“保色红”对广式香肠腌肉色形成和保持的影响

The Influence of Baosehong to the Forming and Preserving Color of Cantonese Style Sausage

“保色红”是一种复合的肉制品亚硝酸钠助发色剂 ,分别对添加“保色红”的模拟广式香肠腌制、加热和光照时的L 、a 、b 值进行测定 ,结果实验组a 值明显高于对照组 ,说明“保色红”能促进亚硝酸钠与肌肉的发色反应 ,具有稳定腌肉红色 ,增强香肠颜色稳定性的作用。

Baosehong is compounded NaNO 2 as colorant,determination of L *,a *,b * during the process of curing,heating and lighting of mock Cantonese style sausage added Baosehong had been respectively conduced in lad,as a result,a * of practice group is far higher than the one of comparative group,which indicates that Baosehong is able to promote the colorin reaction between NaNO 2 and muscle with the function of Baosehong and increasing the stability of sausage's color in the process of storing.