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| Quality Evaluation of Cooked Fermented Sausage Supplemented with Vegetables |
| FAN Xiaopan1, WANG Siyu1, MA Lizhen1,2,* |
1. College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China;
2.Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China |
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Abstract In this study, we produced five groups of cooked fermented sausages supplemented with pulped vegetables celery, spinach and cabbage, nitrate (positive control) and nothing (negative control, CK), respectively through fermentation with a combined starter culture (WBL-45) of Staphylococcus xylose, Staphylococcus carnosus and Lactobacillus sake, drying, cooking and roasting. The contents of residual nitrite, thiobarbituric acid reactive substances (TBARs) and total volatile basic nitrogen (TVB-N), texture properties and shear force of sausages were evaluated. Results showed that the TBARs values of sausages supplemented with vegetables were significantly lower than that of the CK group. The TVB-N value of the sausage supplemented with spinach was significantly higher than that of the CK group suggesting better flavor. The residual nitrite contents of the five groups of sausages varied from 0.55 to 3.80 mg/kg, much lower than the maximum residue limit (30 mg/kg), indicating that they are very safe for consumption. The three groups supplemented with vegetables had good sensory traits in terms of hardness, chewiness, resilience and gumminess.
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