摘要
本文主要研究异Vc钠、红曲色素及Nisin代替部分亚硝酸钠在腊肠中的应用,以酸价、红度、挥发性盐基氮、亚硝酸盐残留量和感官评价作为评价指标,通过单因素试验及正交试验,确定了添加原料肉重的0.065%异Vc钠,0.15%红曲色素、0.06%Nisin及40 mg/kg亚硝酸钠制作的腊肠,与添加90 mg/kg亚硝酸钠制作的腊肠品质接近。
This paper mainly studied the use of sausage by using sodium isoascorbic acid, monascus oclour and Nisin for part of sodium nitrite. Acid value, red degrees, TVBN, sodium nitrite residue and sensory indexes were taken as the evaluation indexes, by single factor and orthogonal experiments. The results showed that the processed sausage have the similar qualities by comparing adding 0.065% sodium isoascorbic acid, 0.15% monascus colour, 0.06% nisin and 40 mg/kg sodium nitrite with 90 mg/kg sodium nitrite.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第12期1677-1681,共5页
Modern Food Science and Technology
关键词
异VC钠
红曲色素
乳酸链球菌素
腊肠
品质
sodium isoascorbic acid
monascus colour
nisin
chinese sausage
quality
