食品与发酵工业2012，Vol.38Issue(7)：181-185,5.
发酵条件对香肠中亚硝酸盐和亚硝胺的影响
Effects of Fermented Conditions on Changes of Nitrite and N-nitrosamine in Fermented Sausages
摘要
Abstract
The effect of the amount of sodium and fermented conditions on changes of sodium nitrite residues and N-diethylnitrosamine （NDEA） in fermented sausages were studied. The results showed that the effect order of the ob- served factors on the nitrite residues and the formation of NDEA in fermented sausages were as follows： fermentation time 〉 addition of nitrite 〉 fermentation temperature 〉 starter culture. The optimum fermented conditions fixed by or- thogonal experiment were ： the fermentation time 2d, the addition of nitrite 50mg/kg and the fermentation temperature 25 ℃, respectively.关键词
发酵香肠/发酵/亚硝酸盐/亚硝胺Key words
fermented sausages/fermentation/nitrite/N-nitrosamine分类
轻工纺织引用本文复制引用
许伟,徐为民,郇延军..发酵条件对香肠中亚硝酸盐和亚硝胺的影响[J].食品与发酵工业,2012,38(7):181-185,5.基金项目
江苏省农业科技自主创新资金项目 （）
