Effects Of Red Beet And Glycosylated Hemoglobin On The Quality Of Chinese Sausages

In China,the sausage has a long history,which can be traced back to the Spring-autumn and Warring States period.In abroad,the sausages which use Chinese recipes and craft collectively refer to as Chinese sausage.Because of its attractive color,rich flavor and endurable storage periods,Chinese sausages were favored by the majority of consumers.During the production of Chinese sausage,not only sugar,salt,liquor and other traditional spice but also nitrate and nitrite were added.The main purpose of nitrate and nitrite included is to produce the typical red color,play anti-oxidant and anti-microbial effect.Studies have shown that Chinese sausages are prone to the risk of excessive nitrite residues and adversely affect human health.Therefore,the search for the substitution of nitrite in the processing of Chinese sausage has attracted many researchers' attention.In this paper,sugar beet powder and glycosylated acyl hemoglobin were used as nitrite substitutes to study their effects on color,nitrite residue and fat oxidation in Chinese sausage and the changes of nutrient composition and flavor substance of Chinese sausage were analyzed.(1)The UV-visible absorption peak and antioxidant capacity of red beet extract were determined.By comparing the content of nitrate and nitrite in red beets from different regions and different parts of the plant,the red beet from Jiangsu was determined as the test material.The maximum absorption spectrum of beet red extract was at 538 nm with its color price 33.6,and Vc had some protective effect on red beet extract.The DPPH scavenging rate,hydroxyl radical scavenging rate and reducing power of the water extract of beet powder were also determined and results indicated that it had certain antioxidant activity.(2)The effect of beet powder gradiently substituting sodium nitrite on the color,nitrite residue and lipid oxidation of Chinese sausage was studied.The beet powder(0,0.5%,1%)and sodium nitrite(0,50 mg/kg,100 mg/kg)composite were added to Chinese sausage,and the color difference,nitrite residue and TBARS of each group were determined.The L*and a*value of 0.5%beet powder group were greater than those of the 1%beet powder group,and the b*value was less than that of 1%beet powder group.At the level of 0 and 50 mg/kg sodium nitrite,the nitrite residue in the 0.5%beet powder group was less than that of the 1%beet powder group.At the level of 50 mg/kg and 100 mg/kg sodium nitrite,the TBARS value of the 0.5%beet powder group was significantly less than that of the 1%beet powder group(p<0.05)at 14th day.The results showed that 0.5%sugar beet powder and 50 mg/kg sodium nitrite can replace 100 mg/kg sodium nitrite as colorant and antioxidant effect in Chinese sausages.(3)The effects of glycosylated hemoglobin and beet powder on the color,nitrite residue and lipid oxidation of Chinese sausage were studied.The glycosylated hemoglobin(0.04%,0.06%,0.08%)combined with(0.1%,0.3%,0.5%)beet powder were added to Chinese sausage,and the color analysis showed that the best effect of the beet powder was 0.1%.Then 0.1%red beet powder mixed(0.04%,0.06%,0.08%)glycosylated acyl hemoglobin were added to Chinese sausage,the color,nitrite and TBARS were determined in each group.There was no significant difference in a*value between the 0.06%beet powder group and the control group(p>0.05),and the nitrite residues in the glycosylated hemoglobin group of the 0.06%were significantly less than those of the 0.04%at 7th and 14th day(p<0.05).At 2th day,there was no significant difference in TBARS values between the 3 groups(p>0.05).The results showed that the 0.06%glycosylated hemoglobin and the combination of the 0.1%red beet powder had the best effect on color and anti-oxidation.(4)The nutrient and flavor substances were monitored in Chinese sausage added with A(beet powder compound Sodium Nitrite)or B(glycosylated acyl hemoglobin complex beet powder),and were compared with those in the blank and nitrite control groups.The results showed that the content of fatty acids in group B was the highest,and the content of unsaturated fatty acid-octadecenoic acid was the highest.The highest amino acid content was found in group A.There were 27 kinds of volatile flavor compounds found in group A,26 kinds of volatile flavor compounds in group B,The best flavor was found in group B.The combination of flavor and sensory evaluation in sausage,glycosylated acyl hemoglobin complex beet powder was the best compound group.