Flos Sophorae And Spices On Fermentation And Quality Of Chinese Sausage

Chinese sausage is one of the most popular traditional fermented meat products in China.Its fat content is about 20%~40%,which is easy to form unique flavor after proper lipid oxidation.However,excessive lipid oxidation can easily lead to rancidity,affect the nutritional value,shorten the shelf life,and even cause an implicit hazard to consumers.In addition,Chinese sausage is fermented spontaneously and extremely susceptible to the growth of undesirable pathogenic,which can affect the flavor and accelerate meat spoilage.Therefore,it is very important to prevent lipid oxidation and improve the quality of Chinese sausage.Rutin and Flos Sophorae as natural antioxidant were seldom used in Chinese sausage,and red pepper and Zanthoxylum bungeanum,commom spices in Sichuan,have antioxidant capacity.Therefore,this study is to investigate rutin and its natural source Flos Sophorae affecting on the quality and microorganism of Chinese sausage,the combination of Flos Sophorae and red pepper and Zanthoxylum bungeanum influencing the quality and flavor of Chinese sausage.The results are as follows:(1)The effects of adding rutin and Flos Sophorae on the quality and microorganism in Chinese sausage.The effects of 0.05%rutin(LR),0.1%rutin(HR)and 0.2%Flos Sophorae(FS)on the physicochemical,sensory and microbial properties of Chinese sausage were studied.The result showed that the addition of rutin and Flos Sophorae significantly reduced the acid value and TBARS value(p<0.05),increased DPPH free radical scavenging rate of Chinese sausage(p<0.05),and the antioxidant effect was stronger with the increase of rutin dosage.The content of rutin in FS group was similar to LR group,but its antioxidant ability of FS group was higher than LR group,even higher than HR group,which may be related to the other antioxidant components in Flos Sophorae.The water content and a_w values of LR,HR and FS group were significantly higher,while the hardness,cohesiveness and chewiness were significantly lower than the control group(p<0.05).Addition of rutin,especially 0.1%rutin,had a negative effect on the color of Chinese sausage,while Flos Sophorae had no significant effect on the sensory score and color.For the microorganism,the effect of rutin on bacterial colonies was inconsistent,and Flos Sophorae had no significant effect on bacterial colonies.But on the other hand,rutin and Flos Sophorae increased thediversityoffungiandthenumberofbeneficialfungi(Incertae_sedis_Saccharomycetales and Mucoraceae),and inhibited the growth of harmful fungi.Therefore,Flos Sophorae can be added into Chinese sausage or other fermented meat products as antioxidants and prebiotics to improve the antioxidant capacity and promote beneficial fungal growth.(2)The effect of the combination of Flos Sophorae,red pepper and Zanthoxylum bungeanum on quality and flavor of Chinese sausage.The effects of Flos Sophorae or its combination with red pepper or/and Zanthoxylum bungeanum(F,FR,FZ,FZR)on the physicochemical,sensory,color,texture and flavor of Chinese sausage were studied.The result showed that supplementation of Flos Sophorae,red pepper and Zanthoxylum bungeanum reduced the acid value and TBARS value(p<0.05),and enhanced DPPH free radical scavenging rate of Chinese sausage(p<0.05).Compared with the control group,adding Flos Sophorae,red pepper and Zanthoxylum bungeanum increased the water content and a_w value,and softed the texture of Chinese sausage,especially the lower hardness,springiness,cohesiveness and chewiness in the FZ group(p<0.05).Adding Flos Sophorae and red pepper increased the content of amino acid nitrogen,inhibited the formation of nitrite,and elevated the red and yellow values of Chinese sausage;but the mixture of Flos Sophorae and Zanthoxylum bungeanum made the sausage dark and reduced its sensory score.Totally 90 volatile flavor compounds were identified in five Chinese sausages,aldehydes was the highest compound in the control group,ketones were the highest in F group,and the content of olefins was higher in the FZ,FR and FZR groups.Therefore,the combination of Flos Sophorae and red pepper can improve the antioxidant ability,redness and amino acid nitrogen content of Chinese sausage,and enrich the volatile flavor substances,and they can be used as additives to improve the quality and antioxidantion of fermented meat products such as Chinese sausage.