摘要
亚硝酸钠是传统的腌肉配料,它最明显的作用是与肉中的肌红蛋白反应,在加热后形成典型的腌肉红色.此外,亚硝酸钠还能抑制肉毒梭茵的繁殖,延缓腌肉的氧化酸败和形成腌肉的特殊风味.但是由于亚硝酸钠是一种毒性较强的物质,而且与致癌物亚硝胺的形成有关,因此它在肉制品中的使用量和残留量受到严格控制。
Use of water soluble Monascus extract (ME) as a colorant and an alternative to nitrite was studied in an experimental sausage cured with reduced levels of nitrite. It was found that the combined use of nitrite and ME resulted in a more attractive cured meat color and greatly improved color retention during light exposure. If the samples contained 300 - 400ppm ME the nitrite addition could be reduced to 25ppm and the cured meat color and color stability was still satisfactory. In no nitrite samples ME resulted in an reddish color which was slightly different from cured meat color.
出处
《食品与机械》
CSCD
1994年第5期20-21,共2页
Food and Machinery
