摘要
通过在香肠加工中添加不同量的丁香、桂皮、亚硝酸钠、三聚磷酸钠、食盐、植物乳杆菌和戊糖片球菌，来分析香肠中亚硝酸盐残留量的变化。结果表明，各因素对香肠中亚硝酸盐残留量有不同的影响。（1）丁香并不能降低产品中的亚硝酸盐含量。（2）桂皮、茶多酚、抗坏血酸钠可以明显降低香肠中的亚硝酸盐残留量。（3）在香肠中添加氯化钠（2％～4％）、亚硝酸钠（0．01％～0．03％）和三聚磷酸钠（0．1％～0．2％）时，香肠中的亚硝酸盐残留量不同程度增加。（4）植物乳杆菌和戊糖片球菌可以降低香肠中亚硝酸盐的残留量。
The nitrite residue levels in sausage were analyzed and compared through adding different levels of clove, cassia, sodium nitrite, sodium tripolyphosphate, salt, Lactobacillus plantarum and Pediococcus pentosus. The results showed that the different factor had a different effect on the nitrite residue level in sausage. （ 1 ） Clove could not reduce the nitrite residue level in sausage; （2） Cassia and tea polyphenol could obviously decreased the nitrite residue level in sausage, respectively; （3） The nitrite residue level increased, respectively, after adding sodium chloridize （2 - 4% ）, sodium nitrite （0. 01-0. 03%） and sodium tripolyphosphate （0. 1-0. 2%） into sausage; （4） Lactobacillus plantarum and Pediococcus pentosus could cut down the nitrite residue level in sausage.
出处
《肉类工业》
2007年第3期22-26,共5页
Meat Industry
