异Vc钠、红曲色素及Nisin替代部分亚硝酸钠对腊肠品质的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.12 异Vc 钠、红曲色素及Nisin 替代部分亚硝酸钠 对腊肠品质的影响 1,2 2 2 2 徐海祥 ，谢淑娟 ，施帅 ，李志方 （1.南京农业大学食品科技学院，江苏南京 210095）（2.江苏畜牧兽医职业技术学院，江苏泰州 225300） 摘要：本文主要研究异Vc 钠、红曲色素及Nisin 代替部分亚硝酸钠在腊肠中的应用，以酸价、红度、挥发性盐基氮、亚硝酸盐 残留量和感官评价作为评价指标，通过单因素试验及正交试验，确定了添加原料肉重的0.065%异Vc 钠，0.15%红曲色素、0.06% Nisin 及40 mg/kg 亚硝酸钠制作的腊肠，与添加90 mg/kg 亚硝酸钠制作的腊肠品质接近。 关键词：异Vc 钠；红曲色素；乳酸链球菌素；腊肠；品质 文章篇号：1673-9078(2012)12-1677-1681 Effect of Sodium Isoascorbic Acid, Monascus Colour and Nisin Instead of Sodium Nitrite on Sausage Quality 1,2 2 2 2 XU Hai-xiang , XIE Shu-juan , SHI Shuai , LI Zhi-fang (College of food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) (Jiangsu Animal Husbandry and Veterinary College, Taizhou 225300, China) Abstract: This paper mainly studied the use of sausage by using sodium isoascorbic acid, monascus oclour and Nisin for part of sodium nitrite. Acid value, red degrees, TVBN, sodium nitrite residue and sensory indexes were taken as the evaluation indexes, by single factor and orthogonal experiments. The results showed that the processed sausage have the similar qualities by comparing adding 0.065% sodium isoascorbic acid, 0.15% monascus colour, 0.06% nisin and 40 mg/kg sodium nitrite with 90 mg/kg sodium nitrite. Key words: sodium isoascorbic acid; monascus colour;nisin; chinese sausage; quality [5] 腊肠距今已有1000 多年的历史，主要是指以肉类 质着染性好的特点 。 为主要原料，经绞切碎成丁，配以辅料，灌入肠衣再 Nisin 又称乳链菌肽或尼生素，是从乳酸链球菌发 晾晒或烘烤而成的肉制品。各种腊肠各有不同的加工