Application of Orthogonal and Interactional Analysis Method in Researching Effects of Color Auxiliaries for Decreasing Nitrite Residua

Abstract

Abstract: Nitrite curing is always adopted in traditional meat product manufacture. Excessive use of curing agent can lead to the formation of carcinogenic nitrosamine which is health hazard. Various color auxiliary agents chosen can affect residual contents of nitrite. In this paper, by orthogonal and interactional analysis effects of color auxiliary agents in food on decreasing nitrite residua were analyzed. Order arrangement of different factors on nitrite residua and concerned interactions among them were obtained.

Key words: orthogonal analysis, interactions, color auxiliary, nitrite

LIU Chen-Qi, WANG Xi-Chang, DING Zhuo-Ping, CHEN Hai-Jie. Application of Orthogonal and Interactional Analysis Method in Researching Effects of Color Auxiliaries for Decreasing Nitrite Residua[J]. FOOD SCIENCE, 2007, 28(7): 215-218 https://doi.org/

[1]	FENG Juan, WANG Jin, MA Yunxiang. A Molecular-Scale Study on How Polyphenol Structure Governs Starch-Polyphenol Interactions [J]. FOOD SCIENCE, 2026, 47(7): 61-69.
[2]	YAN Chao, ZHU Xuchun, CHEN Bingyu, LIU Hongzhi. Research Advances in the Regulatory Effects of Protein-Polyphenol Interactions on Food Functional Properties and Their Applications [J]. FOOD SCIENCE, 2026, 47(6): 392-403.
[3]	LI Zhicheng, ZHU Jiajie, LIAO Yuting, LIU Jun, KONG Xiangpeng, LIU Hongyu, CAO Rong, LI Li. Dynamic Binding Mechanism and Functional Association of Core Flavor Components in Sichuan Shai Vinegar with Pleasure-Related Receptors [J]. FOOD SCIENCE, 2026, 47(3): 52-66.
[4]	CHEN Chen, MO Haiwen, YU Haiyan, TIAN Huaixiang, GE Chang. Research Progress in the Role of Microbial Interactions in Shaping the Flavor and Quality of Fermented Foods [J]. FOOD SCIENCE, 2025, 46(7): 1-10.
[5]	LAI Haibin, GAO Jing. Preparation Methods, Interactions and Functional Properties of Starch-Macromolecule Complexes: A Review [J]. FOOD SCIENCE, 2025, 46(6): 285-294.
[6]	GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang. Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk [J]. FOOD SCIENCE, 2025, 46(2): 280-289.
[7]	LIAN Huan, QIN Shunxin, JIA Lianwen, YANG Xiangzheng, WANG Da, WU Maoyu. Effect of Storage Temperature on the Quality and Nitrite Metabolism Mechanism of Rape [J]. FOOD SCIENCE, 2025, 46(18): 300-305.
[8]	PANG Fan, SONG Enqiao, YANG Xiaoyin, MAO Yanwei, ZHANG Yimin, LIANG Rongrong, ZHU Lixian, DONG Pengcheng, NIU Lebao. Storage Characteristics of Staphylococcus xylosus-Fermented Low-Nitrite Sausages under Different Storage Durations and Packaging Methods [J]. FOOD SCIENCE, 2025, 46(14): 302-310.
[9]	ZHANG Ting, YUAN Yixin, JI Jinghong, GONG Lingling, WU Xinling, LIU Jingbo, SHANG Xiaomin. Analysis of Phase Behavior and Rheological Properties of Ovalbumin-Fucoidan Complexes Based on Electrostatic Interaction [J]. FOOD SCIENCE, 2024, 45(9): 51-59.
[10]	DENG Wen, LIAO Yaru, HUANG Liheng, YANG Anshu, CHEN Hongbing. Interaction of Isoflavones with β-Conglycinin and Its Effect on the Structure and Potential Allergenicity of Their Complex [J]. FOOD SCIENCE, 2024, 45(7): 1-9.
[11]	LI Yi, CHENG Yongqiang, TANG Ning. Research Progress on the Effect of the Interaction Between Calcium and Iron on Their Absorption in the Intestine [J]. FOOD SCIENCE, 2024, 45(4): 323-335.
[12]	ZHAO Zhilei, LI Haoxuan, NIU Xiaoying, CHEN Meng, PANG Yanping,. Effect of Gamma Ray Irradiation Combined with VC and Niacinamide on Nitrite Degradation in Spiced Donkey Meat [J]. FOOD SCIENCE, 2024, 45(16): 197-203.
[13]	LIU Xin, JIANG Pengfei, FU Baoshang, QI Libo, YANG Jingqi, SHANG Shan. Effect of High-Pressure Homogenization Modified Bamboo Shoot Dietary Fiber on Gelation Properties and Chemical Interactions of Shrimp Surimi [J]. FOOD SCIENCE, 2024, 45(11): 192-200.
[14]	YAN Rui, TANG Min, CHEN Dongfang, HUANG Shirong, MEI Xin. Preparation of Dry Fermented Pork Sausage Using Radish Powder as a Source of Nitrite [J]. FOOD SCIENCE, 2023, 44(8): 101-108.
[15]	YANG Qianhui, LIU Qian, CHEN Qian, LI Min, KONG Baohua. Research Progress on the Formation and Chromogenic Mechanism of Zinc Protoporphyrin and Its Replacement for Nitrite in Meat Products [J]. FOOD SCIENCE, 2023, 44(23): 293-313.

Application of Orthogonal and Interactional Analysis Method in Researching Effects of Color Auxiliaries for Decreasing Nitrite Residua

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments