紫色蔬菜汁对中式香肠品质特性的影响

Effect of Purple Ve getable Juice on Quality Characteristics of Chinese Sausage

doi:
摘要:
[目的]从食品安全角度考虑,在中式香肠中添加紫色蔬菜汁,以替代硝酸盐 、亚硝酸盐作为发色剂.[方法]以猪肉为原料,添加不同花色苷浓度的3种紫色蔬菜汁制作中式香肠,以亚硝酸盐作为阳性对照,研究3种紫色蔬菜汁对中式香肠pH、色泽、 过氧化值(POV值)和挥发性盐基氮(TVB-N)值的影响,选出最佳的花色苷添加浓度,并分析3种紫色蔬菜汁香肠的风味物质组成及含量.[结果]添加花色苷最佳浓度分别为0.15 mg/mL的紫甘蓝汁、0.10 mg/mL的紫薯汁和0.10 mg/mL的紫苋菜汁,可以改善香肠的品质,使香肠的pH、a*值、POV值和TVB-N值显著高于空白组(P<0.05),且能达到添加亚硝酸钠香肠的效果.3种紫色蔬菜汁香肠的风味物质主要是醛类,其次是烃类.此外,添加蔬菜汁的香肠中还含有维生素D3.[结论]将紫色蔬菜汁添加到香肠中可达到添加合成亚硝酸盐的作用效果.
Abstract:
[Objective]In order to ensure food safety,purple vegetable juice was used to replace nitrite, as a starter in Chinese sausage. [Method]Taking pork as raw materials, three kinds of purple vegetable juice with different anthocyanins contents were added into the sausage, nitrite as positive control,the influence of three kinds of purple vegetable juice on pH , colour, lustre, POV value and TVB-N value of sausage were investigated, and the best concentration of anthocyanins was selected, and flavor composition of sausage added with different purple vegetable juice were also analyzed.[Result]The best additive amount of anthocyanins were:0.15 mg/mL of purple cabbage juice, 0.10 mg/mL of purple potato juice and 0.10 mg/mL of purple amaranth juice, respectively.They can effectively promote the colour and lustre of sausage as well as retain the color.As the result of the sensory evaluation showed, sausages containing purple vegetable juice were close or exceed to sausages adding sodium nitrite,in color , aroma, taste and sensory quality.The flavor substances in three sausage were mainly aldehydes, followed by hydrocarbons.In addition, the addition of the vegetable juice in sausage contained vitamin D3.[Conclusion]Therefore, the vegetable juice could be used as a substitute for nitrite to add into the sausage .
作者 葛庆丰[1]    顾于滨[2]    陈胜[2]    裴慧洁[2]    王艳[2]    尹永祺[2]    吴满刚[1]    于海[1]
Author: GE Qing-feng[1]    GU Yu-bin[2]    CHEN Sheng[2]    PEI Hui-jie[2]    WANG Yan[2]    YI Yong-qi[2]    WU Man-gang[1]    YU Hai[1]
作者单位
  1. 扬州大学食品科学与工程学院, 江苏扬州225127;江苏省淮扬菜产业化工程中心,江苏扬州225127
  2. 扬州大学食品科学与工程学院,江苏扬州,225127
刊 名: 安徽农业科学   ISTICPKU
Journal: Journal of Anhui Agricultural Sciences
年,卷(期) 2017, 45(36)
分类号 TS251
关键词: 紫色蔬菜汁 知识脉络    香肠 知识脉络    亚硝酸盐 知识脉络    理化品质 知识脉络    风味物质 知识脉络   
Keywords: Purple vegetable juice    Sausage    Nitrite    Physical and chemical properties    Volatile flavor compounds   
机标分类号
基金项目 江苏省农业科技自主创新项目,江苏省苏北科技专项
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