摘要
为了降低亚硝酸钠的用量和满足消费者对腊肉色泽的感官要求，对红曲红、高粱红、辣椒红3种天然色素在腊肉中的应用进行了研究。通过对腊肉色泽的感官评定以及不同贮存环境下腊肉色泽的变化，发现用红曲红着色的腊肉色泽最受欢迎，在冷藏（0～4℃）及室温（15～20℃）贮藏下，其红色稳定性均显著高于高粱红和辣椒红着色的腊肉（p〈0．01）；以红曲红代替部分亚硝酸盐，经感官评定。确定红曲红的最佳添加量为每千克原料肉添加0．14g（亚硝酸钠使用量为0．04g／kg）。
The utilization of three natural pigments （monascus red, sorghum red and paprika red） was studied to decrease nitrite dosage in Chinese bacon and keep its ideal color to satisfy consumer＇s demand tor color and luster. By observing the color changes anti sensory evaluation of Chinese bacons stored at 0～4℃ and 15～20℃ respectively, monascus red performed the best in the three natural pigments, and its stability was significantly higher than others （p 〈 0. 01）. When the optimum adding dosage of monascus red is determined to 0. 14 g/kg to partly substitute sodium nitrite, the adding dosage of sodium nitrite can be decreased to 0. 04 g/kg according to the sensory evaluation.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2006年第8期270-272,共3页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家"十五"科技攻关项目(2001BA501A24-01)
关键词
低硝腊肉
天然色素
筛选
low nitrite Chinese bacon
natural pigment
screening
