羊肉发酵香肠生产过程中亚硝胺含量的变化

研究了采用泡菜汁作为羊肉发酵香肠的发酵剂时对发酵香肠质量的影响。试验分2部分:(1)实验组按照发酵肉制品的工艺制作,主要是发酵过程;(2)对照组按照中国传统腊肠的工艺制作,主要为烤制过程。分别测定2种工艺在发酵或烤制以及成熟等不同阶段,其中的乳酸菌总数、水分含量、pH值、N-亚硝胺和亚硝酸钠的含量,探讨了影响羊肉发酵香肠中N-亚硝胺形成的影响因素。试验结果表明,产品中N-亚硝胺含量随着发酵时间和烤制时间的延长而增多,且实验组N-亚硝胺含量低于对照组。同时实验组亚硝酸钠残留量远远低于对照组。

Variety of Nitrosodiethylamine in the Fermented Mutton Sausage

This experiment mainly studied the effect to the Sausage when use the pickle juice to produce the fermented mutton sausage.The major steps of the experiment were:(1)primarily fermentation making the sausage with procedure of meat fermentation;(2)primarily roasting,using traditional procedure of making marinade sausage.To facilitate the discussion the factors that influence the formation of N-nitrosodiethylamine in the fermented mutton sausage,we have determined the lactobacillus,pH,humidity content,nitrite,N-nitrosodiethylamine in different stages of the two groups of sausage.The conclusion shows that the N-nitrosodiethylamine content increased as the time prolongs for the experiment group,and that the N-nitrosodiethylamine content in the experiment group is lower than that of the contrast group.It is also clear that nitrite in the experiment group is much lower than that of the contract group.