Effect of Phosphate and Sorbitol on The Characteristics of Chinese Sausage

• Main Authors: Li-Cheng YOUNG, 楊里娟
• Other Authors: Chun-Chin Kuo
• Format: Others
• Language: zh-TW
• Published: 1993
• Online Access: http://ndltd.ncl.edu.tw/handle/18028328826154541745

碩士 === 東海大學 === 食品科學系 === 81 === Chinese sausages were made with the combination of four different sorbitol levels(0, 2, 4 and 6%)and two different sodium tripolyphosphate(STPP)levels(0 and 0.3%). Which were dried at 60℃ for 6 hours, and the yields increased with the increase of added sorbitol levels. Both sorbitol and STPP could decrease the moisture loss of sausages during frying. Sorbitol reduced the moisture loss and water activity of sausages during storage. The group with 6% sorbitol had higher sensory scores and Hunter L value than the other 3 groups. The total aerobic, lactic acid bacteria and enterobacteriaceae plate counts of Chinese sausages were significantly affected (p<0.05) by sorbitol, but the differences among these groups with 2, 4 or 6% sorbitol were not significant. The enterobacteriaceae counts in Chinese sausage decreased with the increase of storage time at 4℃. The previous three kinds of bacteria were not significantly affected by STPP. The fatty acids composition and acid values of sausage were not affected by sorbitol. The acid values (from 3.5 to 4.6) and % of saturated fatty acids (C14:0, C16:0, C18:0) increased; however, the % of unsaturated fatty acids ( C16:1, C18:1,C18:2 ) decreased during storage. Chinese sausage is recommended to add with 2∼6% sorbitol; however, tripolyphosphate is not necessary needed.