Study On Effect Of Food Addtivities Such As Transglutaminase On Quality Of Ready-to-eat Cantonese Sausage

As a kind of traditional Cantonese food, Cantonese sausages had been existing forhundreds years. And ready-to-eat Cantonese sausages were created based on Cantonesesausages, designing to solve the problem of inconvenience to eat.Firstly, based on the processing technology and formula of Cantonese sausages, theformula of ready-to-eat Cantonese sausages was optimized according to sensory evaluation.And the curing and sterilization ways were determined according to total number of bacterialcolony and TBA value. Secondly, transglutaminase was applied in the processing ofready-to-eat Cantonese sausages. And the optimum application conditions of transglutaminasestudied according to oil extraction rate and texture properties. Thirdly, effects of hydrophiliccolloid and transglutaminase on the oil extraction rate and texture properties of ready-to-eatCantonese sausages were researched. Fourthly, effects of phosphate and transglutaminase onyield and texture properties of ready-to-eat Cantonese sausages were researched. Finally, thedetection method contained solid phase microextraction combined with GC-MS was appliedinto the analysis of volatile flavor compounds in ready-to-eat Cantonese sausages. Andinfluence of several food additions mentioned above in volatile flavor compounds wasanalyzed. Several results were as followed.(1)The formula of ready-to-eat Cantonese sausages was that salt content was2.0%, sugarcontent was8.5%, water content was14.0%and spirit content was7.0%. The packagedproduct was put into hot water (100°C) for20minutes as curing and sterilization. The finalproduction had the similar sensory evaluation and texture properties to traditional Cantonesesausages.(2) The optimum application conditions of transglutaminase were that reactiontemperature was55°C, reaction time was1.5hours, and content was0.4%. Under thiscondition, the oil extraction rate was1.57%, dropping by2.00%. The hardness, spring,glueyness and chewiness were separately20.3N,1.90mm,16.67N and31.66mJ.(3) Guar gum and transglutaminase had significant effect on oil extraction rate. But therewas not interaction between the two factors. There was significant effect on hardness, andminus effect existed between the two factors. Guar gum had significant effect on spring, but transglutaminase didn’t. There were not interaction between the two factors on spring.Xanthan and transglutaminase had significant effect on oil extraction rate and hardness,and there was synergism between the two factors. There was not significant effect on spring,so did interaction.Carrageenan and transglutaminase had significant effect on oil extraction rate andhardness, and there was synergism between the two factors. There was not significant effecton spring, so did interaction.CMC had no significant effect on oil extraction rate, and transglutaminase hadsignificant effect on that. But there was synergism between the two factors. There was notsignificant effect on spring, so did interaction.(4)The yield was improved highly by the addition of phosphate. For the single phosphate,the addition range of tripolyphosphate, hexametaphosphate and pyrophosphate were0.10%~0.20%,0.10%~0.20%and0.15%~0.25%.When the rate of the three kinds of phosphate was1:1:1, the compound phosphates hadthe good effect. And the compound phosphates was0.2%.The compound phosphates could improve yield signally, and transglutaminase had nosignificant effect on that. There was no interaction between the two factors.(5)The main volatile flavor compound in ready-to-eat Cantonese sausages and traditionsausages was ethyl hexanoate. In ready-to-eat Cantonese sausages, the relative contents ofaldehyde decreased, and that of eater increased. Several food addition mentioned above hadno influence on the flavor.