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| Analysis of Quality Differences of Commercial Sichuan-Style Sausages before and after Steaming by Nutritional and Intelligent Sensory Evaluation |
| CAI Xuemei, BAI Ting, ZHANG Jing, QIAO Mingfeng, WANG Yongjiang, ZHAO Jing, FAN Wenjiao |
| 1. Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; 2. Key Laboratory of Meat Processing in Sichuan Province, Chendu University, Chengdu 610106, China; 3. Zhouqu Green Vein Agricultural Technology Co. Ltd., Longnan 746300, China |
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Abstract This study was performed in order to analyze the difference in the sensory quality of six brands of commercially available Sichuan-style sausage before and after steaming by using intelligent sensory instruments such as electronic nose (E-nose) and electronic tongue (E-tongue) as well as a color difference meter and a texture analyzer and also to investigate the differences in the nutritional and free amino acid composition. The results showed that color, texture, energy (1 912.78–2 468.94 kJ/100 g), protein (17.76%–25.58%), carbohydrate (10.11%–14.39%), fat (39.91%–51.51%), moisture (12.09% –26.95%) and free amino acid (6.86–10.46 mg/g) content varied significantly among the six brands, and both E-nose and E-tongue were able to discriminate the brands. After steaming, the contents of moisture and free amino acids increased by 27.13%–116.34% and 30.57%–88.10%, respectively. The a* value, hardness and carbohydrate content decreased by 7.71%–52.43%, 16.34%–55.18% and 5.10%–57.82%, respectively. Based on the variable importance in the projection (VIP) scores from the predictive model established by partial least squares discriminant analysis (PLS-DA), moisture content, free amino acid content, a* value, hardness and carbohydrate content were identified as important indexes to distinguish Sichuanstyle sausage before and after steaming.
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2023, Vol. 37 
