Effect of Non-meat Protein Addition on Quality Characteristics of Nanjing Sausages

HUANG Chunyang; WANG Zhe; WANG Lingjuan; ZHANG Xinxiao; ZOU Ye; WANG Daoying; XU Weimin; LUO Zhang

doi:10.13386/j.issn1002-0306.2023010002

Volume 44 Issue 21

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(21): 91-96. > DOI: 10.13386/j.issn1002-0306.2023010002

HUANG Chunyang, WANG Zhe, WANG Lingjuan, et al. Effect of Non-meat Protein Addition on Quality Characteristics of Nanjing Sausages[J]. Science and Technology of Food Industry, 2023, 44(21): 91−96. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010002.

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Effect of Non-meat Protein Addition on Quality Characteristics of Nanjing Sausages

HUANG Chunyang^{1, 2,},
WANG Zhe^{1, 3},
WANG Lingjuan^{1, 3},
ZHANG Xinxiao^{1, 3},
ZOU Ye^{1, 3, ,},
WANG Daoying^{1, 3},
XU Weimin^{1, 2, 3},
LUO Zhang^{1, 2, ,}

1.
Agricultural Products Processing Institute of Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
2.
College of Food Science, Tibet Academy of Agriculture and Animal Husbandry, Nyingchi 860000, China
3.
School of food and Bioengineering, Jiangsu University, Zhenjiang 212013, China

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Received Date: January 03, 2023
Available Online: September 06, 2023

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Abstract

Abstract

This paper was aimed to improve sausage quality by adding non-meat protein. The effects of adding of four non-meat proteins: Spray-dried blood cells (SBC), soybean protein isolate (SPI), egg white protein (EWP), and porcine plasma protein (PPP) on the quality of Nanjing sausages were investigated. The sensory properties, cooking loss, pressure juice loss, water activity, color difference, chewiness, and microstructure were analyzed. The results showed that among these 4 proteins, the sensory quality and chewiness of Nanjing sausage products were overall improved by adding EWP, in which chewiness was increased by 14.73% compared to the control group. The sausages by adding PPP was significantly increased the water-retaining property, where the steaming loss rate and pressure loss rate was decreased by 13.31% and 55.79%, respectively. The low-field NMR results of sausages by adding SPI and PPP showed that a tendency for T21 was left-shifted. The addition of SBC to sausages was significantly (P<0.05) increased a^* values and darker sausages. HE staining results indicated that sausages by adding PPP and SBC groups had a more compact structure. Based on the analysis of other indexes in this paper, it was concluded that PPP was the best cross-linked with pork protein, so as to improve the quality of Nanjing sausage to a certain extent.
- Nanjing sausage,
- non-meat proteins,
- quality,
- sensory evaluation,
- interaction

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References

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