Stability Of Monascus Pigment In Quick-frozen Emulsion-type Sausages

Emulsified sausages,that are meat sausages, because of its taste and tender, not greasytaste, convenient, nutritious, are increasingly becoming the new darling of the crowdfavored. In recent years, due to changes in the public’s concept of diet and dietary pursuit,coupled with carcinogens exceeded, excessive additives, expired food and other food safetyissues doubled, concern and attention is growing on ingredient composition and nutrientcomposition of the foods. How to reduce the amount of preservatives in foods, improvenutritional structure of food, while ensuring product quality is increasingly becoming so hotin food industry even the whole society.Monascus pigment is a natural pigment, compared to the synthetic pigment, and haveadvantages of safety, nutrition, natural. Monascus pigment from red yeast rice is a naturalfermentation and production, compared with other natural pigments, but also has manyadvantages that can be used as hair colorants, preservatives, functional additives. Monascuspigment belongs to the thermal stability of the pigment, less affected by pH, but relativelylarge affected by the light, the metal ions. The red pigment can be used in emulsifiedsausage, and you can reduce the amount of nitrite, but Monascus pigment color stability hasbeen a major factor limiting in its wide range of applications.Emulsion type sausages are cold cooked sausage, and they largerly preserve theoriginal flavor and products nutrition. Combined with low-preservatives as consumersresonance, sausage quality and shelf life is often difficult to guarantee. Vacuum cooling,frozen technology, ultra-high pressure technology is applied in the process of emulsifiedsausage production,in order to be as a secondary sterilization for the low temperature andlow preservative sausage products, while extend product shelf life.The experimental studies on conventional emulsion type sausages process, making thered pigment used in sausages, and studied the main function of the additives potato starch,soy protein, carrageenan impact of Monascus pigment color stability and sensoryevaluation of emulsified and on four factors response surface optimization process.Optimize the response surface results: Monascus pigment dosage193.57ppm, potato starchdosage10.47%,6.17%soy protein dosage, dosage1.03%carrageenan, composite scoreoptimized for0.949525.To study the effect of ultra high pressure on quality of low temperature emulsion-typesausage. In the experiment study, process the vacuum packaging emulsification sausagewith0.1MPa、200MPa-800MPa for10min,respectively, to research the effects of ultra highpressure on quality and physicochemical characters. The results show: With the pressureincreasing and maintained pressure time lengthening,the microbe and moisture content of sausage lower significantly(p<0.05),while the value of fat oxidation increasesignificantly(p<0.05); The value of L*and b*of sausage increasesignificantly(p<0.05),while the value of a*lowers; The Chewiness, resilience, values of pHshowed decreasing trends after the first increases. Different pressure treatment had noobvious effect on the volatile odors, while the dwell time had the clear distinction betweenvolatile odors. With maintained pressure time lengthening, elasticity, cohesion, and therestoring force increases. Meanwhile, the value of L*and b*increases, a*decreases.Conclusion is that the high pressure treatment can improve the low temperatureemulsion-type sausage meat quality, and high pressure treatment of400MPa-10min, can beused to improve the emulsion type sausage meat quality and secondary sterilization.The experimental studies on the effects of different cooling process, frozen processesand thawing process on red color of the emulsion type sausages. Cooling choose four:vacuum cooling, blast cooling, water cooling, and hybrid cooling, then cooled sausagerespectively. Choice of frozen time was25min,35min,45min, quick-freezing temperatureswere selected-25℃,-30℃,-35℃. Methods thaw is room temperature thawing,20℃;water thawing,5℃; microwave thawing,800W; EHV thaw,200MPa. Index valuesmeasured for the red, moisture content, water activity, pH, fat oxidation, microbiologicaland sensory evaluation, to monitor the cooling process, the process of thawing and frozenon color stability of the sausage, and determine the best technology for the product. Theresults show that, with the extension of storage time of emulsified sausage, red valueproducts handled in different cooling showed a downward trend. In the cooling mode, forthe product of vacuum cooling and hybrid cooling manner, the red value decline easedmarkedly in the blast cooling and water cooling. And for the vacuum cooling products,itsred values declined but there was no significant difference in the downward trend than thehybrid cooling products redness values. From the perspective of protecting the color, wewill give priority to vacuum cooling and hybrid cooling. with the extension of storage timeof the emulsified sausages, the red values of different thawing method products showed adownward trend, but products of UHP thawing and microwave thawing decline much easerthan the natural thawing. The order level of sensory score of different ways is high pressurethawing, microwave thawing, water thawing and natural thawing.