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| Effect of Fruit and Vegetable Pulp Mixtures on Quality Characteristics during Processing of Fermented Sausage |
| WANG Kaili1,2, ZHU Yingchun1, LI Xiuming2, MA Lizhen2,* |
| 1.College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; 2.Tianjin Engineering and Technology Research Center of Agricultural Products Processing, College of Food Engineering and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China |
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Abstract This study investigated the effect of addition of fruit and vegetable pulp mixtures on quality characteristics during the processing of fermented sausage. Four groups of fermented sausages with added mixtures (3:1, m/m) of vegetable and fruit pulp, namely negative control group (NCG), positive control group (PCG), celery and cherry group (CCG), and cabbage and tomato group (CTG) were produced from a mixture of chilled pork tenderloin and backfill meat (9:1, m/m) using a commercial starter culture consisting of Staphylococcus aureus, Staphylococcus aureus and Lactobacillus sake. Changes in physicochemical properties of sausages during fermentation and maturation, as well as sensory qualities of finished products were analyzed. Results obtained showed as follows. (1) During the fermentation process, acid production in CCG and CTG was faster than in PCG, and the pH was reduced to below 5.1 after 13 h of fermentation, while that of PCG decreased to 5.06 after 24 h. (2) During the drying and maturation process, brightness (L*) and yellowness (b*) values of the four groups of fermented sausages showed a decreasing trend, while red value (a*) tended to increase; a* of CTG was significant higher than that of PCG (P < 0.05). Thiobarbituric acid reactive substances (TBARs) value of NCG was significantly higher than those of the other groups (P < 0.05). (3) Water content of the four fermented sausages was 27.40%–29.07%, and water activity (aw) values were 0.837–0.887, with no statistically significant difference being observed in the two parameters (P > 0.05). In sensory evaluation, CCG and CTG were superior to NCG and PCG in flavor and overall acceptability. Therefore, the addition of fruit and vegetable pulp can reduce the fermentation period, improve the color and sensory quality and produce antioxidant activity in fermented sausages.
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2017, Vol. 31 
