|
|
|
| Effect of Lotus Leaf Powder on the Quality of Pork Sausages |
| HE Jing;YAO Zheng;WANG Lu;DU Qing-fei;CHEN Cong-gui |
| School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
|
|
|
|
Abstract The effects of lotus leaf powder on water-holding capacity, color, textural properties and sensory qualities of
pork sausages were investigated. The results showed that the water-binding capacity and hardness of pork sausages were
improved significantly, while L* and a* values were decreased evidently by the addition of lotus leaf powder (P＜0.05). No
significant changes in texture, aroma, salty, astringency or taste were found when no more than 10% lotus leaf powder was
added to pork sausages (P＞0.05). The proper addition level of lotus leaf powder in pork sausages was approximately 10%.
|
|
|
|
|
|
|
|
| [1] |
ZHANG Xianshan, GUO Bingbing, SHI Liu, CHEN Sheng, WU Wenjin, GUO Xiaojia, CHEN Lang, ZHOU Zhi, WANG Lan. Effects of High Voltage Electrostatic Field Treatment on Muscle Quality and Water Distribution Characteristics in Channel Catfish[J]. Meat Research, 2026, 40(5): 27-35. |
|
|
|
|
2013, Vol. 27 
