硝胺。同时亚硝酸盐会随着唾液与食物混合而进入到人体内,最后在酸性的胃液中,亚硝酸盐会转变成亚硝胺。若添加过量,在热处理加工时,容易生成亚硝基二甲胺和亚硝基毗咯烷等物质,它们会对人体产生致癌、致突变、致畸作用,严重危及人类的生命健康。因此,在亚硝酸盐的使用过程中,使用量以及残留量超标问题一直是世界各国食品安全关注的焦点之一。目前,虽然有不少学者致力于研究亚硝酸盐的替代物以及可以清除亚硝酸盐的物质,但是这些物质并不能完全替代亚硝酸盐的发色、抑菌、抗氧化和提高风味作用,如某些替代物在香肠中只能起到很好的呈色作用,但没有抑菌和抗氧化作用。因此,在不影响产品品质的基础上,寻找能够降低亚硝酸盐残留的方法是十分重要的研究的热点。亚硝酸盐中的氮元素处于中间价态,既表现为氧化性,又表现为还原性,其中其氧化性大于还原性。在酸性条件下或者还原剂存在情况下,亚硝酸盐被还原为NO,因此具有抗氧化活性的物质可降低亚硝酸盐的含量,并且其抗氧化性越强,降低亚硝酸盐的能力越强。大量研究表明:植物来源的多酚类物质(如葡萄多酚、石榴多酚、荷叶多酚、茶多酚等)可以降低肉制品中亚硝酸盐。
茶黄素(theaflavins,TFs)是Roberts在1957年发现的一类由多酚类物质在多酚氧化酶作用下,形成的一类溶于乙酸乙酯、含多酚羟基的苯并卓酚酮结构化合物的总称。茶黄素是决定红茶品质(茶汤色泽、香味和滋味等)的关键物质,含量一般占红茶固形物的0.5%~2.0%。目前已有31种茶黄素被发现并且鉴定出其结构,最主要的4种单体分别是茶黄素单体(theaflavin,TF)、茶黄素-3-没食子酸酯单体(theaflavin-3-gallate,TF-3-G)、茶黄素-3’-没食子酸酯单体(theaflavin-3’-gallate,TF-3’-G)和茶黄素-3,3’-双没食子酸酯单体(theaflavin-3,3’-gallate,TF-3,3’-G)。茶黄素具有发色、抗氧化、抗菌、抑制脂类过氧化、阻断脂质氧化链反应、清除自由基、螯合金属离子、抗肿瘤、抗炎抗病毒、抗衰老抗突变、抗心脑血管疾病、抗癌防癌、降血糖血脂、预防心血管疾病和老年痴呆等功效,是一类极具开发潜力的天然产物。
茶黄素不仅具有其前体物质儿茶素类似的酚羟基基团,而且其苯并卓酚酮结构中的共轭体系空间更大,其酚羟基数更多,提供质子的能力更强,因此其抗氧化活性更强,可作为降低亚硝酸盐的天然物质。
发明内容
本发明的目的在于:提供一种以多酚类及其衍生物经氧化、聚合、缩合而成含多酚羟基的苯并卓酚酮结构的化合物---茶黄素降低香肠中亚硝酸盐残留量的方法。
为了实现上述目的,本发明提供如下技术方案:
一种降低香肠中亚硝酸盐残留量的方法,在香肠制作过程中,向肉糜中加入0.01~0.04份茶黄素,再进行搅拌使茶黄素与肉糜充分混合,然后进行腌制。将腌制好的肉糜填充于肠衣中,两端打扣,水中煮制,用流动水冷却后,成品于4℃冰箱保存。
优选地,所述的茶黄素中最主要的4种单体分别是茶黄素单体、茶黄素-3-没食子酸酯单体、茶黄素-3’-没食子酸酯单体和茶黄素-3,3’-双没食子酸酯单体,其具体含量的质量百分数如下:茶黄素单体5~15%、茶黄素-3-没食子酸酯单体10~20%、茶黄素-3’-没食子酸酯单体10~20%和茶黄素-3,3’-双没食子酸酯单体10~20%。
优选地,制作香肠的各原料的重量份数如下:混合肉糜100份、食用盐2~3份、白胡椒粉0.2~0.4份、亚硝酸钠0.014~0.016份、茶黄素0.01~0.04份、冰水8~12份。
优选地,制作香肠的各原料的重量份数如下:混合肉糜100份、食用盐2.5份、白胡椒粉0.3份、亚硝酸钠0.015份、茶黄素0.03份、冰水10份。
优选地,所述的茶黄素是以多酚类及其衍生物经氧化、聚合、缩合而成含多酚羟基的苯并卓酚酮结构的化合物。
本发明的有益效果在于:
本发明的香肠制备时,通过在混合肉糜腌制时加入茶黄素,茶黄素可以降低猪肉香肠中亚硝酸盐残留量;另外,茶黄素的添加还起到改善猪肉香肠色泽品质的作用。当每100份混合肉糜中添加0.03份茶黄素时,猪肉香肠中亚硝酸盐含量达到最低值,红度值最大。
具体实施例
实施例1
一种降低香肠中亚硝酸盐残留量的方法,包括以下步骤:
(1)剔除新鲜瘦肉中的筋腱、血块,清洗干净后放入绞肉机绞碎;
(2)将猪肥膘清洗干净后放入绞肉机绞碎;
(3)将绞碎后的新鲜瘦肉和绞碎后的猪肥膘混合均匀得到混合肉糜;其中,新鲜瘦肉和猪肥膘的重量比为85:15。
(4)将混合肉糜、食用盐、白胡椒粉、亚硝酸钠、茶黄素、冰水混合均匀后于4℃腌制24h;其中,各原料的重量份数如下:混合肉糜100份、食用盐2.5份、白胡椒粉0.3份、亚硝酸钠0.015份、茶黄素0.01份、冰水10.02份。
(5)将腌制好的肉糜填充于肠衣中,两端打扣;
(6)将灌好的香肠于90℃水中煮制30min,用流动水冷却后,于4℃下保存。
实施例2
一种降低香肠中亚硝酸盐残留量的方法,包括以下步骤:
(1)剔除新鲜瘦肉中的筋腱、血块,清洗干净后放入绞肉机绞碎;
(2)将猪肥膘清洗干净后放入绞肉机绞碎;
(3)将绞碎后的新鲜瘦肉和绞碎后的猪肥膘混合均匀得到混合肉糜;其中,新鲜瘦肉和猪肥膘的重量比为85:15。
(4)将混合肉糜、食用盐、白胡椒粉、亚硝酸钠、茶黄素、冰水混合均匀后于4℃腌制24h;其中,各原料的重量份数如下:混合肉糜100份、食用盐2.5份、白胡椒粉0.3份、亚硝酸钠0.015份、茶黄素0.02份、冰水10.01份。
(5)将腌制好的肉糜填充于肠衣中,两端打扣;
(6)将灌好的香肠于90℃水中煮制30min,用流动水冷却后,于4℃下保存。
实施例3
一种降低香肠中亚硝酸盐残留量的方法,包括以下步骤:
(1)剔除新鲜瘦肉中的筋腱、血块,清洗干净后放入绞肉机绞碎;
(2)将猪肥膘清洗干净后放入绞肉机绞碎;
(3)将绞碎后的新鲜瘦肉和绞碎后的猪肥膘混合均匀得到混合肉糜;其中,新鲜瘦肉和猪肥膘的重量比为85:15。
(4)将混合肉糜、食用盐、白胡椒粉、亚硝酸钠、茶黄素、冰水混合均匀后于4℃腌制24h;其中,各原料的重量份数如下:混合肉糜100份、食用盐2.5份、白胡椒粉0.3份、亚硝酸钠0.015份、茶黄素0.03份、冰水10份。
(5)将腌制好的肉糜填充于肠衣中,两端打扣;
(6)将灌好的香肠于90℃水中煮制30min,用流动水冷却后,于4℃下保存。
实施例4
一种降低香肠中亚硝酸盐残留量的方法,包括以下步骤:
(1)剔除新鲜瘦肉中的筋腱、血块,清洗干净后放入绞肉机绞碎;
(2)将猪肥膘清洗干净后放入绞肉机绞碎;
(3)将绞碎后的新鲜瘦肉和绞碎后的猪肥膘混合均匀得到混合肉糜;其中,新鲜瘦肉和猪肥膘的重量比为85:15。
(4)将混合肉糜、食用盐、白胡椒粉、亚硝酸钠、茶黄素、冰水混合均匀后于4℃腌制24h;其中,各原料的重量份数如下:混合肉糜100份、食用盐2.5份、白胡椒粉0.3份、亚硝酸钠0.015份、茶黄素0.04份、冰水9.99份。
(5)将腌制好的肉糜填充于肠衣中,两端打扣;
(6)将灌好的香肠于90℃水中煮制30min,用流动水冷却后,于4℃下保存。
实施例1-4中的茶黄素是由多酚类及其衍生物经氧化、聚合、缩合而成含多酚羟基的苯并卓酚酮结构的化合物。所述的茶黄素最主要的4种单体分别是茶黄素单体、茶黄素-3-没食子酸酯单体、茶黄素-3’-没食子酸酯单体和茶黄素-3,3’-双没食子酸酯单体,其具体含量的质量百分数如下:茶黄素单体5~15%、茶黄素-3-没食子酸酯单体10~20%、茶黄素-3’-没食子酸酯单体10~20%和茶黄素-3,3’-双没食子酸酯单体10~20%。
对比例
一种降低香肠中亚硝酸盐残留量的方法,包括以下步骤:
(1)剔除新鲜瘦肉中的筋腱、血块,清洗干净后放入绞肉机绞碎;
(2)将猪肥膘清洗干净后放入绞肉机绞碎;
(3)将绞碎后的新鲜瘦肉和绞碎后的猪肥膘混合均匀得到混合肉糜;其中,新鲜瘦肉和猪肥膘的重量比为85:15。
(4)将混合肉糜、食用盐、白胡椒粉、亚硝酸钠、茶多酚、冰水混合均匀后于4℃腌制24h;其中,各原料的重量份数如下:混合肉糜100份、食用盐2.5份、白胡椒粉0.3份、亚硝酸钠0.015份、茶多酚0.03份、冰水10份。
(5)将腌制好的肉糜填充于肠衣中,两端打扣;
(6)将灌好的香肠于90℃水中煮制30min,用流动水冷却后,于4℃下保存。
空白对照组
一种降低香肠中亚硝酸盐残留量的方法,包括以下步骤:
(1)剔除新鲜瘦肉中的筋腱、血块,清洗干净后放入绞肉机绞碎;
(2)将猪肥膘清洗干净后放入绞肉机绞碎;
(3)将绞碎后的新鲜瘦肉和绞碎后的猪肥膘混合均匀得到混合肉糜;其中,新鲜瘦肉和猪肥膘的重量比为85:15。
(4)将混合肉糜、食用盐、白胡椒粉、亚硝酸钠、冰水混合均匀后于4℃腌制24h;其中,各原料的重量份数如下:混合肉糜100份、食用盐2.5份、白胡椒粉0.3份、亚硝酸钠0.015份、冰水10.03份。
(5)将腌制好的肉糜填充于肠衣中,两端打扣;
(6)将灌好的香肠于90℃水中煮制30min,用流动水冷却后,于4℃下保存。
香肠中亚硝酸盐残留量的测定
测定方法:
按照国标GB 5009.33-2016《食品中亚硝酸盐与硝酸盐的测定》中紫外分光光度法。
表1香肠中亚硝酸盐残留量的测定结果
香肠色差值的测定
测定方法:将样品切成0.5cm厚的切片,使用CR400色差计测定其色差值,并记录L*、a*和b*值,每个样品重复5次,取平均值即为该样品的色差值。
表2香肠中色差的测定结果
从表1中可以看出:茶黄素对猪肉香肠中亚硝酸盐含量的降低有着显著性差异,在混合肉糜腌制时加入茶黄素,猪肉香肠中亚硝酸盐含量显著降低,当每100份混合肉糜中添加0.03份茶黄素时,猪肉香肠中亚硝酸盐残留量达到最低值,与每100份混合肉糜中添加0.03份茶多酚相比,茶黄素降低亚硝酸盐残留量效果更好。
从表2中可以看出:茶黄素对猪肉香肠的色泽的改善有着显著性的影响,在混合肉糜腌制时加入茶黄素,可改善猪肉香肠中的红度值(a*值),其中当每100份混合肉糜中添加0.03份茶黄素时,香肠的红度值最大,与对比组相比,茶黄素改善香肠色泽的效果优于茶多酚。
综合来说,在本发明中,在混合肉糜腌制时加入茶黄素,茶黄素可以降低猪肉香肠中亚硝酸盐残留量;另外,茶黄素的添加还起到改善猪肉香肠色泽品质的作用。
四种主要的茶黄素单体与本发明中的茶黄素降低低亚硝酸盐的对比试验
试验方法:取2mL pH 3.0柠檬酸缓冲液置于5mL离心管中,加入1mL 5μg/mL的NaNO2溶液,在分别添加0.5mL 1μg/mL茶黄素单体(TF)、茶黄素-3-没食子酸酯单体(TF-3-G)、茶黄素-3’-没食子酸酯单体(TF-3’-G)、茶黄素-3,3’-双没食子酸酯单体(TF-3,3’-G)和本发明中的茶黄素,将pH调至3.0,混匀后在37℃恒温水浴中反应60min,加入1mL 0.4%对氨基苯磺酸溶液立即混匀,静置5min后,再加入0.5mL 0.2%的盐酸萘乙二胺溶液,定容至刻度,混匀静置15min,测定在538nm处的吸光度值,计算清除率如下表3所示:
清除率/%=(A0-A)/A0×100%,其中A0和A分别是空白和样品的吸光度值。
表3清除率对比表
从表3中可以看出:四种茶黄素单体均可以显著降低亚硝酸盐的含量,本发明的茶黄素降低亚硝酸盐的效果明显优于茶黄素四种主要单体。
Claims (4)
1.一种降低香肠中亚硝酸盐残留量的方法,其特征在于:在香肠制作过程中,向含有亚硝酸钠的香肠肉糜中加入0.01~0.04份茶黄素,再进行搅拌使茶黄素与肉糜充分混合,然后进行腌制,将腌制好的肉糜填充于肠衣中,两端打扣,水中煮制,用流动水冷却后,成品于4℃冰箱保存。
2.根据权利要求1所述的一种降低香肠中亚硝酸盐残留量的方法,其特征在于:所述的茶黄素包含含量质量百分数如下的组分:茶黄素单体5~15%、茶黄素-3-没食子酸酯单体10~20%、茶黄素-3’-没食子酸酯单体10~20%和茶黄素-3,3’-双没食子酸酯单体10~20%。
3.根据权利要求1所述的一种降低香肠中亚硝酸盐残留量的方法,其特征在于:
香肠制作的重量份数如下:混合肉糜100份、食用盐2~3份、白胡椒粉0.2~0.4份、亚硝酸钠0.014~0.016份、茶黄素0.01~0.04份、冰水8~12份。
4.根据权利要求3所述的一种降低香肠中亚硝酸盐残留量的方法,其特征在于:
各原料的重量份数如下:混合肉糜100份、食用盐2.5份、白胡椒粉0.3份、亚硝酸钠0.015份、茶黄素0.03份、冰水10份。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010627030.0A CN111789234B (zh) | 2020-07-02 | 2020-07-02 | 一种降低香肠中亚硝酸盐残留量的方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010627030.0A CN111789234B (zh) | 2020-07-02 | 2020-07-02 | 一种降低香肠中亚硝酸盐残留量的方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN111789234A true CN111789234A (zh) | 2020-10-20 |
CN111789234B CN111789234B (zh) | 2023-05-09 |
Family
ID=72809987
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010627030.0A Active CN111789234B (zh) | 2020-07-02 | 2020-07-02 | 一种降低香肠中亚硝酸盐残留量的方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111789234B (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112617134A (zh) * | 2020-12-31 | 2021-04-09 | 广州皇上皇集团股份有限公司 | 一种腊肠品质改良剂、广式腊肠及其制备方法 |
CN112931795A (zh) * | 2021-03-30 | 2021-06-11 | 广东工业大学 | 一种低含量亚硝酸盐的腊肠及其加工方法 |
CN116671603A (zh) * | 2023-06-29 | 2023-09-01 | 广州酒家集团利口福食品有限公司 | 一种腊肠品质改良剂、腊肠及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IE42574L (en) * | 1975-04-19 | 1976-10-19 | Uwe Rospe | Colouring agent for meat |
CN101133858A (zh) * | 2007-10-25 | 2008-03-05 | 上海水产大学 | 一种低亚硝酸盐发色肉食品 |
CN102440396A (zh) * | 2010-10-13 | 2012-05-09 | 南通双和食品有限公司 | 绿茶风味的低亚硝酸盐香肠 |
CN105661268A (zh) * | 2016-01-15 | 2016-06-15 | 安徽农业大学 | 一种香肠抗氧化护色缓释剂及制备方法 |
CN106417496A (zh) * | 2016-11-30 | 2017-02-22 | 漳州科技职业学院 | 一种低糖红茶风味茶油月饼及其制备方法 |
CN113577055A (zh) * | 2021-07-26 | 2021-11-02 | 安徽农业大学 | 促进伤口愈合的茶黄素组合物及其制备方法、应用 |
-
2020
- 2020-07-02 CN CN202010627030.0A patent/CN111789234B/zh active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IE42574L (en) * | 1975-04-19 | 1976-10-19 | Uwe Rospe | Colouring agent for meat |
CN101133858A (zh) * | 2007-10-25 | 2008-03-05 | 上海水产大学 | 一种低亚硝酸盐发色肉食品 |
CN102440396A (zh) * | 2010-10-13 | 2012-05-09 | 南通双和食品有限公司 | 绿茶风味的低亚硝酸盐香肠 |
CN105661268A (zh) * | 2016-01-15 | 2016-06-15 | 安徽农业大学 | 一种香肠抗氧化护色缓释剂及制备方法 |
CN106417496A (zh) * | 2016-11-30 | 2017-02-22 | 漳州科技职业学院 | 一种低糖红茶风味茶油月饼及其制备方法 |
CN113577055A (zh) * | 2021-07-26 | 2021-11-02 | 安徽农业大学 | 促进伤口愈合的茶黄素组合物及其制备方法、应用 |
Non-Patent Citations (1)
Title |
---|
姚波: "茶黄素和脂溶性茶多酚对加工肉制品的抗氧化护色研究" * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112617134A (zh) * | 2020-12-31 | 2021-04-09 | 广州皇上皇集团股份有限公司 | 一种腊肠品质改良剂、广式腊肠及其制备方法 |
CN112931795A (zh) * | 2021-03-30 | 2021-06-11 | 广东工业大学 | 一种低含量亚硝酸盐的腊肠及其加工方法 |
CN116671603A (zh) * | 2023-06-29 | 2023-09-01 | 广州酒家集团利口福食品有限公司 | 一种腊肠品质改良剂、腊肠及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN111789234B (zh) | 2023-05-09 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN111789234B (zh) | 一种降低香肠中亚硝酸盐残留量的方法 | |
CN103750085B (zh) | 一种用于食品的抗氧化剂 | |
Amin et al. | Grape seed extract as natural antioxidant and antibacterial in minced beef | |
Jiang et al. | Enzymatic browning inhibition and antioxidant activity of pear juice from a new cultivar of asian pear (Pyrus pyrifolia Nakai cv. Sinhwa) with different concentrations of ascorbic acid | |
CN112971075A (zh) | 一种延长保质期天然香薰防腐酱腌菜的制作方法及其应用 | |
Adetuyi et al. | Effect of the addition of okra seed (Abelmoschus esculentus) flour on the antioxidant properties of plantain Musa paradisiaca flour | |
Mustafa | Effects of green tea extract on color and lipid oxidation in ground beef meat | |
Nguyen et al. | Oxalate bioaccessibility in raw and cooked rhubarb (Rheum Rhabarbarum L.) during in vitro digestion | |
Bae et al. | Effect of deep sea water on the antioxidant activity and catechin content of green tea | |
CN110624043A (zh) | 一种黑蒜制备方法 | |
KR101793700B1 (ko) | 천연 복합 추출물을 포함하는 저장성이 향상된 어묵 조성물 | |
CN113925135A (zh) | 一种油炸排骨速冻制品及其制备方法 | |
CN109619386B (zh) | 一种天然复配护色剂及其应用 | |
Anna | Antioxidant potential and radical scavenging activity of different fermentation degree tea leaves extracts | |
KR20220051701A (ko) | 백김치 분말 및 아세로라즙 분말을 함유하는 합성 아질산염 대체용 첨가제 | |
CN113016978A (zh) | 一种复合抗氧化功能食品添加剂及其制备方法和应用 | |
JP2019068866A (ja) | 茶飲料およびその製造方法 | |
JPS6058055A (ja) | 大根おろしの変色防止法 | |
Lee et al. | Effects of red grape, wild grape and black raspberry wines on ground pork during refrigerated storage | |
Medeubayeva et al. | Revealing the Influence of Plantbased Additives on Qualitative Indicators of a Semifinished Product Made From Camel Meat | |
Kaur et al. | Effect of hydrothermal treatments on free radical scavenging potential of selected green vegetables | |
KR100358089B1 (ko) | 저장기간이 연장되고 항산화력과 수용성 식이섬유가강화된 배추김치 및 그 제조방법 | |
KR102405941B1 (ko) | 합성 아질산염 및 인산염을 대체한 천연 첨가물을 포함하는 육제품 및 이의 제조방법 | |
JP2005124485A (ja) | キムチの劣化防止剤 | |
Silvia et al. | Effect of SO2, glutathione and gallotannins on the shelf-life of a Cortese white wine bottled with different oxygen intakes |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |