食品工业科技2016，Vol.37Issue(14)：112-117,6.DOI:10.13386/j.issn1002-0306.2016.14.014
新鲜蔬菜的添加对发酵香肠成熟过程中理化指标变化的影响
Effect of 3 kinds of fresh vegetables on the physical and chemical properties of fermented sausage
摘要
Abstract
The fresh vegetables (celery,cabbage,spinach)were added to fermented sausage instead of the chemical synthesis of nitrate in order to produce the safety of meat products.This study was designed to evaluate the effects of three kinds of fresh vegetables in substitution of nitrites on the physical-chemical quality of fermented sausage.The five groups of sausage were made with pork loin and back fat (W/W 8 ∶ 2),fermented with starter culture WBL-45 strains (including Staphylococcus xylose,Staphylococcus camosus and Lactobacillus sake) and several other additional accessories.The sausages were divided into five groups,the control group (CK)with no nitrate,the positive control group (SN) with 0.3 g/kg nitrate,celery group (QC) with 6.3％ celery pulp,spinach group(BC) with 8.1％ spinach pulp and cabbage group (YBC) with 9.0％ cabbage pulp (nitrate content of 0.3 g/kg).The research results showed that the quality of the vegetables fermented sausages(QC,BC and YBC) including the red color (in addition to the spinach fermented sausage showed bright green),TVB-N content,TBARS value and nitrite residues during the ripen time was better than CK group (p ＜ 0.05).The nitrite residue contents were detected within only a range of 3.63～5.46 mg/kg,that were far below the national limits(30 mg/kg),suggesting that the addition of fresh vegetables could significantly improve the sensory quality of fermented sausage,had a pleasant color,control the oxidative rancidity and improve the safety of products.In addition,the pH,water content and Aw were similar to control group (CK and SN group) (p ＞ 0.05),which the pH value first raised then decreased,the water content decreased to 21.07％～26.84％,and the Aw decreased to 0.849～0.881.The results showed that the addition of fresh vegetables won't affect the products mature process.关键词
发酵香肠/新鲜蔬菜/硝酸盐/亚硝酸盐/理化性质Key words
fermented sausage/vegetable juice/nitrate/nitrite/physicochemical properties分类
轻工纺织引用本文复制引用
樊晓盼,尚鑫茹,马俪珍,任小青,张乃琳..新鲜蔬菜的添加对发酵香肠成熟过程中理化指标变化的影响[J].食品工业科技,2016,37(14):112-117,6.基金项目
天津市科技型中小企业技术创新资金计划(13ZXCXNC02700) （13ZXCXNC02700）
天津市市级大学生创新创业训练计划项目(201410061100). （201410061100）
