不同发色剂在广式腊肉中的发色应用研究  

Study on Chromogenic Application of Different Chromogenic Additive to Cantonese Cured Meat

作　　者：姚宏亮[1] 顾亚凤[1] 杨勇胜[1] 葛贤珍[1] 徐瑭敏[1] 

机构地区：[1]金陵科技学院动物科学与技术学院食品科学系,南京210038

出　　处：《中国调味品》2012年第7期43-44,54,共3页China Condiment

基　　金：金陵科技学院科研基金资助项目(jit-n-201004)

摘　　要：研究了不同发色剂组合配方对广式腊肉感官及亚硝酸钠残留量的影响。结果表明采用添加0.3%茶多酚、7%蛋黄粉、0.04%红曲红发色剂组合配方可得到发色效果好且亚硝酸钠残留量极低的低硝广式腊肉。其感官质量与50mg/kg亚硝酸钠所腌制产品相似。The effect of sensory quality and the residue of nitrite in cantonese cured meat was studied while the different chromogenic additive combination were used. The results showed that the extremely low-nitrite cantonese cured meat with better chromogenic effect is obtained when the composite chromogenic additive is composed of 0.3 % tea polyphenols, 7 % yolk powder and 0. 04% monascus red. The sensory quality of Cantonese cured meat is similar to which is cured by the 50 mg/kg sodium nitrite.

关 键 词：发色剂 广式腊肉 亚硝酸钠 

分 类 号：TS202.3[轻工技术与工程—食品科学]