着色剂对低亚硝酸盐中式香肠色泽的影响  

Effect of colorant on the color of low nitrite Chinese sausage

作　　者：王洋[1] 叶阳[1] 袁先铃[1] 周海燕[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》2017年第2期130-135,共6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);企业技术创新专项(2013XM142)

摘　　要：为减少亚硝酸盐在中式香肠中的用量,以红曲红色素,辣椒红色素,番茄红色素,赤藓红色素等作为着色剂,采用单因素实验和正交实验确定各因素水平的比例,对中式香肠的感官、色差、亚硝酸盐残留量、质构指标进行测定。结果表明:添加0.16g/kg红曲红色素、0.04g/kg番茄红色素、0.06g/kg辣椒红色素,其护色效果最佳。正交实验表明:添加0.14g/kg红曲红色素、0.04g/kg番茄红色素、0.05g/kg辣椒红色素是最佳的互配结果,并且与对照组相比可改善中式香肠的质构。In order to reduce the amount of nitrite used in Chinese sausage, the single factor and orthogonalexperiments were carried out to determine the optimal proportion of the colorants considering the sensory, colordifference, residual nitrite and texture index of Chinese sausage. The colorants used are monascus pigment, capsicumred pigment, lycopene and erythrosine. The results showed that .. the color protection is most effective with proportion0.16g/kg monascus pigment, 0.04g/kg lycopene and 0.06g/kg capsicum red pigment. The results of orthogonalexperiments showed that： the best cross match result occurred when add 0.14g/kg monascus pigment, 0.04g/kglycopene and 0.05g/kg capsicum red pigment, also improved the texture of Chinese sausage comparing to the controlgroup.

关 键 词：中式香肠 亚硝酸钠 着色剂 色差 质构 

分 类 号：TS727[轻工技术与工程—制浆造纸工程]