Effects Of Different Sodium Nitirte Content On Storage Quality Of Chinese Sausage

Chinese sausage is a traditional cured meat which is welcomed by consumers.Traditional Chinese sausage processing, sodium nitrite because of its coloring agent,inhibiting the growth of Clostridium botulinum, the role of antioxidant and enhancethe flavor, the effect is obvious, while inexpensive, is an indispensable additive incured meat. However, sodium nitrite has certain，excessive intake will cause anyserious injury toxicity, so reduce the amount of sodium nitrite is urgently needed toresolve the problem. In this paper, sodium nitrite is stipulated in the national standardmaximum add0.15g/kg as a benchmark, by not adding group (0%), low dose group(50%) and the standard dose group (100%) added different adding amounts of sodiumnitrite on changes in Chinese sausage during storage, study the effect of sodium nitriteaddition amount of Chinese sausage, in order to reduce the use amount of sodiumnitrite to provide some basic theoretical data. Main research conclusions are asfollows:(1) Study determine the proportion of part of the formulation of theexperimental Chinese sausages, the Chinese sausage best formula is determined by asingle factor and orthogonal experimental design: fat and lean ratio of2:8, the amountof salt to add2.5%sugar,0.2%, with the formula to make sensory score best Chinesesausage.(2) Study different sodium nitrite added amount of the impact of the changes inphysical and chemical properties and the microorganism’s number of Chinesesausages during storage. The results showed that don’t add,50%dosage adding andstandard doses of adding sodium nitrite effects to the change of moisture content, pHvalue was not significant (P>0.05); On the value of an acid value, peroxide value,associates significant influence changes (P <0.05), and the amount is larger, the betterthe results. For volatile base nitrogen and the change of microbe quantity, not usingsodium nitrite and sodium nitrite using effect is significant difference, but USES50%dose effect and use of the standard dose of no significant difference between theeffects.Single use sodium nitrite, vacuum package, low temperature environment caneffectively extend the shelf life of Chinese sausage, with refrigeration effect is best,but to compare energy consumption; Within a certain range, increase the dosage ofsodium nitrite were not significantly prolong shelf life. Three conditions when used atthe same time, the best shelf life extension effect. Economic benefit is the best roomtemperature environment, at the same time, vacuum packaging and low doses ofsodium nitrite.(3) Study different sodium nitrite added amount of the impact of the changes of sensory Index in the Chinese sausage during storage. The results showed that Noadded sodium nitrite color grey in Chinese sausage during storage, low-dose addsodium nitrite will be able to achieve the standard dose of added color protection...