Drying models and quality characteristics of Cantonese sausages in different ways

Authors

LIN Ting-ting, College of Light Industry and Food Technology, Zhongkai University of Agriculture andEngineering, Guangzhou, Guangdong 510225 , China
ZENG Xiao-fang, College of Light Industry and Food Technology, Zhongkai University of Agriculture andEngineering, Guangzhou, Guangdong 510225 , China
DONG Hua-fa, Guangdong Wenshi Jiawei FoodCo., Ltd., Guangzhou, Guangdong 527400 , China
WU Man-shi, College of Light Industry and Food Technology, Zhongkai University of Agriculture andEngineering, Guangzhou, Guangdong 510225 , China
ZHUO Xian-rong, College of Light Industry and Food Technology, Zhongkai University of Agriculture andEngineering, Guangzhou, Guangdong 510225 , China
DONG Hao, College of Light Industry and Food Technology, Zhongkai University of Agriculture andEngineering, Guangzhou, Guangdong 510225 , China
BAI Wei-dong, College of Light Industry and Food Technology, Zhongkai University of Agriculture andEngineering, Guangzhou, Guangdong 510225 , China

Abstract

Cantonese sausage was dried by various physical control modes in the present work. Hot air drying was selected as the control, and the effects of different drying methods, i.e. low temperature combining infrared radiation, and low temperature combing both infrared and ultraviolet radiations, on the moisture, nitrite, color and lustre, fat oxidation and other physical and chemical index and texture of Cantonese sausage during drying process were investigated. Significant differences were observed on the physical and chemical index for Cantonese sausage with different drying processes, but the nitrite residue and other indicators of the finished product were within the normal scope of GB. The drying process of Cantonese sausage could be favorably simulated by Page model, lightness and redness values were higher than those of hot air drying. The acid value was 2.31 mg/g and 2.45 mg/g, and the peroxide values are about 0.019 g/100 g and 0.018 g/100 g, respectively under the two different methods. Compared to the hot air drying process, both the two methods mentioned above could increase the hardness, elasticity, tackiness and chewability of sausages. The hardness was 49.3 N and 47.4 N, and the elasticity was 4.86 mm and 4.69. mm, respectively. The tackiness was 27.1 N and 25.7 N, and the chewiness was 131.71 mJ and 120.45 mJ, respectively. Our results indicated that drying with infrared and ultraviolet radiation in low temperature environment could improve the taste, color and texture characteristics of Cantonese sausages, and the method of low temperature combining infrared radiation worked better.

Publication Date

2-28-2020

First Page

42

Last Page

47,88

DOI

10.13652/j.issn.1003-5788.2020.02.008

Recommended Citation

Ting-ting, LIN; Xiao-fang, ZENG; Hua-fa, DONG; Man-shi, WU; Xian-rong, ZHUO; Hao, DONG; and Wei-dong, BAI (2020) "Drying models and quality characteristics of Cantonese sausages in different ways," Food and Machinery: Vol. 36: Iss. 2, Article 8.
DOI: 10.13652/j.issn.1003-5788.2020.02.008
Available at: https://www.ifoodmm.cn/journal/vol36/iss2/8

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