亚硝酸盐在烤翅加工过程中的渗透规律及其热稳定性研究

Nitrite Infusion and Thermal Stability of Roasted Chicken Wings during Processing

摘要:

试验以鸡翅根为原料，研究了亚硝酸盐在真空滚揉和低温静腌过程中的渗透规律以及在热风烘制和高温烤制过程中亚硝酸盐添加量及工艺参数对其热稳定性的影响。结果表明：在烤翅加工过程中，原料通过真空滚揉获得一定的亚硝酸盐内渗量，其内渗量随时间以指数方式增长，且鸡翅根整体渗透速率常数随亚硝酸盐添加量增大而增大；亚硝酸盐含量在低温静腌过程中少量损失，在热风烘制和高温烤制过程中大幅减少，通过滚揉渗入鸡翅根中的亚硝酸盐；经静腌、烘制和烤制后，只有5.92%~7.87%以亚硝酸盐（以湿基计）的形式存在，低于国家标准规定的最高限量（30 mg/kg）；亚硝酸盐添加量、滚揉时间、静腌时间、烘烤温度对鸡翅根中亚硝酸盐的含量影响显著（p<0.05），高温能够提高亚硝酸盐的降解速率。

Abstract:

The effects of nitrite infusion during vacuum tumbling and static standing at low temperature and of different amounts of nitrite and processing parameters on the thermal stability of the nitrite during hot-air drying and high-temperature roasting of chicken wing roots were analyzed. The results showed that nitrite accumulated exponentially in the chicken wing roots with increasing time during tumbling, and penetration throughout the chicken wing root increased with the amount of nitrite added. Static standing resulted in a slight loss of nitrite, with a sharp decrease during hot-air drying and roasting at high temperature. After roasting, only 5.92–7.87% of nitrite was detected as NO2- and nitrite residuals were below the national standard (30 mg/kg). The amount of nitrite added, tumbling time, static standing time, drying temperature, and roasting temperature had significant (P<0.05) effects on the nitrite content of the chicken wing roots during processing. Higher temperatures increased the rate of nitrite degradation.