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EffectofPurpleVegetableJuiceonQualityCharacteristicsofChineseSausageGEQingfeng1,2,GUYubin1,CHENSheng1,YUHai1,2 etal (1.CollegeofFoodScienceandEngineering,YangzhouUniversity,Yangzhou,Jiangsu225127;2.IndustrialEngineeringCenterforHuaiyangCuisinofJiangsuProvince,Yangzhou,Jiangsu225127)Abstract [Objective]Inordertoensurefoodsafety,purplevegetablejuicewasusedtoreplacenitrite,asastarterinChinesesausage.[Method]Takingporkasrawmaterials,threekindsofpurplevegetablejuicewithdifferentanthocyaninscontentswereaddedintothesausage,nitriteaspositivecontrol,theinfluenceofthreekindsofpurplevegetablejuiceonpH,colour,lustre,POVvalueandTVBNvalueofsausagewereinvestigated,andthebestconcentrationofanthocyaninswasselected,andflavorcompositionofsausageaddedwithdifferentpurplevegetablejuicewerealsoanalyzed.[Result]Thebestadditiveamountofanthocyaninswere:0.15mg/mLofpurplecabbagejuice,0.10mg/mLofpurplepotatojuiceand0.10mg/mLofpurpleamaranthjuice,respectively.Theycaneffectivelypromotethecolourandlustreofsausageaswellasretainthecolor.Astheresultofthesensoryevaluationshowed,sausagescontainingpurplevegetablejuicewerecloseorexceedtosausagesaddingsodiumnitrite,incolor,aroma,tasteandsensoryquality.Theflavorsubstancesinthreesausageweremainlyaldehydes,followedbyhydrocarbons.Inaddition,theadditionofthevegetablejuiceinsausagecontainedvitaminD3.[Conclusion]Therefore,thevegetablejuicecouldbeusedasasubstitutefornitritetoaddintothesausage.Keywords Purplevegetablejuice;Sausage;Nitrite;Physicalandchemicalproperties;Volatileflavorcompounds
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Table1 Evaluationresultsoftheinfluenceofpurplecabbagejuiceon
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L a b
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Blank 48.20±1.03a 6.46±0.73b 9.04±0.16aFGH¿
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0.05 44.04±0.88b 6.13±0.28b 6.08±0.22bc0.10 44.24±0.58b 6.73±0.78b 6.68±0.72bc0.15 43.62±0.64c11.80±0.87a 5.53±0.51c0.20 47.30±1.33a 6.76±0.74b 8.74±0.76a û
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0.05 40.33±0.61cd6.80±0.36bc 8.40±0.46ab0.10 41.40±0.57c 9.15±0.28a 6.52±0.50c0.15 40.28±0.72cd7.27±0.51abc 7.77±0.26b0.20 39.19±0.62d 5.60±0.83c 9.08±0.15a û
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Table3 Evaluationresultsoftheinfluenceofpurpleamaranthjuice
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L a b
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0.05 41.07±0.40c 6.17±0.53bc 6.91±0.41c0.10 41.52±0.58c 9.09±0.14a 5.61±0.37d0.15 39.62±0.53cd6.05±0.83bc 6.50±0.46cd0.20 38.38±0.75d 5.16±0.28c 8.26±0.45ab û
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Table4 Relativecontentofvolatileflavorcompoundsofsausageamongdifferenttreatments %
L¯
Treatment8{
Aldehydes?{
HydrocarbonsH{
Acid1{
Estersñ{
Ketones9{
AlcoholsE{
Ethers2?{
Arenesg{
AmineÀÜ
Otherstbu
D3VitaminD3
¦?
Blank10.65 21.59 2.79 7.48 1.37 0.61 2.66 24.26 1.61 18.01 nd
FGH¿
Sodiumnitrite10.42 38.87 7.18 3.48 9.28 1.53 nd 0.34 3.6 19.2 nd
¼ÙÚ«
0.15mg/mLPurplecabbagejuice0.15mg/mL
27.1 14.24 10.06 4.76 1.32 9.61 2.11 18.79 0.79 13.23 0.86
¼Û«
0.10mg/mLPurplepotatojuice0.10mg/mL
27.28 15.31 2.14 3.54 2.87 2.25 nd 23.62 0.56 9.78 0.30
¼Ü0«
0.10mg/mLPurpleamaranthjuice0.10mg/mL
26.16 33.13 3.73 2.02 2.17 5.74 nd 6.29 2.59 3.98 0.26
û
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Note:“nd”meansnotdetected
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