番茄酱替代低温乳化肠中亚硝酸盐的研究

摘要

The effects of different additive amount of nitrite (150,100,50 mg/kg)and tomato paste (0 ,4%,8%)on red values and sensory quality properties of low-temperature emulsion sausage are investigated.According to the results,150 mg/kg of nitrite with 4% of tomato paste is better.Com-pared with the emulsion sausage only with 150 mg/kg of nitrite,it is observed that the sausage added with 4% of tomato paste decreases the level of oxidation.Meanwhile,the TVB-N and bacterial counts of sausage with tomato paste are lower.This study provides a potential solution to nitrite substitute in emulsion sausage.%研究了不同添加量的亚硝酸盐（150，100，50 mg／kg）以及番茄酱（0，4％和8％）对低温乳化肠红度值及感官品质特性的影响，确定出最佳的添加量为150 mg／kg 亚硝酸盐和4％番茄酱。与只添加150 mg／kg亚硝酸盐的乳化肠相比，用该配方生产的低硝乳化肠在冷藏45天中肠体色泽稳定，氧化程度、挥发性盐基氮及微生物指标都较低。因此，番茄酱替代低温乳化肠中亚硝酸盐是可行的。