无硝腊肠的工艺研究  

Study on the technology of sausage without nitrate

作　　者：姚波[1] 杜立红[1] 任昱灿 白娟[1] 张星[1] 郭徐静 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030800

出　　处：《肉类工业》2017年第6期11-14,17,共5页Meat Industry

摘　　要：以犊牛肉和猪背膘肉作为原料,用红曲红色素代替亚硝酸盐作为发色剂制作腊肠,通过对成品腊肠色差的测定及感官评定,确定红曲红色素的最佳添加量为0.03g/kg,与添加量为0.15g/kg的亚硝酸钠的制作效果相近。Veal and pork back fat were taken as the raw material, and Monascus red pigments were taken as colorant to replace nitrite to make sausage. According to the determination of color difference and sensory evaluation of finished sausage, the optimum adding amount of Monascus red pigments was determined and when it was 0.03 g/kg, the production effect was similar to 0.15 g/kg of sodium nitrite.

关 键 词：无硝腊肠 犊牛肉 亚硝酸盐 红曲红色素 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]