不同色素和包装方式对中式香肠贮藏品质的影响

Effect of colorant and packaging on quality of Chinese sausage during storage

为替代亚硝酸盐,本研究比较了不同色素和包装方式(散装、真空包装)对中式香肠短期贮藏过程中品质的影响。根据使用色素的不同,设以下处理:B组,空白对照,不添加色素;N组,添加100 mg·kg^(-1)亚硝酸钠;G组,添加糖化血红蛋白色素(G-Hb)与异抗坏血酸钠;F组,添加G-Hb与番茄红素。结果显示,G组对中式香肠的色泽有明显的改善作用,但发色效果仍略逊于N组。与N组相比,G组对中式香肠水分活度、pH值、质构特性、丙二醛含量、菌落总数等指标无明显不良作用。与散装相比,采用真空包装可更好地保持香肠原有的品质特性(色泽、水分活度和质构特性等),加强对香肠中脂质氧化的抑制作用。综合来看,在中式香肠的实际生产中,若要替代亚硝酸钠,可在添加合适色素的基础上,搭配使用真空包装,以更好地保持产品的品质特性。

In order to seek substitute of nitrite in Chinese sausage production,the effects of different colorants and packaging(bulk storage and vacuum packaging)on the quality of Chinese sausage during storage were investigated.Based on the adopted colorant in Chinse sausage production,four treatment groups were set:group B,control,no colorant was added;group N,100 mg·kg^(-1) sodium nitrite was added;group G,glycated hemoglobin(G-Hb)andsodium isascorbate were added;group F,G-Hb and lycopene were added.The results showed that the color of Chinese sausage in group G was improved,but its color forming effect was no better than group N.Compared with group N,no negative effects of group G on the water actitivy,pH value,texture characteristics,malondialdehyde content,total number of bacterial colonies were found.Compared with bulk storgae,vacuum packaging was beneficial for the maintenance of Chinese sausage quality(color,water activity,texture characteristic,etc),and inhibit lipid peroxidation.In conclusion,it was feasible to use G-Hb and sodium isascorbate as substitute of nitrite in Chinese sausage production.At the same time,vacuum packaging should also be applied to better maintain the quality of Chinese sausage during storage.