To study the effect of L-arginine and potassium chloride replacing salt on the quality of smoked pork sausage, potassium chloride (0%, 30%, 40%, and 50%) was used to replace salt, and L-arginine was designed to be added in each replacement amount with the additional amount being 0%, 0.3%, 0.6%, and 0.9%. Multivariate analysis of water retention, color, texture, sensory and other indicators, and their relationship was conducted and the quality regulation and control model of low-sodium smoked pork sausage was established. Results show that under the condition of potassium chloride replacing salt, L-arginine could improve the water retention of pork sausage, significantly reduce the redness of pork sausage (P<0.05), and significantly affect the texture index (P<0.05). Sensory evaluation results showed that L-arginine could improve the bitterness caused by the excessive replacement of potassium chloride. It improved the taste, flavor, and texture of low-salt pork sausage, but weakened the color. There was a significant correlation between water retention and lightness, yellowness, and elasticity (P<0.05). There was a significant correlation between lightness and yellowness (P<0.05). Most of the texture indexes were significantly correlated with each other (P<0.01). According to the comprehensive evaluation, 30% replacement of potassium chloride and 0.3%-0.6% addition of L-arginine were the best quality range of low-sodium smoked pork sausage. According to the results of the principal component analysis, the comprehensive quality evaluation model of low-salt pork sausage was established, which was Y4=0.401Y1+0.243Y2+0.131Y3, and the model was verified by sensory evaluation score.
LIU Chang
,
MENG Gaoge
,
WANG Han
,
CHAO Yuchao
,
LI Miaoyun
,
ZHU Chaozhi
,
ZHAO Gaiming
,
ZHANG Qiuhui
. Sensory quality regulation and control of low sodium pork smoked and cooked sausage based on comprehensive quality prediction model[J]. Food and Fermentation Industries, 2023
, 49(3)
: 268
-274
.
DOI: 10.13995/j.cnki.11-1802/ts.029694
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