硝酸盐和亚硝酸盐腌制盐对非发酵香肠微生物变化和感官品质的影响。
Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages.
作者信息
Sanz Y, Vila R, Toldrá F, Flores J
机构信息
Instituto de Agroquímica y Tecnología de Alimentos (C.S.I.C.), Valencia, Spain.
出版信息
Int J Food Microbiol. 1998 Jul 21;42(3):213-7. doi: 10.1016/s0168-1605(98)00072-5.
The effects of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages of small diameter were investigated. During pre-ripening (day 5), levels of lactic acid bacteria and yeasts were slightly higher in nitrite-made sausages than in those made with nitrate. In contrast, nitrite discouraged the growth of psychrotrophs as occurs in fermented sausages. By the end of ripening (day 26), levels of microorganisms were similar in both batches of sausages except for psychrotrophs being higher in those made with nitrite. Nitrate-made sausages showed higher aroma and taste intensity.
研究了硝酸盐和亚硝酸盐腌制盐对小直径非发酵香肠微生物变化和感官品质的影响。在预成熟阶段（第5天），亚硝酸盐制作的香肠中乳酸菌和酵母菌的含量略高于硝酸盐制作的香肠。相比之下，亚硝酸盐抑制了嗜冷菌的生长，而这种情况在发酵香肠中会出现。到成熟结束时（第26天），除了亚硝酸盐制作的香肠中嗜冷菌含量较高外，两批香肠中的微生物含量相似。硝酸盐制作的香肠具有更高的香气和味道强度。
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