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| Effects of Selenium-Enriched versus Common Broccoli Powder on the Quality Characteristics of Sausages |
| YU Qing, XIONG Zhemin, CHEN Jiahao, WANG Haibin, LIAO E, CHEN Jiwang, CHENG Shuiyuan |
| 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2.School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 3.National R&D Center for Se-Rich Agricultural Products Processing Technology, Wuhan 430023, China |
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Abstract In this work, we determined the effect of adding selenium-enriched versus common broccoli powder on the selenium content, pH, color, acid value, peroxide value (POV), thiobarbituric acid reactive substance (TBARs) value and sensory evaluation of sausages. The results showed that compared with the sausage without broccoli powder, neither the pH nor acid value of the sausage with broccoli powder was affected by whether or not it was enriched with selenium. The addition of selenium-enriched broccoli powder significantly affected the color, improved the sensory score, and reduce the POV and TBARs values of sausages, while the addition of common broccoli powder has no significant effect on the POV or TBARs values. According to comprehensive quality evaluation, the optimal amount of addition of seleniumenriched broccoli powder was 0.2%, and the selenium content of the sausage was (89.94 ± 10.05) μg/100 g, which meets the requirement of the standard for selenium-enriched meat products.
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2021, Vol. 35 
