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首页> 外文会议>ICoMST 2011;International conference of meat science and technology >EVALUATION OF NITRITE, COLOUR AND RANCIDITY IN PORCINE COOKED SAUASAGES WITH ROSE-HIP'S EXTRACTS
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EVALUATION OF NITRITE, COLOUR AND RANCIDITY IN PORCINE COOKED SAUASAGES WITH ROSE-HIP'S EXTRACTS

机译：玫瑰果提取物对烤牛肉的亚硝酸盐，色度和酸度的评价

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摘要

The aim of this study was to evaluate the effect of the addition of rose-hips ("Rosa canina L.") extracts, on the nitrite content, colour, and rancidity of porcine cooked sausages. Four different groups of cooked sausages were elaborated as follows: Control sausages (basic recipe, R1) were elaborated with 70 % meat cuts from Iberian pigs (～ 22 % fat), 28 % water, 1.5 % sodium chloride and 0.5 % sodium phosphate. Additional groups were produced following the same basic recipe plus: a mixture of sodium nitrite (100 ppm) and sodium ascorbate (500 ppm) (R2) and the same additives (nitrite/ascorbate) together with a rose-hip extract at 0.5 % and 1.5 % (R3 and R4, respectively). Freshly made sausages (n=5) were analyzed for the nitrite content and instrumental colour. The rancidity of the cooked sausages (n=5) was evaluated after 45 days of chilled storage (4°C) by analysing volatile compounds and by an olfaction test carried out by non-trained panellists (n=10). As expected, Rl showed lower levels of residual nitrite than sausages from R2, 3 and 4. Sausages from R2, 3 and 4 were redder (higher a~*-values) than those from Rl. Cooked and chilled sausages from R3 and R4 had significantly lower amount of lipid-derived volatiles than those from Rl. Additionally, sausages from R3 and R4 were found to be less rancid than those from R2 and were the most preferred by the non-trained panellists. Therefore, the presence of dog-rose extracts improved the oxidative stability and sensory quality of cooked sausages.
机译：这项研究的目的是评估添加玫瑰果提取物（“ Rosa canina L.”）对猪熟香肠中亚硝酸盐含量，颜色和酸败的影响。精心制作了四组不同的煮熟香肠：对照香肠（基本配方，R1）用70％的伊比利亚猪切成肉（〜22％脂肪），28％的水，1.5％的氯化钠和0.5％的磷酸钠制成。按照相同的基本配方加成其他组：亚硝酸钠（100 ppm）和抗坏血酸钠（500 ppm）（R2）和相同的添加剂（亚硝酸盐/抗坏血酸盐）的混合物，以及0.5％的玫瑰果提取物和1.5％（分别为R3和R4）。分析新鲜制作的香肠（n = 5）的亚硝酸盐含量和仪器颜色。冷藏45天（4°C）后，通过分析挥发性化合物和由未经培训的小组成员进行的嗅觉测试（n = 10）来评估熟香肠的酸败度（n = 5）。不出所料，R1的残留亚硝酸盐水平低于R2、3和4的香肠。R2、3和4的香肠比R1的香肠更红（a〜*值更高）。来自R3和R4的煮熟和冷藏香肠与来自R1的那些相比具有显着更低量的脂质衍生的挥发物。此外，发现来自R3和R4的香肠比R2的香肠更不腐烂，并且是未经培训的小组成员最喜欢的香肠。因此，狗玫瑰提取物的存在改善了熟香肠的氧化稳定性和感官品质。

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