The Research Of The Nitrite Changes In Cured Meat And The Ability Of Biological Antioxidants In Inhibiting Effect

This article from the harm and control of nitrite with nitrite and biological antioxidants were comprehensive and specific analysis, expounds the necessity and importance of the study on nitrite scavenging effect and inhibition.To establish the model between the law and the key variables in the system of the nitrite residue in the first part of the simulation, the supernatant protein liquid lean meat treated as bacon simulating matrix system, study the relationship between the residual nitrite and nitrite content, initial salt dosage, curing temperature and time, heating temperature and time and other key variables.Establish the model between the law and the key variables of the nitrite residue in the second main part of the food system, to study the relationship between residual nitrite and nitrite content, initial salt dosage, curing temperature and time, heating temperature and time and other key variables.The third part mainly studies the scavenging effects of biological antioxidants on nitrite in meat product, to examine the garlic essential oil, pueraria extract, rhodiola extract, grape seed extract and other biological antioxidants on nitrite scavenging ability. Through the water extraction, ultrasonic extraction and microwave extraction of onion extracts, the effects of reaction rate, reaction time and water extraction temperature on removal rate were studied.The following conclusions are drawn from this paper:(1) In the simulation system, with the increase of the content of Na NO2 substrate, the residual amount of Na NO2 also increases, and the amplitude of change is larger, it can be concluded that the Na NO2 content has a great influence on the residual quantity. The effect of the amount of salt added on Na NO2 residues was not obvious, and the total salt can reduce nitrite residues. In addition, with the increase of heating temperature and heating time, the residual amount of Na NO2 decreased gradually.(2) In the food system, the change of Na NO2 residues is similar to that of the analog system, but the content is different. Among them, add the amount of Na NO2 and the curing temperature and time, heating time and temperature changes, consistent with the model system of Na NO2 on these variables, the salt effect of the adding quantity of Na NO2 residues is still no rules.(3) Garlic oil has a clear effect on the removal of Na NO2, the reaction rate is 25 mg, the clearance rate reached the maximum value of 92.3%. The root extract of the root of the Na NO2 has a certain scavenging effect, the reaction rate of 100 mg, the clearance rate reached the maximum value of 39.6%. The extract of the root of the Na NO2 has a strong scavenging effect on the, the reaction time is 250 mg, the removal rate reaches the maximum value. Grape seed extract has stronger scavenging effect on Na NO2, but the relationship is more complex, the reaction rate is 50 mg, the removal rate reaches the maximum value of 69.5%.In the food system, we studied the reduced effect of Naringin, Schisandra extract, mulberry extract and other bioantioxidants on nitrite residues. The finding was that the more selected bioantioxidants we added,the lower Na NO2 residues got. Among all these bioantioxidants, galic essential oil play a most effective role,we got the highest inhibition ratio as adding this kind of bioantioxidant.(4) In the preparation of water extract of onion extract in the experiment, with the increase of temperature, remove onion extract of Na NO2 first increased and then decreased when the water temperature reaches 80 ℃, the highest clearance rate; with the increase of reaction time, remove the onion extract on Na NO2 first increased and then decreased, when the time is 25 min. The highest clearance rate; with the increase of reaction rate, remove onion extract of Na NO2 first increased and then decreased when the dosage was 5ml, the highest removal rate.(5) Preparation of onion extract in ultrasonic method experiment, with the increase of ultrasonic time, remove onion extract of Na NO2 first increases and then decreases, when the time is 10 min, the highest removal rate; with the increase of reaction time, clear the first increases and then decreases, when the time reaches 25 min, highest clearance rate; with the increase of substrate dosage the removal of Na NO2 first increased and then decreased when the reaction amount is 4ml, the highest removal rate.(6) Preparation of onion extract by microwave in the experiment, with the increase of microwave power, clearance rate of Na NO2 reduced, low fire when the highest clearance rate; with the increase of microwave reaction time, clearance rate of Na NO2 decreased when the reaction time was 1min, the highest removal rate.