THE INFLUENCE OF ADDITIVES ON THE OXIDATION OF PORK BACK FAT AND ITS EFFECT ON WATER AND FAT BINDING IN FINELY COMMINUTED BATTERS
THE INFLUENCE OF ADDITIVES ON THE OXIDATION OF PORK BACK FAT AND ITS EFFECT ON WATER AND FAT BINDING IN FINELY COMMINUTED BATTERS
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DOI：
10.1016/0309-1740(92)90015-v
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发表时间：
1992-01-01
期刊：
影响因子：
7.1
通讯作者：
HONIKEL, KO
中科院分区：
文献类型：
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作者：
BLOUKAS, I;HONIKEL, KO
我们在以前的实验中发现，屠宰后的新鲜加工猪肉背部脂肪提高了法兰克福香肠的面糊稳定性。为了弄清脂肪组织的面糊稳定性随储存时间的延长是否由于脂肪氧化而降低，用亚硝酸钠和硝酸盐进行了一系列实验。6-O-棕榈酰基-L-抗坏血酸和DL-α-生育酚作为脂肪组织的添加剂。研究发现，亚硝酸钠和硝酸盐虽然在肉类中被认为是一种抗氧化剂，但当添加到脂肪组织中时，却具有促氧化作用。棕榈酰基-L-抗坏血酸的抗氧化活性最好，而DL-α-生育酚的抗氧化效果较差。与其增加脂肪氧化的效果相比，添加亚硝酸钠对面糊的稳定性有显著的改善，表现为凝胶和脂肪分离，在脂肪组织储存的第二天表现得更加明显。亚硝酸盐的促氧化作用增加到脂肪组织中375ppm的浓度。脂肪组织中亚硝酸盐的浓度高达125ppm时，对果冻的释放没有影响，但当浓度较高时，果冻的分离度降低。亚硝酸盐浓度在62.5~2250ppm范围内，脂肪分离率显著低于对照组，尤其是在脂肪组织储存的第8天和第15天。结果表明，脂肪氧化对面团稳定性影响不大。亚硝酸盐在改善面糊稳定性方面的作用方式还需要进一步的实验来阐明。
We have found in previous experiments that slaughter-fresh processed pork back fat enhances batter stability in frankfurter-type sausages. In an attempt to clarify whether the decrease-of batter stability with storage time of the fatty tissue is due to the fat oxidation a series of experiments was conducted using sodium nitrite and nitrate. 6-O-palmitoyl-L-ascorbic acid and DL-alpha-tocopherol as additives to the fatty tissue.It was found that sodium nitrite and nitrate, although the first is regarded as an antioxidant in meat, had a pro-oxidant effect when added to the fatty tissue. The palmitoyl-L-ascorbic acid showed the best antioxidative activity, and the DL-alpha-tocopherol was less effective as an antioxidant.Contrary to its effect on the increase in fat oxidation, sodium nitrite addition gave a remarkable improvement in batter stability, expressed as jelly and fat separation, which was more pronounced on the second day of storage of the fatty tissue.The pro-oxidant effect of nitrite increased up to a concentration of 375 ppm added to the fatty tissue. Concentrations of nitrite in fatty tissue up to 125 ppm had no influence on jelly release but at higher concentrations the jelly separation decreased. All nitrite concentrations, from 62.5 to 2250 ppm, showed significantly lower fat separation than for the control treatment, especially on the eighth and 15th day of storage of the fatty tissue.The results show that fat oxidation has little effect on batter stability. Further experiments are needed to clarify the mode of action of nitrite in improving batter stability.