[目的]通过阿魏酸和异Vc钠的系列复配试验,得到了一种可以部分替代亚硝酸盐的复配型肉类食品添加剂.[方法]选用蒸煮香肠体系,测定了亚硝酸盐残留量、酸价(AV)、过氧化值(POV),辅以感官评定,综合评价此复配添加剂的性能及对产品风味和质量的整体影响.[结果]在原配方的基础上,亚硝酸盐减半使用,同时添加75 mg/kg阿魏酸和500 mg/kg异Vc钠,能显著抑制香肠的脂质过氧化,延长保质期,降低产品中亚硝酸盐的残留量,同时维持香肠应有的感官品质.[结论]阿魏酸作为一种有潜力的天然肉制品抗氧化剂,可以部分替代亚贿酸盐添加到内制品中.%[Objective] One type of compound additive partially instead of the nitrite in meat product was obtained through the experiment in the compound of ferulic acid and sodium erythorbate. [ Method] Hie performance of the compound additives was analyzed through the measurement of the residue of nitrite, the acid value(AV), peroxide value(POV) and sensory evaluation of series of the cooking sausages, which were added with these compound additives and also the impact of these compound additives on the overall flavor and quality of the product was comprehen sively evaluated. [ Result ] The peroxidation of the lipid in sausages was significantly inhibited, which extended its shelf life, the residue of nitrite in product was reduced while the sensory quality of sausage could be maintained after the half of nitrite was reduced and ferulic acid of 75 mg/ kg and sodium erythorbate of 500 mg/kg were added based on the original formula. [Conclusion] The ferulic acid, as a potential natural antioxi dant for meat product, could partially substitute the nitrite added in meat product.
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