Abstract：In order to solve the problem of nitrite residue and oxidation in Chinese sausage, the effects of polysaccharides and flavonoids from Allium mongolicum on the thiobarbituric acid reactive substance (TBARs) value, volatile basic nitrogen (TVB-N) content, water-holding capacity (WHC), color, microstructure, and nitrite residue of Chinese sausage were investigated after storage for different periods (0, 2, 4, 6 and 8 days). The results showed that both the polysaccharide and flavonoids significantly reduced the TBARs value, TVB-N content and nitrite residue, improved WHC, helped maintain the color of Chinese sausage, and improve the microstructure of Chinese sausage.
曹莹莹，龚 丽，范文广. 沙葱多糖和沙葱黄酮对中式香肠品质的影响[J]. 肉类研究, 2021, 35(5): 11-16.
CAO Yingying, GONG Li, FAN Wenguang. Effects of Allium mongolicum Polysaccharides and Flavonoids on Quality of Chinese Sausage. Meat Research, 2021, 35(5): 11-16.
2021, Vol. 35 
