食肉製品の発色に及ぼす加温処理とエリソルビン酸塩の効果 [in Japanese] Effect of Warming Treatment and Erythorbate on the Acceleration of Color Formation in Meat Products [in Japanese]
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と畜後約24時間経過した豚もも挽肉にNaCl 2%およびNaNO<sub>2</sub> 100ppmを添加して混合後, 人工ケーシングと豚腸にそれぞれ充填し, 加温処理を恒温槽および燻煙加機内で実施した。燻煙室内では相対湿度を80%まで設定した。40℃に試料内部温度が達したら, 75℃で1時間加熱した後, 発色度, 光照射による退色の程度, 残存亜硝酸塩量を測定した。この試作ソーセージの配合を行う際に発色助剤としてエリソルビン酸ナトリウム (NaEry) を0.055%添加し, 比較のためにアスコルビン酸ナトリウム (NaAsc) 0.05%を含む試料を調製した。無添加対照区で, 加温処理効果は認められなかったが, NaEry または NaAsc を添加し加温処理を行うと, いずれも発色を増強する傾向が認められた。昇温に要する時間が長くなると発色は対照区と変らなかった。ケーシングとして豚腸を用いた実験で, 設定湿度が70%より80%の方が目標温度に早く達し, ソーセージ試料の発色は高くなる結果を示した。2,500 Luxの蛍光灯下で90分間保持した結果, 加温処理をしても退色は進行したが, 発色助剤の添加による対照区との発色の初めの差がそのまま保持された。本実験条件下では加温処理の有無による残存亜硝酸塩量に差異は認められず, NaEry と NaAsc と同程度にその残存量を減少させ, 両発色助剤の亜硝酸塩分解効果はほぼ同一と考えられた。
“Warming treatment” is known as a meat processing technology. In this treatment, the meat is warmed to a medium temperature after curing, then dried and smoked. Through this process, color, flavor and rheological properties of meat products are known to improve. Erythorbate appears to produce nitric oxide from nitrite more efficiently, and also the color formation is accelerated. Research was carried out on the effect of warming treatment of color formation of meat products and the combination effect of erythorbate addition. The porcine meat (24hr <i>postmortem</i>) was minced and NaCl (2%) plus NaNO<sub>2</sub> (100ppm) were added, and vacuum packed to be cured. Sodium erythorbate (NaEry) was added to a level of 0.055%. The sample including 0.05% of sodium ascorbate (NaAsc) was prepared for comparison. After several days, each sample was stuffed into vacuum packs, plastic casings (Krehalon film) and/or hog casings. The samples were then warmed in a water bath or in a smoke house at 50°C. In the smoke house, the relative humidity (RH) was controlled at 80%. After reaching 40°C in the center of the meat samples, they were then cooked at 75°C for 1 hour. The color forming ratio, discoloration extent against light exposure and residual nitrite were determined. The effect of warming treatment was not observed in the sample without addition of NaEry or NaAsc. By warming with the addition of NaEry or NaAsc, the color formation tended to increase in both cases. When the warming time increased, the color showed no difference compared with the control sample. In the experiment with natural hog casings, the sausage sample with 80% RH reached more quickly the intended temperature compared with the case of 70% RH, and showed a relatively higher color formation. Under the light exposure with 2, 500 Lux, discoloration was found also in the warming treated and NaEry-or NaAsc-added samples. However, the initial difference of the color formation compared with the control sample was kept during 90min of exposure. In this experiment, the difference of the residual nitrite level with and without warming treatment could not be detected. Both the NaEry and NaAsc decreased the nitrite level, and the significant difference among these agents could not be observed.
- Nihon Yoton Gakkaishi
Nihon Yoton Gakkaishi 37(2), 43-49, 2000-06-20
The Japanese Society of Swine Science