香肠中亚硝酸盐替代品的研究

旨在开发一种复合物配方代替亚硝酸盐应用于香肠中,研究了天然复合配方对香肠的感官品质、抗氧化、质构及防腐的影响。通过单因素和正交试验确定了天然复合配方为茶多酚、葡萄籽提取物、番茄红素和维生素E按25∶20∶20∶16比例组合;添加0.1%复合配方的香肠和亚硝酸盐香肠在65℃放置2天时过氧化值分别为0.036g/100g脂肪和0.093g/100g脂肪,复合配方抗氧化效果明显优于亚硝酸盐;添加复合配方的香肠在弹性、咀嚼性和胶粘性方面分别高于添加亚硝酸盐香肠0.21mm、22.84mJ和1.9N;25℃保存过程中,添加复合配方的香肠在第4天时初次出现霉点,亚硝酸盐的香肠在第4天时已有霉点,防腐效果也明显优于亚硝酸盐香肠。

Study on Substitutes of Nitrite in Sausage

In this paper,a compound formula is developed to replace nitrite in sausage,and the effects of natural compound formula on the sensory quality,anti-oxidant,texture and anti-corrosion of sausage are studied.By single factor and orthogonal test,the natural compound formula is composed of tea polyphenols,grape seed extract,lycopene,and V E in proportion to 25∶20∶20∶16.The peroxide value of sausage added with 0.1%compound formula and nitrite at 65℃for 2 days is 0.036 g/100 g fat and 0.093 g/100 g fat respectively,and the antioxidant effect of the compound formula is obviously better than that of nitrite.The elasticity,chewiness and viscosity of sausages with compound formula are higher than those of nitrite sausage,respectively being 0.21 mm,22.84 mL and 1.9 N.In the process of preservation at 25℃,the mildew of the sausage added with the compound formula firstly appears at the 4th day,the nitrite sausage has a few mildew at the 4th day,and the anti-corrosion effect is obviously better than that of the nitrite sausage.