| Literature DB >> 24831062 |
Li Feng1, Yan Qiao1, Yufeng Zou1, Ming Huang2, Zhuangli Kang1, Guanghong Zhou1.
Abstract
The objective of this study was to investigate the effect of Flavourzyme, at levels of 0 (control) 4, 8, 12, 16 and 20 LAPU/kg raw meat, on the proteolysis, antioxidant capacity and sensory attributes of Chinese sausage made at 50 °C for 48 h. Results showed that Flavourzyme addition in Chinese sausage accelerated protein degradation, which was reflected by the increase of non-protein nitrogen and appearance of new protein bands in both water-soluble and salt-soluble proteins. By adding Flavourzyme, texture profile analysis (TPA) parameters decreased significantly, and aroma, taste and texture scores were enhanced, respectively. The best sensory attributes were obtained at 8 and 12 LAPU/kg Flavourzyme dose. Besides, Flavourzyme addition enhanced antioxidant capacity, lowered water activity and TBARS values of Chinese sausage. Therefore, moderate Flavourzyme addition is a novel method with great potential to improve eating properties and storage stability of Chinese sausage.Entities:
Keywords: Antioxidant capacity; Chinese sausage; Flavourzyme; Proteolysis; Sensory attributes; Texture profile analysis
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Year: 2014 PMID： 24831062 DOI： 10.1016/j.meatsci.2014.04.001
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209