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| Effect of Phlorotannins on the Quality of Low-Temperature Sausage |
| ZHANG Chen, WANG Wei, WU Hao, XIE Wancui, LI Hongyan, DONG Xiufang |
| 1.College of Marine Science and Bioengineering, Qingdao University of Science and Technology, Qingdao 266042, China; 2.Linyi Jinluo Wenrui Foods Co. Ltd., Linyi 276036, China; 3.College of Public Health, Dali University, Dali 671000, China |
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Abstract Low-temperature sausage in which phlorotannins (PT) were added at 0 (control), 0.02% or 0.10% levels was designed to investigate the quality changes under accelerated conditions (32 or 37 ℃) and to predict the shelf life. The results showed that PT improved the sensory quality of low-temperature sausage, and effectively inhibited the increase in total viable count (TVC) and thiobarbituric acid reactive substances (TBARs) value. The 0.10% PT group showed better inhibition compared to the 0.02% PT group. The response values of electronic nose W1W, W2W, W1S and W2S sensors were enhanced, indicating a decrease in sulfides and an increase in alcohols, aldehydes and ketones. On the last day of storage, the maximum response values of W1W were 7.996, 7.466 8, and 7.423 4 for the control, 0.02% PT, and 0.10% PT groups stored at 37 ℃; and 8.212 9, 7.409 9, and 7.383 7 for those stored at 32 ℃, respectively. Using TVC as an indicator of deterioration, shelf life ratio at a temperature difference of 5 ℃ (Q5) for these three groups was extrapolated as being 1.5 by chemodynamic modeling, and the shelf-lives of the control, 0.02% PT and 0.10% PT groups were 87, 116 and 145 days, respectively, at 4 ℃.
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2023, Vol. 37 
