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| Effects of Tea Polyphenols in Preservation of Low-salt Chinese Sausage |
| LIU Kunyi1, WANG Qi1,*, WANG Wei2, YUAN Huawei3 |
| 1.Wuliangye Technical College, Yibin Vocational and Technical College, Yibin 644003, China; 2.Sichuan Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, China; 3.College of Life Science and Food Engineering, Yibin University, Yibin 644000, China |
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Abstract After being pretreated with tea polyphenols, pork meat was used to produce low-salt Chinese sausage. One-factorat- a-time method and response surface methodology based on a four-variable, three-level central composite design were used to optimize the pretreatment conditions. The response variables were total bacterial count and sensory evaluation score. The results showed that the optimal experimental conditions were as follows: tea polyphenol concentration 0.61 g/100 mL, pH 8.35, temperature 22.03 ℃ and treatment time 33.44 min. The total bacterial count of the sausage prepared under the optimized conditions was 4.3 (lg (CFU/g)) and sensory score 89.3 points.
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2018, Vol. 32 
