异VC钠替代部分亚硝酸钠对腊肠品质的影响  

Effect of Using Sodium Isoascorbic Acid for Part of Sodium Nitrite on Sausage Quality

作　　者：徐海祥[1] 叶翩翩[1] 施帅[1] 

机构地区：[1]江苏畜牧兽医职业技术学院,江苏泰州225300

出　　处：《农产品加工（下）》2013年第1期39-42,共4页Farm Products Processing

摘　　要：主要研究异抗坏血酸钠盐代替部分亚硝酸钠在腊肠中的应用,通过对比试验,以试样的pH值、酸价、过氧化值、红度、亚硝酸盐残留量及感官变化作为评价指标。结果表明,在其他条件不变的情况下,添加650 mg/kg异VC钠替代50 mg/kg亚硝酸钠,与按90 mg/kg添加亚硝酸钠的腊肠品质比较接近。This paper mainly studies the use of sodium isoascorbic acid for part of sodium nitrite in sausage. Through the contrasted experiments, pH value, acid value, the peroxide value, red degrees, sodium nitrite re,idue and sensory indexes are taken as the evaluation indexes. The experimental results show that the processed sausage have the similar qualities by comparing adding 650 mg/kg sodium isoascorbic acid and 50 mg/kg sodium nitrite with 90 mg/kg sodium nitrite under the same other conditions.

关 键 词：异VC钠 亚硝酸钠 腊肠 品质 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]