食品科学

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白萝卜粉作为亚硝酸盐来源制备猪肉发酵干香肠

闫瑞1,唐敏1,陈东方2,黄师荣1,梅新3   

  1. 1. 湘潭大学化工学院
    2. 湘潭大学
    3. 湖北省农业科学院农产品加工与核农技术研究所
  • 收稿日期:2022-07-13 修回日期:2022-09-05 出版日期:2022-09-27 发布日期:2022-09-27
  • 通讯作者: 黄师荣
  • 基金资助:
    超临界CO2处理猪肉糜中肌肉蛋白质对脂肪氧化 的影响

Radish Powder Serves as a Source of Nitrite to Prepare Fermented Dry Pork Sausage

1, 1,Dong-Fang CHEN 梅 新   

  • Received:2022-07-13 Revised:2022-09-05 Online:2022-09-27 Published:2022-09-27

摘要: 评价用白萝卜粉代替亚硝酸盐制备猪肉发酵干香肠的可行性。采用萨科VBM-60复合菌株作发酵剂,制备4组香肠:NC组(不添加硝酸盐或亚硝酸盐的阴性对照组)、PC组(添加150 mg/kg亚硝酸钠的阳性对照组)、R0.5组(添加0.5%白萝卜粉组)、R1组(添加1%白萝卜粉组)。研究生产和贮藏过程中白萝卜粉代替亚硝酸盐对猪肉发酵干香肠理化性质、微生物性质及感官性质的影响。结果表明:与添加150 mg/kg亚硝酸钠的对照组相比,添加0.5%白萝卜粉的香肠具有较高的硫代巴比妥酸反应物值和较好的外观,以及较低的pH值、水分含量、a*值、挥发性盐基氮值、硬度和咀嚼性,而亚硝酸盐含量、L*值、弹性、内聚性、菌落总数、乳酸菌数、组织状态、色泽和风味均无显著差异。R0.5组香肠在生产和贮藏结束时的亚硝酸盐含量分别为13.03和16.48 mg/kg,均符合国家规定的限定标准。实验结果表明,添加0.5%的白萝卜粉可在一定程度上作为天然亚硝酸盐来源,用于生产猪肉发酵干香肠。

关键词: 白萝卜粉, 发酵干香肠, 亚硝酸盐, 理化性质, 感官性质

Abstract: The feasibility of using white radish powders as nitrite substitutes in fermented dry pork sausages was evaluated. Four groups of sausages were prepared by using SACCO VBM-60 composite strain as starter: NC group (negative control group without nitrate or nitrite), PC group (positive control group with 150 mg/kg sodium nitrite), R0.5 group (0.5% white radish powder), and R1 group (1% white radish powder). The effects of white radish powder instead of nitrite on the characteristic’s development of sausages during production and storage by means of physicochemical, microbiological and sensorial analyses were investigated. The results showed that compared with the control group with 150 mg/kg sodium nitrite, the sausages with 0.5% white radish powder had higher thiobarbituric acid reactive substances values and better appearance, lower pH, moisture content, a*, total volatile basic nitrogen values, hardness and chewiness. However, no significant differences were observed in nitrite content, L* values, elasticity, cohesiveness, total bacteria counts, lactic acid bacteria counts, tissue status, color and flavor. The nitrite contents of R0.5 sausages at the end of the production and storage were 13.03 mg/kg and 16.48 mg/kg, respectively, which met the national limited standards. The results indicated that 0.5% white radish powder could be used to some extent as a natural source of nitrite for the production of fermented dry sausages.

Key words: white radish powder, fermented dry sausage, nitrite, physicochemical properties, sensory properties

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