| 蔬菜汁/粉替代亚硝酸盐在肉制品加工中的应用 |
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| 引用本文： | 史智佳,陈文华,成晓瑜,臧明伍.蔬菜汁/粉替代亚硝酸盐在肉制品加工中的应用[J].肉类研究,2010(8):33-35. |
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| 作者姓名： | 史智佳 陈文华 成晓瑜 臧明伍 |
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| 作者单位： | 中国肉类食品综合研究中心,北京市,100068 |
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| 基金项目： | 公益性行业(农业)科研专项经费项目 |
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| 摘 要： | 蔬菜汁/粉营养丰富,亚硝酸盐含量极低,硝酸盐含量较高。添加蔬菜汁/粉可使肉制品获得腌肉特有品质,提高肉制品营养价值,有助于功能性肉制品的研发。本文主要概述了蔬菜汁/粉在肉制品加工中的应用及使用中应注意的问题。
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| 关 键 词： | 肉制品 蔬菜汁/粉 亚硝酸盐 天然替代物 |
Application of Vegetable Juice/Powder as Nitrite Substitute in Meat Products |
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| SHI Zhijia,CHEN Wenhua,CHENG Xiaoyu,ZANG Mingwu.Application of Vegetable Juice/Powder as Nitrite Substitute in Meat Products[J].Meat Research,2010(8):33-35. |
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| Authors: | SHI Zhijia CHEN Wenhua CHENG Xiaoyu ZANG Mingwu |
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| Affiliation: | (China Meat Research Centre, Beijing 10068, China) |
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| Abstract: | Vegetable juice/powder is rich in nutritional ingredients, and its nitrite content is very low but high nitrate content. Meat products added vegetable juice/powder can exhibit all typical sensory properties of nitrite-cured meat products. Adding vegetable juice/powder can increase nutritive value of meat products, and is helpful to development of functional meat products. This paper summarized application and problems of vegetable juice/powder in processing of meat products. |
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| Keywords: | meat products vegetable juice/powder nitrite natural substitute |
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