香肠中亚硝酸盐替代品的研究-《中国调味品》

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摘要:: 本文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 d时过氧化值分别为0.036 g/100g和0.093 g/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0.21 mm、22.84 mj和1.9 N；25 ℃保存过程中，添加复合配方的香肠在4 d时初次出现霉点，亚硝酸盐的香肠在4 d时已有霉点，防腐效果也明显优于亚硝酸盐香肠。

Abstract:: In this paper, a compound formula was developed to replace nitrite in sausage, and the effects of natrual compound formula on the sensory quality, antioxidant, texture and anticorrosion of sausage were studied. By single factor and orthogonal test, the natural compound formula was composed of tea polyphenols, grape seed extract, lycopene, and VE powder in proportion to 25:20:20:16. The peroxide value of sausage added with 0.1% compound formula and nitrite sausage at 65 ℃ for 2D was 0.036 g/100 g fat and 0.093 g/100 g fat, respectively, and the antioxidant effect of the compound formula was obviously better than that of nitrite. The elasticity, chewiness and viscosity of sausages with compound formula were higher than those of nitrite sausage, respectively being 0.21 mm, 22.84 MJ and 1.9 N. In the process of preservation at 25, the mildew of the sausage added the compound formula first appeared at 4 day, and the nitrite sausage had a few mildew at 4 day, and the anticorrosion effect was obviously better than the nitrite sausage.