如皋香肠优质安全制品的研究  

The Research on Rugao Sausage Products of Fine Quality and High Safety

作　　者：蒋云升[1] 刘莎[1] 席军 董杰[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225001 [2]江苏如皋长寿集团,江苏如皋226500

出　　处：《扬州大学烹饪学报》2005年第1期27-29,共3页Cuisine Journal of Yangzhou University

摘　　要：使用猪血和NaNO_2制备亚硝基血红蛋白(HbNO),将其代替助色剂NaNO_2应用于如皋香肠中,能有效降低香肠中NO_2-残留量,并提高其铁的含量。进一步添加产香发酵菌和天然抗氧化剂,在增进香肠风味、消除肉毒中毒隐患及抗氧化保质方面能起到控制作用,从而实现香肠低硝、高铁、增香、保质、安全的目标。Using pig blood and NaNO2, we conducted the experiment for the synthesis of nitrosohemoglobin and put it into Rugao sausage instead of the color additives NaNO2. The result shows obvious reduction of the amount of residual NaNO2 and enhancement of the inclusion of iron. The addition of natural antioxidant and microbe which made sausage ferment to meat improved the sausage flavor and played a controlling role in removing hidden peril and enduring preservation and antibotulinum. All mentioned above helps achieve the aim to lower the nitrate content, increase the amount of iron, improve the flavor, ensure safety and quality of Rugao sausage.

关 键 词：如皋香肠 亚硝基血红蛋白 食品安全 食品卫生 

分 类 号：TS201.6[轻工技术与工程—食品科学]