亚硝酸钠添加量对萨拉米色泽及主要栅栏因子的影响  

Effect of Sodium Nitrite Addition on Color and Crucial Hurdle Factors for Salami

作　　者：杨君娜[1] 李家鹏[1] 周彤[1] 李金春[1] 陈曦[1] 许随根 曲超[1] 

机构地区：[1]中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,北京100068

出　　处：《肉类研究》2014年第12期24-27,共4页Meat Research

基　　金：北京市科技计划项目(D141100004614003)

摘　　要：针对不同的亚硝酸钠添加量对萨拉米生产过程中色泽(亮度L*值、红度a*值、黄度b*值)、栅栏因子(p H值、水分活度)以及大肠菌群数、丙二醛含量(malondialdehyde,MDA)的影响进行研究。结果表明:添加亚硝酸钠可明显改善萨拉米的色泽,不同亚硝酸钠添加量萨拉米之间色泽差异为稍有差异或感觉到差异。随着亚硝酸钠添加量增多,萨拉米的p H值、水分活度差异不显著,MDA含量差异显著。亚硝酸钠添加量越大,大肠菌群越早到达检出限量(<10 CFU/g)。因此,适量的添加亚硝酸钠,可以显著改善萨拉米色泽,提高品质和安全性。The effect of sodium nitrite addition on salami color （brightness value L＊, redness value a＊, and yellowness value b＊） and crucial hurdle factors （pH value and water activity） for its production as well as coliform group count and malondialdehyde （MDA） content were investigated. The results showed that sodium nitrite obviously improved the color of salami, and a slight or noticeable difference among different concentration groups was observed. With an increase in the amount of sodium nitrite added, the pH value and water activity of salami had no significant difference, but there were significant differences in MDA level among four groups. The fermentation time to reach the minimum detectable limit （10 CFU/g） of coliform group was shortened by adding higher amounts of sodium nitrite. Therefore the quality and safety of salami can be significantly improved by sodium nitrite addition.

关 键 词：萨拉米 亚硝酸钠 色泽 pH值 水分活度 大肠菌群 丙二醛含量 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]