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| Effect of White Sesame Powder Addition on the Quality of Chinese Sausage |
| ZHOU Ruizheng1, ZHOU Huijian1, GE Qingfeng1, WU Mangang1, ZHOU Xiaoyan2,3, YU Hai1,3,* |
| 1.School of Food Science and Engineering, Yangzhou Univeristy, Yangzhou 225127, China; 2.School of Tourism and Culinary Science, Yangzhou Univeristy, Yangzhou 225127, China; 3.Huaiyang Cuisine Industrialization Engineering Center of Jiangsu Province, Yangzhou 225127, China |
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Abstract In this paper, the effect of adding different amounts of white sesame powder (2%, 3%, 4% and 5%) into Chinese sausage on its physicochemical indexes, total free amino acid content, flavor, texture and antioxidant properties was studied. The total free amino acid content of sausage with sesame was significantly higher than that of the control group (P < 0.05) after air drying. Esters accounted for a higher percentage of the total volatile compounds, while aldehydes accounted for a significantly lower percentage when comparing the addition of sesame with the control group (P < 0.05). Moreover, the addition of sesame resulted in a significant drop in peroxide value (POV) and thiobarbituric acid reactive substances (TBARs) value compared with the control group (P < 0.05) indicating inhibition of lipid oxidation. Based on these results combined with sensory evaluation, the optimum addition level of sesame to Chinese sausage was 3%.
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2017, Vol. 31 
