亚硝基血红蛋白和红曲红联合使用对红肠颜色和品质的影响  

Influence of nitrosohaemoglobin with monascus on the colour and quality of red sausages

作　　者：开晗[1] 孔保华[1] 刘骞[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2012年第8期112-116,共5页Science and Technology of Food Industry

基　　金：东北农业大学创新团队项目(CXZ011-1);国家公益性行业(农业)科研专项经费项目(200903012-02)

摘　　要：研究了亚硝基血红蛋白和红曲红联合使用对红肠品质特性的影响。实验共分为4组,分别为对照组(添加120mg/kg亚硝酸钠),添加1g/kg的亚硝基血红蛋白和100mg/kg的红曲红复配组、添加2g/kg的亚硝基血红蛋白组、添加1g/kg亚硝基血红蛋白和60mg/kg的亚硝酸钠组。测定红肠在0、3、7、10、15d的色差、亚硝酸盐残余量、pH、硫代巴比妥酸反应物值(TBARS)、菌落总数和感官评价。结果显示,亚硝基血红蛋白和红曲红联合使用,可以显著增加红肠红度值,降低红肠的菌落总数以及亚硝酸含量。这表明两者联合使用可以改善红肠的颜色和品质。The research focused on the influence of nitrosohaemoglobin made from fresh blood with monascus colors on the colour and quality of red sausages.The samples were added with 2g/kg nitrosohaemoglobin, 1g/kg nitrosohaemoglobin and 60mg/kg sodium nitrite, 1g/kg nitrosohaemoglobin and 100mg/kg monascus colors, respectively,which were compared with the contror group added with 120mg/kg. Sodium nitrite, and the color value,nitrite contend,pH value,thiobarbituric acid reactive substances（TBARS）total plate counts of microbe and sensory evaluation were determined.The results showed that the complex of the nitrosohaemoglobin with monascus colors could rise a ＊ value of red sausage.Meanwhile, it could reduce the total plate counts and nitrite content of red sausage.This indicated the using of nitrosohaemoglobin with monascuscolors had the ability to improve the presence and quality of red sausage.

关 键 词：红肠 硝基血红蛋白 红曲红 影响 

分 类 号：TS201.2[轻工技术与工程—食品科学]