蛋黄粉在香肠中的发色应用研究  

Study on chromogenic application of yolk powder to sausage

作　　者：余森艳[1] 刘学文[1] 王倩春[1] 

机构地区：[1]四川大学食品科学与工程系,成都610065

出　　处：《食品科技》2007年第5期143-145,共3页Food Science and Technology

摘　　要：以蛋黄粉作为肉制品发色剂,研究蛋黄粉对香肠色香味及亚硝酸盐残留量的影响。通过单因素试验和优选试验法,得出蛋黄粉和亚硝酸钠的最佳配比。结果表明在其他辅助添加剂不变的情况下,蛋黄粉添加量10g/kg、亚硝酸钠添加量为0.01g/kg时,可得到发色效果好且亚硝酸盐残留量极低的低硝香肠。Using yolk powder as chromogenic additive of meat products, the effects of yolk powder on color, flavor and residue of nitrite in sausage were studied. The optimum recipe of yolk powder and sodium nitrite was determined by single factor trial and preference method. The results showed that the low-nitrite sausage was obtained with better effect of developing the color of the sausage and extremely low residue of nitrite while the dosage of yolk powder and sodium nitrite is 10g/kg and 0.01g/kg at the condition of other unaltered assistant additives used.

关 键 词：蛋黄粉 香肠 发色剂 亚硝酸钠 

分 类 号：TS202.3[轻工技术与工程—食品科学]