Effect of Adding Northeast Chinese Sauerkraut on Quality Characteristics of Emulsified Sausage

ZHU Ziyu; CHEN Hongsheng; YU Longhao

doi:10.13386/j.issn1002-0306.2021020206

Volume 42 Issue 22

Nov. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(22): 72-78. > DOI: 10.13386/j.issn1002-0306.2021020206

ZHU Ziyu, CHEN Hongsheng, YU Longhao. Effect of Adding Northeast Chinese Sauerkraut on Quality Characteristics of Emulsified Sausage[J]. Science and Technology of Food Industry, 2021, 42(22): 72−78. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020206.

Citation:

PDF (2506 KB)

Effect of Adding Northeast Chinese Sauerkraut on Quality Characteristics of Emulsified Sausage

ZHU Ziyu^1,,
CHEN Hongsheng^{1, 2},
YU Longhao^{1, 2, ,}

1.
Food College, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
Heilongjiang Province China-Canada Cooperation Agri-Food Research Center, Daqing 163319, China

More Information

Received Date: February 25, 2021
Available Online: September 13, 2021

Graphical Abstract

Abstract

Abstract

In order to explore the effect of adding northeast Chinese sauerkraut on the quality of emulsified sausage, the chemical compositions of 5 kinds of northeast Chinese sauerkraut were determined and the most suitable variety was selected. It was then treated with dried powder and added to the emulsified sausage. The effects of different dosages of northeast Chinese sauerkraut on the quality of emulsified sausage were evaluated by physical, chemical and sensory tests. The results showed that s2 which selected as the best added variety had higher content of total acid, fiber and dry matter, and lower content of nitrite and sodium chloride among 5 kinds of northeast Chinese sauerkraut. The results showed that the sausage with 3% s2 sauerkraut powder had better water holding capacity, hardness and resilience than the control group. The color, elasticity and chewiness of the treatment group were higher than those of other treatment group, and the sensory score was similar to the control group. It could be concluded that it was feasible to improve the quality of emulsion sausage by adding 3% s2 sauerkraut powder.
- northeast Chinese sauerkraut,
- emulsion-type sausage,
- quality characteristics,
- water distribution,
- water holding

FullText(HTML)

References (30)

References

[1]	IWASAKI T, NOSHIROYA K, SAITOH N, et al. Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty[J]. Food Chemistry,2006,95(3):474−483. doi: 10.1016/j.foodchem.2005.01.024
[2]	ABDELHAMID A, HOOPER L, SIVAKARAN R, 等. 成人ω-3, ω-6及总多不饱和脂肪与肌肉骨骼健康和功能状态之间的关系: 一项随机对照试验的系统综述和Meta分析[A]. 中国疾病预防控制中心达能营养中心.达能营养中心2020年论文汇编: 老年营养与健康[C]//中国疾病预防控制中心达能营养中心, 2019: 2. ABDELHAMID A, HOOPER L, SIVAKARAN R, et al. The relationship between omega-6 and total polyunsaturated fat and musculoskeletal health and functional status: A systematic review and meta-analysis of a randomized controlled trial[A]. Danone nutrition center of China center for disease control and prevention. Compilation of papers of Danone nutrition center in 2020: Elderly nutrition and health[C]//Danone Nnutrition Center of China Center for Disease Control and Prevention, 2019: 2
[3]	张钦和, 刘爱连. IDEAL-IQ评估健康人BMI与胰腺脂肪定量相关性研究[J]. 中国临床医学影像杂志,2018,29(7):486−490. [ZHANG Q H, LIU A L. Study on the correlation between BMI and pancreatic fat in healthy people by ideal-iq[J]. Chinese Journal of Clinical Imaging,2018,29(7):486−490.
[4]	NISA A, ZAHRA N, SAJILA H, et al. Development of meat-based functional foods: A review[J]. Journal of Applied Biology & Biotechnology,2017,5(3):86−92.
[5]	宋春璐, 胡文忠, 陈晨, 等. 酸菜发酵工艺与贮藏特性的研究进展[J]. 食品工业科技,2016,37(9):376−379. [SONG C L, HU W Z, CHEN C, et al. Research progress on fermentation technology and storage characteristics of sauerkraut[J]. Food Industry Science and Technology,2016,37(9):376−379.
[6]	刘恩才. 乳酸食品: 酸菜的医疗功效[J]. 食品科技,1996,121(5):35. [LIU E C. Lactic acid food: The medical effect of sauerkraut[J]. Food Science and Technology,1996,121(5):35.
[7]	武俊瑞, 张苗, 蔡淼, 等. 自然发酵酸菜发酵液中化学成分测定[J]. 食品科学,2012,33(16):117−119. [WU J R, ZHANG M, CAI M, et al. Determination of chemical constituents in the fermentation broth of natural fermented sauerkraut[J]. Food Science,2012,33(16):117−119.
[8]	荣向华. 酸菜发酵液多糖提取纯化及其结构性质的初步研究[D]. 沈阳: 沈阳农业大学, 2016. RONG X H. Preliminary study on extraction, purification and structural properties of polysaccharides from fermented liquid of sauerkraut[D]. Shenyang: Shenyang Agricultural University, 2016.
[9]	赵春燕, 荣向华, 张璇. 酸菜发酵液多糖提取及其抗氧化活性测定[J]. 食品科技,2016,41(3):197−202. [ZHAO C Y, RONG X H, ZHANG X. Extraction and antioxidant activity of polysaccharides from fermented liquid of sauerkraut[J]. Food Science and Technology,2016,41(3):197−202.
[10]	车宇博, 张峰. 酸菜对风干香肠中脂类氧化及品质的影响[J]. 中国调味品,2016,41(9):67−72. [CHE Y B, ZHANG F. Effect of sauerkraut on lipid oxidation and quality of air dried sausage[J]. Chinese Condiment,2016,41(9):67−72. doi: 10.3969/j.issn.1000-9973.2016.09.014
[11]	齐晓娜. 酸菜粉对广式腊肠风味、脂肪及理化性质的影响[D]. 天津: 天津科技大学, 2018. QI X N. Effect of sauerkraut powder on flavor, fat and physicochemical properties of Cantonese sausage[D]. Tianjin: Tianjin University of Science and Technology, 2018.
[12]	魏涛, 蒲俊华, 王文强, 等. Ankom滤袋法测定粗纤维含量过程中样品脱脂与不脱脂处理的比较[J]. 黑龙江畜牧兽医,2017(15):275−277. [WEI T, PU J H, WANG W Q, et al. Comparison of degreasing treatment and non degreasing treatment in the process of determining crude fiber content by ankom filter bag method[J]. Heilongjiang Animal Husbandry and Veterinary,2017(15):275−277.
[13]	王惋, 卢佳音. 东北酸菜中乳酸菌的分离鉴定与耐酸性菌株的筛选[J]. 食品科学,2019,40(10):99−105. [WANG H, LU J Y. Isolation and identification of lactic acid bacteria from sauerkraut and screening of acid-tolerant strains[J]. Food Science,2019,40(10):99−105. doi: 10.7506/spkx1002-6630-20180524-348
[14]	程天赋, 俞龙浩. 基于低场核磁共振探究解冻过程中肌原纤维水对鸡肉食用品质的影响[J]. 食品科学,2019,40(9):16−22. [CHENG T F, YU L H. Study on the effect of myofibrillar water on the eating quality of chicken during thawing process based on low field nuclear magnetic resonance[J]. Food Science,2019,40(9):16−22. doi: 10.7506/spkx1002-6630-20180509-146
[15]	张翼飞, 朱紫玉. 桔梗粉添加量及目数对熏煮香肠品质特性的影响[J]. 肉类研究,2019,33(2):38−45. [ZHANG Y F, ZHU Z Y. Effects of addition amount and mesh number of platycodon grandiflorum powder on quality characteristics of smoked and cooked sausage[J]. Meat Research,2019,33(2):38−45. doi: 10.7506/rlyj1001-8123-20181214-230
[16]	MABOOD F, RICARD BOQUÉ, ALKINDI A Y, et al. Fast detection and quantification of pork meat in other meats by reflectance FT-NIR spectroscopy and multivariate analysis[J]. Meat Science,2020,163:108084. doi: 10.1016/j.meatsci.2020.108084
[17]	周慧, 马义虔, 张建. 市售酱腌菜和肉制品中亚硝酸盐含量测定及安全性评价[J]. 广州化工,2017,45(13):117−120. [ZHOU H, MA Y Q, ZHANG J. Determination and safety evaluation of nitrite in pickled vegetables and meat products[J]. Guangzhou Chemical Industry,2017,45(13):117−120. doi: 10.3969/j.issn.1001-9677.2017.13.042
[18]	杨慧娟. 超高压处理改善低脂低盐猪肉糜制品乳化凝胶特性研究[D]. 南京: 南京农业大学, 2017. YANG H J. Ultra high pressure treatment to improve the emulsifying properties of low fat and low salt pork products[D]. Nanjing: Nanjing Agricultural University, 2017.
[19]	LEE M A, HAN D J, CHOI J H, et al. Physico-chemical and sensory characteristics of semi-dried sausages containing different levels of kimchi powder[J]. Korean Journal for Food Science of Animal Resources,2009,29(5):557−565. doi: 10.5851/kosfa.2009.29.5.557
[20]	赵宏蕾, 陈佳新, 王浩, 等. 乳化肉糜制品中降低磷酸盐的加工技术新策略国内外研究进展[J/OL]. 食品科学: 1−10[2021-09-25]. http://kns.cnki.net/kcms/detail/11.2206.TS.20200722.1152.034.html. ZHAO H L, CHEN J X, WANG H, et al. New strategy of phosphate reduction in emulsified meat products[J/OL]. Food Science: 1−10[2021-09-25]. http://kns.cnki.net/kcms/detail/11.2206.TS.20200722.1152.034.html.
[21]	KIM T H, CHOI Y S, CHOI J H, et al. Physicochemical properties and sensory characteristics of semi-dried pork jerky with rice bran fiber[J]. Hangug Chugsan Sigpum Haghoeji=Korean Journal for Food Science of Animal Resources,2010,30(6):966−974. doi: 10.5851/kosfa.2010.30.6.966
[22]	KTARI N, TRABELSI I, BKHAIRIA I, et al. Using barley beta glucan, citrus, and carrot fibers as a meat substitute in turkey meat sausages and their effects on sensory characteristics and properties[J]. Journal of Food Process and Technology,2017,7(9):620.
[23]	SHARMA S K, BANSAL S, MANGAL M, et al. Utilization of food processing by-products as dietary, functional, and novel fiber: A review[J]. Critical Reviews in Food Science and Nutrition,2016,56(10):1647−1661. doi: 10.1080/10408398.2013.794327
[24]	BOUBAKER M, OMRI A E, BLECKER C, et al. Fibre concentrate from artichoke(Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient[J]. Food Science and Technology International,2016,22(8):759−768. doi: 10.1177/1082013216654598
[25]	SARTESHNIZI R A, HOSSEINI H, D BONDARIANZADEH, et al. Optimization of prebiotic sausage formulation: Effect of using b-glucan and resistant starch by D-optimal mixture design approach[J]. LWT-Food Science and Technology,2015,62(1):704−710. doi: 10.1016/j.lwt.2014.05.014
[26]	SCHUH V, ALLARD K, HERRMANN K, et al. Impact of carboxymethyl cellulose(CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages[J]. Meat Science,2013,93(2):240−247. doi: 10.1016/j.meatsci.2012.08.025
[27]	MINYI H, HANNE C B. Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system[J]. Meat Science,2017,133:159. doi: 10.1016/j.meatsci.2017.07.001
[28]	BERTRAM H C, KARLSSON A H, RASMUSSEN M, et al. Origin of multiexponential T(2) relaxation in muscle myowater[J]. Journal of Agricultural and Food Chemistry,2001,49(6):3092−3100. doi: 10.1021/jf001402t
[29]	BERTRAM H C, PURSLOW P P, ANDERSEN H J. Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study[J]. Journal of Agricultural & Food Chemistry,2002,50(4):824−829.
[30]	赵春青, 李继红, 彭增起. 猪肉盐溶蛋白质热诱导凝胶功能特性的研究[J]. 食品工业科技,2005,26(8):84−87. [ZHAO C Q, LI J H, PENG C. Studies on the functional properties of salt soluble protein heat induced gel in pork[J]. Food Industry Technology,2005,26(8):84−87. doi: 10.3969/j.issn.1002-0306.2005.08.023

Supplements (0)

Cited By

Cited by

Periodical cited type(11)

1.	魏润霞，卢虹玉，秦小明，王丽瑶. 牡蛎提取物对秀丽隐杆线虫的抗衰老作用研究. 食品与发酵工业. 2024(01): 52-58 .
2.	李玲翠，王培培，吴文惠，陈舜胜. 海洋寡糖及在功能食品中的应用研究进展. 食品与发酵工业. 2023(05): 313-320 .
3.	田柬昕，钟碧銮，梁杉，黎攀，杜冰. 红鳘鱼胶对秀丽隐杆线虫的体内抗衰老作用. 现代食品科技. 2023(03): 37-44 .
4.	赵子伟，解双瑜，李智，孙波，高峰，张宇，刘东傲. 南瓜籽蛋白肽对小鼠的抗衰老作用. 食品研究与开发. 2023(08): 17-22 .
5.	蔡佳琦，秦小明，卢虹玉，叶琬祺，张桂芳，林海生，郑惠娜. 鲍鱼肌肉酶解产物对秀丽隐杆线虫的抗衰老作用研究. 食品与发酵工业. 2023(12): 106-112 .
6.	黄艺超，张培培，张黎明，王倩倩. 海洋动物功能蛋白及活性肽研究进展. 中国海洋药物. 2023(06): 77-86 .
7.	吴羽茜，陈秉彦，林晓姿，林河通，何志刚. 金枪鱼蒸煮液蛋白营养评价及其功能特征氨基酸分析. 福建农业学报. 2023(12): 1478-1484 .
8.	王力，肖嵋方，陈弘培，刘斌，曾峰. 牡蛎多肽组分OE-I抗氧化活性及其对秀丽隐杆线虫抗衰老作用. 食品科学. 2022(03): 152-160 .
9.	徐秉歆，王晗，裴栋，邸多隆，王利涛，魏鉴腾. 大孔吸附树脂对鱼籽多肽脱色工艺. 食品工业. 2022(03): 91-94 .
10.	肖嵋方，王力，田皓然，刘斌，曾峰. 海洋生物活性物质抗疲劳功能研究进展. 食品与机械. 2022(09): 211-218 .
11.	刘小芳，宫玉雪，田良良，于源，苗钧魁，冷凯良. 南极磷虾油改善衰老小鼠抗氧化能力的作用研究. 食品研究与开发. 2021(12): 14-18 .