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根据酸对颜色发育和细菌抑制的双重作用,提高了香肠的储存稳定性
Xiaojing Tian1,2, Yuxuan Liu1,2, Yanan Tian1,2
1Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin, P. R. China.
Journal of food science
|December 27, 2025
概括
这项研究表明,在雅克肉和香肠外之间战略性地分配酸盐 (NaNO2) 可以提高颜色和微生物安全性. 这种方法可以减少NaNO2的总使用量,而不会影响香肠的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 食品微生物学 食品微生物学
背景情况:
- 酸盐 (NaNO2) 对于加工肉类的颜色发育和微生物抑制至关重要.
- 在雅克香肠中优化NaNO2的应用对于产品质量和安全至关重要.
- 了解NaNO2的分布效应是减少整体使用的关键,同时保持有效性.
研究的目的:
- 为了评估不同NaNO2度对土肉质量的影响.
- 为了确定肉和香肠外之间NaNO2的最佳分布,用于乳液类型的雅克香肠.
- 评估NaNO2应用策略对颜色,微生物负载和氧化稳定性的影响.
主要方法:
- 磨碎的雅克肉经过不同NaNO2水平 (0-150毫克/公斤) 的处理,并分析了质量参数.
- 乳液类型的雅克香肠是用NaNO2在面团和外之间以不同的比例分配的.
- 香肠被储存并分析了颜色 (a*),残留的化物,硫酸酸反应物质 (TBARS),蛋白质碳基和总活性细菌计数 (TVC).
主要成果:
- 较低的NaNO2度 (30毫克/公斤) 足以在碎肉中产生颜色.
- 较高度 (100毫克/千克) 降低了TBARS,蛋白碳基和细菌的数量.
- 将NaNO2分配到外 (PG-3比率) 有效地降低了细菌数量,同时保持了理想的颜色 (a*) 和剩余化物水平在监管范围内.
结论:
- 在雅克肉和香肠外中联合应用NaNO2可以提高整体效果.
- 战略性NaNO2分布增强了香肠中的微生物安全性和抗氧化能力.
- 这种方法提供了一种切实可行的方法,可以在不牺牲品质或安全的情况下降低香肠中的NaNO2总含量.
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