香肠中次磷酸钠复合添加剂替代亚硝酸钠的研究

Study on using sodium hypophosphite to replace sodium nitrite in sausage

研究制备新型次磷酸钠复合添加剂(由次磷酸钠、丁基羟基茴香醚、胭脂虫红以不同配比组成),与亚硝酸钠在香肠中的作用做比较,以研究替代可行性。结果表明:复合添加剂第4组(次磷酸钠3000 mg/kg、丁基羟基茴香醚30 mg/kg、胭脂虫红0.015%)在颜色感官评价、抑制肉毒毒素能力、抗氧化能力与亚硝酸盐相当,并且在质构结构、抑制微生物方面优于亚硝酸钠。因此,次磷酸钠复合添加剂对香肠品质有较好效果。

The novel sodium hypophosphite compound additive (composed of sodium hypophosphite, butyl hydroxyanisole, and cochineal in different ratios) was prepared, was and was compared with sodium nitrite in sausages to study the alternative feasibility. The results showed that the compound additive group 4 (sodium hypophosphite 3000 mg/kg, butyl hydroxyanisole 30 mg/kg, cochineal 0.015%) is equivalent to nitrite in color sensory evaluation, inhibition ability of botulinum toxin and antioxidant capacity, and is superior to sodium nitrite in terms of texture structure and inhibition of microorganisms. Therefore, sodium hypophosphite compound additive has a good effect on sausage quality.