食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
17期
24-28
,共5页
发酵芹菜粉%风干肠%冷藏%理化特性
髮酵芹菜粉%風榦腸%冷藏%理化特性
발효근채분%풍간장%랭장%이화특성
fermentation celery powder%dried sausage%cold storage%physicochemical properties
利用发酵芹菜粉(Fermented Celery Powder,FCP ) 替代亚硝酸盐生产风干肠.将3种发酵芹菜粉(FCP506、FCP504、FCPmlz)分别替代亚硝酸盐,同时以添加亚硝酸盐(0.1 g/kg)为阳性对照组(PC),不添加亚硝酸盐为阴性对照组(NC)生产风干肠,探究风干肠成熟后,经过真空包装,在4℃的条件下贮藏4周,FCP对其理化特性的影响.研究结果表明:冷藏期间,5组风干肠的pH、Aw和水分含量变化差异不显著;NC组的TBARS值、TVB-N值明显高于其他4组(P<0.05),NC组的亚硝酸盐残留量、a*值明显低于其他4组(P<0.05),而PC、FCP506、FCP504和FCPmlz 4组之间差异不显著.说明FCP应用于风干肠可以替代亚硝酸盐的发色、抗氧化等作用,为生产天然肉制品奠定了理论基础.
利用髮酵芹菜粉(Fermented Celery Powder,FCP ) 替代亞硝痠鹽生產風榦腸.將3種髮酵芹菜粉(FCP506、FCP504、FCPmlz)分彆替代亞硝痠鹽,同時以添加亞硝痠鹽(0.1 g/kg)為暘性對照組(PC),不添加亞硝痠鹽為陰性對照組(NC)生產風榦腸,探究風榦腸成熟後,經過真空包裝,在4℃的條件下貯藏4週,FCP對其理化特性的影響.研究結果錶明:冷藏期間,5組風榦腸的pH、Aw和水分含量變化差異不顯著;NC組的TBARS值、TVB-N值明顯高于其他4組(P<0.05),NC組的亞硝痠鹽殘留量、a*值明顯低于其他4組(P<0.05),而PC、FCP506、FCP504和FCPmlz 4組之間差異不顯著.說明FCP應用于風榦腸可以替代亞硝痠鹽的髮色、抗氧化等作用,為生產天然肉製品奠定瞭理論基礎.
이용발효근채분(Fermented Celery Powder,FCP ) 체대아초산염생산풍간장.장3충발효근채분(FCP506、FCP504、FCPmlz)분별체대아초산염,동시이첨가아초산염(0.1 g/kg)위양성대조조(PC),불첨가아초산염위음성대조조(NC)생산풍간장,탐구풍간장성숙후,경과진공포장,재4℃적조건하저장4주,FCP대기이화특성적영향.연구결과표명:랭장기간,5조풍간장적pH、Aw화수분함량변화차이불현저;NC조적TBARS치、TVB-N치명현고우기타4조(P<0.05),NC조적아초산염잔류량、a*치명현저우기타4조(P<0.05),이PC、FCP506、FCP504화FCPmlz 4조지간차이불현저.설명FCP응용우풍간장가이체대아초산염적발색、항양화등작용,위생산천연육제품전정료이론기출.
Fermented celery powder (FCP) was used to make the dried sausage in this experiment.Five groups of dried sausages were set up: FCP506,FCP504,FCPmlz,PC (with 0.1 g/kg sodium nitrite) and NC (without sodium nitrite) and the pH,content of water,Aw,nitrite residue,TBARS value,TVB-N value and a*value were measured during cold storage.The results showed during cold storage,Aw,water content and pH in 5 groups of dried sausage were not significant difference;TBARS value and TVB-N value in the dried sausage with NC were significantly higher than the others (P<0.05),nitrite residue and a*value in the dried sausage with NC were significantly lower than the others (P<0.05),and the FCP506,FCP504,FCPmlz and PC group were not significant difference.Therefore,these results indicated that FCP was a useful alternative for cured meat products.
