| Sauerkraut powder acted as the main material of Cantonese sausage was studied in this paper.Firstly,pH value,the contents of organic acids,microstructure and adsorption capacity to oil of sauerkraut powder were detected.Besides,the effects of sauerkraut powder on absorption capacity,antioxidant activity,volatile flavor substances and other qualities in Cantonese sausage were explored.The pH value and oil absorption rate of sauerkraut powder were 4.68 and 1.798,respectively.The microstructure of sauerkraut powder displayed polyporous surface or internal hollow state.The main organic acids were oxalic acid and the relative content accounted for about 77.9%of the total organic acid,followed by lactic acid.Malic acid and acetic acid content were the least.Sauerkraut powder,wine and sugar were chosen as factors,and the scores of comprehensive sensory evaluation as the evaluation index.Finally,the optimized formula of the sauerkraut sausage was obtained based on response surface method.The contents of main ingredients were 1.0%,8.0%,7.5%respectively,and the scores of the sausage were 92.In addition,the effects of sauerkraut powder on the quality of Cantonese sausage were studied in the presence(experimental group)or absence(control group)of sauerkraut powder.Compared with control group,the pH value,color(L*?a*?b*)and total sugar content of sauerkraut sausage in experimental group decreased slightly,while the moisture content had no significant change.Besides,the hardness,gumminess and chewiness of sauerkraut sausage obviously declined in experimental group,especially the hardness of sauerkraut sausage.These results showed that there were no negative effects of sauerkraut powder on the physicochemical properties of Cantonese sausage.There were 52 and 55 kinds of volatile compounds detected in the control and experimental group.The result showed that the addition of sauerkraut powder made an increase of relative content and species of ethyl esters and a decline of relative content of alcohol and other substances(aldehydes and ketones,pyrazine and furan).And an increase of relative content of ethyl esters,pyrazines,furans and phenylacetaldehyde illustrated that sauerkraut powder contributed to the formulation of flavor substances in Cantonese sausage.The decline of relative content of hexanal indirectly suggested the sauerkraut powder could inhibit the degradation of lipid.The fat content of the experimental group was similar to the control group,and fatty acids composition were 12 and 10 kinds,respectively.The result showed that the main fatty acids in Cantonese sausage were palmic acid,stearic acid,oleic acid and linoleic acid.With the addition of sauerkraut powder,the result showed that the relative content of the unsaturated fatty acid increased and the sauerkraut powder effectively inhibited the oxidation of unsaturated fatty acid.The result of MDA content showed that the sauerkraut powder could decrease the content of MDA and inhibit fat oxidation to some extent.These results showed that the addition of sauerkraut powder could inhibit the fat oxidation,improve flavor substances and soften the texture of Cantonese sausage. |
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