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| Effect of Consumption Temperature on Sweetness Intensity of Pour Sausage with Different Sweeteners |
| YANG Mingyan, SUN Wei, WU Jincheng, LIU Dengyong, GAI Shengmei |
| Meat Innovation Center of Liaoning Province, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China |
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Abstract In order to explore the effects of different consumption temperatures (30, 40, 50 ℃) on the perception of sweet intensity of pour sausage with different sweeteners (sucrose, erythritol, mogroside V, sucralose, erythritol-mogroside V, erythritol-sucralose, mogroside V-sucralose, erythritol-mogroside V-sucralose), sensory evaluators used time-intensity (TI) method to perceive sweet intensity of pour sausage. The results showed that the sweetness intensity of sweeteners varies depending on the matrix and consumption temperature conditions. With the increase of serving temperature, the perception of sweetness intensity of sweetener was significantly increased (P < 0.05). After adding a final salt concentration of 2 g/100 mL, the sweetness intensity of the sweeteners significantly decreased (P < 0.05). In pour sausages, the peak sweetness time ranged from 13.00 to 16.50 s. When the temperature of pour sausage was 30 and 40 ℃, the area under the curve (AUC) of the TI curves for pour sausages formulated with erythritol, mogroside V and sucralose was not significantly different from that of sucrose (P > 0.05). Except the pour sausages formulated with mogroside V-sucralose and erythritol-mogroside Vsucralose, the sweetness of the pour sausages formulated with other sweeteners reaching the swallowing point is similar to that of sucrose (P > 0.05). When the temperature of pour sausage was 50 ℃, there was no significant difference between the pour sausages formulated with erythritol-mogroside V and sucrose in AUC, peak sweetness, and peak time (P > 0.05). In conclusion, when the temperature is different, different sweeteners can be used to replace sucrose in pour sausage.
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2025, Vol. 39 
