发酵条件对香肠中亚硝酸盐和亚硝胺的影响  

Effects of Fermented Conditions on Changes of Nitrite and N-nitrosamine in Fermented Sausages

作　　者：许伟[1,2] 徐为民[1] 郇延军[2] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2012年第7期181-185,共5页Food and Fermentation Industries

基　　金：江苏省农业科技自主创新资金项目(江苏省农业三项工程项目)

摘　　要：以发酵香肠为对象,研究了不同亚硝酸盐添加量以及发酵条件下亚硝酸盐残留和二乙基亚硝胺(NDEA)的变化规律。结果表明:各因素对香肠中亚硝酸盐残留和NDEA形成影响的大小顺序为,发酵时间>亚硝酸盐添加>发酵温度>发酵剂。正交实验分析表明:最佳发酵条件为,发酵时间2 d、亚硝酸盐添加量50mg/kg、发酵温度25℃。The effect of the amount of sodium and fermented conditions on changes of sodium nitrite residues and N-diethylnitrosamine （NDEA） in fermented sausages were studied. The results showed that the effect order of the ob- served factors on the nitrite residues and the formation of NDEA in fermented sausages were as follows： fermentation time 〉 addition of nitrite 〉 fermentation temperature 〉 starter culture. The optimum fermented conditions fixed by or- thogonal experiment were ： the fermentation time 2d, the addition of nitrite 50mg/kg and the fermentation temperature 25 ℃, respectively.

关 键 词：发酵香肠 发酵 亚硝酸盐 亚硝胺 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]