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富含原波林的猪肉肝同质化物作为无酸盐肝饼的颜色成分

Mar Llauger¹, Luis Guerrero², Jacint Arnau²

¹Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain.

Foods (Basel, Switzerland)

|February 24, 2024

概括

这项研究探讨了使用来自肝脏同质物的原 (ZnPP) 作为天然的红色食品染料. 富含ZnPP的成分成功地创造了没有酸盐的猪肝面条,颜色稳定,为传统方法提供了潜在的替代方案.

科学领域:

食品科学食品科学食品科学
肉类科学肉科学
天然颜料天然颜料

背景情况:

传统的制肉制品通常使用亚酸盐用于颜色和保存.
对于天然食品染料和无酸盐肉制品的需求日益增加.
原 (ZnPP) 是一种天然的红色颜料,在肝脏同质体中发现.

研究的目的:

评估富含ZnPP的肝脏同质物的潜力,作为无酸盐猪肝面条的天然染色成分.
调查ZnPP形式 (全同质与不溶性分量) 和度对面条颜色和质感的影响.
评估ZnPP在加工过程中的稳定性以及抗氧化剂的必要性.

主要方法:

肝脏同源物被无氧化化,形成ZnPP.
猪肝面条的配方是使用完整的同质酸盐或缩ZnPP的不溶性分离物.
配方包括带有或没有添加抗氧化剂 (甲酸盐和多科菲醇) 的治疗方法.
在消毒后分析了面包的颜色,质地和ZnPP的稳定性.

主要成果:

用全肝均酸制成的面条呈现出与含有亚酸盐的对照组相比较的颜色和质地.
使用不溶性分量 (高ZnPP) 改善了颜色,但显著软化了质地.
在绝育过程中,ZnPP表现出比海姆更大的稳定性.
发现添加抗氧化剂对于颜色稳定性是不必要的.

结论:

富含ZnPP的肝脏成分可用于生产稳定红色的无酸盐煮熟肝脏面条.
ZnPP的形式和度会影响最终产品的颜色和质地.
这种方法有可能应用于其他寻求自然色彩的未经固化的煮熟肉制品.

关键词:

清洁标签清洁标签的使用颜色颜色颜色颜色颜色的成分成分成分的成分.肝脏副产品肝脏副产品没有化肝脏的面条.价值化的价值化

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