研究了不同亚硝酸盐添加量（0、50、100和150 mg/kg）对肉鸡翅根腌制和烘烤过程中及杀菌后成品色泽、TBA值、菌落总数及感官特性的影响。烤翅加工过程中鸡翅根内外表面色泽变化，亚硝酸盐添加量越大，鸡翅根内外表面的L*值和a*值越大，但添加量对b*值影响不显著（p>0.05）；亚硝酸盐能够抑制烤翅加工过程中的脂肪氧化，在腌制和烘烤过程中随着亚硝酸盐添加量增大，样品TBA值逐渐减小（p <0.05），杀菌后添加亚硝酸盐的样品TBA值（0.961~0.990 mg/kg）显著（p <0.05）低于对照样（1.223 mg/kg），但不同添加量之间差异不显著（p >0.05）；不添加亚硝酸盐的烤翅色泽黯淡、表面发黄，感官色泽评分和总体可接受度低（p <0.05）；添加亚硝酸盐的样品具有更加明亮的红色，但不同添加量之间的辨识度较低，在口感、滋味和风味方面的感官评分差异不显著；亚硝酸盐对烤翅加工过程中菌落总数无影响。

The effects of different amounts of nitrite (0, 50, 100, and 150 mg/kg) on color attributes, thiobarbituric acid value (TBA) value, total number of colonies, and organoleptic properties of chicken wing drumettes during curing, drying, roasting, and sterilization were investigated. The results showed that the outside and inside surface color of chicken wing drumettes changed dramatically during processing. Increasing the amount of added nitrite resulted in increased L* and a* values, but the amount of added nitrite did not significantly affect the b* value (P > 0.05). Nitrite can inhibit lipid oxidation during the processing of chicken wing drumettes; during curing, drying, and roasting, higher nitrite levels led to lower TBA values. The sterilized product with added nitrite had lower TBA values (0.961–0.990 mg/kg) than the control sample (1.223 mg/kg) (P < 0.05), but no significant differences were found among the samples to which various amounts of nitrite were added (50, 100, and 150 mg/kg). Nitrite-free roasted chicken wing drumettes had dark and yellow surfaces, lower scores in color and sensory evaluation, and overall acceptability (P < 0.05). The samples with added nitrite had a cured red color, but no significant differences were observed in the sensory scores in terms of mouthfeel, taste, and flavor among samples with various amounts of added nitrite (P < 0.05). Nitrite had no effect on the total number of colonies on the roasted chicken wings during processing.

国家港澳台科技合作专项项目（2013DFH30070）；广东省教育部科技部产学研结合项目（2012B090600003）