Effects of Selenium-Enriched versus Common Broccoli Powder on the Quality Characteristics of Sausages
YU Qing, XIONG Zhemin, CHEN Jiahao, WANG Haibin, LIAO E, CHEN Jiwang, CHENG Shuiyuan
1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2.School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 3.National R&D Center for Se-Rich Agricultural Products Processing Technology, Wuhan 430023, China
Abstract：In this work, we determined the effect of adding selenium-enriched versus common broccoli powder on the selenium content, pH, color, acid value, peroxide value (POV), thiobarbituric acid reactive substance (TBARs) value and sensory evaluation of sausages. The results showed that compared with the sausage without broccoli powder, neither the pH nor acid value of the sausage with broccoli powder was affected by whether or not it was enriched with selenium. The addition of selenium-enriched broccoli powder significantly affected the color, improved the sensory score, and reduce the POV and TBARs values of sausages, while the addition of common broccoli powder has no significant effect on the POV or TBARs values. According to comprehensive quality evaluation, the optimal amount of addition of seleniumenriched broccoli powder was 0.2%, and the selenium content of the sausage was (89.94 ± 10.05) μg/100 g, which meets the requirement of the standard for selenium-enriched meat products.
余 青，熊哲民，陈嘉浩，王海滨，廖 鄂，陈季旺，程水源. 富硒西蓝花粉及普通西蓝花粉对香肠品质特性的影响[J]. 肉类研究, 2021, 35(9): 13-19.
YU Qing, XIONG Zhemin, CHEN Jiahao, WANG Haibin, LIAO E, CHEN Jiwang, CHENG Shuiyuan. Effects of Selenium-Enriched versus Common Broccoli Powder on the Quality Characteristics of Sausages. Meat Research, 2021, 35(9): 13-19.
2021, Vol. 35 
