Effect of Partial Substitution of Natural Antioxidants for Sodium Nitrite on Color and Oxidative Stability of Emulsion-Type Sausage
REN Shuang1, YE Lang2, QIAO Xiaoling1, ZHAO Yan1, ZHAO Bing1, PAN Xiaoqian1, ZHOU Huimin1, LI Su1, CHEN Wenhua1, QU Chao1, ZHANG Shunliang1,*
1.Beijing Key Laboratory of Meat Processing Technology, State Meat Processing and Engineering Center,China Meat Research Center, Beijing 100068, China;2.College of Food Science, Sichuan Agricultural University, Ya’an 625000
Abstract：The effect of partial replacement of rosemary extract, tea polyphenol, spearmint extract, bamboo leaf extract and licorice extract for sodium nitrite on the color and oxidative stability of emulsified sausage was studied. The results showed that compared with the blank group, the addition of natural antioxidants promoted cured color development in the presence of sodium nitrite, retarded the decrease of redness value (a*) and decreased the degree of lipid oxidation in emulsion-type sausage. Compared with the addition of 0.010% sodium nitrite, bamboo leaf extract had a better color preservation performance, and the highest a* was obtained at an addition amount of 0.030%, followed by those observed with spearmint extract (0.040%) and tea polyphenol (0.024%). In contrast, the effects of rosemary extract and licorice extract were weakest. Compared with the addition of 0.020% sodium erythorbate, the inhibitory activities of tea polyphenol and bamboo leaf extract on lipid oxidation in sausage were higher, especially at an addition level of 0.030%, followed by rosemary extract (0.030%) and spearmint extract (0.040%). On the other hand, licorice extract was least effective at inhibiting lipid oxidation. On the basis of the above results, we concluded that the inhibitory effect of natural antioxidants on lipid oxidation had a good correlation with the color preservation of sausage. In general, bamboo leaf extract had the best performance in color preservation and inhibition of lipid oxidation in sausage.
2018, Vol. 32 
