Effect of Tangerine Peel on Cantonese Sausage Quality
FU Xiao-yan;ZHANG Ri-hui;JIANG Ai-min;ZHANG Jun;HE Jia-wen;DAI Jin-bo;DU Li-an
1. Guangdong Wen’s Ruichang Foodstuffs Co. Ltd., Heyuan 517000, China ；
2. College of Food Science, South China Agricultural University, Guangzhou 510642, China
Abstract：The effects of tangerine peel and its ethanol extract on the indicators of Cantonese sausage acid value, peroxide value,
nitrite residue, microbial parameters and flavor were studied in this paper. The results showed that both tangerine peel and its
ethanol extract had antioxidant and antimicrobial effects on Cantonese sausage and could lower the level of nitrite and enhance the
flavor of Cantonese sausage. Nevertheless, the overaddition of tangerine peel masked the original flavor of Cantonese sausage,
brought a bitter taste and led to an elevated level of acid value. Considering comprehensively these results, the optimal amount
of tangerine peel ethanol extract for improved Cantonese sausage quality was 1%.
2011, Vol. 25 
