Food and Fermentation Industries >

2023 , Vol. 49 >Issue 16: 196 - 205

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033469

Effects of three thermal processing methods on physicochemical and sensory properties of pork air-dried sausages

  • LYU Wei ,
  • XU Wenqi ,
  • HUANG Yicheng ,
  • SHI Yu ,
  • MU Siyu ,
  • LI Xiaolei ,
  • LI Dan
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  • (Changchun University, Key Laboratory of Education Department of Jilin Province for Agricultural Products Processing, Changchun 130022, China)

Received date: 2022-08-29

  Revised date: 2022-10-20

  Online published: 2023-09-12

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Abstract

To explore the effect of thermal processing on physicochemical changes and the final quality of air-dried sausage, this paper took microwave, boiled, and steamed pork air-dried sausages as the research objects and evaluated their texture, color, acidity, nitrous acid, and volatile compound contents. Results showed that the hardness and chewiness of the three kinds of air-dried intestine were as follows: steamed air-dried sausage > microwave air-dried sausage>water-cooked air-dried sausage, and there were significant differences between them (P<0.05). The lightness value (L*), redness value (a*), and yellowness value (b*) were as follows: boiled and air-dried sausage>microwave air-dried sausage>steamed and air-dried sausage, and there was a significant difference between the L* values (P<0.05). The residual amount of nitrite was between 0.03-0.07 mg/kg, respectively. In addition, a total of 62 volatile flavor compounds were detected, and 32, 34, and 37 volatile flavor compounds were detected in the microwave, steamed, and boiled air-dried sausage, respectively. A total of 15 volatile flavor compounds with OAV≥1 were detected. The OAV values of wheatgrass methyl in 3 treatment groups were all above 6 959 and had an anise-like aroma, which was an important component of the flavor of the air-dried sausage. In addition, (Z)-β-basilene with a citrus-like aroma was a unique volatile flavor substance in boiled air-dried sausage. 3-carene with a lemon-like aroma produced a unique flavor in steamed air-dried sausage. In three thermal processing methods, microwaves can effectively improve the color of air-dried sausage, steaming can retain the flavor substances of air-dried sausage to a greater extent, and boiling can improve the sensory quality of the air-dried sausage.

Key words： air-dried sausage; sensory properties; solid-phase microextraction; gas chromatography-mass spectrometry; volatile flavor compounds; sensory evaluation

Cite this article

LYU Wei , XU Wenqi , HUANG Yicheng , SHI Yu , MU Siyu , LI Xiaolei , LI Dan . Effects of three thermal processing methods on physicochemical and sensory properties of pork air-dried sausages[J]. Food and Fermentation Industries, 2023 , 49(16) : 196 -205 . DOI: 10.13995/j.cnki.11-1802/ts.033469

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