亚硝酸钠在中式香肠中抗氧化作用的研究  

Research on antioxidization of sodium nitrite in Chinese sausage

作　　者：向廷建[1] 刘晓蓉[1] 秦洋[1] 李瑾瑜[1] 王子荣[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《肉类工业》2013年第4期28-32,共5页Meat Industry

摘　　要：亚硝酸钠具有抗氧化的作用,可以减少因脂质氧化造成的肉制品变质,但添加过量具有致癌作用。以国标规定的亚硝酸钠最大添加量0.15g/kg为标准,选取了三种添加量0%、50%、100%,制作中式香肠并在28℃以真空和非真空条件下贮藏,定期检测贮藏期间酸价(AV)、过氧化值(POV)和硫代巴比妥酸值(TBA值),并由此来比较不同添加量的亚硝酸钠对中式香肠油脂抗氧化的影响。结果表明,最大亚硝酸钠添加量(100%)的中式香肠的氧化程度远小于最小添加量(0%)的中式香肠,差异显著(p<0.05);而100%添加量组和50%添加量组的中式香肠的氧化程度差异不显著(p>0.05)。Sodium nitrite with antioxidant activity was an indispensable additive in meat industry.It could prevent meat being bad caused by lipid oxidation,but excessive dosage could cause cancer.According to National Standard GB,the maximum addition amount of sodium nitrite was 0.15g/kg,and three kinds of addition amounts(0%,50%,and 100%) were selected.The products were stored at 28℃with vacuum and non-vacuum condition,respectively.The AV(acid value),POV(peroxide value),TBA value of the products were determined every one week to study the effects of three different addition amounts on lipid oxidation degree.The results showed that oxidation degree of Chinese sausage added 100% sodium nitrite was lower than added 0% sodium nitrite,with significantly difference(p<0.05).The oxidation degree of Chinese sausage added 100% and 50% sodium nitrite showed no significant difference(p > 0.05).

关 键 词：亚硝酸钠 中式香肠抗氧化作用 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]