发酵香肠加工和贮藏过程中的质量评价_食品科学与工程.rar

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摘要:首先通过比较三种抗氧化剂抗坏血酸、秀珍菇多糖、红曲红色素对亚硝酸盐的清除作用,得到抗坏血酸浓度400μg/ml、秀珍菇多糖浓度500μg/ml、红曲红色素浓度150μg/ml时,亚硝酸盐的清除率最高。然后在添加了不同菌种的发酵香肠中添加适量的以上浓度的抗氧化剂,比较各组发酵香肠亚硝酸盐的清除率。C菌、L1菌、L2菌、L1与C菌复合、L2与C菌复合的五组,都是添加500μg多糖得到最高清除率最高,分别为43.5%、32.7%、35.5%、44.2%、32.7%。由此可知,在添加L1与C菌的情况下,500μg的秀珍菇多糖对发酵香肠中的亚硝酸盐清除率最高。选取500μg秀珍菇多糖与各菌种复合的五组发酵香肠测贮藏期香肠的酸价和过氧化值,得到L1菌、L2菌与秀珍菇多糖复合的香肠酸价和过氧化值较低,由此可知,L1菌、L2菌与秀珍菇多糖复合的香肠的脂肪质量最好。

关键词 发酵香肠;亚硝酸盐;抗氧化剂;清除率

 

Abstract:First by comparing three kinds of antioxidant ascorbic acid, polysaccharide, monascus red pigment the mushrooms on the nitrite scavenging effect, when the concentration of ascorbic acid 0.4 mg/ml, show Jane mushroom polysaccharide concentration of 500μg/ml, monascus red pigment concentration 150μg/ml, the clearance rate of nitrite. Then in different strains of the fermented sausage added add right amount above concentrations of antioxidants, compared each group nitrite the clearance rate of fermented sausage. C bacteria, L1, L2 and L1 and C bacteria compound, L2 and five groups of bacteria composite C are added clearance 500μg polysaccharide is the highest clearance, respectively, 43.5%, 32.7%, 35.5%, 44.2% and 32.7%, respectively. Therefore, in the case of adding L1 and C bacteria, 500μg show Jane mushroom polysaccharide to nitrite clearance rate is highest in fermented sausage.Selection for 500μg show Jane gu polysaccharide of the five groups in compound polysaccharide with various strains of fermentation sausage detection storage period of acid value and peroxide value, get L2bacteria and show Jane gu polysaccharide compound sausage acid value and peroxide value of the minimum, 2.34mg/g, 0.121%, respectively.  

Keywords  Fermented sausage  Nitrite  Antioxidant  Clearance rate

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