齐文,滕思雨,杨星耀,杜昱宏,孙莹,李越

• 1:哈尔滨商业大学食品工程学院
• 2:哈尔滨商业大学旅游烹饪学院

摘要(Abstract)：

针对肉制品中亚硝酸盐潜在的健康风险，以开发高效、安全的复合植物添加剂为目标，系统研究了大蒜粉、麻椒粉与芹菜冻干粉复配对肉肠贮藏品质的协同改善作用及机制。首先，通过正交试验优化得到复合添加剂最佳配比为大蒜粉添加量12 g/kg、麻椒粉添加量10 g/kg、芹菜冻干粉添加量15 g/kg。在此基础上进行为期21 d的4℃贮藏试验，结果表明试验组(复合植物添加剂)的水分损失最少，菌落总数与乳酸菌数增长最缓慢，且对脂质氧化的抑制作用突出。电子鼻结合PCA显示，其风味轮廓在贮藏期间高度稳定，与阳性对照组重叠且显著优于各缺失组。该体系还展现出独特的安全性优势，其亚硝酸盐峰值含量(35.63 mg/kg)和终点含量(19.98 mg/kg)均低于国家限量标准。缺失组试验进一步证实了大蒜素(核心抗菌)、麻椒多酚(辅助抗氧化)以及芹菜来源的硝酸盐和抗氧化物质(发色与稳定关键组分)在三者协同中不可或缺的作用。综上，该复合植物添加剂通过多组分协同，在不依赖合成亚硝酸钠的前提下，全面实现了对其发色、抑菌、抗氧化、综合品质保持功能的等效替代，为开发健康、安全的肉制品提供了可靠的理论依据与可行的技术方案。

关键词(KeyWords)： 天然添加剂;亚硝酸盐;肉肠;贮藏品质;正交试验

Abstract:

Keywords:

基金项目(Foundation): 2024年度黑龙江省省属本科高校基本科研业务费项目(2024-KYYWF-0984)

作者(Author): 齐文,滕思雨,杨星耀,杜昱宏,孙莹,李越

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