Effects Of Amount And Mesh Number Of Platycodon Or Adenophora Powder On Quality And Storage Of Smoked And Cooked Sausage

In order to improve the nutritional structure of smoked sausage and increase the nutritional value of sausage,platycodon and adenophora which rich in dietary fiber were selected because they could be taken as both medicine and food.By adding different meshes and addition amount of the study subjects to the smoked sausage,this thesis explore their effects on the quality characteristics and storage performance of sausages,and compare the similarities and differences between platycodon sausage and adenophora sausage on the quality and storage.The significance of this paper is to supplement the dietary fiber that is lacking in smoked sausage and develop new type of sausage meat products.The specific research results are as follows:(1)300,200,100,80,60 mesh platycodon powder was added to the sausages according to the addition amount of 3%,6% and 9%,and the water distribution and quality characteristics of the platycodon were determined by the unadded group.The results showed that the meat viscosity(186.23 Pa·s),p H value(6.16),color(luminance value 60.73,redness value 19.44,yellowness value 12.60)and water content(54.61%)of sausages with 3% 300-mesh platycodon powder;elasticity(0.88),cohesiveness(0.49),chewiness(5870 g)and recovery(0.24)were closer to the control group than other treatment groups;the water distribution of the platycodon was closely related to its quality characteristics.The powder enhances the combination of non-flowable water and free water with the sausage,improves the water holding capacity of the sausage,and makes the water holding capacity(0.40)and hardness(18354 g)of the platycodon sausage significantly higher than the control group;sausages containing 3% 300 mesh platycodon powder had better quality characteristics and sensory scores than the other treatment groups(P < 0.05).(2)Since the adenophora powder has strong water absorption,the damage rate of the sausage product exceeds 50% when the added amount exceeds 1%,so 1%,0.5%,0.1% of the adenophora(300,200,100,80,60 mesh)is selected to prepare sausages.The effect of adenophora on the quality characteristics and water distribution of sausage was similar to that of platycodon.Compared with other treatment groups,the meat paste viscosity(196.95 Pa·s),p H value(6.20),color(luminance value 60.29,redness value 18.92,yellowness value 13.29)of the sausages which have 0.1% 300 adenophora powder.Water content(54.32%),elasticity(0.82),cohesiveness(0.52),chewiness(5350 g)and recovery(0.23)were closer to the control group;adenophora powder improved the water retention of the sausage and made the adenophora sausages' water holding capacity(0.39)and hardness(16838 g)were significantly higher than the control group(P<0.05);sausages containing 0.1% 300 mesh adenophora powder had better quality characteristics and sensory scores than other treatment groups.(3)The platycodon sausage(3%,300 mesh)and adenophora sausage(0.1%,300 mesh)with the best quality in the previous two experiments were selected for storage performance test,and compare to the group without platycodon or adenophora as the control.The prepared sausages were vacuum packed and stored at 4 °C.From the first day,the sausage quality index was measured every 6 days and stopped on the 28 th day.The results showed that the addition of 3%300 mesh platycodon powder or 0.1% 300 mesh adenophora powder had no adverse effect on the storage performance of the smoked sausage.The content of WHC and moisture in sausages containing platycodon powder and adenophora powder increased during storage,fat oxidation,protein oxidation and microbial proliferation were inhibited,while the influence of p H,L*,a*,texture characteristics and sensory scores were minimal.The shelf-life predictions showed that the vacuum-packed smoked sausages containing 3%300 mesh platycodon powder or 0.1% 300 mesh adenophora powder could be stored for about42 days at 4 °C.On the whole,the addition of 3% 300 mesh platycodon powder or 0.1% 300 mesh adenophora powder has less adverse effects on sausages in smoked sausages,and some qualities can be improved;the two addition methods have no adverse effects of the quality about sausages during storage.