原花青素、抗坏血酸、蒜泥对低温香肠NaNO_2残留量的影响  

Effect of Proanthocyanidin and Ascorbic Acid and Garlic on Sodium Nitrite Residue in Low-temperature Sausage

作　　者：郑立红[1] 孟军[1] 张建才[1] 任发政[2] 

机构地区：[1]河北科技师范学院食品工程系,河北昌黎066600 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2011年第4期129-133,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十一五"科技支撑计划项目(No.2006BAD05A15)

摘　　要：肉制品中残留的亚硝酸盐有害于人体健康。本试验中将抗坏血酸、原花青素和蒜泥添加至香肠中,研究它们对亚硝酸钠残留量的影响。采用分光光度法测定香肠中亚硝酸钠的残留量,结合感观评定确定抗坏血酸、原花青素、蒜泥的最佳添加范围。通过正交试验,确定这3种物质混合的最佳混合比例。试验结果表明:随着功能成分添加量的增加,香肠中亚硝酸钠残留量逐渐降低;当亚硝酸钠添加量为0.15g/kg时,将0.5g/kg抗坏血酸、0.3g/kg原花青素和70g/kg蒜泥混合添加到香肠中,降低亚硝酸钠残留量的效果最好,其残留量为26.1mg/kg。High nitrite residue in meat products greatly harms human beings health. In this experiment,proanthocyanidin,ascorbic acid and garlic were added in sausages to lower sodium nitrite residue to safe level. Sodium nitrite residue was determined using spectrophotometer,and the adding range of the three ingredients was ascertained combining sensory evaluation. By orthogonal test,the best proportion of the three ingredients was obtained. The results showed that sodium nitrite residue in the sausage was reduced with the adding dose of the three ingredients increasing. The best proportion of the three ingredients was that ascorbic acid 0.5 g/kg,proanthocyanidin 0.3 g/kg and garlic 70 g/kg,and the sodium nitrite residue was only 26.1 mg/kg,when the adding dose of sodium nitrite was 0.15 g/kg.

关 键 词：低温香肠 亚硝酸钠 抗坏血酸 原花青素 蒜泥 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]