摘要
为研究红石榴粉及茶多酚替代部分亚硝酸盐对菊粉火腿肠品质的影响,本文以火腿肠的蒸煮损失、色差、质构等指标为依据确定菊粉添加量,以pH、红度值、硫代巴比妥酸值(TBARS值)、硬度值、亚硝酸盐残留量的综合评分为评价指标,采用单因素实验及正交试验优化工艺配方.结果表明,菊粉添加量 6%时,红石榴粉添加量 3%,亚硝酸盐添加量 60 mg/kg,茶多酚添加量 300 mg/kg,所得产品红度值高,pH、脂肪氧化程度及亚硝酸盐残留量低且感官品质最佳.此外,本研究显示添加 6%菊粉的火腿肠,3%红石榴粉与 300 mg/kg茶多酚联合使用可以替代 60%的亚硝酸盐添加量,有效降低亚硝酸盐的添加量及残留量,既提升了火腿肠的食用安全性,也可有效提高产品的色泽与抗氧化能力,为开发低硝低脂肉制品提供了理论依据.
Abstract
In order to study the quality of inulin sausage that influenced through pomegranate powder and tea polyphenols to substitute partly nitrite,firstly,according to the cooking loss,color and texture properties of sausage assured appropriate inulin.Secondly,the process conditions and recipe were optimized by single factor experiments and orthogonal tests,used the pH value,the red-value,thiobarbituric acid reactive substances(TBARS),hardness,and sodium nitrite residue as evaluation metric.The results showed that while the addition levels of inulin,pomegranate powder,nitrite and tea polyphenols were 6%,3%,60 mg/kg and 300 mg/kg,could got a product with high red-value,low pH value,low lipid oxidation,low residue of nitrite and better sensory quality.In addition,the study results showed that inulin 6%,pomegranate powder 3%,and 300 mg/kg tea polyphenols could be used as substitute for sixty percent of the nitrite,so that the addition and residue of nitrite was effectively decreased.As a result,the food safety,color,and anti-oxidative capacity of the product were both enhanced,provided a theoretical foundation for developing nitrite-low and low fat meat.
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