以市售猪瘦肉和背膘（8∶2，m/m）为原料肉，添加发酵菌株（WBL-45复合菌株）、调味辅料及辣木粉加工制成发酵香肠，研究辣木对发酵香肠理化性质和N-亚硝胺含量的影响。实验设计5组，即CK组（不添加硝酸钠、VC、VE和辣木粉）、SN组（只添加0.3 g/kg硝酸钠）、VC组（添加0.3 g/kg硝酸钠和0.5 g/kg VC）、VE组（添加0.3 g/kg硝酸钠和0.2 g/kg VE）、辣木组（添加含有硝酸盐0.3 g/kg的辣木粉，折算后的实际添加量为14.53 g/kg辣木粉）。分别在成熟期的0、1、4、7、15 d及贮藏期的0、1、2、3周测定各组发酵香肠的水分活度值（aw）、红度值（a*）、亚硝酸盐残留量、过氧化值（peroxide value，POV）和N-亚硝胺含量。结果表明：辣木组发酵香肠呈绿色，颜色较为特别；辣木组发酵香肠的aw值、亚硝酸盐残留量和POV均与VC组和VE组差异不显著（P＞0.05），且风味独特；同时，辣木组的N-亚硝胺含量均低于VC组和VE组。%In this experiment, fermented sausage was produced from commercial lean pork and pork backfat (8:2,m/m) with the addition of seasoning materials andMoringa powder using a mixed starter culture (WBL-45, from Italian Sacco) ofStaphylococcus carnosus,Staphylococcus xylosusandLactobacillus sakei. The effect ofMoringa powder on physicochemical properties andN-nitrosamine contents of fermented sausage was investigated. Five groups were designed, namely CK group (with no added sodium nitrate, VC, VE orMoringa powder), SN group (with 0.3 g/kg of sodium nitrate added), VC group (with 0.3 g/kg of sodium nitrate and 0.5 g/kg of VC), VE group (with 0.3 g/kg of sodium nitrate and 0.2 g/kg of VE), andMoringa powder group (with 14.53 g/kg ofMoringa powder added, which contained 0.3 g/kg sodium nitrate). On days 0, 1, 4, 7 and 15 of ripening and after storage for 0, 1, 2 and 3 weeks, samples were collected to measure water activity (aw),a* value, peroxide value (POV), nitrite content andN-nitrosamine contents. The results showed that the samples from theMoringa group had a unique bright green color and a unique flavor and exhibited no significant differences inaw, nitrite content or POV value compared with those from the VC and VE groups (P > 0.05). In addition,N-nitrosamine contents were lower compared with the VC and VE groups.
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