Abstract: In order to explore the impact of Chlorella pyrenoidosa on the quality characteristics of meat products, the nutritional contents, lipid oxidation, protein oxidation, water holding capacity and sensory characteristic of sausages added different doses of chlorella (0%, 0.5%, 1.5% and 3.0%) were determined in this study. The results showed that addition of C. pyrenoidosa could significantly increase the contents of protein, pigment and vitamin(P<0.05). It could also enhance the water holding capacity and antioxidant capacity, extend the shelf life of sausages. And adding C. pyrenoidosa also imparted unique flavor and mouthfeel to the sausage. And the overall acceptability of 1.5% Chlorella-fortified sausage was the best. Overall, the results showed that addition of C. pyrenoidosa to sausage could improve the nutritional value of sausage, impart unique flavor and prolong the shelf life of sausage. These results suggest that C. pyrenoidosa has good application potential in the field of meat processing.
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