Effects Of Northeast Sauerkraut On The Quality Characteristics And Storage Performance Of Emulsified Sausages

In order to develop a regional characteristics of the northeast sauerkraut sausage and explore the effect of adding way and amount of northeast sauerkraut on the quality and storage property of emulsified sausage,the chemical components of 5 kinds of northeast sauerkraut were determined.The sauerkraut with the highest comprehensive quality was added into emulsion sausage in different ways and amount.The physical and chemical indexes of emulsified sausage,such as viscosity,water holding capacity,texture,henan time and water distribution,were measured and compared with the control group.The shelf life prediction and storage experiments were carried out between the treated group and the control group,thiobarbituric acid number,volatile base nitrogen(VBN),colony number,texture,henan time and water distribution were measured every 6 days.The results were as follows:(1)The chemical components of 5 kinds of northeast sauerkraut in the market were determined.The content of total acid,fiber,nitrite and water were higher in s2.The s2 northeast sauerkraut was added to the emulsion sausage.(2)Northeast sauerkraut was added into emulsion sausage by homogenization(4%,8%,12%,16%)and flour(1%,3%,5%,7%),and the control group was not added with northeast sauerkraut,the addition of 3% s2 northeast sauerkraut powder has a good ability to combine with water,which makes the northeast Sauerkraut sausage form a firm GEL structure,so it has better water-holding capacity,hardness and resilience than the control group.The color,elasticity and chewiness of the treatment group were higher than those of the control group.Because of the best physical and chemical quality of sauerkraut sausage with 3% s2 sauerkraut powder,the treatment group and the control group were selected to carry out the storage experiment.(3)The storage experiment of northeast sauerkraut sausage showed that adding 3% s2 northeast sauerkraut powder could decrease the pH value of emulsified sausage at the early stage of storage,but the water content during storage was significantly higher than that of the control group.It can delay the water loss during storage,improve the elasticity and agglutination of emulsified sausage,and it has obvious effect on the storage.But it has no obvious effect on the inhibition of oxidation,and has some contribution to the inhibition of the total number of bacteria at 4 °C.The shelf life of both groups was predicted to be 34 days.Conclusion:(1)The physical and chemical characteristics of 5 kinds of northeast sauerkraut were analyzed and the quality characteristics of emulsified sausage with northeast sauerkraut powder were studied.The viscosity of minced meat and pH value of sausage were decreased,and the brightness,yellowness,moisture content and water holding capacity of sausage were significantly increased.Therefore,the texture of emulsified sausage can be improved,and the best quality of emulsified sausage can be obtained by adding 3% s2 sauerkraut powder.(2)Adding 3% s2 northeast sauerkraut powder can reduce the pH value of emulsified sausages at the initial stage of storage,but it can increase the moisture content of the products during storage.It can increase the distribution and proportion of the water which is not easy to flow,and decrease the free water distribution and proportion during storage,so it is beneficial to delay the decrease of the water retention of the product during storage.It could improve the elasticity and gelatinization of emulsion sausage,and had no negative effect on the quality of emulsion sausage during storage.