低硝中式香肠中复合抗氧化剂的配方优化  

Formulation Optimization of Compound Antioxidants in Chinese Sausage with Low Nitrite

作　　者：叶阳[1] 王洋[1] 袁先铃[1] 杜建美 李蓉[1] YE Yang;WANG Yang;YUAN Xian-ling;DU Jian-mei;LI Rong(College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, Chin)

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《保鲜与加工》2018年第3期54-59,66,共7页Storage and Process

基　　金：肉类加工四川省重点实验室开放项目(14-R01);自贡市重点科技计划项目(2016NY07);四川理工学院人才引进项目(2012RC11);企业技术创新专项(HX2017096)

摘　　要：为减少亚硝酸盐在中式香肠中的用量,以茶多酚、壳聚糖、生育酚复配复合抗氧化剂,以中式香肠储藏期间的pH、TBA值、酸价和过氧化值为考察指标,采用正交试验优化低硝中式香肠中复合抗氧化剂的配方。结果表明,复合抗氧化剂可以部分取代亚硝酸盐,其最优配方为:茶多酚添加量0.10 g/kg,壳聚糖添加量1 g/kg,生育酚添加量0.03 g/kg,亚硝酸钠添加量0.04 g/kg;该配方下制得的低硝中式香肠的抗氧化效果明显优于单一使用亚硝酸钠的对照组。In order to reduce the amount of nitrite in Chinese sausage, with tea polyphenols, chitosan and tocopherol as compound antioxidants, pH value, TBA value, acid value and peroxide value of Chinese sausage during storage were determined as indexes, the optimal formulation of was investigated through orthogonal test. The results showed that the compound antioxidants could partially replace nitrite, the optimal formulas were： tea polyphenols 0.10 g/kg,chitosan 1 g/kg, tocopherol 0.03 g/kg, sodium nitrite 0.04 g/kg. The antioxidant effect of the Chinese sausage prepared with the above compound antioxidant was obviously better than the control group.

关 键 词：中式香肠 天然抗氧化剂 亚硝酸钠 配方 

分 类 号：TS202.3[轻工技术与工程—食品科学]