沙葱多糖和沙葱黄酮对中式香肠品质的影响

为解决中式香肠亚硝酸盐残留和氧化问题，研究沙葱多糖和沙葱黄酮对中式香肠贮藏过程中（0、2、4、6、8 d）硫代巴比妥酸反应物（thiobarbituric acid reactive substance，TBARs）值、总挥发性盐基氮（total volatile basic nitrogen，TVB-N）含量、保水性、色泽、微观结构和亚硝酸盐残留量的影响。结果表明：沙葱多糖和沙葱黄酮能显著降低中式香肠贮藏期间TBARs值、TVB-N含量和亚硝酸盐残留量，提高中式香肠的保水性，有助于保持中式香肠的色泽，改善中式香肠的微观结构。

Effects of Allium mongolicum Polysaccharides and Flavonoids on Quality of Chinese Sausage

In order to solve the problem of nitrite residue and oxidation in Chinese sausage, the effects of polysaccharides and flavonoids from Allium mongolicum on the thiobarbituric acid reactive substance (TBARs) value, volatile basic nitrogen (TVB-N) content, water-holding capacity (WHC), color, microstructure, and nitrite residue of Chinese sausage were investigated after storage for different periods (0, 2, 4, 6 and 8 days). The results showed that both the polysaccharide and flavonoids significantly reduced the TBARs value, TVB-N content and nitrite residue, improved WHC, helped maintain the color of Chinese sausage, and improve the microstructure of Chinese sausage.