Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Menu
Volume 43 Issue 9
Apr.  2022
Turn off MathJax
Article Contents
Abstract
References
Related Articles
XU Jingxin, CHANG Jingyao, KONG Baohua , et al. Effects of Water Addition on the Quality Characteristics of Starch-Meat Sausage[J]. Science and Technology of Food Industry, 2022, 43(9): 23−30. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050205.
Citation: XU Jingxin, CHANG Jingyao, KONG Baohua , et al. Effects of Water Addition on the Quality Characteristics of Starch-Meat Sausage[J]. Science and Technology of Food Industry, 2022, 43(9): 23−30. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050205.
shu

Effects of Water Addition on the Quality Characteristics of Starch-Meat Sausage

  • College of Food Science, Northeast Agricultural University, Harbin 150030, China

More Information
  • Received Date: May 24, 2021
  • Available Online: February 28, 2022
    Graphical Abstract
    • Abstract
  • In this paper, the degree of starch gelatinization (DSG) and its effect on product quality were studied under different processing conditions. The resluts showed that increasing the water addition increased the DSG and emulsion stability of starch-meat sausage (P<0.05) and decreased the cooking loss (P<0.05). The water distribution in starch-meat sausage supported these results. Meanwhile, the springiness, compactness, and L* (Lightness) of starch-meat sausage increased (P<0.05) with the increase of water addition, and the hardness decreased (P<0.05). The breaking force, chewiness, and overall acceptability score were maximal when the addition of water was 54% (P<0.05). Hierarchical cluster analysis (HCA) asserted that the 54% water addition enhanced the quality characteristics of starch-meat sausage. Therefore, 54% water addition is the best water addition for starch-meat sausage processing.
    • FullText(HTML)
    • References (33)
  • [1]
    代文晶, 肖韦华. 老北京粉肠[J]. 肉类研究,2008(3):73. [DAI W J, XIAO W H. Old Beijing starch-meat sausage[J]. Meat Research,2008(3):73. doi: 10.3969/j.issn.1001-8123.2008.03.023
    [2]
    朱柏林. 传统粉肠的家庭制作及改进措施[J]. 肉类研究,1998(4):3−5. [ZHU B L. Family production and improvement measures of traditional starch-meat sausage[J]. Meat Research,1998(4):3−5.
    [3]
    孔保华, 秦玉兰. 肉粉肠类的加工[J]. 养殖技术顾问,2001(3):44−45. [KONG B H, QIN Y L. Processing of meat starch-meat sausage[J]. Aquaculture Technical Consultant,2001(3):44−45.
    [4]
    GARCÍA-GARCÍA E, TOTOSAUS A. Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach[J]. Meat Science,2008,78(4):406−413. doi: 10.1016/j.meatsci.2007.07.003
    [5]
    林静, 苑会功, 周英, 等. 小麦抗性淀粉理化特性的研究[J]. 新疆农业科学,2017,54(3):417−422. [LIN J, YUAN H G, ZHOU Y, et al. Study on physicochemical properties of wheat resistant starch[J]. Xinjiang Agricultural Sciences,2017,54(3):417−422. doi: 10.6048/j.issn.1001-4330.2017.03.004
    [6]
    杨伟军. 变性淀粉在食品工业中的应用现状与研究进展[J]. 大众科技,2016,18(6):39−42. [YANG W J. Application status of modified stacrh in food in dustry and it sresearch progress[J]. Popular Science & Technology,2016,18(6):39−42. doi: 10.3969/j.issn.1008-1151.2016.06.013
    [7]
    周国燕, 胡琦玮, 李红卫, 等. 水分含量对淀粉糊化和老化特性影响的差示扫描量热法研究[J]. 食品科学,2009,30(19):89−92. [ZHOU G Y, HU Q W, LI H W, et al. DSC study of effects of water content on gelatinization and aging of starch[J]. Food Science,2009,30(19):89−92. doi: 10.3321/j.issn:1002-6630.2009.19.018
    [8]
    裴玉秀. 烹饪中淀粉的糊化[J]. 中国食品,1999,8:27. [PEI Y X. Gelatinization of starch in cooking[J]. China Food,1999,8:27.
    [9]
    LIU K S, LIU Q. Enzymatic determination of total starch and degree of starch gelatinization in various products[J]. Food Hydrocolloids,2020:105639.
    [10]
    ÁLVAREZ D, BARBUT S. Effect of inulin, β-glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters[J]. Meat Science,2013,94(3):320−327. doi: 10.1016/j.meatsci.2013.02.011
    [11]
    COLMENERO F J, AYO M J, CARBALLO J. Physicochemical properties of low sodium frankfurter with added walnut: Effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers[J]. Meat Science,2005,69(4):781−788. doi: 10.1016/j.meatsci.2004.11.011
    [12]
    AURSAND I G, GALLART-JORNET L, ERIKSON U, et al. Water distribution in brine salted cod (Gadus morhua) and salmon (Salmo salar): A low-field LF-NMR study[J]. Journal of Agricultural and Food Chemistry,2008,56(15):6252−6260. doi: 10.1021/jf800369n
    [13]
    JIA N, KONG B H, LIU Q, et al. Antioxidant activity of black currant (Ribes nigrum L.) extract with aqueous ethanol and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage[J]. Meat Science,2012,91:533−539. doi: 10.1016/j.meatsci.2012.03.010
    [14]
    CHEN Y, JIA X, SUN F, et al. Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters[J]. Meat Science,2019:160.
    [15]
    闫喜梅, 胡新中, 李俊俊, 等. 水分含量对燕麦淀粉糊化老化特性影响的研究[J]. 中国粮油学报,2015,30(4):27−32. [YAN X M, HU X Z, LI J J, et al. Study on the effect of water content on the gelatinization and aging properties of oat starch[J]. Journal of the Chinese Cereals and Oils Association,2015,30(4):27−32.
    [16]
    HATCHER D W, ANDERSON M J, DESJARDINS R G, et al. Effects of flour particle size and starch damage on processing and quality of white salted noodles[J]. Cereal Chemistry,2002,79(1):64−71. doi: 10.1094/CCHEM.2002.79.1.64
    [17]
    陈小聪, 肖满凤, 林莹. 水分对淀粉糊化度及鲜湿米粉品质的影响[J]. 粮食与油脂,2018,31(3):41−44. [CHEN X C, XIAO M F, LI Y. Effect of water addition on starch gelatinization degree and quality of fresh and wet rice flour[J]. Cereals & Oils,2018,31(3):41−44. doi: 10.3969/j.issn.1008-9578.2018.03.011
    [18]
    周兵, 李树文, 张宏玲, 等. 不同淀粉含量饲料制粒后淀粉糊化度、水分、温度以及颗粒质量的变化初探[J]. 饲料广角,2006,8:24−26. [ZHOU B, LI S W, ZHANG H L, et al. A preliminary study on the changes of starch gelatinization degree, moisture, temperature and granule quality after granulation of feed with different starch content[J]. Feed China,2006,8:24−26. doi: 10.3969/j.issn.1002-8358.2006.07.009
    [19]
    刘长姣, 姜爽, 朱珠. DSC法测定水分含量对玉米淀粉糊化和老化特性的影响[J]. 粮食与油脂,2018,31(11):7−9. [LIU C J, JIANG S, ZHU Z. Effects of water content on gelatinization and aging of corn starch detected by DSC[J]. Cereals & Oils,2018,31(11):7−9. doi: 10.3969/j.issn.1008-9578.2018.11.003
    [20]
    姚江, 胡建程, 谢丰镐. 水分活度对茶叶品质及贮藏过程中品质稳定性作用机理研究[J]. 广东茶业,1989,2:38−41,33. [YAO J, HU J C, XIE F G. Study on the mechanism of the effect of water activity on tea quality and quality stability during storage[J]. Guangdong Tea Industry,1989,2:38−41,33.
    [21]
    连风, 赵伟, 杨瑞金. 低水分活度食品的微生物安全研究进展[J]. 食品科学,2014,35(19):333−337. [LIAN F, ZHAO W, YANG R J. Microbiological safety of low-water activity foods[J]. Food Science,2014,35(19):333−337. doi: 10.7506/spkx1002-6630-201419066
    [22]
    陈卫江. 核磁共振技术在淀粉糊化回生中的研究与应用[D]. 南昌: 南昌大学, 2007: 17−20.

    CHEN W J. Study and appication of gelling and retrogradation in starch using NMR[D]. Nanchang: Nanchang University, 2007: 17−20.
    [23]
    徐敬欣, 张帅, 常婧瑶, 等. 以多糖为基质的脂肪模拟物替代动物脂肪在法兰克福香肠中的应用[J]. 食品工业科技,2021,42(9):85−93. [XU J X, ZHANG S, CHANG J Y, et al. Application of polysaccharide-based fat mimetics to replace animal fat in frankfurters[J]. Science and Technology of Food Industry,2021,42(9):85−93.
    [24]
    夏天兰, 刘登勇, 徐幸莲, 等. 低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J]. 食品科学,2011,32(21):253−256. [XIA T L, LIU D Y, XU X L, et al. Application of low-field nuclear magnetic resonance in determining water contents and other related quality characteristics of meat and meat products: A review[J]. Food Science,2011,32(21):253−256.
    [25]
    ABBASI E, SARTESHNIZI R A, GAVLIGHI H A, et al. Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus andAstragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage[J]. Meat Science,2019,147:135−143. doi: 10.1016/j.meatsci.2018.09.007
    [26]
    LIN K C, KEETON J T, GILCHRIST C L, et al. Comparisons of carboxymethyl cellulose with differing molecular features in low-fat frankfurters[J]. Journal of Food Science,1988,53(6):1592−1595. doi: 10.1111/j.1365-2621.1988.tb07792.x
    [27]
    CHEETANGDEE N. Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate[J]. Agriculture and Natural Resources,2017,51(4):310−318. doi: 10.1016/j.anres.2017.04.006
    [28]
    尤文辉, 李红伟, 张杰, 等. 测定因素对火腿肠质构特性值的影响[J]. 食品工业科技,2006,4:60−62. [YOU W H, LI H W, ZHANG J, et al. Effect of determination factors on texture property value of ham sausage[J]. Science and Technology of Food Industry,2006,4:60−62. doi: 10.3969/j.issn.1002-0306.2006.04.017
    [29]
    刘安军, 郭晶, 王子健, 等. 响应面法优化鸡肝肠加工工艺的研究[J]. 现代食品科技,2013,29(6):1288−1292, 1332. [LIU A J, GUO J WANG Z J, et al. Optimization of processing conditions for chicken liver sausage by response surface analysis[J]. Modern Food Science and Technology,2013,29(6):1288−1292, 1332.
    [30]
    董庆利, 罗欣, 屠康. 熏煮香肠中脂肪、食盐、淀粉和水分含量对其质构的影响[J]. 食品与发酵工业,2005,5:139−142. [DONG Q L, LUO X, TU K. Effects of fat, salt, starch and water content on the texture of smoked and cooked sausage[J]. Food and Fermentation Industries,2005,5:139−142. doi: 10.3321/j.issn:0253-990X.2005.01.037
    [31]
    孙茜茜. 加工工艺及淀粉组成对水晶皮类面点透明性及物性品质影响研究[D]. 郑州: 河南农业大学, 2016.

    SUN Q Q. Effect of processing techniques and starch composition for the transparency and physical quality of crystal dim sum[D]. Zhengzhou: Henan Agricultural University, 2016.
    [32]
    TORRES E A F, GARBELOTTI M L, NETO J M M. The application of hierarchical clusters analysis to the study of the composition of foods[J]. Food Chemistry,2006,99(3):622−629. doi: 10.1016/j.foodchem.2005.08.032
    [33]
    SUN W Z, ZHAO Q Z, ZHAO H F, et al. Volatile compounds of Cantonese sausage released at different stages of processing and storage[J]. Food Chemistry,2010,121(2):319−325. doi: 10.1016/j.foodchem.2009.12.031
    • Related Articles

  • Related Articles

    [1]ZHU Zitong, LEI Meikang, JIANG Zhiying, HUANG Chaoqun, YE Youbiao, CHEN Yujiao, HAN Chao. Determination of Highly Polar Fungicide of Fosetyl-aluminium in Plant-derived Product by Liquid Chromatography-Tandem Mass Spectrometry[J]. Science and Technology of Food Industry, 2024, 45(3): 235-241. DOI: 10.13386/j.issn1002-0306.2023010043
    [2]JIN Chun’ai, WANG Rongcan, WANG Xinyi, JIN Meiling, WANG Yufang, LI Yali. Comparison of 37 Fatty Acids and Squalene in Walnut Oil and Common Vegetable Oils[J]. Science and Technology of Food Industry, 2022, 43(12): 261-267. DOI: 10.13386/j.issn1002-0306.2021090043
    [3]XU Xing, ZHANG Yan, SHU Ping, YANG Weihua, ZHAO Haojun, DONG Yiyi. Evaluation of Uncertainty in Determination of Cephalosporins in Chicken by High Performance Liquid Chromatography-Tandem Mass Spectrometry Isotope Internal Standard Method[J]. Science and Technology of Food Industry, 2022, 43(8): 312-319. DOI: 10.13386/j.issn1002-0306.2021090034
    [4]DU Yazheng, LIU Hongmei, AN Xuezheng, QI Na. Comparative Study of Rapid Test Strips and the National Standard Method to Analyse Staphylococcus aureus in Desalted Whey Powder[J]. Science and Technology of Food Industry, 2021, 42(24): 224-228. DOI: 10.13386/j.issn1002-0306.2020080298
    [5]LONG Ze-rong, WANG Li-tao, LIU Li, ZHAO Jian-yong, LU Yi, ZHAO Liang, DONG Shu-qing, LI Hui. Determination of aliphatic aldehydes in plant oils by flow injection fluorescence method[J]. Science and Technology of Food Industry, 2017, (18): 275-278. DOI: 10.13386/j.issn1002-0306.2017.18.052
    [6]MA Hai-hua, SUN Ji-zhou, ZHEN Tong, ZHANG Yuan, XIA Shan-hong. A review on aflatoxins determination methods in China 's national and industry standards[J]. Science and Technology of Food Industry, 2016, (06): 360-366. DOI: 10.13386/j.issn1002-0306.2016.06.064
    [7]WANG Li-ping, LIN Chen, FANG Jun, CAI Da-chuan, LIN Ze-peng, FANG Li, WU Ling-tao, LI Xue-ying. Determination of squalene in edible oils of plant and animal by gel permeation chromatography-gas chromatography method[J]. Science and Technology of Food Industry, 2015, (06): 69-71. DOI: 10.13386/j.issn1002-0306.2015.06.006
    [8]WU Jing-zhu, SHI Rui-jie, CHEN Yan, LIU Cui-ling, XU Yun. Rapid qualitative identification method of edible vegetable oil based on PLS-LDA and Raman[J]. Science and Technology of Food Industry, 2014, (06): 55-58. DOI: 10.13386/j.issn1002-0306.2014.06.002
    [9]Study on the method for determining the entrapment efficiency of coix seed oil liposomes[J]. Science and Technology of Food Industry, 2013, (02): 61-63. DOI: 10.13386/j.issn1002-0306.2013.02.023
    [10]微生物检测国标法和滤膜法的比较[J]. Science and Technology of Food Industry, 1999, (06): 54-56. DOI: 10.13386/j.issn1002-0306.1999.06.082
    • Supplements (0)

Catalog

    Get Citation
    PDF
    XML

    Article Metrics

    Article views (199) PDF downloads (24) Cited by()
    Address：No. 70, Shazikou Road, Yongding gate, BeijingPostcode：100101
    Tel：010-87244116 87244117Fax :010-87287944
    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return