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| Effects of Amount and Particle Size of Platycodonis Radix Powder on Quality of Smoked and Cooked Sausage |
| ZHANG Yifei1, ZHU Ziyu1, LIN Xiaoling1, HUANG Dongxian1, YU Longhao1,2,* |
| 1.College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China; 2.Heilongjiang Province China-Canada Cooperation Agri-Food Research Center, Daqing 163319, China |
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Abstract The purpose of this study was to analyze the effects of adding Platycodonis Radix powder on the water distribution and quality characteristics of smoked and cooked sausage by low field nuclear magnetic resonance (LF-NMR) in order to explore ways to increase the dietary fiber content and improve the nutritional value of smoked and cooked sausage. Sausages were produced with the addition of different amounts (3%, 6% and 9%) of Platycodonis Radix powder passing through a 300, 200, 100, 80 or 60 mesh sieve. A control sample was prepared without Platycodonis Radix powder. The results indicated that the viscosity (186.23 Pa·s), pH value (6.16), color (brightness value 60.73, redness value 19.44, and yellowness value 12.60), water content (54.61%), elasticity (0.88), cohesiveness (0.49), chewiness (5 870 N) and resilience (0.24) of the sausage containing 3% 300 mesh Platycodonis Radix powder were more similar to those of the control as compared to other groups. There was a significant correlation between the water distribution and quality characteristics of the sausages with Platycodonis Radix powder. Platycodonis Radix powder enhanced the combination of immobilized water and free water with sausage, improved the water retention capacity, and significantly increased the water holding capacity (0.40) and hardness (18 354 N) relative to the control. Compared with other groups, the sausage containing 3% 300 mesh Platycodonis Radix powder had better quality characteristics and higher sensory score (P < 0.05), with enriched flavor and nutrients.
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2019, Vol. 33 
