| 绿茶提取物、亚硝酸钠及其混合物对意式发酵肠质地的影响 |
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| 引用本文： | 张新亮,林玉海,周光宏.绿茶提取物、亚硝酸钠及其混合物对意式发酵肠质地的影响[J].肉类研究,2013,27(8):21-24. |
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| 作者姓名： | 张新亮 林玉海 周光宏 |
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| 作者单位： | 荷美尔中国研发创新中心,上海,200436%南京农业大学国家肉品质量安全控制工程技术研究中心,江苏南京,210095 |
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| 摘 要： | 研究不同处理条件对意式发酵肠在加工和冷藏期间质地的影响.结果表明:绿茶提取物(GTE)、亚硝酸钠(NT)和混合处理(GTE/NT)3种不同的处理方式对于质构特性中的硬度、胶黏度和咀嚼性有较大影响;而对弹性、凝聚性和回复性影响较小.对于硬度、胶黏度和咀嚼性,绿茶提取物(GTE)在各阶段普遍有降低作用;亚硝酸钠(NT)先降低后升高;混合处理(GTE/NT)则普遍有升高作用.
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| 关 键 词： | 意式发酵肠 绿茶提取物 亚硝酸钠 质地 |
Effects of Green Tea Extract, Sodium Nitrite and Their Combination on Texture in Italian Fermented Sausage |
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| ZHANG Xin-liang
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LIN Yu-hai
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ZHOU Guang-hong.Effects of Green Tea Extract, Sodium Nitrite and Their Combination on Texture in Italian Fermented Sausage[J].Meat Research,2013,27(8):21-24. |
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| Authors: | ZHANG Xin-liang LIN Yu-hai ZHOU Guang-hong |
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| Affiliation: | 1. Hormel China Idea and Innovation Center, Shanghai 200436, China；
2. National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China |
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| Abstract: | This study was made to investigate the effects of green tea extract (GTE) and sodium nitrite (NT), used singly
or in combination on texture characteristics of Italian fermented sausage during production and storage. The individual
and combined effects of GTE and NT were considerable on hardness, gumminess and chewiness but slight on springiness,
cohesiveness and resilience. GTE exerted a reducing effect on sausage hardness, gumminess and chewiness throughout both
processes, and the texture parameters exhibited a decrease followed by an increase upon addition of NT. However, all these
texture parameters showed an upward trend when GTE and NT were used in combination. |
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| Keywords: | Italian fermented sausage green tea extract (GTE) sodium nitrite (NT) texture |
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