Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long-Term Storage.
The objective of this research was to investigate the effects of different modified casings and storage time on the quality attributes of cooked sausages using principal component analysis (PCA) and discriminant analysis. The effects of modifying different casing treatments on sausages' color (L*, a*, b*), pH, and texture (hardness, springiness, cohesion, gumminess, chewiness) after 36-d storage were estimated by PCA. According to the PCA, lightness at day 36 was correlated to sample stuffed in casing with treatment 2 (T2; soy lecithin concentration: 1:27.5, soy oil concentration: 1.25%, lactic acid concentration: 19.5 mL/kg NaCl [solid], residence time: 75 min). T2 sample can be distinguished from control sample at days 1, 8, 15, and 36 according to electronic nose system. DA was performed to determine possible different sample groups according to selected variables. Results showed that chewiness was the best discriminator for differentiating sausages stored for 15 d from other days. Chewiness and gumminess were able to discriminate sausages stuffed in casing with T2 from control sample. The relationships between modified concentrations and quality attributes of cooked sausages after 36-d storage were also established.
College of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya'an, Sichuan, China.
Chao-Hui
CH
Feng
College of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya'an, Sichuan, China.
Cheng
C
Li
Dept. of Chemical Engineering, Univ. of Seville, Seville, Spain.
Juan Francisco
JF
García-Martín
Inst. of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, U.K.
Pradeep Kumar
PK
Malakar
Chengdu Longquanyi District Center for Disease Control and Prevention, Longquanyi District, Chengdu, Sichuan, China.
Yue
Y
Yan
College of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya'an, Sichuan, China.
Yao-Wen
YW
Liu
Key Laboratory of Meat Processing of Sichuan, Chengdu Univ., Chengdu, 610106, China.
Wei
W
Wang
College of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya'an, Sichuan, China.
Yun-Tao
YT
Liu
College of Food Science, Sichuan Agricultural Univ., Yucheng District, Ya'an, Sichuan, China.
Yong
Y
Yang
D000818:Animals; D003116:Color; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D006244:Hardness; D006801:Humans; D019344:Lactic Acid; D054709:Lecithins; D008461:Meat Products / Q000032:analysis*; D013025:Glycine max; D013501:Surface-Active Agents; D013552:Swine; D055549:Volatile Organic Compounds / Q000032:analysis*
D054709:Lecithins; D013501:Surface-Active Agents; D055549:Volatile Organic Compounds; D019344:Lactic Acid
modified casing; sausage; texture; volatile composition