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| Effect of Added Carrot Juice on the Eating Quality of Emulsion-Type Sausage |
| DENG Ya-min;ZHANG Li-fang;SHAO Jun-hua;LIU Deng-Yong;SONG Li;QI Jun |
| College of Chemistry, Chemical Engineering and Food Safety, Research Institute of Food Science,
Bohai University, Jinzhou 121013, China |
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Abstract This study examined the effect of different amounts of added carrot juice (0%, 5%, 10% and 15%) on
the color, texture properties, water-holding capacity and sensory evaluation of emulsion-type sausage made with
the optimal formulation. The results indicated that significant differences (P ＜ 0.05) existed in color parameters,
texture and sensory evaluation between the presence and absence of carrot juice. The red value (a*) and hardness
were both decreased significantly with increasing addition of carrot juice, while the cooking loss, cohesiveness and
resilience showed no significant differences comparing with the control group. Besides, the best hardness, chewiness,
adhesiveness and the highest overall sensory score were found upon addition of 10% carrot juice. Therefore, we
concluded that the optimal amount of carrot juice added in emulsion-type sausage was 10% under the experimental
conditions in this study.
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2014, Vol. 28 
