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| Effects of Allium mongolicum Polysaccharides and Flavonoids on Quality of Chinese Sausage |
| CAO Yingying, GONG Li, FAN Wenguang |
| College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China |
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Abstract In order to solve the problem of nitrite residue and oxidation in Chinese sausage, the effects of polysaccharides and flavonoids from Allium mongolicum on the thiobarbituric acid reactive substance (TBARs) value, volatile basic nitrogen (TVB-N) content, water-holding capacity (WHC), color, microstructure, and nitrite residue of Chinese sausage were investigated after storage for different periods (0, 2, 4, 6 and 8 days). The results showed that both the polysaccharide and flavonoids significantly reduced the TBARs value, TVB-N content and nitrite residue, improved WHC, helped maintain the color of Chinese sausage, and improve the microstructure of Chinese sausage.
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2021, Vol. 35 
