Effect of Hericium erinaceus powder addition on quality characteristics of Chinese sausage

• Main Authors: Hsin-Hong Wang, 王心泓
• Other Authors: Rong-Shinn Lin
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/03133717467292565149

碩士 === 國立宜蘭大學 === 生物技術與動物科學系 === 105 === The objective of this study is to evaluate the effect of the addition of Hericium erinaceus powder on quality characteristics of Chinese sausage. Four experimental treatments were used: no addition of the fungus powder as the control, and 1.5%, 3% and 6% additions of the fungus powder as H1, H2 and H3 treatment groups, respectively. After storing in a refrigerator at 4℃ for 6 weeks, they were subjected to physical, chemical and sensory panel analyses. The results showed that the addition of the fungus powder decreased the yellowness of sausages; the CIE b * values of cooked section of sausages of H2 and H3 groups were higher than those of the control (P<0.05). H1 stored for 5 weeks had a lower TBARS values than that of the control (P<0.05). The total plate counts of H2 group were lower than those of the control in the third, fourth and sixth weeks (P<0.05). The total plate counts of H3 had a lower number than that of control after storing for 1 week (P<0.05). The results of the sensory evaluation showed that the appearance, aroma and tenderness of sausages were not significantly different among all treatments (P>0.05). The color, flavor, tenderness, juiciness and overall acceptability of H2 and H3 groups had higher scores than those of the control in the second and fourth weeks, but no significant differences were found among them in other week periods.