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首页> 外文期刊>Journal of the Korean Society of Food Science and Nutrition >Effect of Nitrite Substitution of Sausage with Addition of Purple Sweet Potato Powder and Purple Sweet Potato Pigment
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Effect of Nitrite Substitution of Sausage with Addition of Purple Sweet Potato Powder and Purple Sweet Potato Pigment

机译：添加紫色地瓜粉和紫色地瓜色素对亚硝酸盐替代香肠的作用

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摘要

The objective of this study was to investigate the effect of nitrite substitution of sausage with purple sweet potato by examining the quaUty characteristics of sausage. Four sausage samples were prepared as follows: FI (0.15% sodium nitrite), F2 (0.2% pigment), F3 (0.2% pigment and 5% powder), and F4 (0.2% pigment and 10% powder). A substitution of sodium nitrite with 0.2% purple sweet potato pigment reduced redness while increased yellowness. However, the addition of 5% purple sweet potato powder to 0.2% purple sweet potato pigment increased redness while reduced yellowness, which was similar to those of sausage with 0.15% addition of sodium nitrite. Further, color change increased as the content of purple sweet potato increased. As the amount ofpurple sweet potato increased, the contents of Ca, K, and Mg increased but hardness, gumminess, and chewiness decreased. In the sensory evaluation, the addition of purple sweet potato did not influence on appearance, color, or flavor. However, the addition of 10% purple sweet potato decreased the taste and texture of sausage. Correlation coefficients between overall acceptability, texture, appearance, color, taste, and flavor were 0.901, 0.895, 0.877, 0.844, and 0.688, respectively. Therefore, proper content of purple sweet potato powder and purple sweet potato pigment were determined to be 5% and 0.2%, respectively, for the substitution of sodium nitrite.
机译：这项研究的目的是通过检查香肠的质量特性，研究用紫色甘薯替代香肠中亚硝酸盐的效果。如下制备了四个香肠样品：FI（0.15％亚硝酸钠），F2（0.2％颜料），F3（0.2％颜料和5％粉末）和F4（0.2％颜料和10％粉末）。用0.2％的紫色甘薯色素替代亚硝酸钠可减少发红，同时增加黄度。但是，向0.2％的紫甘薯色素中添加5％的紫甘薯粉可增加红色，同时减少黄度，这与添加0.15％的亚硝酸钠的香肠相似。此外，随着紫色甘薯含量的增加，颜色变化也增加。随着紫色甘薯数量的增加，Ca，K和Mg的含量增加，但硬度，胶质和耐嚼性降低。在感官评估中，添加紫色地瓜不影响外观，颜色或风味。但是，添加10％的紫色地瓜会降低香肠的味道和质地。总体可接受性，质地，外观，颜色，味道和风味之间的相关系数分别为0.901、0.895、0.877、0.844和0.688。因此，确定用于替代亚硝酸钠的紫色红薯粉和紫色红薯色素的适当含量分别为5％和0.2％。

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