亚硝酸盐对冷藏过程中低温蒸煮香肠质构的影响

Effect of nitrite on the texture of cooked sausage during cold storage

为探讨亚硝酸盐对腌腊肉制品质构的作用，研究了不同亚硝酸盐添加量（0、50、100和150mg·kg^-1）对低温蒸煮猪肉香肠在0-4℃、0-21 d冷藏时间内质构的影响。试验结果表明，在冷藏过程中，香肠水分、脂肪、蛋白质、胶原蛋白和亚硝酸盐都有降低趋势。质构剖面分析（TPA）显示，随着冷藏时间的增加，香肠硬度和胶黏性增加，弹性、黏聚性和回复性减小，咀嚼性先增加后减小。相关分析表明，香肠亚硝酸盐残留含量与其硬度和胶黏性显著负相关（P〈0．01），与黏聚性（P〈0．01）、弹性和回复性（P〈0．005）显著正相关。基于亚硝酸盐残留含量和TPA指标相关分析进行的主成分分析表明，主成分1（PC1）和主成分2（PC2）的方差贡献率分别为65．09％和16．46％，硬度、弹性、黏聚性、胶黏性和回复性在PC1中起决定作用，咀嚼性在PC2中起主要作用。PC1和PC2构成了亚硝酸盐影响蒸煮香肠冷藏期内的主要质构因素。

In order to study the effect of nitrite on the texture of cured meat products, the effect of nitrite on the texture of cooked pork sausage during 0-21 days at 0 -4℃ storage was studied. Cooked sausages like frankfurter-type were prepared at 4 levels of sodium nitrite （0, 50, 100, 150 mg·kg^-1） added during curing. The results indicated that moisture, /at, protein, collagen and nitrite residue contents decreased during cold storage of cooked sausage. Texture profile analysis （TPA） attributes of cooked sausage changed due to different nitrite additions, and nitrite residue content was negatively correlated significantly with hardness and adhesiveness （ P 〈 0.01 ）, positively correlated with cohesiveness （ P 〈 0.01 ）, springiness and resilience （ P 〈 0.05 ）. Fur- thermore, a principal component analysis （PCA） based on the correlation of nitrite residues and TPA parameters were applied for reducing variables. It demonstrated that principal component 1 （PC 1 ） accounted for 65.09% represented by hardness, springi- ness, cohesiveness, adhesiveness and resilience; and principal component 2 （PC 2） accounted for 16.46% related mainly to chewiness. These two factors can explain the instrumental TPA attributes affected by nitrite during 21 days cold storage.