冻干韭菜粉（FDLP）和亚硝酸盐水平对发酵香肠加工和品质特性的影响。
Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages.
机构信息
Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece.
出版信息
Meat Sci. 2011 Feb;87(2):140-5. doi: 10.1016/j.meatsci.2010.10.003. Epub 2010 Oct 12.
Fermented sausages were produced with 0.84% and 1.68% freeze-dried leek powder (FDLP), providing 75 and 150 mg/kg NaNO(3), respectively, and three levels of added nitrite (0, 75, and 150 mg/kg NaNO(2). A control treatment was also produced with 150 mg/kg NaNO(2). Sausages with FDLP were darker and yellower (p<0.05) than the control. Higher FDLP levels produced less red, yellower and darker sausages (p<0.05). Lower FDLP levels resulted in higher (p<0.05) sensory scores for external appearance, flavour and overall acceptability. No differences were found among the treatments with FDLP plus 75 or 150 ppm NaNO(2) in TBA value, lightness, redness (cross section), redness stability, yellowness, texture parameters and sensory firmness, flavour and overall acceptability. The use of 0.84% FDLP and 75 ppm NaNO₂ is considered more appropriate for the production of fermented sausages, as it results in a 50% reduction in added nitrite.
发酵香肠分别使用 0.84%和 1.68%的冻干韭菜粉（FDLP），提供 75 和 150mg/kg 的硝酸钠（NaNO₃），并添加 3 个不同水平的亚硝酸盐（0、75 和 150mg/kg 的 NaNO₂）。同时也制作了添加 150mg/kg 的亚硝酸盐的对照处理。与对照相比，添加 FDLP 的香肠颜色更深，更黄（p<0.05）。较高的 FDLP 水平会使香肠颜色更浅、更黄、更暗（p<0.05）。较低的 FDLP 水平会导致香肠的外观、风味和整体可接受性的感官评分更高（p<0.05）。在 TBA 值、亮度、横截面的红色、红色稳定性、黄色、质地参数以及感官硬度、风味和整体可接受性方面，添加 FDLP 加 75 或 150ppm 的亚硝酸盐的处理之间没有差异。因此，使用 0.84%的 FDLP 和 75ppm 的亚硝酸盐，被认为更适合发酵香肠的生产，因为它可以将添加的亚硝酸盐减少 50%。
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