摘要
研究了不同添加量的亚硝酸盐(150,100,50mg/kg)以及番茄酱(0,4%和8%)对低温乳化肠红度值及感官品质特性的影响,确定出最佳的添加量为150mg/kg亚硝酸盐和4%番茄酱。与只添加150mg/kg亚硝酸盐的乳化肠相比,用该配方生产的低硝乳化肠在冷藏45天中肠体色泽稳定,氧化程度、挥发性盐基氮及微生物指标都较低。因此,番茄酱替代低温乳化肠中亚硝酸盐是可行的。
The effects of different additive amount of nitrite （150,100,50 mg/kg）and tomato paste （0 ,4%,8%）on red values and sensory quality properties of low-temperature emulsion sausage are investigated.According to the results,150 mg/kg of nitrite with 4% of tomato paste is better.Com-pared with the emulsion sausage only with 150 mg/kg of nitrite,it is observed that the sausage added with 4% of tomato paste decreases the level of oxidation.Meanwhile,the TVB-N and bacterial counts of sausage with tomato paste are lower.This study provides a potential solution to nitrite substitute in emulsion sausage.
出处
《中国调味品》
CAS
北大核心
2014年第10期24-28,共5页
China Condiment
关键词
番茄酱
低温乳化肠
红度值
抗氧化
抑菌
tomato paste
low-temperature emulsion sausage
red value
antioxidation
bacteriostasis
