Quality Control Conditions In Harbin Sausage Processing

In this article, we focused on the influence of processing conditions (different meat, chopping rate of fat and lean meat, cured condition, roast condition, cooking condition, fumigating condition) and additives (added amount of soy protein isolate and complex gum, nitrosohaemoglobin and monascus colors, denaturated starch, blood plasm protein) on harbin sausage. The research contents and results were as follows:1). Influence of different processing conditions on harbin sausage(1) Screening different meat state for harbin sausages: harbin sausages were produced with different meat state (raw meat, half-thawed meat, thawed meat), the color, TPA and sensory quality of them were analyzed, according to the results, the L value, a value, hardness, springiness, chewiness, resilience and sensory quality of the harbin sausages made by raw meat were best, and the best consequence was obtained with harbin sausages made by raw meat.(2) The best chopping rate of fat and lean meat were confirmed:harbin sausages were produced with different chopping rate (0,25%,50%,75%,100%) of fat and lean meat, respectively. The color, TPA and sensory quality of them were analyzed, according to the results, the L value, chewiness, resilience, hardness and sensory quality of the harbin sausages made with the chopping rate of50%of fat and lean meat respectively were best, and the best consequence was obtained with harbin sausages made by50%of chopping rate of fat and lean meat, respectively.(3) Influence of nitrite and nitrate on harbin sausage:harbin sausages were produced with different added amount of nitrite and nitrate (added with0.01%of nitrite cured for24h, added with0.03%of nitrate cured for72h), respectively. The color, TPA and sensory quality of them were analyzed, according to the results, the L*value, a*value, resilience, chewiness, springiness and sensory quality of the harbin sausages added with nitrite were better, and the best consequence was obtained with harbin sausages added with nitrite.(4) Influence of roast condition on harbin sausage:harbin sausages were produced with different roast conditions(about75℃for30min, no roasting), the color, TPA and sensory quality of them were analyzed, according to the results, the resilience, chewiness, springiness and sensory quality of the harbin sausages been roasted were better, the consequence was proved the roast condition was integral.(5) The cooking conditions were confirmed: harbin sausages were produced with different cooking conditions (cooking with the temperature of85℃for40min, cooking with the temperature of100℃for30min), the color, TPA and sensory quality of them were analyzed, according to the results, the resilience, chewiness, hardness, and sensory quality of the harbin sausages cooked with the temperature of85℃for40min were better, the consequence was proved the harbin sausages cooked with the temperature of85℃were better than the temperature of100℃.(6) Influence of different fumigating conditions on harbin sausages:harbin sausages were produced with different fumigating condition(fumigated with wood, fumigated with automatism electric furnace), the color, TPA and sensory quality of them were analyzed, according to the results, the resilience, cohesiveness, springiness and sensory quality of the harbin sausages fumigated with wood were better, and the consequence was proved the harbin sausages fumigated with wood were better than electric furnace.2). Influence of different additives on harbin sausage(1) The added amount of soy protein isolate and complex gum was confirmed:harbin sausages were produced with different added amount of isolate and complex gum(the added amount were2%soy protein isolate,0.3%soy protein isolate,0.2%soy protein isolate+0.3%complex gum), the color, TPA and sensory quality of them were analyzed, according to the results, the resilience, cohesiveness, springiness and sensory quality of the harbin sausages added with0.2%soy protein isolate+0.3%complex gum were best, and the best consequence was obtained with harbin sausages with such addictives.(2) Research on nitrosohaemoglobin and monascus colors:harbin sausages were produced with different added amount of nitrosohaemoglobin(made from fresh blood) and monascus colors(added with0.2%nitrosohaemoglobin,0.1%nitrosohaemoglobin with0.006%sodium nitrite,0.1%nitrosohaemoglobin with0.01%monascus colors), the color value, nitrite contend, pH value, TBARS, total plate counts of microbe and sensory evaluation of them were analyzed during the storage(0,5,7,10,15d). According to the results, the harbin sausages added with0.1%nitrosohaemoglobin+0.01%monascus colors were best.(3) The added amount of denaturated starch was confirmed: harbin sausages were produced with different added amount(0,50%,100%of the total added amount of starch,) of denaturated starch, the color, TPA and sensory quality of them were analyzed. According to the results, the a value, resilience, chewiness, springiness, hardness, and sensory quality of the harbin sausages added with50%denaturated starch were best, and the best consequence was obtained with harbin sausages added with50%denaturated starch.(4) The added amount of blood plasm protein was confirmed:harbin sausages were produced with different added amount (0,1%,2%,3%) of blood plasm protein, the color, TPA and sensory quality of them were analyzed. According to the results, the L value, a value, TPA and sensory quality of the harbin sausages added with2%of blood plasm protein were better than other samples, and the best consequence was obtained with harbin sausages added with2%of blood plasm protein.