Seong Pil-Nam, Ba Hoa Van, Kim Yoon-Seok, Kang Sun-Moon, Cho Soo-Hyun, Kim Jin-Hyoung, Park Beom-Young, Kang Geun-Ho, Moon Sung-Sil, Seo Hyun-Woo
National Institute of Animal Science, RDA, Wanju 55365, Korea.
Sunjin Meat Research Center, Seoul 05372, Korea.
Korean J Food Sci Anim Resour. 2017;37(1):10-17. doi: 10.5851/kosfa.2017.37.1.10. Epub 2017 Feb 28.
This effect of and on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Eight treatments (T) of sausage such as T1 (12 ppm sodium nitrite), while T2, T3, T4, T5, T6 and T7 were formulated with different ratios of /: 63/7.0, 108/12, 135/15, 59.5/10.5, 102/18 and 127.5/22.5 ppm, respectively. The batch formulated without nitrite or and laccaic acid was served as control (C). The control sausages had higher pH values compared to the treated ones at 3, 10 and 28 d storage (<0.05). After 10 d storage, the pH values decreased in treated sausage samples (<0.05). The T1 and T4 presented the lowest yellowness and lightness values, respectively over the storage period. The redness values were increased as increasing and amounts (T2-T4, T5-T7). The addition of and had significantly higher hardness and springiness values (<0.05) compared with the control in 3, 19 or 28 d storage. The results indicated that the addition of and could improve the redness of the products.
在储存期间研究了[具体物质1]和[具体物质2]对香肠化学成分、物理、质地和感官特性的影响。制备了八种香肠处理组（T），如T1（12 ppm亚硝酸钠），而T2、T3、T4、T5、T6和T7分别以不同比例的[具体物质1]/[具体物质2]配制：63/7.0、108/12、135/15、59.5/10.5、102/18和127.5/22.5 ppm。未添加亚硝酸盐、[具体物质1]和紫胶酸的批次用作对照（C）。在储存3、10和28天时，对照香肠的pH值高于处理后的香肠（P<0.05）。储存10天后，处理后的香肠样品pH值下降（P<0.05）。在整个储存期内，T1和T4分别呈现出最低的黄度和亮度值。随着[具体物质1]和[具体物质2]含量的增加，红度值升高（T2-T4，T5-T7）。在储存3、19或28天时，与对照相比，添加[具体物质1]和[具体物质2]的香肠硬度和弹性值显著更高（P<0.05）。结果表明，添加[具体物质1]和[具体物质2]可以改善产品的红度。
