The Research And Development Of Squid Flavor Sausage And Shelf Life Prediction

In this paper,squid is added to the traditional Cantonese sausage,and a squid flavor sausage with unique flavor is developed.A kind of squid-flavored sausage with rich nutrition and good taste was prepared by exploring the formula of squid starlet-free liquid and squid-flavored sausage,which enriched the types of sausage products and provided a theoretical basis for practical production.(1)Determination of the formula of squid fishy deodorant.L9(34)orthogonal experiment was carried out with four single factors:salt,wine,cooking wine and soaking time.The total score of sensory evaluation of squid sausage was used as the evaluation index.The optimum formula of deodorizing liquid was obtained as follows:salt 2.0%,white vinegar 4.0%,cooking wine 8.0%,soaking time 1.5 h.At this time,the squid flavor sausage has the highest sensory score.(2)Determination of squid flavor sausage formula.Response surface experiments were conducted on three factors:liquor,soft sugar and squid cubes.The total score of the sensory score of squid sausage was taken as the evaluation index.The optimum formula of squid sausage was 2%liquor,8%soft sugar and 20%squid cubes.At this time,the predicted value of sensory score was 91.75.The actual sensory score was 90 ± 1.05,which was very close to the predicted value.(3)Determination of basic components and physicochemical indexes of squid flavor sausage products.Compared with Cantonese sausage,the pH value of Squid-flavored sausage decreased;the moisture content and crude fat content did not change significantly;the chroma values L*,a*and b*increased;the protein content increased relatively;the hardness and chewiness increased,and the elasticity and resilience decreased.(4)Fatty acid analysis.Eight kinds of fatty acids were detected in Cantonese sausage and nine kinds of fatty acids were detected in squid sausage.The control group and the experimental group all contained three kinds of saturated fatty acids,and the two groups contained five and six kinds of unsaturated fatty acids,respectively.Compared with the common Cantonese sausage,the relative content of unsaturated fatty acids increased by 1.48%,while the relative content of saturated fatty acids decreased.(5)Flavor compounds analysis.30 and 32 volatile compounds were found in squid flavor sausage and Cantonese sausage respectively.The main volatile components of sausages in the two groups were alcohols and esters.Compared with the control group,the content of ethanol in squid-flavored sausages increased,while the relative content of esters,aldehydes and ketones decreased.(6)Product shelf life prediction.The sensory score,moisture content,hardness,peroxide value and total bacterial count of squid sausage were measured during storage.The "Schaal heat-resistant test method" was used.The results showed that the shelf life of squid sausage was 5 days and 30 days at 60? and 30? respectively.The shelf life of squid sausage at 20?was 60-80 days according to the shelf life coefficient of temperature and oil.