| 几种添加物对香肠制品亚硝酸盐残留量的影响 |
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| 引用本文： | 汪学荣,周 玲,阚建全.几种添加物对香肠制品亚硝酸盐残留量的影响[J].食品科学,2009,30(4):85-88. |
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| 作者姓名： | 汪学荣 周 玲 阚建全 |
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| 作者单位： | 1.西南大学荣昌校区动物科学系 2.西南大学食品科学学院 |
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| 摘 要： | 以猪肉为原料，按传统方法和工艺制作香肠，采用五因素(1/2 实施)二次正交旋转组合设计研究L- 抗坏血酸钠(X1)、乳酸(X2)、六偏磷酸钠(X3)、食盐(X4)和茶多酚(X5)对香肠亚硝酸钠残留量的影响，得到二次回归模型。分析表明： X2 在0.01 水平上差异极显著；X5、X1X4、X2X4、X2X5、X3X4、X2 在0.05 水平上差异显著；X1、X1X5、X2X3、X5 在0.25 水平上差异显著。
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| 关 键 词： | 添加物 香肠 亚硝酸盐 残留量 |
| 收稿时间： | 2008-02-21 |
Effects of Several Additives on Nitrite Residues in Sausage |
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| WANG Xue-rong,ZHOU Ling,KAN Jian-quan.Effects of Several Additives on Nitrite Residues in Sausage[J].Food Science,2009,30(4):85-88. |
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| Authors: | WANG Xue-rong ZHOU Ling KAN Jian-quan |
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| Affiliation: | (1. Department of Animal Science, Rongchang School District, Southwest University, Chongqing 402460, China；
2. College of Food Science, Southwest University, Chongqing 400715, China) |
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| Abstract: | With pork as raw material, sausages were made by traditional method and craft. Adopting quadratic orthogonal and rotational combination design with 5 factors (1/2 in practice), effects of sodium L-ascorbic acid (X1), lactic acid (X2), sodium hexametaphosphate (X3), salt (X4) and tea polyphenols (X5) on nitrite residues in sausages were studied and relevant quadratic regression models were developed. The model analysis showed that the difference of X2 is extremely remarkable on the 0.01 level, the difference of X5, X1X4, X2X4, X2X5, X3X4 and X2 is remarkable on the 0.05 level, and the difference of X1, X1X5, X2X3 and X5 is remarkable on the 0.25 level. |
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| Keywords: | additive sausage nitrite residue |
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