三种天然红色素在素肉肠中的应用比较研究
Comparative Study on the Application of Three Natural Red Pigments in Vegetarian Meat Sausage
张紫阳 1齐立军 2骆霜霜 2高伟 3柴燃 4常世敏4
作者信息
- 1. 河北工程大学 生命科学与食品工程学院 邯郸市天然产物与功能性食品开发重点实验室,河北 邯郸 056038;晨光生物科技集团股份有限公司,河北 邯郸 056250
- 2. 晨光生物科技集团股份有限公司,河北 邯郸 056250;河北省天然色素技术创新中心,河北 邯郸 056250
- 3. 晨光生物科技集团股份有限公司,河北 邯郸 056250
- 4. 河北工程大学 生命科学与食品工程学院 邯郸市天然产物与功能性食品开发重点实验室,河北 邯郸 056038
- 折叠
摘要
为探究天然红色素在素肉制品中的着色效果,比较了番茄红、红曲红、高粱红在素肉肠熟化前后,不同光照、真空度、贮藏温度及反复冻融条件下的着色稳定性,以感官评分为指标评价了 3 种色素在素肉肠中应用效果.结果表明,番茄红素肉肠在熟化前后,不同光照、真空度、贮藏温度及反复冻融条件下的稳定性优于红曲红及高粱红.
Abstract
In order to explore the coloring effect of tomato red in vegetarian meat products,the coloration stability of tomato red,red yeast red and sorghum red before and after the ripening of vegetarian meat sausage,under different light,vacuum,storage temperature and repeated freeze-thaw conditions,and the application effect of the three pigments in vegetarian meat sausage was evaluated by sensory score.The results showed that the stability of lycopene sausage before and after ripening and under different light,vacuum,storage temperature and repeated freeze-thaw conditions was better than that of red yeast red and sorghum red.
关键词
番茄红/红曲红/高粱红/素肉制品Key words
tomato red/monascus red/sorghum red:vegetarian meat products引用本文复制引用
出版年
2024
NETL
NSTL
万方数据