添加清除剂对腊肠中亚硝酸钠的清除效果  

Eliminating Effect of Sodium Nitrite in Sausage by Clear Agent

作　　者：尹立辉[1] 马俪珍[2] 张健斌[2] 

机构地区：[1]天津农学院基础科学系,天津300384 [2]天津农学院食品科学系,天津300384

出　　处：《安徽农业科学》2011年第10期6088-6089,共2页Journal of Anhui Agricultural Sciences

基　　金：天津市科技计划项目(10ZHXHNC07100)

摘　　要：[目的]清除腊肠中残留的亚硝酸钠,寻求有效的清除剂。[方法]在腊肠加工过程中分别添加八角和丁香精油、超声-微波萃取的八角和丁香萃取液、VCNa、异抗坏血酸钠和VE作为清除剂,研究清除剂对腊肠中亚硝酸钠的清除效果。[结果]添加丁香精油的腊肠中亚硝酸钠残留量在烘烤结束后的第0、14和28天均最少,分别为9.38、8.76和8.53 mg/kg,其清除亚硝酸钠的效果明显优于丁香萃取液。VCNa清除亚硝酸钠的作用显著强于D-异VCNa,但稍差于丁香精油。八角萃取液可将亚硝酸钠含量降低到20.72 mg/kg,优于VE和八角精油。添加的清除剂对发色结束后的腊肠色泽变化的影响不大。[结论]7种物质清除亚硝酸钠能力的顺序为丁香精油>VCNa>D-异VCNa>丁香萃取液>八角萃取液>VE>八角精油。[Objective]The aim of the study was to seek effective clear agents to eliminate the remains of sodium nitrite in sausage.[Method] The aniseed and clove essential oil ingredient,aniseed and clove extraction obtained from supersonic-microwave extraction method,VCNa,D-isoVCNa and VE were added into sausage as clear agents during manufacture and their eliminating effect was investigated.[Result] The remains of sodium nitrite in sausage added with clove essential oil was least at 0,14,28 d after roasting.The value was 9.38,8.76 and 8.53 mg/kgn,separately.Its eliminating effect was better than clove extraction.And the VCNa was better than D-isoVCNa,but slightly inferior than clove essential oil.The aniseed extraction could reduce sodium nitrite to 20.72 mg/kgn.It was better than aniseed essential oil.he appearance and luster were affected slightly by clear agents added in sausage after maturity.[Conclusion] The clear effects of the seven agents were clove essential oil VCNa D-isoVCNa clove extraction aniseed extraction VE aniseed essential oil.T

关 键 词：亚硝酸钠 清除剂 八角 丁香 腊肠 

分 类 号：S37[农业科学—农产品加工]