期刊
FOOD RESEARCH INTERNATIONAL
卷 141, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2021.110131
关键词
Chinese sausages; Flos Sophorae; Chili pepper; Color; Antioxidant; Microbial communities
资金
- Sichuan Science and Technology Program [2019YFS0525, 2019YFN0172, 2019YJ0670]
The study investigated whether a combination of Flos Sophorae and chili pepper could replace the multiple functions of nitrite in Chinese sausages. Results showed that the combination had higher moisture, antioxidant activity, and beneficial microbial populations, while also maintaining good red color and texture. Additionally, the combination inhibited declines in color and antioxidant capacity during ripening, improved microbiological communities compared to chili pepper alone, and effectively hindered lipid oxidation in Chinese sausages.
The main issue remains finding a nitrite alternative able to provide its multiple functions. Flos Sophorae exerts antioxidant and prebiotic actions, chili pepper has potent coloring capacity, thus this study investigated whether combination of Flos Sophorae and chili pepper could address the multiple activities of nitrite in Chinese sausages. Dry-fermented sausages were prepared: control and four treatments added with 150 mg/kg sodium nitrite (Nit), 0.2% Flos Sophorae (FS), 1% chili pepper (CP), and combination of 0.2% Flos Sophorae and 1% chili pepper (FS + CP). Results indicated that FS, CP and FS + CP had higher moisture, antioxidant activity and numbers of beneficial Staphylococcus and yeasts Candida, and lower numbers of Escherichia coli and harmful fungi, while FS had lower redness and harder texture than control. Their combination inhibited the declines of capsanthin and antioxidant capacity with ripening time, further improved microbiological communities compared with CP, and resulted in higher redness, similar color score and bacterial community, less lipid oxidation and softer texture compared with Nit. These results suggested that Flos Sophorae in combination with chili pepper could replace the nitrite's contribution to red curing color and microbiological communities, and effectively hinder lipid oxidation in Chinese sausages.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据