Study On The Processing Craft And Flavor Of Red Yeast Rice Fermented Sausages

Fermented sausages are very popular among consumers because of its nutritional,easily digestible nature as well as the long shelf life and edible convenience.Traditionally,this kind of meat products is regard as safe food with lower pH and water activity(Aw).However,there exist safety risks in fermented sausages.What people focus on most at present is the traditional colorant commonly used in the mince—nitrite,which can transfers into carcinogenic nitrosamines through nitroso reactions.In spite of the potential hazard of nitrosamines,nitrite has many key effects on qualities of fermented sausages including color,texture,and typical curing flavor and so on.Red yeast rice is the dark red rice fermented with monascus.It is a kind of natural edible red pigment and preservative agent.On the other hand,intensified high-temperature air-drying procedure can promote lipid oxidation,degradation of proteins and the accumulation of volatile compounds.The object of this article is trying to produce the fermented sausages with red yeast rice and intensified high-temperature air-drying procedure so that we can replace nitrite in the sausages.In general,we discussed the feasibility of this new method through the following levels:1.Optimization of intensified high-temperature air-dying ripening procedure of red yeast rice fermented sausages by response surface methodology.Three key factors(intensified high temperature,added dose of red yeast rice and intensified high-temperature air-dying time)affecting the ripening procedure of red yeast rice fermented sausages were optimized through the response surface methodology with free amino acids(E FAA)and sensory evaluation as the response indicators.The results showed that intensified high temperature and the added dose of red yeast rice had the significant interaction influence(p<0.05)on the E FAA.Intensified high-temperature air-drying time and the added dose of red yeast rice had also the significant interaction influence(p<0.05)on the ∑FAA.Under the condition of sensory evaluation was higher than 5,the optimum levels of the three factors were determined to be intensified high temperature 30℃,the added dose of red yeast rice 1.76,intensified high-temperature air-dying time 25d.The high 1.87g/100g ∑FAA and 7.7 sensory evaluation were obtained under these conditions.2.Analysis on the physicochemical qualities and sensory quality of the red yeast rice fermented sausages.The red yeast rice fermented sausages were produced by the intensified high-temperature air-drying ripening procedure and the control sausages by the traditional craft.The physicochemical qualities of these two kind of fermented sausages were analyzed which including water content,weight losses,pH,Aw,salt content,TBARS,VBN,NPN,TPA,lactic acid bacteria/mold bacterial phase changes,L*/a*/b*values.The results showed that there were not significant differences between the two fermented sausages in water content,weight losses,pH,Aw and salt content,but the experimental group sausages were significantly better than the control one in color.Apparently,the red yeast rice and intensified high-temperature air-drying ripening procedure can promote the degradation of proteins and at the same time the latter can inhabit the lipid corruption.For the total sensory evaluation,the experimental were also better than the control.Consequently,the red yeast rice and intensified high-temperature air-drying procedure can be used to produce non-nitrite fermented sausages.3.Analysis on the volatile compounds of red yeast rice fermented sausages.The red yeast rice fermented sausages were produced by the intensified high-temperature air-drying ripening procedure and the control sausages by the traditional craft.The results showed that the total content of volatile compounds from the experimental group sausages was richer than the control one.The main volatile compounds derived from lipid autooxidation in experimental group sausages such as hexanal,heptanal and nonanal of experimental group were significantly more abundant than control one(p<0.05);the derivatives from protein hydrolysis such as 2-methyl-propanal,2-methyl-butanal,2-methyl-butanal,benzaldehyde and benzenacetaldehyde of experimental group were significantly more abundant than control one(p<0.05).Consequently,the red yeast rice and intensified high-temperature air-drying procedure can be used to produce non-nitrite fermented sausages.