Sherpa Kusang, Priyadarshini M Bhargavi, Mehta Naresh Kumar, Vaishnav Anand, Singh N Sureshchandra, Pati Bikash Kumar
Department of Fish Processing Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India.
ACS Omega. 2023 Sep 13;8(38):34431-34441. doi: 10.1021/acsomega.3c02756. eCollection 2023 Sep 26.
The objective of this study was to investigate the effects of the kiln (SK-S) and liquid smoking (LS-S) processes on the quality of inulin-fortified emulsion-type mince sausages. The moisture content during the storage significantly ( < 0.05) decreased in C-S (control) sausages and increased ( < 0.05) in SK-S and LS-S sausages. The protein content decreased ( < 0.05) in C-S, SK-S, and LS-S throughout the storage period. Initially, among the three processed sausages, LS-S showed a lower pH value, and as the days of storage progressed, all the treatments exhibited a declining trend ( < 0.05). A significant ( < 0.05) increase in the PV was observed in all the sausages during the storage days at 5 ± 1 °C, but the intensity of the increase was lower in SK-S and LS-S. The total viable count of C-S and SK-S sausages reached the limit of acceptability (6 logcfu g) on the 20th day and on the 24th day of storage. The electrophoretic protein pattern of LS-S samples exhibited retention of all bands, indicating the lower proteolysis of MHC, actin, and troponin T in comparison with other treatments. The hardness ( < 0.05) and cohesiveness ( > 0.05) values of both SK-S and LS-S reduced as the storage days progressed. The present study indicates that the emulsion-type sausages incorporated with inulin powder (2%) exposed to kiln smoking and commercial liquid smoking retained good-to-better sensory attributes up to day 16 (C-S) and day 20 (SK-S and LS-S) under refrigerated storage at 5 ± 1 °C in low-density vacuum polyethylene (LDPE) pouches.
本研究的目的是调查窑烤（SK-S）和液熏（LS-S）工艺对菊粉强化乳化型碎肉香肠品质的影响。在储存期间，C-S（对照）香肠的水分含量显著降低（P<0.05），而SK-S和LS-S香肠的水分含量增加（P<0.05）。在整个储存期间，C-S、SK-S和LS-S的蛋白质含量均下降（P<0.05）。最初，在三种加工香肠中，LS-S的pH值较低，随着储存天数的增加，所有处理组均呈下降趋势（P<0.05）。在5±1℃储存期间，所有香肠的过氧化值（PV）均显著增加（P<0.05），但SK-S和LS-S的增加幅度较小。C-S和SK-S香肠的总活菌数在储存第20天和第24天达到可接受限度（6 logcfu/g）。LS-S样品的电泳蛋白图谱显示所有条带均保留，表明与其他处理相比，其肌球蛋白重链（MHC）、肌动蛋白和肌钙蛋白T的蛋白水解程度较低。随着储存天数的增加，SK-S和LS-S的硬度值降低（P<0.05），内聚性值增加（P>0.05）。本研究表明，添加2%菊粉的乳化型香肠，经窑烤和商业液熏处理后，在5±1℃冷藏条件下，置于低密度真空聚乙烯（LDPE）袋中，在第16天（C-S）和第20天（SK-S和LS-S）保持良好至较好的感官特性。
