Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages
Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages
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DOI：
10.1016/j.foodchem.2009.04.114
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发表时间：
2010-01-15
期刊：
影响因子：
8.8
通讯作者：
Tan, Fa-Jui
中科院分区：
文献类型：
--
作者：
Liu, Deng-Cheng;Wu, Shang-Wei;Tan, Fa-Jui
在生产低亚硝酸盐香肠的过程中，添加了先前接种过红曲霉的安卡米（AR）。香肠的化学成分和水分活性未受影响。添加少量亚硝酸盐（25 ppm）和0.5% AR的香肠的“L”、“a”和“b”值与添加较多亚硝酸盐（1100 ppm）的香肠的“L”、“a”和“b”值无显著差异。没有添加AR的香肠呈浅红色，而添加AR的香肠呈深红色。添加AR对脂质氧化无抑制作用。添加AR后，样品的挥发性碱性氮（VBN）值升高。添加AR后，亚硝酸盐的降解速度减慢。添加AR的香肠的微生物数量明显高于对照组（100 ppm亚硝酸盐）。添加1.5% AR的低亚硝酸盐腊肠在4℃条件下保存28天是可以接受的。2009爱思唯尔有限公司版权所有。
Anka rice (AR), previously inoculated with Monascus purpureus, was added during manufacturing of low-nitrite Chinese sausages. Chemical compositions and water activities of sausages were not affected. "L", "a", and "b" values of sausages with less nitrite (25 ppm) and 0.5% AR added were not significantly different from those with more nitrite (1100 ppm) added. Colours of the sausages without AR were light red whereas those with AR added were darker red. Addition of AR did not inhibit lipid oxidation. Higher VBN (volatile basic nitrogen) values of the samples with AR added were observed. With addition of AR, the nitrite degrading rate was retarded. Microbial counts of the sausages with AR added were significantly higher than those of the controls (100 ppm nitrite). The low-nitrite Chinese sausage with addition up to 1.5% AR was acceptable when stored at 4 degrees C for 28 days. (C) 2009 Elsevier Ltd. All rights reserved.