香肠中pH值、酸值、亚硝酸盐残留量相关性分析试验

AN ANALYTIC EXPERIMENT ON THE CORRELATION AMONG pH VALUE,ACID VALUE AND NITRATE RESIDUE IN SAUSAGES

通过不同剂量的维生素C、不同贮藏时间、不同温度对香肠中pH值、酸值、亚硝酸盐残留量指标的测定 ,并对其相关性进行分析。结果表明 :香肠中同一试验组别内pH值与酸值相关性最强(R >0 .9) ,并且冷藏条件较相应室温条件相关性大 ;pH值与亚硝酸盐残留量、酸值与亚硝酸盐残留量间有一定相关性 (R =0 .5) ,且室温条件较相应冷藏条件相关性大。不同组别间随维生素C的剂量增多 ,pH值与酸值相关性很强 (R >0 .9) ,并呈下降趋势 ,冷藏条件较相应室温条件相关性大 ;pH值与亚硝酸盐残留量、酸值与亚硝酸盐残留量间有一定相关性 (R =0 .5) ,且室温条件较相应冷藏条件相关性大。不同组别同一指标 (pH值、酸值、亚硝酸盐残留量 )随维生素C剂量的增大仍相关 ,但相关度呈下降趋势 ;酸值和亚硝酸盐残留量在室温条件较相应冷藏条件相关性大 。

We detected the pH value, acid value, nitrate residue in sausages with different amount of vitamin C additive, different storage duration and different temperatures, and made an analysis of their correlation. It indicated that in the same experimental group, pH value and acid value had the strongest correlation.(R>0.9), and was more strongly correlated under cold storage condition than indoor temperature condition. pH value and nitrate residue, acid value and nitrate residue correlated to a certain degree (R=0.5), and was more strongly correlated under indoor temperature condition than storage condition. As the amount of Vitamin C additive was increased, pH value and acid value were correlate strongly (R>0.9), and had the tendency to decline, more strongly correlated under cold storage than indoor temperature; pH value and nitrate residue, acid value and nitrate residue had some correlation (R=0.5), and were more strongly correlated under indoor temperature than cold storage. the same indexes in different groups (pH value, acid value. nitrate residue) were correlated as the amount of Vitamin C was increased, but their correlation tended to decline; Acid value and nitrate residue were strongly correlated under the condition of cold storage, but the pH value was on the contrary.