肉类研究
肉類研究
육류연구
Meat Research
2015年
9期
1-5
,共5页
蒸煮香肠%蔬菜%亚硝酸盐%品质
蒸煮香腸%蔬菜%亞硝痠鹽%品質
증자향장%소채%아초산염%품질
cooked sausage%vegetable%nitrite%quality
将新鲜芹菜、菠菜、洋白菜清洗、打浆后分别加入肉馅中，再以空白肉馅加入硝酸盐为阳性对照（SN组），不加入为阴性对照（CK组），接种WBL-45复合菌株（木糖葡萄球菌、肉葡萄球菌和清酒乳杆菌），经发酵、干燥、蒸煮、烘烤等工序制作出5组蒸煮蔬菜发酵香肠，测定产品中亚硝酸盐残留量、硫代巴比妥酸反应活性物质（thiobarbituric acid reaction substances，TBARs）、挥发性盐基氮（total volatile basic nitrogen，TVB-N）、质地特性以及剪切力。结果表明：3组蒸煮蔬菜发酵香肠的TBARs值均显著低于CK组；菠菜组的TVB-N值显著高于CK组，说明产品的风味优良；5组蒸煮发酵香肠的亚硝酸盐残留量为0.55～3.80 mg/kg，远远低于国家最大限量标准30 mg/kg，说明产品安全性高；3组蒸煮蔬菜发酵香肠的硬度、咀嚼性、回复性及胶着性的检测结果均表明产品的感官性状较优，品质良好。
將新鮮芹菜、菠菜、洋白菜清洗、打漿後分彆加入肉餡中，再以空白肉餡加入硝痠鹽為暘性對照（SN組），不加入為陰性對照（CK組），接種WBL-45複閤菌株（木糖葡萄毬菌、肉葡萄毬菌和清酒乳桿菌），經髮酵、榦燥、蒸煮、烘烤等工序製作齣5組蒸煮蔬菜髮酵香腸，測定產品中亞硝痠鹽殘留量、硫代巴比妥痠反應活性物質（thiobarbituric acid reaction substances，TBARs）、揮髮性鹽基氮（total volatile basic nitrogen，TVB-N）、質地特性以及剪切力。結果錶明：3組蒸煮蔬菜髮酵香腸的TBARs值均顯著低于CK組；菠菜組的TVB-N值顯著高于CK組，說明產品的風味優良；5組蒸煮髮酵香腸的亞硝痠鹽殘留量為0.55～3.80 mg/kg，遠遠低于國傢最大限量標準30 mg/kg，說明產品安全性高；3組蒸煮蔬菜髮酵香腸的硬度、咀嚼性、迴複性及膠著性的檢測結果均錶明產品的感官性狀較優，品質良好。
장신선근채、파채、양백채청세、타장후분별가입육함중，재이공백육함가입초산염위양성대조（SN조），불가입위음성대조（CK조），접충WBL-45복합균주（목당포도구균、육포도구균화청주유간균），경발효、간조、증자、홍고등공서제작출5조증자소채발효향장，측정산품중아초산염잔류량、류대파비타산반응활성물질（thiobarbituric acid reaction substances，TBARs）、휘발성염기담（total volatile basic nitrogen，TVB-N）、질지특성이급전절력。결과표명：3조증자소채발효향장적TBARs치균현저저우CK조；파채조적TVB-N치현저고우CK조，설명산품적풍미우량；5조증자발효향장적아초산염잔류량위0.55～3.80 mg/kg，원원저우국가최대한량표준30 mg/kg，설명산품안전성고；3조증자소채발효향장적경도、저작성、회복성급효착성적검측결과균표명산품적감관성상교우，품질량호。
In this study, we produced five groups of cooked fermented sausages supplemented with pulped vegetables celery, spinach and cabbage, nitrate (positive control) and nothing (negative control, CK), respectively through fermentation with a combined starter culture (WBL-45) ofStaphylococcusxylose,Staphylococcus carnosus andLactobacillus sake, drying, cooking and roasting. The contents of residual nitrite, thiobarbituric acid reactive substances (TBARs) and total volatile basic nitrogen (TVB-N), texture properties and shear force of sausages were evaluated. Results showed that the TBARs values of sausages supplemented with vegetables were significantly lower than that of the CK group. The TVB-N value of the sausage supplemented with spinach was significantly higher than that of the CK group suggesting better flavor. The residual nitrite contents of the five groups of sausages varied from 0.55 to 3.80 mg/kg, much lower than the maximum residue limit (30 mg/kg), indicating that they are very safe for consumption. The three groups supplemented with vegetables had good sensory traits in terms of hardness, chewiness, resilience and gumminess.
