贮藏期间亚硝酸钠对滩羊肉品质特性的影响OA北大核心CSTPCD
Influence of sodium nitrite on quality characteristics of cured Tan mutton during storage
以滩羊肉为研究对象,探究亚硝酸钠添加量(0、50、100、150 mg/kg)对(4±1)℃条件下贮藏0、3、6、9、12、15 d后滩羊肉感官品质、色泽、pH、蒸煮损失、高铁肌红蛋白含量、硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)的影响.结果表明,随着亚硝酸钠添加量的增加,腌制滩羊肉在贮藏期间感官品质得到改善.与对照组相比,在贮藏第15天时,添加量100 mg/kg亚硝酸钠样品a*…查看全部>>
To analyze the influence of amounts of sodium nitrite(0,50,100,150 mg/kg)on the storage quality of Tan mutton,the color,pH value,cooking loss,thiobarbituric acid reactive substances(TBARS),metmyoglobin content,and sensory changes of cured Tan mutton after storage at(4±1)℃ for the 0,3rd,6 th,9th,12th and 15th day were measured.Results showed that with the increase of sodium nitrite addition,the sensory quality of cured Tan mutton was improved during storage.C…查看全部>>
杨世虎;刘贵珊;张远绿;吴迪;王延尧;郭美
宁夏大学食品与葡萄酒学院,宁夏银川,750021宁夏大学食品与葡萄酒学院,宁夏银川,750021宁夏大学食品与葡萄酒学院,宁夏银川,750021宁夏大学食品与葡萄酒学院,宁夏银川,750021宁夏大学食品与葡萄酒学院,宁夏银川,750021宁夏大学食品与葡萄酒学院,宁夏银川,750021
滩羊肉亚硝酸钠品质特性相关性分析
Tan muttonsodium nitritequality characteristicscorrelation analysis
《食品与发酵工业》 2024 (11)
209-215,7
宁夏自然科学基金项目(2022AAC03019)
评论