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| Effect of Vacuum Stirring on the Quality Characteristics of Sausages with Different Vegetable Proteins |
| HUANG Yanling1, SHUAKE·Kuermanbayi2, WANG Yingnan1,* |
| 1.Heilongjiang Institute of Green Food Science, Northeast Agricultural University, Harbin 150028, China; 2.College of Food, Northeast Agricultural University, Harbin 150028, China |
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Abstract We undertook this study in order to determine the effect of vacuum agitation on the quality characteristics of sausages added with different vegetable proteins. In this experiment, sausages containing separately different levels (4%, 5% and 6%) of soy protein isolate (SPI) and wheat protein were prepared. The ground meat in each group was stirred for 10 minutes by two stirring processes (atmospheric pressure stirring (S0) and vacuum stirring (S1)). The effects of vacuum stirring on the quality of the vegetable protein-incorporated sausages were analyzed with respect to dissolution percentage of salt-soluble protein, sausage yield, water content, color and texture characteristics. The results showed that the optimal addition levels of both SPI and wheat protein were 5%. The dissolution percentage of salt-soluble protein, the yield of sausage, water content, redness value, yellowness value, hardness and chewiness in each group were significantly increased after being vacuum-stirred (P < 0.05). Vacuum stirring treatment also had a significant effect on the texture, juiciness and overall acceptability of sausages (P < 0.05), but had no significant effect on the pH value or flavor (P > 0.05). Collectively, it was found that the vacuum agitation significantly improved the quality of the sausages with the above two vegetable proteins compared with atmospheric pressure agitation, and the effect was greater when SPI was added.
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2019, Vol. 33 
