天然色素在香肠制品中的应用前景

A. D. Strelchenko
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引用次数: 0

摘要

本文论述了利用天然色素来降低亚硝酸钠的引入水平。酶大米被用作染料。肉制品的价值不仅取决于它们满足人体对营养和能量的生理需求的能力,还取决于感官指标的吸引力。现代消费者习惯于肉制品的某种颜色,并将其与新鲜度和质量联系起来。然而,根据累积的临床观察,亚硝酸盐的使用正在引起越来越多的医学关注,亚硝酸盐可以固定肉的天然玫瑰红颜色。本文介绍了不同染料和亚硝酸钠含量的煮香肠模型样品的功能和工艺性能。对一种新型水煮香肠的定性指标的研究数据表明,在配方中使用发酵大米的产品可以在原型中形成更强烈的颜色。本文介绍了生肉末的性能及成品质量指标的研究结果。研究结果表明,在肉末中加入一种染料,并减少亚硝酸钠的加入比例,可以减少煮香肠中亚硝酸钠的残留。使用少量的亚硝酸钠与发酵大米一起使用,可以获得更安全的产品,亚硝酸钠残留含量低- 0.34 mg%,在对照样品中为3.5 mg%。微生物学研究表明,减少配方中亚硝酸钠的含量和发酵大米的存在不会影响成品香肠的微生物学参数。实验证实了在香肠生产中使用天然染料以降低亚硝酸钠的引入水平的方便性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Prospects for the use of natural color in sausage products
The article deals with the use of natural color to reduce the level of introduction of sodium nitrite. Enzymatic rice is used as a dye. The value of meat products is determined not only by their ability to satisfy a person’s physiological need for nutrients and energy, but also by the attractiveness of organoleptic indicators. The modern consumer is accustomed to a certain color of meat products, associating with it their freshness and good quality. However, according to the totality of accumulated clinical observations, the use of nitrites, which fix the natural rose-red color of meat, is causing increasing medical concern. The article presents the functional and technological properties of model samples of boiled sausages with different content of dye and sodium nitrite. The obtained data on the study of the qualitative indicators of a new type of boiled sausages have shown that the product with the use of fermented rice in the recipe leads to the formation of a more intense color in the prototypes. The article shows the results of the study of the properties of raw minced meat and the quality indicators of the finished product. The results of the research have shown that the introduction of a dye into minced meat and a decrease in the proportion of the introduction of sodium nitrite leads to a decrease in residual sodium nitrite in boiled sausages. The use of a reduced amount of sodium nitrite together with fermented rice makes it possible to obtain a safer product with a low content of residual sodium nitrite – 0.34 mg%, in the control sample it is 3.5 mg%. Microbiological studies have shown that reducing the amount of sodium nitrite in the recipe and the presence of fermented rice does not affect the microbiological parameters of finished sausages. The expediency of using a natural dye in sausage production has been experimentally confirmed in order to reduce the level of sodium nitrite introduction.
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