紫色蔬菜汁对中式香肠品质特性的影响  

Effect of Purple Vegetable Juice on Quality Characteristics of Chinese Sausage

作　　者：葛庆丰[1,2] 顾于滨 陈胜 裴慧洁 王艳 尹永祺[1] 吴满刚[1,2] 于海[1,2] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]江苏省淮扬菜产业化工程中心,江苏扬州225127

出　　处：《安徽农业科学》2017年第36期58-62,共5页Journal of Anhui Agricultural Sciences

基　　金：江苏省农业科技自主创新项目[CX(16)1007];江苏省苏北科技专项(SZ-YC2017004)

摘　　要：[目的]从食品安全角度考虑,在中式香肠中添加紫色蔬菜汁,以替代硝酸盐、亚硝酸盐作为发色剂。[方法]以猪肉为原料,添加不同花色苷浓度的3种紫色蔬菜汁制作中式香肠,以亚硝酸盐作为阳性对照,研究3种紫色蔬菜汁对中式香肠pH、色泽、过氧化值(POV值)和挥发性盐基氮(TVB-N)值的影响,选出最佳的花色苷添加浓度,并分析3种紫色蔬菜汁香肠的风味物质组成及含量。[结果]添加花色苷最佳浓度分别为0.15 mg/mL的紫甘蓝汁、0.10 mg/mL的紫薯汁和0.10 mg/mL的紫苋菜汁,可以改善香肠的品质,使香肠的pH、a*值、POV值和TVB-N值显著高于空白组(P<0.05),且能达到添加亚硝酸钠香肠的效果。3种紫色蔬菜汁香肠的风味物质主要是醛类,其次是烃类。此外,添加蔬菜汁的香肠中还含有维生素D3。[结论]将紫色蔬菜汁添加到香肠中可达到添加合成亚硝酸盐的作用效果。[ Objective ] In order to ensure food safety, purple vegetable juice was used to replace nitrite, as a starter in Chinese sausage.[Method ] Taking pork as raw materials , three kinds of purple vegetable juice with different anthocyanins contenitrite as positive control , the influence of three kinds of purple vgetable juice on pH , colour , lustre , POV were investigated , and the best concentration of anthocyanins was selected , and flavor composition of sausage added with different purple vege-table juice were also analyzed. [ Result] The bst additive amount of anthocyanins were ： 0. 15 mgmL of purple cabbage juice , 0. 10 mgmL of purple potato juice and 0. 10 mgmL of purple amaranth juice , respectively. They can effectively promote the colour and lustre of sausage as well as retain the color. As the result of the sensory evaluation showed , sausages containing purple vegetable juice were close or exceed to sau-sages adding sodium nitrite , in color , aroma , taste and sensory quality. The flavor substances in three sausage were mainly aldehydes , fol-lowed by hydrocarbons. In addition , the addition of the vegetable juice in sausage contained vitamin D 3 . [ Conclusion] Therefore , the vegetable juice could be used as a substitute for nitrite to add into the sausage.

关 键 词：紫色蔬菜汁 香肠 亚硝酸盐 理化品质 风味物质 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]