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| Color and Flavor Analysis of Hunan-Style Sausages with Added Enzymatically Prepared Pig Blood Hemoglobin |
| LI Yingnan, LI Xiang, JIA Xiaoyun, WANG Le, YANG Kai, CHENG Xiaoyu, LIU Wenying* |
| Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China |
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Abstract Hunan-style sausage was prepared with added pig blood hemoglobin prepared by enzymatic hydrolysis of fresh pig blood, and its color, major flavor compounds and volatile composition (type and quantity) were evaluated and compared with those of sausage with added sodium nitrite. The results showed that the addition of sodium nitrite alone significantly increased the a* value (P < 0.05) but did not result in any significant change in other color parameters (P > 0.05) compared with the control group without the addition of pig blood hemoglobin or sodium nitrite. However, the addition of pig blood hemoglobin significantly decreased the L*, b* and C* values (P < 0.05) and significantly affected the a*, C* and H* values at a level of 20% (P < 0.05). Sausage with added pig blood hemoglobin had a low L* value, and b* values were similar among sausages with added pig blood hemoglobin and among those with added sodium nitrite. Major volatile flavor compounds were distinct among different groups of sausages, and linear discrimination was achieved by linear discriminant analysis (LDA) with the first two principal components (PCs). The types and contents of volatile flavor compounds in sausage were significantly affected by the addition of sodium nitrite and pig blood hemoglobin. The addition of sodium nitrite reduced the number and relative content of alcohols and increased the contents of esters, aldehydes, ketones, phenols, aromatic compounds, alkenes and other miscellaneous compounds. The relative contents of esters, aldehydes and ketones increased with increasing addition of pig blood hemoglobin, while those of phenols, alkenes, acids and aromatic compounds decreased to different extents. Taken together, sausages with the addition of 0.05%–0.10% pig blood hemoglobin and sodium nitrite were similar with respect to color and volatile flavor components.
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2017, Vol. 31 
