EFFECT OF SUGAR LEVEL ON PHYSICOCHEMICAL, BIOCHEMICAL CHARACTERISTICS AND PROTEOLYSIS PROPERTIES OF CANTONESE SAUSAGE DURING PROCESSING

Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation

This study characterized the changes in the microbiological, physicochemical properties of Suan rou during fermentation via three different techniques (Technique A is a traditional production process. Based on technique A, technique B adds a total of 200 g of sucrose to the thinly sliced meat, and technique C changes the amount of salt in the thinly sliced meat to 200 grams.). Compared to batch A, the samples from batches B and C featured more rapid reduction in pH and generated more TA. Myofibrillar proteins in batches B and C showed higher degradation rate, and several low-molecular-weight metabolites were determined on the basis of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) gel lanes. The contents of thiobarbituric acid (TBARS) and total volatile base nitrogen (TVB-N) and the growth of spoilage bacteria and pathogens were suppressed in the three batches. A relatively compatible acid-salinity proportion was presented in the Suan rou of batches A and B compared with that of batch C. The results show that the Suan rou made by B technology was more palatable acid flavor and abundant nutrition.

Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage)

The aim of this study was to evaluate the influence of sucrose levels (0.3% and 1.2%) and inoculation of Lactobacillus plantarum on the quality of Isan sausage. The results show that the inoculation accelerated the pH reduction in fermentation. The inoculated samples had significantly (p < .05) lower thiobarbituric acid reactive substances and volatile basic nitrogen values. The total microbial counts and lactic acid bacteria (LAB) counts increased rapidly during fermentation and then decreased during storage. The inoculated samples had significantly higher total microflora and LAB counts. The inoculated samples had a higher hardness texture profile as well as more intense flavor and darker color in sensorial evaluation. Less influence on the quality parameters of the samples due to the different sucrose levels was observed. In conclusion, a combination of 0.3% sucrose and inoculation of L. plantarum (7 log cfu/g) is recommended for producing Isan sausages.

Grading of Chinese Cantonese Sausage Using Hyperspectral Imaging Combined with Chemometric Methods

Fast and accurate grading of Chinese Cantonese sausage is an important concern for customers, organizations, and the industry. Hyperspectral imaging in the spectral range of 874–1734 nm, combined with chemometric methods, was applied to grade Chinese Cantonese sausage. Three grades of intact and sliced Cantonese sausages were studied, including the top, first, and second grades. Support vector machine (SVM) and random forests (RF) techniques were used to build two different models. Second derivative spectra and RF were applied to select optimal wavelengths. The optimal wavelengths were the same for intact and sliced sausages when selected from second derivative spectra, while the optimal wavelengths for intact and sliced sausages selected using RF were quite similar. The SVM and RF models, using full spectra and the optimal wavelengths, obtained acceptable results for intact and sliced sausages. Both models for intact sausages performed better than those for sliced sausages, with a classification accuracy of the calibration and prediction set of over 90%. The overall results indicated that hyperspectral imaging combined with chemometric methods could be used to grade Chinese Cantonese sausages, with intact sausages being better suited for grading. This study will help to develop fast and accurate online grading of Cantonese sausages, as well as other sausages.