Effect of Adding Roselle Powder on the Quality of Sujiang Pork Fermented Sausage
In order to explore the influence of application of roselle flower powder in Sujiang pork fermented sausages,the effect of different amounts of roselle powder(0.0%,0.5%,1.0%,1.5%,2.0%)on its physicochemical properties and processing characteristics(color difference,texture,TBA value,water content,cooking loss,pH value)and sensorial qualities were investigated.The results showed that adding roselle flower powder can have a certain color protection and antioxidant effect,with the increase of the addition of roselle powder,the decline of cooking loss rate and pH value of fermented Sujiang pork sausage gradually reduced,while the color,overall acceptability score,hardness,elasticity,stickiness,and chewiness first increased and then decreased,the TBA(thiobarbituric acid)value of the roselle flower powder treatment group was significantly lower than that of the control group,the moisture content of sausages was significantly higher than that of the control group,considering the comprehensive cost and effect,and the best effect was obtained with 1.5%addition.Therefore,appropriate amount of adding roselle powder can improve the edible quality of the Sujiang pork fermented sausage.
万方数据
维普
