The Process Of Quality Improvement Of Chinese Sausage And The Development Of Water Chestnut Sausage

Chinese sausage is one of the low temperature meat products, with the strong features, unique flavor and rich nutrition, as for a kind of convenient food, deeply loved by people. Traditional Chinese sausage is fat, salt, long cycle, easy oxidated and shorten the time of keeping, easy to fade caused by oxidation and lose its business value in storage, adding antioxidants is one of the best ways to get rid of it. My country is rich in plant resources. Natural antioxidants is taking the place of synthetic antioxidants in our abundant country. With the development of the society, it is the main development trend that people’s health consciousness gradually strengthened and search for dietary fiber, low fat, low salt meat products are developed in the future.The natural antioxidants is widely used in meat products, of which great importance to it’s flavor, color, quality and structure characteristics. In this paper, physical and chemical indexes of traditional Chinese sausage were analyzed in storage. The antioxidants were selected that can lengthen the shelf life, and the quality of the sausage which has significant effect of combination of antioxidants and functional sausage in processing technology were researched. On account of the phenomenon that the fat of Chinese sausage was easy to oxidate, appeared oil spill on surface, the product and packaging film were separated during storage, adding water chestnut into Chinese sausage can reduce the oil in a certain extent. The main results were as follows:1. By analyzing the trend of various physical and chemical indicators of Chinese sausage during storage, including water content, pH value, red value, acid value and texture. We come to the conclusion that water content changes obviously in the first ten days during storages; Since the 10th day acid value increased, the red value reduced, the colour of sausage got worse, the color changed from rose into gray, fat changed from white into yellow. Fat oxidation constantly increase the quantity of oil on the surface, texture changed, hardness increased, affect the whole quality of the sausage.2. The tea polyphenols and sodium isoascorbate have a great antioxidant effect on Chinese sausage; Since the 7th day from storage, the red degree value of added tea polyphenols and sodium isoascorbic acid are higher than added glucose and nicotinamide groups; The acid value of added the compound of tea polyphenols and sodium isoascorbic acid is lower than the single one. Tea polyphenols compound with sodium isoascorbic acid is stronger than the single one in antioxidant effect, have synergies effect and they can reduce lipid oxidation in a degree.3. Through exploring the influence of the soybean protein, TG Enzyme, tea polyphenols and sodium isoascorbic acid to Chinese sausage quality, test the red value and structure of the sausage. The obtained optimal conditions for chinese sausage: soybean protein 3%, tea polyphenols 0.06%, TG enzyme 2.0%, sodium isoascorbic acid 0.05%, in the range of standards of the country, make sure the safety of products and improve the color of the sausage and then the quality of product and structure.4. Through exploring the water chestnut, curing time, baking temperature and fat added percentage four factors of single factor and orthogonal test, optimum processing condition. The obtained optimal conditions for Chinese sausage is:water chestnut 8%, baking temperature 55℃,curing time 16 h, the proportiona of fat and meat 3.0:7.0.5. The test about functional products of nitrite residue, structure characteristics and pathogenic bacteria were measured, the results showed that the processing production under the condition nitrite residue 13mg/Kg, no pathogenic bacteria were found, and the textural characteristics (hardness, chewiness, viscous, elasticity) were better than the normal.