Study on replacement of nitrite by peony extract and lactic acid bacteria in low-temperature emulsion sausage

Authors

YUAN Ling, The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Wuxi, Jiangsu 214122, China; Research Centre of Industrial Microbiology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHUGE Bin, The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Wuxi, Jiangsu 214122, China; Research Centre of Industrial Microbiology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
YU Sida, The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Wuxi, Jiangsu 214122, China; Research Centre of Industrial Microbiology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZONG Hong, The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Wuxi, Jiangsu 214122, China; Research Centre of Industrial Microbiology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
LU Xinyao, The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, China; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Wuxi, Jiangsu 214122, China; Research Centre of Industrial Microbiology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

The effects of peony extracts and lactobacillus fermentation broth as nitrite substitute were investigated on color, texture characteristics, lipid-oxidation, microbiological properties and flavor of low-temperature emulsion sausages. The results showed that 0.3% peony extracts and 3% lactobacillus fermentation broth could replace two-thirds of dosage of sodium nitrite in low-temperature emulsion sausages, and its redness value (a^*) and the degree of fat oxidation were similar to the effect of sausage with 150 mg/kg sodium nitrite, which could maintain good texture characteristics of the sausage. In addition, the total bacteria number of sausage containing peony extract and lactobacillus fermentation broth was significantly reduced (P＜0.05), which could prolong the shelf life of sausages to some extent. Compared with the blank control, the relative content of aldehydes and ketones decreased and the relative content of volatile flavor compounds such as acids and esters increased more significantly in compound sausage, in which the relative content of ethyl caproate increased 1.7 times. In addition, the relative contents of flavor substances such as 2-pentylfuran and maltol also increased, and its sensory evaluation was better.

Publication Date

9-28-2018

First Page

19

Last Page

23,67

DOI

10.13652/j.issn.1003-5788.2018.09.005

Recommended Citation

Ling, YUAN; Bin, ZHUGE; Sida, YU; Hong, ZONG; and Xinyao, LU (2018) "Study on replacement of nitrite by peony extract and lactic acid bacteria in low-temperature emulsion sausage," Food and Machinery: Vol. 34: Iss. 9, Article 5.
DOI: 10.13652/j.issn.1003-5788.2018.09.005
Available at: https://www.ifoodmm.cn/journal/vol34/iss9/5

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