CAJ | 학술논문

脂肪氧化是导致肉制品品质劣化的重要原因。以猪背脂肪为原料，在90℃、高氧条件下研究氯化钠、氯化钾、硝酸钠、亚硝酸钠、异抗坏血酸钠和三聚磷酸钠6种肉制品加工常用添加剂以及常温下超高压处理对其氧化诱导期的影响。结果表明：添加盐类会导致猪背脂肪的氧化稳定性下降，氧化诱导期缩短，影响作用依次为异抗坏血酸钠＞亚硝酸钠＞氯化钾＞三聚磷酸钠＞氯化钠＞硝酸钠；超高压处理会降低猪背脂肪氧化稳定性，其作用随压力增大而增大。
지방양화시도치육제품품질열화적중요원인。이저배지방위원료，재90℃、고양조건하연구록화납、록화갑、초산납、아초산납、이항배혈산납화삼취린산납6충육제품가공상용첨가제이급상온하초고압처리대기양화유도기적영향。결과표명：첨가염류회도치저배지방적양화은정성하강，양화유도기축단，영향작용의차위이항배혈산납＞아초산납＞록화갑＞삼취린산납＞록화납＞초산납；초고압처리회강저저배지방양화은정성，기작용수압력증대이증대。
Lipid oxidation is a major cause of the quality deterioration of meat products. The effects of six common salt additives including sodium chloride, potassium chloride, sodium nitrate, sodium nitrite, sodium erythorbate and sodium tripolyphosphate when added respectively as well as ultra-high pressure (UHP) processing on the oxidative stability (induction period, IP) of pork back fat under the condition of 90 ℃ and high oxygen concentration were studied. The results showed that all investigated salts decreased the oxidative stability and shorten the IP of pork back fat, and the effect decreased in the sequence of sodium erythorbate>sodium nitrite>potassium chloride>sodium tripolyphosphate>sodium chloride>sodium nitrate. Similarly, UHP processing could reduce the oxidative stability of pork back fat in a pressure-dependent manner.