Effects Of Compound Salt On Fat Oxidation And Qualities Of Pork Sausage With Chrysanthemum

The development of low-salt meat products and natural antioxidant are two researchfocuses in modern meat industry. The use of suitable salt substitutes is an effective way ofthe reduction of salt. Chrysanthemum, as a medicinal and edible plant, has the activity ofantioxidation. The effects of fat, the substitution ratio （W/W） of calcium chloride （CaCl₂） tosodium chloride and that of calcium glutamate （CG） to sodium chloride on fat oxidation（TBA, POV, pH）, cooking loss （CL）, water holding capacity （WHC）, textural propertiesand color （L*value, a*value and b*value） of pork sausage with chrysanthemum （CPS）were investigated in this paper, via the methods of single factor and response surfacemethodology （RSM）. The results were showed as follows:（1） Compared to the sample of0substitution ratio,20%CaCl₂could significantlyimprove WHC, TPA parameters, L*and TBA of CPS （P<0.05）.10-30%CG couldsignificantly increase WHC （P<0.05）.40%CG could significantly improve TPA. However,20%,40%CG and10-40%CaCl₂could increase CL and pH which cause qualitydeterioration （P<0.05）.（2） Compared to the sample of0fat level added, the addition of10-20%fat couldobviously improve water-binding capacity, L*and POV of CPS （P<0.05）, but lead to thedecrease of TPA and the increase of TBA （P<0.05）.（3） The effects of CaCl₂ratio on CL, WHC, hardness and pH of CPS were significant（P<0.05）, that of CG ratio on WHC, a*, TBA and POV were similar, and fat level added onCL, color, TPA and TBA were also same. Mathematical model was used to describe theeffects of the three factors on TBA, POV, pH, CL, WHC, hardness, chewiness and color（L*, a*and b*）, and the coefficients of determination were greater than88%.（4） The influencing order of three factor on CS properties was CaCl₂>F>CG, thesecond order polynomial regression model of comprehensive evaluation on CS wassignificant （P<0.01） and the prediction of optimum processing conditions were F10.68%, CaCl₂10%and CG15%.