王颂萍,王斌,尹洪欣

• 1:河北工程大学

摘要(Abstract)：

研究了不同添加量的亚硝酸盐(150,100,50mg/kg)以及番茄酱(0,4%和8%)对低温乳化肠红度值及感官品质特性的影响,确定出最佳的添加量为150mg/kg亚硝酸盐和4%番茄酱。与只添加150mg/kg亚硝酸盐的乳化肠相比,用该配方生产的低硝乳化肠在冷藏45天中肠体色泽稳定,氧化程度、挥发性盐基氮及微生物指标都较低。因此,番茄酱替代低温乳化肠中亚硝酸盐是可行的。

关键词(KeyWords)： 番茄酱;低温乳化肠;红度值;抗氧化;抑菌

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 王颂萍,王斌,尹洪欣

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