Effects of Green Tea Extract, Sodium Nitrite and Their Combination on Texture in Italian Fermented Sausage
ZHANG Xin-liang;LIN Yu-hai;ZHOU Guang-hong
1. Hormel China Idea and Innovation Center, Shanghai 200436, China；
2. National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
Abstract：This study was made to investigate the effects of green tea extract (GTE) and sodium nitrite (NT), used singly
or in combination on texture characteristics of Italian fermented sausage during production and storage. The individual
and combined effects of GTE and NT were considerable on hardness, gumminess and chewiness but slight on springiness,
cohesiveness and resilience. GTE exerted a reducing effect on sausage hardness, gumminess and chewiness throughout both
processes, and the texture parameters exhibited a decrease followed by an increase upon addition of NT. However, all these
texture parameters showed an upward trend when GTE and NT were used in combination.
张新亮；林玉海；周光宏. 绿茶提取物、亚硝酸钠及其混合物对意式发酵肠质地的影响[J]. 肉类研究, 2013, 27(8): 21-24.
ZHANG Xin-liang;LIN Yu-hai;ZHOU Guang-hong. Effects of Green Tea Extract, Sodium Nitrite and Their Combination on Texture in Italian Fermented Sausage. Meat Research, 2013, 27(8): 21-24.
2013, Vol. 27 
