Effect of 3 kinds of fresh vegetables on the physical and chemical properties of fermented sausage

The fresh vegetables( celery,cabbage,spinach) were added to fermented sausage instead of the chemical synthesis of nitrate in order to produce the safety of meat products.This study was designed to evaluate the effects of three kinds of fresh vegetables in substitution of nitrites on the physical- chemical quality of fermented sausage.The five groups of sausage were made with pork loin and back fat( W/ W 8 ∶ 2),fermented with starter culture WBL-45 strains( including Staphylococcus xylose,Staphylococcus carnosus and Lactobacillus sake) and several other additional accessories.The sausages were divided into five groups,the control group( CK) with no nitrate,the positive control group( SN) with 0.3 g / kg nitrate,celery group( QC) with 6.3% celery pulp,spinach group( BC) with 8.1% spinach pulp and cabbage group( YBC) with 9.0% cabbage pulp( nitrate content of0.3 g / kg). The research results showed that the quality of the vegetables fermented sausages( QC,BC and YBC)including the red color( in addition to the spinach fermented sausage showed bright green),TVB- N content,TBARS value and nitrite residues during the ripen time was better than CK group( p < 0.05).The nitrite residue contents were detected within only a range of 3.63~5.46 mg / kg,that were far below the national limits( 30 mg / kg),suggesting that the addition of fresh vegetables could significantly improve the sensory quality of fermented sausage,had a pleasant color,control the oxidative rancidity and improve the safety of products.In addition,the p H,water content and Aw were similar to control group( CK and SN group)( p > 0.05),which the p H value firstraised then decreased,the water content decreased to 21.07% ~26.84%,and the Aw decreased to 0.849~0.881.The results showed that the addition of fresh vegetables won't affect the product's mature process.