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| Quality Evaluation of Sausage Samples in Xiangyang Region |
| HAN Qianhui, YANG Lei, WANG Nian, LIU Jiapei, PAN Zhenfei, PAN Ting, WANG Yujiao, GUO Zhuang* |
| Northwest Hubei Research Institute of Traditional Fermented Food, College of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang 441053, China |
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Abstract The quality of sausages in Xiangyang, Hubei province was evaluated by electronic tongue, conventional
physicochemical analysis and multivariate statistics. Both cluster analysis and multivariate analysis of variance showed
that 9 sausage samples could be divided into three clusters based on taste profile, showing significant differences in overall
taste profile (P < 0.05). Meanwhile, there were significant differences in the relative abundance of bitterness, astringency,
sourness and aftertaste-B and the contents of total acid and fat in sausage samples from three different clusters as indicated
by Kruskal-Wallis test (P < 0.05). Through Pearson correlation analysis we also found the contents of total acid were highly
significantly negatively correlated with bitterness, astringency, and aftertaste-B (P < 0.05).
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