中国食品添加剂Issue(2)：130-135,6.
着色剂对低亚硝酸盐中式香肠色泽的影响
Effect of colorant on the color of low nitrite Chinese sausage
摘要
Abstract
In order to reduce the amount of nitrite used in Chinese sausage,the single factor and orthogonal experiments were carried out to determine the optimal proportion of the colorants considering the sensory,color difference,residual nitrite and texture index of Chinese sausage.The colorants used are monascus pigment,capsicum red pigment,lycopene and erythrosine.The results showed that:the color protection is most effective with proportion 0.16g/kg monascus pigment,0.04g/kg lycopene and 0.06g/kg capsicum red pigment.The results of orthogonal experiments showed that:the best cross match result occurred when add 0.14g/kg monascus pigment,0.04g/kg lycopene and 0.05g/kg capsicum red pigment,also improved the texture of Chinese sausage comparing to the control group.关键词
中式香肠/亚硝酸钠/着色剂/色差/质构Key words
chinese sausage/sodium nitrite/colorant/chromatic aberration/texture分类
轻工纺织引用本文复制引用
王洋,叶阳,袁先铃,周海燕..着色剂对低亚硝酸盐中式香肠色泽的影响[J].中国食品添加剂,2017,(2):130-135,6.基金项目
肉类加工四川省重点实验室项目(14-R01) （14-R01）
四川理工学院人才引进项目(2012RC11) （2012RC11）
企业技术创新专项(2013XM142). （2013XM142）
