低盐低硝红肠保质期的研究  

Study on shelf-life of low-salt and low-nitrate red sausage

作　　者：韩功卿 

机构地区：[1]哈尔滨大众肉联食品有限公司,黑龙江哈尔滨150137

出　　处：《肉类工业》2011年第2期21-25,共5页Meat Industry

摘　　要：研究以氯化钾替代部分食盐氯化钠,以山梨酸钾和红曲米部分代替亚硝酸钠,加工低盐低硝酸盐的红肠制品,分别从感官指标、pH值、细菌总数、脂质过氧化值等几方面对其保质期进行测定。结果表明:采用上述替代方法加工出的红肠产品的保质期能够达到24d,与没有进行替代的产品无显著差异,其中最佳替代方案为氯化钾7.2g/kg,氯化钠28.8g/kg,亚硝酸钠0.12g/kg,山梨酸钾1.60g/kg,红曲米2.0g/kg。In this study, potassium chloride was used to substitute sodium chloride, and potassium sorbate and some red yeast rice to substitue sodium nitrite in processing low -salt and low -salt sausage products. Then the effects of sensory indicators,pH,total number of bacteria, lipid oxidation on product shelf - life were determined by experiment respectively. The results showed that ： the shelf - life of this product could be 24 days and there were no apparent diffrences between the control one and the dealt ones. The optimum replacement were ： potassium chloride 7.2 g/kg, sodium chloride 28.8 g/kg, sodium nitrite 0.12 g/kg, potassium sorbate 1.60 g/kg, and red yeast rice 2.0 g/kg.

关 键 词：低盐 低硝酸盐 红肠 保质期 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]