Effects Of Food Gums On Quality Characteristics Of Smoked And Cooked Sausages

With the development of economy and the people living standard rise,low-temperature meat products will be more and more popular in the future, which atpresent is less of sorts, low content of science and technology, however their developmentand modification cannot be done without the utilization of food additives.food gums as akind of high safety and high performance additives, whose research in meat products stillhave a lot of blank, and the research results are not consistent.In this study, different kindsof food gums were added to low-temperature smoked and cooked sausages by single factorexperiments and Box-Behnken design to research their effect laws and reciprocal action onPYR,WHR,FHR,TPA,organic sensory qualities,color,and NMR technology was used tostudy the food gums on the effects of the moisture migration in sausages,and from theperspectives of different states of moisture distribution and migration, indirectly explorethe influences of food gums on the micro structure and texture properties of the sausageproducts. The specific research results are as follows:1.Effects of different kinds of food gums on quality characters and moister migrationof low-temperature smoked and cooked sausages.(1)Algal gums: The three kinds of algal gums could all improve the FHR,decreaseL-value and the mobility of the moister. SA could improve the sausages’ PYR,which wasless better than KC;AG had no significant influences in PYR,WHR,TPA,a-value andb-value;SA(>1.2%) could significantly lessen the TPA parameters’ values and sensoryscores;KC(0.9%~1.2%)could effectively improve the TPA parameters’ values,and thesensory scores was highest at the addition of0.9%.SA and KC could increase thea-value,b-value and the proportion of free water,while AG could increase the proportion ofimmobilized water,reduce the free water’s proportion.(2)Microbial gums:XG had not much influence in PYR,but dropped the FHR,theWHR was highest at the addition of0.6%;CG dropped the sausages’ PYR,WHR andFHR;GEG dropped the WHR,but could improve their FHR and PYR(0.4%,0.6%);XGcould sharply drop he TPA parameters’ values and sensory scores of sausages,but increase their L-value,a-value and b-value;GEG can improve the sausages’ TPA parameters exceptthe springiness,neither the sensory scores;CG could significantly improve the sausages’hardness, fracturability, adhesiveness,chewiness except springiness and cohesiveness,ataddition of0.6%,a-value is the highest,while the a-value is the lowest,and the b-value hadno significant change with addition of GEG;the three kinds of microbial gums had noinfluence in mobility of bound water,and with the increase of XG addition,the mobility ofimmobilized water and its proportion increased,while the free water declined;GEG had notvery much influence in the moisture’s mobility and its proportion;CG could inhibited themobility of immobilized water and free water,but be no change of their proportion.(3)Botanic gums:GUG could improve the sausages’WHR,but had not much influencein PYR,and drop their FHR,and the three indicators were best at the addition of1.6%;FGcould improved the sausages’ PYR,WHR,but decrease the sausages’ FHR(≥0.4%);KGcould improve the sausages’ PYR and FHR,while drop WHR;GUG could drop the TPAparameters’ values,which was not better than FG,while GUG did not reduce the sensoryscores,but FG sharply drop the sensory qualities at the addition of0.2%;KG couldsignificantly increase the sausages’ adhesiveness with the increase of addition,but had noinfluence in the other TPA parameters,which was same to sensory scores;a-value andL-value had no significant changes at the GUG addition from0to0.8%,while b-valueincreased with the addition increasing;KG had not too much influence in the sausages’color;GUG and KG could both heavily reduce the mobility of moister,and with theincrease of GUG addition,the proportion of immobilized water decreased,while the freewater’s increased,which was same to the KG.(4)By the results of correlational analysis between TPA parameters and transverserelaxation times and their relative peak areas,the influences of food gums to moistermigration and distribution and to TPA parameters of cooked and smoked sausages are notconsistent,so the influencing mechanism of food gums to texture properties of cooked andsmoked sausages need further research.2.Interaction effects of food gums on quality characters and moister migration oflow-temperature smoked and cooked sausages.(1)The four kinds of food gums(SA,KC,GUG and KG),and the response indicatorswhich established the multiple regression mathematical models were as follows:PYR=94.63-3.01×A-3.35×B-15.53×C-9.56×D+32.42×A×D+15.41×B×C+27.49×C×D;WHR=92.60-5.68×A-2.79×B-9.02×C-7.78×D+50.70×A×D+14.95×B×C； Hardness=3105.25+988.34×B+320.71×C;Fracturability=3152.67-972.90×A+1075.60×B+639.62×D;Adhesiveness=-77.97+134.26×A+45.44×B+88.47×C+14.44×D-105.49×A×B-266.78×A×C-218.57×A×D-98.70×B×C;Springiness=0.55-0.09×A+0.09×B;Chewiness=275.20+221.36×B+75.88×C;b*=8.46+1.86×A+0.94×B+0.59×C+0.77×D;Total sensory scores=30.00-12.52×A+9.06×B-1.30×C+21.82×D-22.24×A×C-22.58×B×D+26.85×A2;(in the formulas: A:SA; B:KC; C:GUG; D:KG)（2）GUG was positively correlated to PYR,WHR,adhesiveness,and was linearpositively correlated to hardness,S23,while was linear negatively to S22,and negatively tosensory scores,which indicated that GUG(0~0.4%)could improve the sausages’ PYR,WHRand drop the sensory scores.（3）SA was positively correlated to adhesiveness,and linear negatively correlated tospringiness,and linear positively correlated to b-value,and negatively correlated to sensoryscores,which suggested that SA(0~0.4%) could improve the sausages’adhesiveness,b-value,while reduced their springiness and sensory scores.（4）KC was linear positively correlated to hardness, fracturability, chewiness,b-value,which suggested that KC(0.6%~1.2%)could improve the sausages’ hardness,fracturability chewiness and b-value with the increase of addition.（5）KG was positively correlated to adhesiveness,and linear positively correlated tofracturability,which indicated that KG(0~0.3%) could improve the sausages’ adhesivenessand fracturability.（6）Combination with SA and GUG had synergistic effect onadhesiveness;combination with SA and KG had synergistic effect on PYR andWHR;combination with KC and GUG,or GUG and KG had synergistic effect onPYR;combination with KC and KG decreased the sensory scores.