Effects of beet powder combined with sodium nitrite on the quality of Chinese sausage
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摘要: 研究甜菜粉对中式香肠品质的影响,以期达到替代或部分替代亚硝酸钠目的。采用甜菜粉(0、0.5%、1.0%)与亚硝酸钠(0、50、100 mg/kg)正交组合添加于中式香肠中,分别于第2、7、14 d测定亚硝酸盐残留量、色泽(L*、a*、b*)、亚硝基肌红蛋白(NOMb)含量、脂质氧化(TBARS)、质构(TPA)及酸度等指标。结果表明:各甜菜粉添加组的亚硝酸盐残留量显著低于100 mg/kg亚硝酸钠添加组的和国标规定(p<0.05);0.5%甜菜粉复合50 mg/kg亚硝酸钠添加组的a*值显著大于1.0%甜菜粉复合50 mg/kg亚硝酸钠添加组的(p<0.05);在第7、14 d,0.5%甜菜粉与50 mg/kg亚硝酸钠复合添加组的NOMb含量显著低于1.0%甜菜粉复合50 mg/kg亚硝酸钠添加组的(p<0.05);在第14 d,0.5%甜菜粉复合50 mg/kg亚硝酸钠组的TBARS值显著小于1.0%甜菜粉复合50 mg/kg亚硝酸钠组(p<0.05);但添加甜菜粉对中式香肠的质构影响不显著(p>0.05)。综合亚硝酸盐残留量、色泽、NOMb、TBARS等指标,最优的组合为0.5%甜菜粉与50 mg/kg亚硝酸钠复合组。由此可见:甜菜粉可以替代部分亚硝酸钠添加于中式香肠中。Abstract: In order to substitute or partially substitute the use of sodium nitrite in meat products,the effect of beet powder addition on the quality of Chinese sausage was investigated.Beet powder( 0,0.5%,1.0%) combined with sodium nitrite( 0,50,100 mg/kg) in a orthogonal design of 2 factors and 3 levels were added in Chinese sausage,and the nitrite residue,color( L*、a*、b*),nitroso-myoglobin content( NOMb),lipid oxidation( TBARS),texture profile analysis and acidity of Chinese sausage were determined on the storage day 2,7 and 14 d.The results showed that the nitrite residue in all beet powder added groups were lower than that of 100 mg/kg sodium nitrite added group and national standard( p<0.05).The a*value of sausages from0.5% beet powder plus 50 mg / kg nitrite sodium added group was significantly higher than that of 0.5% beet powder plus100 mg/kg sodium nitrite added group( p<0.05). On the 7thand 14 thday,the contents of NOMb in the compound group of 0.5% beet powder plus 50 mg/kg sodium nitrite was lower than that of 1.0% beet powder plus 50 mg/kg sodium nitrite added group( p<0.05). On the 14 thday,the TBARS value of 0.5% beet powder plus 50 mg/kg sodium nitite added group was significantly less than that of 1.0% beet powder plus 50 mg/kg odium nitite group( p<0.05).In addition,beet powder had no significantly influence on Chinese sausage texture.In a comprehensive view of nitrite residues,color,NOMb,TBARS and other indicators,the best combination group was 0.5% beet powder plus 50 mg / kg sodium nitrite added group. Thus,it can be seen that,beet powder could replace partial sodium nitrite in making Chinese sausage.
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Keywords:
- beet powder /
- Chinese sausage /
- sodium nitrite /
- nitrite residue /
- quality
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