Effect On Edible Quality Of Low Sodium Salt Chinese Sausage

In this experiment,pork was used as the raw material.Room temperature thawing was control group,and the low temperature thawing and running water thawing were experimental groups.The effects of different thawing methods and different thawing rates on pork quality and nutrition were analyzed.The meat of high quality thaw was used to make Chinese sausages.By selecting low sodium salt components and optimising the formulation,the optimal combination of potassium chloride and salty peptide flavor enhancers in place of sodium chloride was determined.Through the synergistic effect between flavor enhancer,non-sodium ion salt and salt,the sodium ion content in the product was greatly reduced,and the effects of potassium chloride and salty salt substitute salt on the structure,moisture distribution and flavor of Chinese sausage was studied.The results showed that:1.By measuring color,tenderness,water retention and protein content,fat content,the result showed that the thawing rate of running water thawing in the three thawing methods was the fastest,and the low temperature thawing is the slowest.The low-temperature thawing process improved the color,the water retention and the tenderness of the pork.And the low thawing of pork has the highest protein and fat content.2.By screening compound low-salt Chinese sausage formula,the result showed that 30%potassium chloride and 7%salty peptide replacement salt has less effect on the physical and chemical properties of Chinese sausages and can better reduce the salt content in Chinese sausages.3.Low-sodium salt as a substitute for salt was used.By measuring the sodium content in Chinese sausages,the results showed that potassium chloride and salty peptide replacement salt reduced the sodium content in Chinese sausage by 64.5933 mg/100 g.4.By measuring protein,texture and scanning electron microscope,the result showed that the low sodium salt increased the hardness of the Chinese sausage by 48.7455 N,and the stickiness increased by 8.1055 N,which made the microstructure of the Chinese sausage surface rough.5.By measuring moisture and low-field NMR,the result showed that the low sodium salt reduced the moisture in Chinese sausage by 4.5134%,the proportion of irreducible water by 6.19%,the free water by 2.83%,and the low sodium salt Chinese sausage increased the bound water,accounting for 9.02%of the total.The proton density map showed that the moisture distribution in low-salt Chinese sausages is more even.6.By measuring volatile flavor substance,the result showed that the low-sodium salt group compound in the total category increased by 9 substances,alcohols increased by 4 species,hydrocarbons increased by 11 species,heterocyclic substances increased by 1.The number of ketones and aldehydes decreased by one,and esters decreased by one.The contents of alcohols,aldehydes,and hydrocarbons increased by 0.15%,0.37%,and 11.33%.