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| Effect of Grape Pomace Dietary Fiber Superfine Powder on Quality and Storage Stability of Low Temperature Sausages |
| TAO Shu-ying;LING Bo;MING Jian |
| 1. College of Food Science, Southwest University, Chongqing 400715, China；
2. National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing 400715, China；
3. Key Laboratory of Agricultural Products Quality Safety and Risk Assessment During Storage, Ministry of Agriculture,
Southwest University, Chongqing 400715, China |
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Abstract In the present work, dietary fiber from wine grape pomace was modified by superfine communication technique and
applied in low temperature sausages to investigate its effect on the quality of low temperature sausages using texture profile
analysis and chromatic analysis. Meanwhile, the antioxidant and antibacterial effects were assessed by determining the changes
in the content of conjugated dienes, TBARS value, pH value and total plate count of sausages during cold storage. The results
showed that the addition of the dietary fiber superfine powder had a significant effect on the texture and color of sausages with
little difference from its native counterpart. This superfine powder revealed remarkable antioxidant and antibacterial effects on
low temperature sausages. However, superfine communication did not result in an obvious improvement in the antibacterial
effect of dietary fiber from wine grape pomace.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2012, Vol. 26 
