茶多酚对香肠发色效果影响的研究  

Effects of tea polyphenol on the color characteristics of pork sausage

作　　者：范文教[1,2] 王文睿[2] 张永奎[2] 易宇文[1] 

机构地区：[1]四川烹饪高等专科学校,四川成都610100 [2]四川大学化学工程学院,四川成都610065

出　　处：《食品工业科技》2012年第19期288-291,共4页Science and Technology of Food Industry

基　　金：肉类加工四川省重点实验室项目(10R05);四川省教育厅青年基金项目(10ZB083);四川省教育厅重点研究项目(12ZA128)

摘　　要：为研究茶多酚对香肠发色效果的影响,将0.015%的茶多酚添加至香肠中,对香肠颜色感官评分、发色率、色泽亮度L*、红度a*、黄度b*和香肠亚硝酸钠残留量进行测定,并分析以上参数之间相关性。实验表明,添加0.015%的茶多酚处理样,香肠的颜色感官评分、发色率、色泽亮度L*、红度a*的变化上都优于对照样,且呈现出更少的亚硝酸盐残留量,特别在发酵贮藏末期(35d),较对照样减少亚硝酸盐残留量高达28%。因此可以认为茶多酚对香肠有良好的发色效果。In order to study the effects of tea polyphenol on the color characteristics of pork sausage during storage,the control and the sausage added with 0.015% tea polyphenol were analyzed weekly for color sensory score,chromogenic rate,Hunter L＊,a＊,b＊,nitrite residue of the sausage.Correlation between those parameters was also analyzed.Results indicated that the color sensory score,chromogenic rate,and Hunter L＊,a＊ of the sausage processed with tea polyphenols were better than those of the control sample.The sausage processed with tea polyphenol showed less residual nitrite.Especially in the late fermentation storage（35d）,the reduction of nitrite residues was up to 28% when compared with the control sample.So it could be concluded that tea polyphenol had good effects on the color characteristics of pork sausage during storage.

关 键 词：茶多酚 香肠 亚硝酸盐 发色 

分 类 号：TS202.3[轻工技术与工程—食品科学]