食品工业科技2025，Vol.46Issue(11)：321-328,8.DOI:10.13386/j.issn1002-0306.2024080374
茶红素替代亚硝酸钠对中式香肠贮藏品质及挥发性风味物质的影响
Effects of Substituting Sodium Nitrite with Thearubigins on Storage Quality and Volatile Flavor Compounds of Chinese Sausage
摘要
Abstract
In this study,Chinese sausage was prepared by replacing sodium nitrite with thearubigins.To evaluate the effects of the substitution of sodium nitrite on the storage quality and flavor of Chinese sausage,the changes in chromatic value,water activity,pH,acid value,thiobarbituric acid reactive substances value,volatile base nitrogen,sensory score,and volatile flavor compounds during storage were measured.The results showed that compared with the control group of sodium nitrite,there was no significant difference(P＞0.05)in the coloring effect(a* value)and sensory scores when 50％of sodium nitrite was replaced by 200 mg/kg thearubigins.The degree of lipid oxidation and protein degradation maintained at a lower level.GC-IMS difference map showed that volatile flavor components were closest.The study indicated that the partial substitution of sodium nitrite with thearubigins could maintain good quality of Chinese sausages during storage,and reduce the amount of nitrite addition effectively.The thearubigins showed certain application prospects in the processing of meat products.关键词
茶红素/亚硝酸钠/中式香肠/贮藏/品质/风味物质Key words
thearubigins/sodium nitrite/Chinese sausage/storage/quality/flavor compounds分类
轻工纺织引用本文复制引用
黄其程,郭敬岩,张晋,李欢欢,赵珂,许腾,苏铭伟,唐宏刚..茶红素替代亚硝酸钠对中式香肠贮藏品质及挥发性风味物质的影响[J].食品工业科技,2025,46(11):321-328,8.基金项目
浙江省"尖兵""领雁"研发攻关计划项目(2022C02060) （2022C02060）
国家蛋鸡产业技术体系(CARS-40-K26). （CARS-40-K26）
