Position: Home > Articles > Effects of Green Tea Extract,Sodium Nitrite and Their Combination on Texture in Italian Fermented Sausage
MEAT RESEARCH
2013,27
(8)
21-24
绿茶提取物、亚硝酸钠及其混合物对意式发酵肠质地的影响
作 者:
张新亮;林玉海;周光宏
单 位:
荷美尔中国研发创新中心;南京农业大学/国家肉品质量安全控制工程技术研究中心
关键词:
意式发酵肠;绿茶提取物;亚硝酸钠;质地
摘 要:
研究不同处理条件对意式发酵肠在加工和冷藏期间质地的影响。结果表明:绿茶提取物(GTE)、亚硝酸钠(NT)和混合处理(GTE/NT)3种不同的处理方式对于质构特性中的硬度、胶黏度和咀嚼性有较大影响;而对弹性、凝聚性和回复性影响较小。对于硬度、胶黏度和咀嚼性,绿茶提取物(GTE)在各阶段普遍有降低作用;亚硝酸钠(NT)先降低后升高;混合处理(GTE/NT)则普遍有升高作用。
译 名:
Effects of Green Tea Extract,Sodium Nitrite and Their Combination on Texture in Italian Fermented Sausage
作 者:
ZHANG Xin-liang;LIN Yu-hai;ZHOU Guang-hong;Hormel China Idea and Innovation Center;National Center of Meat Quality and Safety Control,Nanjing Agricultural University;
关键词:
Italian fermented sausage;;green tea extract(GTE);;sodium nitrite(NT);;texture
摘 要:
This study was made to investigate the effects of green tea extract(GTE) and sodium nitrite(NT),used singly or in combination on texture characteristics of Italian fermented sausage during production and storage.The individual and combined effects of GTE and NT were considerable on hardness,gumminess and chewiness but slight on springiness,cohesiveness and resilience.GTE exerted a reducing effect on sausage hardness,gumminess and chewiness throughout both processes,and the texture parameters exhibited a decrease followed by an increase upon addition of NT.However,all these texture parameters showed an upward trend when GTE and NT were used in combination.
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