摘要
以犊牛肉和猪背膘肉作为原料,用红曲红色素代替亚硝酸盐作为发色剂制作腊肠,通过对成品腊肠色差的测定及感官评定,确定红曲红色素的最佳添加量为0.03g/kg,与添加量为0.15g/kg的亚硝酸钠的制作效果相近。
Veal and pork back fat were taken as the raw material, and Monascus red pigments were taken as colorant to replace nitrite to make sausage. According to the determination of color difference and sensory evaluation of finished sausage, the optimum adding amount of Monascus red pigments was determined and when it was 0.03 g/kg, the production effect was similar to 0.15 g/kg of sodium nitrite.
出处
《肉类工业》
2017年第6期11-14,17,共5页
Meat Industry
关键词
无硝腊肠
犊牛肉
亚硝酸盐
红曲红色素
sausage without nitrate
veal
nitrite
Monascus red pigments
