亚硝基血红蛋白与防腐剂复合使用对红肠品质的影响  

The combination of nitrosohemoglobin and preservative on quality characteristics of red sausage

作　　者：施春权[1] 邢绍平[1] 张天琪[1] 孔保华[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品科技》2008年第12期126-131,共6页Food Science and Technology

基　　金：黑龙江省十一五科技攻关重点项目(GB06B403)

摘　　要：将猪血制备的亚硝基血红蛋白与防腐剂进行一定的复合并添加于哈尔滨红肠中,与添加100 mg/kg亚硝酸钠、0.15%亚硝基血红蛋白以及单独添加防腐剂的红肠为对比,研究不同添加物对产品颜色、pH值、硫代巴比妥酸反应物值(TBARS)、菌落总数、亚硝酸钠残留量以及感官质量的影响。结果表明,复合物具有增加红肠制品红度值a*的作用,可以明显降低肉制品的TBARS值,表明复合物具有抗氧化作用;同时,亚硝基血红蛋白也可以降低肉制品菌落总数以及亚硝酸钠残留量;对红肠进行感官评定表明,添加复合物的红肠具有最好的感官可接受度。结果表明由猪血制备的亚硝基血红蛋白与防腐剂复合可以替代亚硝酸盐应用于红肠制品,起到发色、抑菌和抗氧化的作用,而且可以提高产品的感官质量。The effect of the compound constituted with nitrosohemoglobin made from blood and some preservative on the quality of red sausage was studied in this paper. The result that the compound could significantly raise the a^＊ value of red sausage（P〈0.05） and decrease the of TBARS shows that it has the effect of antioxidant and colorant. At same time, the compound can reduce the pH and total plate counts of red sausage. The result also showed that when the compound was added in red sausage, it had most acceptablity among all the treatments. From this study, we can know that the compound had the ability to substitute nitrite in the processing of red sausage, it had the role of antioxidant, colorant and preservative. It also could improve the sensory quality.

关 键 词：亚硝基血红蛋白 防腐剂 红肠 质量特征 

分 类 号：TS202.3[轻工技术与工程—食品科学]