河北科技师范学院学报
河北科技師範學院學報
하북과기사범학원학보
JOURNAL OF HEBEI NORMAL UNIVERSITY OF SCIENCE & TECHNOLOGY
2012年
1期
50-53
,共4页
枸杞%低温香肠%营养保健%亚硝酸钠
枸杞%低溫香腸%營養保健%亞硝痠鈉
구기%저온향장%영양보건%아초산납
Lycium chinense Mill%low-temperature sausage%nutritional value%sodium nitrite
为了增加香肠制品的营养保健功能,以瘦猪肉为主要原料,将功能性食品原料枸杞添加于肉中制成枸杞香肠。运用WSC-S测色色差仪测定枸杞香肠的亮度、红度、黄度值,用分光光度计测定枸杞香肠的亚硝酸钠残留量,并结合感官鉴评,确定枸杞的最佳添加状态和最佳添加量。结果表明:枸杞的最佳添加状态为浆状液,最佳添加量为50 g/kg(肉馅中,以下同);当亚硝酸钠添加量为0.15 g/kg时,枸杞香肠中的亚硝酸钠残留量仅为0.031 4 g/kg。枸杞的添加,既能增加香肠的感官品质,又能增加营养功能,还能在一定程度上降低亚硝酸钠的残留,增加了肉制品的安全性。
為瞭增加香腸製品的營養保健功能,以瘦豬肉為主要原料,將功能性食品原料枸杞添加于肉中製成枸杞香腸。運用WSC-S測色色差儀測定枸杞香腸的亮度、紅度、黃度值,用分光光度計測定枸杞香腸的亞硝痠鈉殘留量,併結閤感官鑒評,確定枸杞的最佳添加狀態和最佳添加量。結果錶明:枸杞的最佳添加狀態為漿狀液,最佳添加量為50 g/kg(肉餡中,以下同);噹亞硝痠鈉添加量為0.15 g/kg時,枸杞香腸中的亞硝痠鈉殘留量僅為0.031 4 g/kg。枸杞的添加,既能增加香腸的感官品質,又能增加營養功能,還能在一定程度上降低亞硝痠鈉的殘留,增加瞭肉製品的安全性。
위료증가향장제품적영양보건공능,이수저육위주요원료,장공능성식품원료구기첨가우육중제성구기향장。운용WSC-S측색색차의측정구기향장적량도、홍도、황도치,용분광광도계측정구기향장적아초산납잔류량,병결합감관감평,학정구기적최가첨가상태화최가첨가량。결과표명:구기적최가첨가상태위장상액,최가첨가량위50 g/kg(육함중,이하동);당아초산납첨가량위0.15 g/kg시,구기향장중적아초산납잔류량부위0.031 4 g/kg。구기적첨가,기능증가향장적감관품질,우능증가영양공능,환능재일정정도상강저아초산납적잔류,증가료육제품적안전성。
In order to improve the nutritional value of low temperature sausage, the Lycium chinense Mill was added in making low temperature sausage. NO2- remnant of low temperature sausage added with different dos- age of l_/ycium chinense Mill was determined using the spectrophotometer. The best adding method and optimum adding dose of Lycium chinense Mill were confirmed by measuring red value and light value of the sausage com- bined with sense test. The results showed that the best addition form of Lycit~m chinense Mill was pasty; the optimum adding dose of Lycium chinense Mill was 50 g/kg of meat. While the adding amount of sodium nitrite was 0.150 g/kg,the residue of sodium nitrite in Lycium chinense Mill sausage was 0.031 4 g/kg. Lycium chinense Mill can not only improve the sensory quality and nutrition of low temperature sausage, but also improve the safety by reducing the NO2- remnant.