摘要
以硝酸钠、亚硝酸钠、D-异Vc钠、高粱红为中式香肠复合发色剂,通过正交试验确定最佳组合:硝酸钠250mg/kg,亚硝酸钠75mg/kg,D-异Vc钠750mg/kg,高粱红0.15mg/kg。按此配方做出的中式香肠L*值为43.32,a*值为12.03,亚硝酸盐残留量为4.86mg/kg。
Sodium nitrate,sodium nitrite,sodium D- erythorbate and sorghum pigment were taken as compound chromogenic reagent in Chinese sausage. The optimal combination was obtained through orthogonal experiment. It consisted of 250 mg / kg Na NO3,75 mg /kg Na NO2,750 mg /kg sodium D- erythorbate and 0. 15 mg / kg sorghum pigment. L＊value of Chinese sausage made by this formula was43. 32. And a＊value of it was 12. 03. And the residual amount of nitrite was 4. 86 mg / kg.
出处
《肉类工业》
2015年第10期29-31,共3页
Meat Industry
基金
浙江省重大科技专项重点农业项目(2013C02020-1)
关键词
中式香肠
低硝
发色
Chinese sausage
low-nitrite
chromogenic
