摘要
腌腊肉制品中利用亚硝酸盐发色已经成为急需解决的食品安全问题.本研究在亚硝酸钠添加量为0.04 g/kg的条件下,通过直接添加红曲红色素、异抗坏血酸钠部分替代亚硝酸钠,在避光包装和透明包装的情况下测定香肠的红度值变化.结果表明:从色泽和风味方面考虑,在避光包装条件下,红曲红色素添加量为0.12 g/kg时,或在透明包装条件下,红曲红色素添加量为0.12 g/kg,异抗坏血酸钠添加量为0.45 g/kg时,两者在贮藏27 d后均能达到亚硝酸钠添加量为0.12 g/kg的添加水平.
Colouring by sodium nitrite in cured meat has become an urgent food safety problem. With addit- ion of 0.04 g/kg sodium nitrite, this paper directly uses Monascus pigment and sodium erythorbate partially instead of sodium nitrite, and determines the sausage＇ s red value and observes its change respectively under light avoided packaging and transparent packaging. The experimental results show that considering the color and flavor, the sodium nitrite can beth reach 0,12 g/kg under both packaging conditions after storage for twenty-seven days by addition of 0.12g/kg Monascus pigment in light-avoided packaging or addition of 0.12 g/kg Monascus pigment and 0.45 g/kg sodium erythorbate in transparent packaging.
出处
《成都大学学报（自然科学版）》
2015年第2期121-124,共4页
Journal of Chengdu University（Natural Science Edition）
关键词
红曲红色素
川式香肠
异抗坏血酸钠
红度值
Monascus pigment
sichuan-style sausage
sodium erythorbate
red value
