异Vc钠、红曲色素及Nisin替代部分亚硝酸钠对腊肠品质的影响  

Effect of Sodium Isoascorbic Acid, Monascus Colour and Nisin Instead of Sodium Nitrite on Sausage Quality

作　　者：徐海祥[1,2] 谢淑娟[2] 施帅[2] 李志方[2] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]江苏畜牧兽医职业技术学院,江苏泰州225300

出　　处：《现代食品科技》2012年第12期1677-1681,共5页Modern Food Science and Technology

摘　　要：本文主要研究异Vc钠、红曲色素及Nisin代替部分亚硝酸钠在腊肠中的应用,以酸价、红度、挥发性盐基氮、亚硝酸盐残留量和感官评价作为评价指标,通过单因素试验及正交试验,确定了添加原料肉重的0.065%异Vc钠,0.15%红曲色素、0.06%Nisin及40 mg/kg亚硝酸钠制作的腊肠,与添加90 mg/kg亚硝酸钠制作的腊肠品质接近。This paper mainly studied the use of sausage by using sodium isoascorbic acid, monascus oclour and Nisin for part of sodium nitrite. Acid value, red degrees, TVBN, sodium nitrite residue and sensory indexes were taken as the evaluation indexes, by single factor and orthogonal experiments. The results showed that the processed sausage have the similar qualities by comparing adding 0.065% sodium isoascorbic acid, 0.15% monascus colour, 0.06% nisin and 40 mg/kg sodium nitrite with 90 mg/kg sodium nitrite.

关 键 词：异VC钠 红曲色素 乳酸链球菌素 腊肠 品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]