[1]陆炀,燕志,张琛,等.亚硝酸盐用量对香肠品质的影响[J].中国调味品,2018,(7):33-35.[doi:10.3969/j.issn.1000-9973.2018.07.007]
　LU Yang,YAN Zhi,ZHANG Chen,et al.Effect of Nitrite Consumption on Sausage Quality[J].CHINA CONDIMENT,2018,(7):33-35.[doi:10.3969/j.issn.1000-9973.2018.07.007]
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亚硝酸盐用量对香肠品质的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
33-35
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
Effect of Nitrite Consumption on Sausage Quality
文章编号:
1000-9973(2018)07-0033-03
作者:
陆炀; 燕志; 张琛; 李冉
(扬州大学 旅游烹饪学院,江苏 扬州 225000)
Author(s):
LU Yang;  YAN Zhi;  ZHANG Chen;  LI Ran
1.School of Tourism and Culinary Science, Yangzhou University,Yangzhou 225000,China;2.Jiangsu Sinounison Technology Co.,Ltd.,Nanjing 210061,China
关键词:
香肠; 生产; 工艺; 亚硝酸盐
Keywords:
sausage; production; craft; nitrite
分类号:
TS201.3
DOI:
10.3969/j.issn.1000-9973.2018.07.007
文献标志码:
A
摘要:
香肠类制品是世界上三大肉类制品香肠、火腿、培根之一，属于灌制品的一类。因其具有独特的风味，并且保藏时间较长，深受人们喜爱。本实验利用猪瘦肉和猪肥肉作为主要原料，结合中式香肠的传统生产方法，分为五组，每组用不同的亚硝酸盐量来生产制作香肠，再进行感官评定，选出最优的亚硝酸盐用量比。
Abstract:
Sausage products are one of the three largest meat products in the world (sausage, ham, bacon)，which belongs to a category of products.It is very popular because of its unique flavor and the preservation of a longer time. In this experiment, lean pork meat and fat pork meat are used as the main raw materials. In combination with traditional production methods of Chinese sausages, the experiment is divided into five groups. Each group uses different amounts of nitrite to produce sausages.Then the sensory evaluation is conducted to select the optimal dosage of nitrite

参考文献/References:

[1].叶春苗. 香菇保健香肠制作工艺研究[J]. 农业科技与装备, 2011, 199(1): 26-31.
[2].张颖琦, 沈俊毅, 徐映如, 等. 亚硝酸盐对人体的危害及检测方法的进展[J]. 职业与健康, 2015, 31(6): 851-855.
[3].丁之恩. NIT和亚硝胺在食品中的作用和机理[J]. 安徽农业大学学报, 1994, 21(2): 199- 205.
[4].张坤生. 无硝腌制系统的研究及其进展[J]. 天津商学院学报, 1999, 19(6): 31- 33.

更新日期/Last Update: 2018-08-08