Quality Characteristics, Mechanism And Flavor Optimization Research Of Low-sodium Salt Sausages Made By Chilled Pork

With the popularity of nutritional knowledge and improvement of health awareness, people pay more attention to low-salt foods(including low-sodium salt meat products). In view of the production of chilled pork(also referred to as "cold meat", the same below) increased, sales and consumption were relative to single, it’s significance to study on processing and conversion of food. In this study, chilled pork as raw material, adding the polydextrose and different proportions of low-sodium salt to study the quality of low-sodium salt sausages; study on the quality of low-sodium salt sausages made by different refrigerator days’(0-5d) chilled pork in shelf life; study on the mechanism of myofibrillar proteins extracted from different refrigerator days’ chilled pork; and optimize flavor of low-sodium salt sausages. The main conclusions are as follows:(1) Combining the polydextrose(0,1%,2%,3%) on different proportions of low-sodium salt(NaCl,KCl,CaCl2) to study on quality characteristics of low-sodium salt sausages. The results showed that with increasing the polydextrose content the brightness and yellow values of low-sodium salt sausages decreased, while red value increased and had great influence on flavor and texture. While the substitutions reduced sourness and umami flavor. Water-holding capacity had changed by different ratio of replacement addition. The texture results demonstrated that different salt substitute have relative larger impaction on the texture of sausages. Comprehensive analysis: the low-sodium salt pork sausages have better overall quality when using NaCl: KCl = 7: 3 and adding a suitable amount of polydextrose at 1-2%.(2) By studying on the quality variation of low-sodium salt sausages made by different number of different refrigerated days’(0-5d) chilled pork as raw material, with the addition of a low sodium salt(NaCl:KCl =7:3, w/w),found that with increasing the number of refrigerated days, the water holding capacity first increased and then decreased; brightness and yellowness value decreased slightly after reducing, redness diametrically opposite; in the sensory evaluation, only affect the color and structure of low sodium sausage; each indicators of the textural properties are first increased and then decreased; the results of scanning electron microscopy showed that the surface of low-sodium salt sausages permeated oil and water holding capacity decreased. Comprehensive analysis: low-sodium salt sausages of before 4 days’ chilled pork in shelf life make to ensure a good quality.(3) Myofibrillar proteins were extracted from different refrigerated number of days’ chilled pork(0-5d), combining with comparative of sodium chloride salt and low-sodium salt(NaCl:KCl =7:3, w/w), to explore preliminarily the mechanism on quality characteristics of low-sodium salt sausages making by chilled pork, found that the solubility of myofibrillar proteins at first decreases after increasing then decreasing with the increasing of the number of cold days, solubility of myofibrillar protein of chilled pork will decrease if concentration of NaCl reduced. Turbidity decreased, while turbidity of partial replacement with KCl higher than NaCl salt. Emulsion stability decreased, with reducing the NaCl concentration of myofibrillar protein. The water holding capacity of gel first reduces and increases. The results of SDS-PAGE showed that the protein would degrade with the increasing of the number of cold days and reducing the NaCl concentration of myofibrillar protein.(4) Low-sodium salt sausages’ flavors were optimized by single factor experiment, the results show that the optimal formulations of yeast and pork flavor were 0.1g. Base on yeast and pork flavor, soy protein and starch were added, with the increase of adding amount of polydextrose, the water holding capacity and activity of low-sodium salt sausages are the first increases and then decreases; Tenderness first increases and then decreases; two have different effects on the color and sensory evaluation. Formulations of flavor optimization come through orthogonal test: yeast extract is 0.05 g, pork flavor is 0.15 g, polydextrose is 1.25 g.