Effects of Cherry (Prunus cerasus L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage

被引：7

作者：

Fu, Qingquan ^{[1
]}

Song, Shangxin ^{[1
]}

Xia, Tianlan ^{[1
]}

Wang, Rongrong ^{[1
]}

机构：

[1] Nanjing Xiaozhuang Univ, Sch Food Sci, Nanjing 211171, Peoples R China

来源：

FOODS | 2022年 / 11卷 / 22期

关键词：

cherry powder; sausage; physiochemical property; oxidation stability; volatile flavor substance; POMEGRANATE PEEL EXTRACT; MINCED PORK SLICES; PROTEIN OXIDATION; NATURAL ANTIOXIDANTS; SHELF-LIFE; BEEF MEATBALLS; MEAT; PATTIES; FROZEN; RAW;

D O I：

10.3390/foods11223590

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of different levels (1%, 3% and 5%) of cherry powder on the physiochemical properties and antioxidant activity of Jiangsu-type sausages were investigated at 4 degrees C for 30 days. The results show that the sensory evaluation values and physicochemical properties of the sausages had no significant differences compared to the control group when cherry powder addition was 1%, and the alcohols, aldehydes and esters were increased after the addition of cherry powder improved the flavor of sausages. However, higher concentration of cherry powder (3% and 5%) exerted adverse influences on sensory evaluation values and physicochemical properties of sausages compared with the control. The addition of cherry powder could better inhibit lipid and protein oxidation of sausages, and the cherry powder concentration has a positive correlation with its effect on the inhibition of lipid and protein oxidation. In addition, cherry powder could effectively control TVB-N values of sausages during chilled storage. All these results indicate that 1% cherry powder could not only guarantee the physicochemical properties of sausages, but also inhibited the oxidation of sausages during chilled storage.

引用

页数：13

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