食品科学 ›› 2019, Vol. 40 ›› Issue (16): 45-51.doi: 10.7506/spkx1002-6630-20180714-181

• 食品化学 • 上一篇    下一篇

糖基化亚硝基血红蛋白部分替代亚硝酸钠对哈尔滨风干肠质量的影响

刘鹏雪,刘昊天,张 欢,孔保华   

  1. 东北农业大学食品学院,黑龙江 哈尔滨 150030
  • 出版日期:2019-08-25 发布日期:2019-08-26
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0401504-03);国家自然科学基金面上项目(31771990)

Effect of Partial Substitution of Sodium Nitrite with Glycosylated Nitrosohaemoglobin on Quality of Harbin Air-Dried Sausage

LIU Pengxue, LIU Haotian, ZHANG Huan, KONG Baohua   

  1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Online:2019-08-25 Published:2019-08-26

摘要: 研究不同添加水平的糖基化亚硝基血红蛋白(glycosylated nitrosohaemoglobin,GN-Hb)部分替代亚硝酸钠(NaNO2)对哈尔滨风干肠微生物生长、脂肪氧化和产品感官品质的影响。结果表明,GN-Hb添加量对风干肠发酵过程中的pH值、水分活度(aw)、NaNO2残留量、总菌落数和乳酸菌菌落数无显著的影响(P>0.05),但对大肠杆菌生长及脂肪氧化有显著的抑制作用(P<0.05)。颜色分析表明,GN-Hb部分替代NaNO2时可以提高风干肠的红度值(a*),且当GN-Hb添加量为0.5 g/kg和1.0 g/kg时风干肠的亮度值(L*)与0.10 g/kg亚硝酸盐组差异不显著(P>0.05)。感官评定结果显示,GN-Hb改进了风干肠的感官质量,特别是风味。结果表明,哈尔滨风干肠中添加一定量GN-Hb可以部分替代NaNO2。

关键词: 糖基化亚硝基血红蛋白, 亚硝酸钠, 哈尔滨风干肠, 品质

Abstract: In this study, we investigated the effects of partial substitution of sodium nitrite with different concentrations of glycosylated nitrosohaemoglobin (GN-Hb) on microbiological growth, lipid oxidation and sensory quality of Harbin air-dried sausage. The results showed that GN-Hb had no significant influence on the pH, water activity (aw), total bacterial count or lactic acid bacteria (P > 0.05) during the fermentation of sausages. The addition of GN-Hb significantly inhibited Escherichia coli growth and lipid oxidation (P < 0.05). The color analysis showed that partial substitute of sodium nitrite with GN-Hb improved the redness (a*) value of sausages, and no significant difference in lightness (L*) values was found when comparing sausages with 0.5 and 1.0 g/kg GN-Hb with that with 0.10 g/kg sodium nitrite (P > 0.05). The results of sensory evaluation showed that addition of GN-Hb improved the sensory quality of air-dried sausages, especially the flavor. Overall, this result revealed that GN-Hb can be partially substituted for sodium nitrite in Harbin air-dried sausage.

Key words: glycosylated nitrosohaemoglobin, sodium nitrite, Harbin air-dried sausage, quality

中图分类号: