不同添加量的亚硝酸盐和番茄粉对哈尔滨红肠品质特性及氧化程度的影响

研究了在红肠中添加不同含量的亚硝酸盐(150 mg/kg、100 mg/kg和50 mg/kg),同时补充添加不同含量的番茄红素(0%、2%和4%)对其色泽和感官品质的影响,通过pH值、色差、质构特性以及感官评价等得出最佳的添加量为:100mg/kg亚硝酸盐和2%番茄粉素;然后将用该配方生产的红肠与只添加150 mg/kg亚硝酸盐的红肠在4℃贮藏1、7、15、30和45天,结果表明添加番茄红素的红肠氧化程度较低,从成色和抗氧化的角度而言,番茄粉可部分替代亚硝酸盐生产低硝红肠。

Effect of the Addition of Nitrite and Tomato Powder on the Quality Properties and Oxidation Level of Red Sausage

This study includes the investigation of the chemical properties such as pH value,a*-value,textural properties,ensorial evaluations,and the oxidation level of Chinese-style sausage—red sausage,which have been produced by both reducing the nitrite level(50 mg/kg,100 mg/kg and 50mg/kg)and adding tomato powder(0%,2% and 4%).According to the results,100 mg/kg of nitrite together with 2% tomato powder is better.Then the sausages produced with 100 mg/kg nitrite and 2% tomato powder,along with sausage which produced with only 150mg/kg of nitrite are vacuum packed and stored at 4℃ for 45 days.It was observed that addition of 2% of tomato powder decreased the level of oxidation.This study provides a potential solution for nitrite substitute in meat products.