摘要
将新鲜蔬菜（芹菜、洋白菜、菠菜）添加到发酵香肠的加工中,以期替代化学合成硝酸盐的作用,生产出更加安全的肉制品。本实验以冷却猪通脊肉和背膘肉（8∶2）为原料,添加萨科WBL-45复合菌株和各种辅料制作发酵香肠,分为5组：阴性对照CK组,不添加硝酸盐;阳性对照SN组,添加0.3 g/kg的硝酸盐;芹菜QC组,添加6.3%芹菜浆;菠菜BC组,添加8.1%菠菜浆;洋白菜YBC组,添加9.0%洋白菜（使得硝酸盐含量均为0.3 g/kg）。研究3种新鲜蔬菜替代化学合成硝酸盐对发酵香肠理化性质的影响。实验结果表明：3组蔬菜发酵香肠（QC、BC和YBC组）在干燥成熟期间,色泽（菠菜发酵香肠呈现鲜亮绿色除外）、TBARS值、TVB-N值和亚硝酸盐残留量变化表明蔬菜发酵香肠的品质显著优于CK组（p〈0.05）,亚硝酸盐残留量仅在3.63~5.46 mg/kg范围,远远低于国家限量标准（30 mg/kg）,产品安全性高。添加蔬菜后的发酵香肠在成熟期间,产品的p H、水分含量和Aw的变化与对照组（CK和SN组）相比差异不显著（p〉0.05）,表现为p H先升后降的变化趋势,水分降低至21.07%~26.84%,Aw值降低至0.849~0.881,表明蔬菜的添加不会影响到产品的成熟过程。
The fresh vegetables（ celery,cabbage,spinach） were added to fermented sausage instead of the chemical synthesis of nitrate in order to produce the safety of meat products.This study was designed to evaluate the effects of three kinds of fresh vegetables in substitution of nitrites on the physical- chemical quality of fermented sausage.The five groups of sausage were made with pork loin and back fat（ W/ W 8 ∶ 2）,fermented with starter culture WBL-45 strains（ including Staphylococcus xylose,Staphylococcus carnosus and Lactobacillus sake） and several other additional accessories.The sausages were divided into five groups,the control group（ CK） with no nitrate,the positive control group（ SN） with 0.3 g / kg nitrate,celery group（ QC） with 6.3% celery pulp,spinach group（ BC） with 8.1% spinach pulp and cabbage group（ YBC） with 9.0% cabbage pulp（ nitrate content of0.3 g / kg）. The research results showed that the quality of the vegetables fermented sausages（ QC,BC and YBC）including the red color（ in addition to the spinach fermented sausage showed bright green）,TVB- N content,TBARS value and nitrite residues during the ripen time was better than CK group（ p〈0.05）.The nitrite residue contents were detected within only a range of 3.63~5.46 mg / kg,that were far below the national limits（ 30 mg / kg）,suggesting that the addition of fresh vegetables could significantly improve the sensory quality of fermented sausage,had a pleasant color,control the oxidative rancidity and improve the safety of products.In addition,the p H,water content and Aw were similar to control group（ CK and SN group）（ p〉0.05）,which the p H value firstraised then decreased,the water content decreased to 21.07% ~26.84%,and the Aw decreased to 0.849~0.881.The results showed that the addition of fresh vegetables won＇t affect the product＇s mature process.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第14期112-117,共6页
Science and Technology of Food Industry
基金
天津市科技型中小企业技术创新资金计划(13ZXCXNC02700)
天津市市级大学生创新创业训练计划项目(201410061100)
关键词
发酵香肠
新鲜蔬菜
硝酸盐
亚硝酸盐
理化性质
fermented sausage
vegetable juice
nitrate
nitrite
physicochemical properties
