复合防腐剂对低硝中式香肠贮藏期品质的影响  

Effect of compound preservatives on the quality of low nitrate Chinese style sausage during the storage

作　　者：叶阳[1] 王洋[1] 袁先铃[1] 胡兰[1] 段丽[1] 

机构地区：[1]四川理工学院生物工程学院,自贡643000

出　　处：《中国食品添加剂》2016年第9期139-145,共7页China Food Additives

基　　金：肉类加工四川省重点实验室项目(14-R01);四川理工学院人才引进项目(2012RC11);四川理工学院大学生创新创业训练计划项目(cx20141416)

摘　　要：为减少亚硝酸盐在中式香肠中的用量,以山梨酸钾、Nisin、纳他霉素作为复合防腐剂,采用正交试验设计确定各因素水平的比例,对中式香肠贮藏期间挥发性盐基氮、菌落总数、亚硝酸盐残留量、质构指标进行测定。结果表明:复合防腐剂可以部分取代亚硝酸盐,三种添加剂的最优组合为山梨酸钾0.3g/kg、Nisin0.2g/kg、纳他霉素0.03g/kg、亚硝酸钠0.04g/kg,且按此量进行复配时,防腐效果明显优于对照组(亚硝酸钠0.15g/kg)。In order to reduce the amount of nitrite in Chinese style sausage,with potassium sorbate,Nisin,Natamycin as compound preservatives,the optimal condition was obtained through orthogonal experiment and total number of TVB-N,colony,nitrite residue,texture index of Chinese style sausage was determined during the storage. The results showed that compound preservatives can partially replace nitrite,the optimal combination of three kinds of additives was ：potassium sorbate 0.3 g/kg,Nisin 0.2 g/kg,Natamycin 0.03 g/kg,sodium nitrite 0.04 g/kg. The anti-corrosion effect of the compound is obviously better than that of controls（sodium nitrite 0.15 g / kg）.

关 键 词：中式香肠 复合防腐剂 亚硝酸钠 正交试验 

分 类 号：TS202.3[轻工技术与工程—食品科学] S984.42[轻工技术与工程—食品科学与工程]