Effect of sugar level on physicochemical, biochemical characteristics and proteolysis properties of cantonese sausage during processing
2012
QIU, CHAOYING | SUN, WEIZHENG | CUI, CHUN | ZHAO, MOUMING
The effects of sugar levels (3, 6, 9, 12%, w/w) on gross composition, the main physicochemical parameters, microbiology, protein composition and proteolytic change of water soluble protein (water soluble nitrogen [WSN]) of Cantonese sausage were evaluated. The sample with 12% sugar addition had low aw as well as pH values. During processing, sarcoplasmic and myofibrillar protein content decreased, while alkalineâsoluble fraction and nonprotein constituent (nonprotein nitrogen) content increased. Sugar exhibited stabilizing effect against denaturation of both sarcoplasmic and myofibrillar protein fractions. The water soluble protein with molecular weight of >10 and 3–5âkDa was the main fraction, and progressive decrease of peptide fractions of >10âkDa was observed during ripening process. Higher sugar levels showed protective effects against proteolysis of WSN and advantages on improving the textural characteristics. Samples with higher sugar levels had lower microbial counts in Cantonese sausage. PRACTICAL APPLICATIONS: Cantonese sausage is a traditional Chinese meat product that is well accepted by consumers over the world. The aim of this article was to evaluate the effect of sugar level on changes in physicochemical and biochemical characteristics, including chemical composition, proteolysis, textural profile and microorganism of Cantonese sausage during processing. The results will be favor of process control of reduced sugar Cantonese sausage production that consumers can enjoy as part of an ongoing healthier diet and lifestyle.
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