Effects of Several Additives on Nitrite Residues in Sausage

doi:10.7506/spkx1002-6630-200904013

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (4): 85-88.doi: 10.7506/spkx1002-6630-200904013

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Effects of Several Additives on Nitrite Residues in Sausage

WANG Xue-rong1，ZHOU Ling1，KAN Jian-quan2,*

(1. Department of Animal Science, Rongchang School District, Southwest University, Chongqing 402460, China；
2. College of Food Science, Southwest University, Chongqing 400715, China)

Received:2008-02-21 Revised:2008-07-04 Online:2009-02-15 Published:2010-12-29
Contact: KAN Jian-quan2,* E-mail:janjkq1965@163.com

Abstract

Abstract:

With pork as raw material, sausages were made by traditional method and craft. Adopting quadratic orthogonal and rotational combination design with 5 factors (1/2 in practice), effects of sodium L-ascorbic acid (X1), lactic acid (X2), sodium hexametaphosphate (X3), salt (X4) and tea polyphenols (X5) on nitrite residues in sausages were studied and relevant quadratic regression models were developed. The model analysis showed that the difference of X2 is extremely remarkable on the 0.01 level, the difference of X5, X1X4, X2X4, X2X5, X3X4 and X2 is remarkable on the 0.05 level, and the difference of X1, X1X5, X2X3 and X5 is remarkable on the 0.25 level.

Key words: additive, sausage, nitrite, residue

CLC Number:

TS205.9

WANG Xue-rong1，ZHOU Ling1，KAN Jian-quan2,*. Effects of Several Additives on Nitrite Residues in Sausage[J]. FOOD SCIENCE, 2009, 30(4): 85-88 https://doi.org/10.7506/spkx1002-6630-200904013

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Effects of Several Additives on Nitrite Residues in Sausage

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