蔓越莓粉与维生素E对羊肉香肠品质的影响  

Effects of Cranberry Powder and Vitamin E on Quality of Mutton Sausages

作　　者：郭骏飞 张雯雯 杨丽荣 张艳妮 赵欣 段艳[1] GUO Jun-fei;ZHANG Wen-wen;YANG Li-rong;ZHANG Yan-ni;ZHAO Xin;DUAN Yan(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,Inner Mongolia,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品研究与开发》2020年第24期148-155,共8页Food Research and Development

摘　　要：该文从降低羊肉香肠中亚硝酸钠使用量角度出发,以红度值、硫代巴比妥酸值(thiobarbituric acid value,TBARS值)和亚硝酸盐残留量的综合评分作为响应值,研究不同添加量的蔓越莓粉、维生素E、亚硝酸钠复合使用对羊肉香肠品质的影响,为探寻亚硝酸钠替换物提供试验依据。结果表明:在蔓越莓粉添加量5.5 g/kg、维生素E添加量200 mg/kg、亚硝酸钠添加量30 mg/kg,相应的响应面二次模型预测综合评分为0.804。在保证羊肉香肠品质的前提下,蔓越莓粉与维生素E的使用可以降低亚硝酸盐的使用量及残留量。In order to reduce the amount of sodium nitrite used in lamb sausage,with the comprehensive score of redness value,thiobarbituric acid value and nitrite residue as the response value,this experiment used different amounts of cranberry powder,vitamin E and sodium nitrite to study the quality of lamb sausage which providing experimental basis for exploring sodium nitrite substitutes.The results showed that:when the amount of cranberry powder was 5.5 g/kg,vitamin E was 200 mg/kg,and sodium nitrite was 30 mg/kg,the comprehensive score of response surface quadratic model prediction was 0.804.On the premise of ensuring the quality of mutton sausage,the use of cranberry powder and vitamin E can reduce the use and residue of nitrite.

关 键 词：羊肉香肠 蔓越莓粉 维生素E 亚硝酸盐 响应面优化法 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]