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Variety of Nitrosodiethylamine in the Fermented Mutton Sausage
Author(s): 
Pages: 32-36
Year: Issue:  10
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  泡菜汁N-亚硝胺冷却猪肉;
Abstract: 研究了采用泡菜汁作为羊肉发酵香肠的发酵剂时对发酵香肠质量的影响.试验分2部分:(1)实验组按照发酵肉制品的工艺制作,主要是发酵过程;(2)对照组按照中国传统腊肠的工艺制作,主要为烤制过程.分别测定2种工艺在发酵或烤制以及成熟等不同阶段,其中的乳酸菌总数、水分含量、pH值、N-亚硝胺和亚硝酸钠的含量,探讨了影响羊肉发酵香肠中N-亚硝胺形成的影响因素.试验结果表明,产品中N-亚硝胺含量随着发酵时间和烤制时间的延长而增多,且实验组N-亚硝胺含量低于对照组.同时实验组亚硝酸钠残留量远远低于对照组.
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