The Study Of Optimizing Edible Pigments In Chinese Sausage And Its Manufactureing Process

Compared to traditional Chinese sausage, the sausages made by modern machines were faced with many problem when they were on sale. And the change of colors at the surface and inner of the sausage was one of the most urgent problems. In the product, myoglobin could changed to be oxymyoglobin, and then metmyoglobin, at the same time; color could change from red to brown. In the study, three stable edible pigments were added in the sausage; accordingly, the parameters of manufacturing process were optimized properly. The new products showed much more stable color, and as used to say, sensory quality was improved and self-life extended longer. Vacuum-Packed sausage had the self-life about 10 times longer, and those without package ones are 5 times longer than old processed sausage.Four main parts were involved in the study:First, several pigments were studied as compared to myoglobin. The experiment results showed that when three pigments were added in the product, beautiful and stable color could achieve, which seemed to be more useful than leaven red and kaoliang red. The sausages color is similar to fresh meat color with brilliant luster at the surface. The best ratio of the pigments is G101:G102:G103=2:3:3. And total addition of the pigments is 0.0064%(w/w) of the meat materials.Second, processing parameters were optimized with a L9(34) orthogonal design. Effect of water addition before and followed by mixing, salt content and temperature of washing lump fat on color was studied. Result showed that 8% water was added before mixing, 10% followed mixing, 0.5% salt and lump fat temperature is 45 ℃, these best parameters is effective for homogenous and stable color in the sausage.Third, in order to insure that the oven could work properly in the manufacturingprocess, some parts of the oven were modified. And continuous air, even and homogenous temperature could be detected in new oven. Test experiment showed that the quality of new processed sausages was much better than old ones.Fourth, based on the results of the experiments before. The new sausage was stored and stayed at the atmosphere that had similar airflow, temperature, humidity and light with the sale house or supermarket. It was found that packed sausages had a self-life of 90 days, while without package ones was 23 days, which were extraordinarily longer than the old processed ones, and even more longer than traditional sausage.Generally, in this study, the optimizing of pigments ratios, processing parameters and the modification for the oven was effectively done with stable Chinese sausage and longer shelf-life compared to old processed sausage or traditional sausage.