白萝卜粉作为亚硝酸盐来源制备猪肉发酵干香肠  

Preparation of Dry Fermented Pork Sausage Using Radish Powder as a Source of Nitrite

作　　者：闫瑞 唐敏 陈东方 黄师荣[1] 梅新[2] YAN Rui;TANG Min;CHEN Dongfang;HUANG Shirong;MEI Xin(College of Chemical Engineering,Xiangtan University,Xiangtan 411105,China;Institute of Agro-product Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)

机构地区：[1]湘潭大学化工学院,湖南湘潭411105 [2]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064

出　　处：《食品科学》2023年第8期101-108,共8页Food Science

基　　金：湖南省教育厅重点项目(19A470)。

摘　　要：评价用白萝卜粉代替亚硝酸盐制备猪肉发酵干香肠的可行性。采用萨科VBM-60复合菌株作发酵剂,制备4组香肠:NC组(不添加硝酸盐或亚硝酸盐的阴性对照组)、PC组(添加150 mg/kg亚硝酸钠的阳性对照组)、R0.5组(添加0.5%白萝卜粉组)、R1组(添加1%白萝卜粉组)。研究加工和贮藏过程中白萝卜粉代替亚硝酸盐对猪肉发酵干香肠理化性质、微生物性质及感官性质的影响。结果表明:与添加150 mg/kg亚硝酸钠的对照组相比,添加0.5%白萝卜粉的香肠具有较高硫代巴比妥酸反应物值和较好外观,以及较低的pH值、红度值、硬度和咀嚼性,而水分含量、挥发性盐基氮值、亮度值、弹性、内聚性、菌落总数、组织状态、色泽和风味总体上差异不显著。在贮藏过程中,R0.5组香肠具有较高的亚硝酸盐含量和较低的乳酸菌数。R0.5组香肠在加工和贮藏结束时的亚硝酸盐含量分别为13.03 mg/kg和16.48 mg/kg,均符合国家规定的限定标准。结果表明,添加0.5%的白萝卜粉可在一定程度上作为天然亚硝酸盐来源,用于生产猪肉发酵干香肠。The feasibility of using white radish powder as a nitrite substitute in dry fermented pork sausages was evaluated.Four groups of sausage were prepared by using a multi-strain starter culture(VBM-60,Sacco):negative control(NC,without nitrate or nitrite),positive control(PC,with 150 mg/kg sodium nitrite),0.5%white radish powder(R0.5),and 1%white radish powder(R1).The effects of nitrite substitution by white radish powder on the physicochemical,microbiological and sensory characteristics of dry fermented sausage during production and storage were investigated.The results showed that compared with the positive control group,the R0.5 group had higher thiobarbituric acid reactive substance(TBARS)values,better visual appearance,and lower pH,redness value,hardness and chewiness.However,no significant difference was observed in moisture content,total volatile basic nitrogen(TVB-N)value,brightness value,elasticity,cohesiveness,total bacterial count,tissue morphology,color or flavor.During storage,the R0.5 group had higher content of nitrite and lower count of lactic acid bacteria.The nitrite content in the R0.5 group was 13.03 and 16.48 mg/kg at the end of the production and storage process,respectively,which are below the national standard limit.The results indicated that 0.5%white radish powder can be used as a natural source of nitrite for the production of dry fermented sausage.

关 键 词：白萝卜粉 发酵干香肠 亚硝酸盐 理化性质 感官性质 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]