[ Objective] The aim of the study was to seek effective clear agents to eliminate the remains of sodium nitrite in sausage. [ Method ]The aniseed and clove essential oil ingredient, aniseed and clove extraction obtained from supersonic -microwave extraction method, Vc Na, DisoVcNa and VE were added into sausage as clear agents during manufacture and their eliminating effect was investigated. [ Result] The remains of sodium nitrite in sausage added with clove essential oil was least at 0 ,14,28 d after roasting. The value was 9.38, 8.76 and 8.53 ms/kgn,separately. Its eliminating effect was better than clove extraction. And the VcNa was better than D-isoVcNa, but slightly inferior than clove es sential oil. The aniseed extraction could reduce sodium nitrite to 20.72 mg/kgn. It was better than aniseed essential oil. he appearance and luster were affected slightly by clear agents added in sausage after maturity. [ Conclusion] The clear effects of the seven agents were clove essential oil ＞ VcNa＞ D-isoVcNa＞ clove extraction ＞ aniseed extraction ＞ VE ＞ aniseed essential oil. T%[目的]清除腊肠中残留的亚硝酸钠,寻求有效的清除剂.[方法]在腊肠加工过程中分别添加八角和丁香精油、超声-微波萃取的八角和丁香萃取液、VN、异抗坏血酸钠和V作为清除剂,研究清除剂对腊肠中亚硝酸钠的清除效果.[结果]添加丁香精油的腊肠中亚硝酸钠残留量在烘烤结束后的第0、14和28天均最少,分别为9.38、8.76和8.53 mg/kg,其清除亚硝酸钠的效果明显优于丁香萃取液.VN清除亚硝酸钠的作用显著强于D-异VN,但稍差于丁香精油.八角萃取液可将亚硝酸钠含量降低到20.72 mg/kg,优于V和八角精油.添加的清除剂对发色结束后的腊肠色泽变化的影响不大.[结论]7种物质清除亚硝酸钠能力的顺序为丁香精油>VN>D-异VN>丁香萃取液>八角萃取液>V >八角精油.
展开▼
