陈皮对广式腊肠品质的影响

Effect of Tangerine Peel on Cantonese Sausage Quality

通过研究陈皮及其乙醇提取物对广式腊肠酸价、过氧化值、亚硝酸盐残留量、微生物和风味指标的影响,研制陈皮风味的广式腊肠。结果表明:陈皮及其乙醇提取物对广式腊肠有抗氧化、抑菌、降解亚硝酸盐和丰富腊肠风味的作用;但是,陈皮及其乙醇提取物的添加量过大会掩盖腊肠的风味并带来苦味,同时会引起酸价的增高。综合陈皮及其乙醇提取物对腊肠的风味及各项理化指标的考虑,陈皮乙醇提取物添加量为1%的效果较好。

The effects of tangerine peel and its ethanol extract on the indicators of Cantonese sausage acid value, peroxide value, nitrite residue, microbial parameters and flavor were studied in this paper. The results showed that both tangerine peel and its ethanol extract had antioxidant and antimicrobial effects on Cantonese sausage and could lower the level of nitrite and enhance the flavor of Cantonese sausage. Nevertheless, the overaddition of tangerine peel masked the original flavor of Cantonese sausage, brought a bitter taste and led to an elevated level of acid value. Considering comprehensively these results, the optimal amount of tangerine peel ethanol extract for improved Cantonese sausage quality was 1%.