用3种尼日利亚本土香料替代赤山酸钠和硝酸钠对法兰克福香肠品质和感官特性的影响

Meat Research Pub Date : 2023-02-28 DOI:10.55002/mr.3.1.44
E. Apata, EB Akinmade, O. Apata, IO Solana, YO Uthman-Akinhanmi
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引用次数: 0

摘要

香肠是一种肉制品,由不同类型的肉混合而成,用各种香料和添加剂调味,包括赤草酸钠和硝酸盐。本研究的主要目的是评价用3种尼日利亚本土物种(大叶Parkia biglobosa, Piper guineense和Monodora myristica)代替赤藓酸钠和硝酸盐的效果,每种香料都构成一种处理,而对照是用含有赤藓酸钠和硝酸盐的法兰克福香肠:T0 = FF(对照)T1 = PB, T2 = PG和T3 =MM各含有10%的香料。采用完全随机设计试验,对香肠样品的物理、化学、矿物质和维生素、微生物学和感官特性进行分析,显著均值p<0.05。处理3的产量、蛋白质、矿物质和维生素、纤维含量最高,微生物负荷最低,但食用性能和可接受性最高。本研究表明,国产香料在香肠生产中具有替代赤藓酸钠和硝酸盐的潜力。通过本研究可以得出结论,肉豆蔻单霉可以有效地替代香肠中的两种盐,保证最终产品的质量和消费者的可接受性。
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Effect of replacing sodium erythorbate and nitrate with three Nigerian indigenous spices on the quality and sensorial characteristics of Frankfurter sausage
Sausage is a meat product that is prepared by combining different meat types that are commuted and seasoned with various spices and additives which include sodium erythorbate and nitrate. The main objective of this study was to evaluate the effect of replacing both sodium erythorbate and nitrate with three Nigerian indigenous spcies, Parkia biglobosa, Piper guineense and Monodora myristica, each of the spice constituted a treatment, while the control was a Frankfurter sausage with both sodium erythorbate and nitrate thus: T0 = FF (control) T1 = PB, T2 = PG and T3 =MM each contained 10% of the spices. The sausages samples were analyzed for physical, chemical, minerals and vitamins, microbiological and sensorial properties in a completely randomized design experiment and the significant means separated at p<0.05. Treatment 3 furnished highest yield, protein, mineral and vitamins, fiber, lowest microbial load, but highest eating properties and acceptability. It might be expressed from this study that indigenous spices are potential substitutes for sodium erythorbate and nitrate salts in sausage manufacture. From this study, it can be concluded that Monodora myristica can be used effective to replace the two salts in sausage to guarantee the quality and acceptability of the final product by consumers.
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