摘要
研究番茄粉部分替代亚硝酸盐对花生蛋白灌肠的p H值、质构、氧化程度等理化性质和感官评价的影响。结果表明:花生蛋白灌肠中添加番茄粉能有效改善肠体的硬度和弹性,与空白对照组(A组)相比,亚硝酸钠最大添加量组、番茄粉和亚硝酸钠组合在贮藏期间有比较稳定的p H值、硫代巴比妥酸值和挥发性盐基氮值;与亚硝酸钠最大添加量组相比,添加了2%番茄粉+0.009%亚硝酸钠(均为质量分数)的猪肉肠具有较高的感官得分,在整个贮藏阶段的理化性质也比较稳定,同时赋予了花生蛋白灌肠特殊的番茄口味。因此,番茄粉可以部分替代亚硝酸钠应用到花生蛋白灌肠加工中。
The influences of partial substitution of tomato powder for nitrite on physicochemical properties including p H, texture and lipid oxidation as well as sensory evaluation of sausages with added peanut protein were addressed in this investigation. Results showed that the addition of tomato powder brought about a remarkable improvement in the hardness and elasticity of sausages. Compared with blank control group, the maximum nitrite content group and combinations of tomato powder with nitrite maintained stable p H, TBA and TVB-N values during storage. In contrast with the maximum nitrite content group, the combination of 2% tomato powder with 0.009% nitrite obtained a higher score in the sensory evaluation, and it could stabilize physicochemical properties of sausages over the entire storage period. Moreover, the product obtained had the unique taste of tomato. Therefore, tomato powder can be used as a partial substitute for nitrite in sausages with added peanut protein.
出处
《肉类研究》
北大核心
2016年第8期13-18,共6页
Meat Research
基金
安阳工学院2013年农产品加工及贮藏工程重点学科项目(20136902)
关键词
番茄粉
亚硝酸盐
花生蛋白猪肉肠
理化性质
tomato powder
nitrite
sausages with added peanut protein
physicochemical property
