低硝中式香肠中复合抗氧化剂的配方优化

Formulation Optimization of Compound Antioxidants in Chinese Sausage with Low Nitrite

为减少亚硝酸盐在中式香肠中的用量,以茶多酚、壳聚糖、生育酚复配复合抗氧化剂,以中式香肠储藏期间的pH、TBA值、酸价和过氧化值为考察指标,采用正交试验优化低硝中式香肠中复合抗氧化剂的配方。结果表明,复合抗氧化剂可以部分取代亚硝酸盐,其最优配方为:茶多酚添加量0.10 g/kg,壳聚糖添加量1 g/kg,生育酚添加量0.03 g/kg,亚硝酸钠添加量0.04 g/kg;该配方下制得的低硝中式香肠的抗氧化效果明显优于单一使用亚硝酸钠的对照组。

In order to reduce the amount of nitrite in Chinese sausage, with tea polyphenols, chitosan and tocopherol as compound antioxidants, pH value, TBA value, acid value and peroxide value of Chinese sausage during storage were determined as indexes, the optimal formulation of was investigated through orthogonal test. The results showed that the compound antioxidants could partially replace nitrite, the optimal formulas were： tea polyphenols 0.10 g/kg,chitosan 1 g/kg, tocopherol 0.03 g/kg, sodium nitrite 0.04 g/kg. The antioxidant effect of the Chinese sausage prepared with the above compound antioxidant was obviously better than the control group.