Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage.
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.
Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Li
L
Feng
Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Yan
Y
Qiao
Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Yufeng
Y
Zou
Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: mhuang@njau.edu.cn.
Ming
M
Huang
Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Zhuangli
Z
Kang
Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Guanghong
G
Zhou
D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D003116:Color; D004044:Dietary Proteins / Q000737:chemistry; D010450:Endopeptidases / Q000494:pharmacology*; D005503:Food Additives / Q000494:pharmacology; D005511:Food Handling / Q000379:methods; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism / Q000187:drug effects; D008461:Meat Products / Q000032:analysis*; D059748:Proteolysis; D012903:Smell; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014867:Water / Q000032:analysis
D000975:Antioxidants; D004044:Dietary Proteins; D005503:Food Additives; D017392:Thiobarbituric Acid Reactive Substances; D014867:Water; D010450:Endopeptidases; C412470:flavourzyme
Antioxidant capacity; Chinese sausage; Flavourzyme; Proteolysis; Sensory attributes; Texture profile analysis