Effect of Fat to Lean Meat Ratio and Celery Powder on Quality of Sichuan Sausages
XIA Wenyin1, SU Yan1, XIA Yangyi1,2,*
1.College of Food Science, Southwest University, Chongqing 400715, China;
2.Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China
Abstract：The eating quality of Sichuan sausage is greatly influenced by raw and auxiliary materials. Moreover, Sichuan sausage with celery powder can exhibit an increased color fixation. In this study, investigations were carried out to explore the effects of fat to lean meat ratio and celery powder addition on quality characteristics of Sichuan sausage. The results indicated that Sichuan sausage with optimal texture properties and sensory characteristics was composed of fat and lean at a mixing ratio of 15:85, fat content and peroxide value of which were significantly lower than those in other groups (P < 0.05). Adding 0.2% of celery powder to Sichuan sausage could result in a marked increase in texture properties and flavor, and an obvious reduction by 75.23% in residual nitrite to (1.398 ± 0.043) mg/kg.
夏文银，苏 燕，夏杨毅. 肥瘦肉质量比和芹菜粉对川味香肠品质的影响[J]. 肉类研究, 2015, 29(5): 1-5.
XIA Wenyin, SU Yan, XIA Yangyi. Effect of Fat to Lean Meat Ratio and Celery Powder on Quality of Sichuan Sausages. Meat Research, 2015, 29(5): 1-5.
