摘要
研究以氯化钾替代部分食盐氯化钠,以山梨酸钾和红曲米部分代替亚硝酸钠,加工低盐低硝酸盐的红肠制品,分别从感官指标、pH值、细菌总数、脂质过氧化值等几方面对其保质期进行测定。结果表明:采用上述替代方法加工出的红肠产品的保质期能够达到24d,与没有进行替代的产品无显著差异,其中最佳替代方案为氯化钾7.2g/kg,氯化钠28.8g/kg,亚硝酸钠0.12g/kg,山梨酸钾1.60g/kg,红曲米2.0g/kg。
In this study, potassium chloride was used to substitute sodium chloride, and potassium sorbate and some red yeast rice to substitue sodium nitrite in processing low -salt and low -salt sausage products. Then the effects of sensory indicators,pH,total number of bacteria, lipid oxidation on product shelf - life were determined by experiment respectively. The results showed that ： the shelf - life of this product could be 24 days and there were no apparent diffrences between the control one and the dealt ones. The optimum replacement were ： potassium chloride 7.2 g/kg, sodium chloride 28.8 g/kg, sodium nitrite 0.12 g/kg, potassium sorbate 1.60 g/kg, and red yeast rice 2.0 g/kg.
出处
《肉类工业》
2011年第2期21-25,共5页
Meat Industry
关键词
低盐
低硝酸盐
红肠
保质期
low - salt
low - nitrate
red sausage
shelf - life
