CN113261651A - Health sausage rich in celery dietary fiber and processing technology thereof - Google Patents

Health sausage rich in celery dietary fiber and processing technology thereof Download PDF

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CN113261651A
CN113261651A CN202110667241.1A CN202110667241A CN113261651A CN 113261651 A CN113261651 A CN 113261651A CN 202110667241 A CN202110667241 A CN 202110667241A CN 113261651 A CN113261651 A CN 113261651A
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sausage
celery
health
parts
rich
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朱学伸
于艳
郑晶晶
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Jiangsu second normal university
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a celery fiber-rich health sausage with low nitrite residue, excellent oxidation resistance, good quality and long storage life, which comprises the following raw material components in parts by weight: 300g of fat meat, 700g of lean meat, 5g of monosodium glutamate, 2g of cooking wine, 2g of salt, 0.5g of ginger powder, 5g of white sugar and 90g of fresh celery pulp. The preparation process comprises the steps of material selection, formula selection, pickling, filling and drying for ripening. And carrying out sensory evaluation on the health sausage, and determining the contents of nitrite, acid value, thiobarbituric acid, total protein sulfhydryl group and dimeric tyrosine. The invention aims to provide a health sausage rich in celery fiber, which solves the problems of poor quality, short storage life, much nitrite residue and poor oxidation resistance of the fermented sausage in the prior art and provides a preparation process of the health sausage rich in celery dietary fiber.

Description

Health sausage rich in celery dietary fiber and processing technology thereof
Technical Field
The invention relates to a health sausage rich in celery dietary fiber and a processing technology thereof, belonging to the technical field of food processing.
Background
1. Chinese style fermented sausage
The sausage plays an important role in the meat processing history in China, and the sausage processing in China is gradually mature along with the gradual maturity of the meat processing technology. Unique flavor and easy storage, and is the characteristic of Chinese style fermented sausage. As no water is added in the preparation process, salt, white spirit, white sugar and natural seasonings are mostly used, the natural dehydration and air drying are mostly carried out after the filling process is finished, and the long-term preservation can be realized in a general environment. The common Chinese style fermented sausage is not added with chemical reagents such as pigments, antioxidants, preservatives and the like, and accords with the psychological pursuit of green and natural state of modern people.
2. Celery
Celery is a green vegetable with high nutritive value, and belongs to 2-year-old vegetables of umbelliferae. It is rich in nutrients such as protein, saccharide, dietary fiber, etc., and also rich in nutrients necessary for human body such as calcium, phosphorus, iron, vitamins, etc. Celery also contains many pharmacologically active ingredients, such as flavonoids, chlorophyll and coumarin derivatives. In addition, celery is cool in nature, sweet in taste and non-toxic, and has the effects of calming the liver, clearing heat, relieving restlessness, relieving swelling, cooling blood, stopping bleeding, moistening lung, relieving cough, reducing blood pressure, nourishing brain and tranquilizing mind.
3. Celery extract
Researches show that the celery extract has an obvious antioxidant function, nitrate in celery is converted by using microorganisms, and the residue of nitrite can be reduced, so that the celery extract can be used for replacing a chemically synthesized nitrite additive, is green and natural, and ensures the food health and safety of the pickled meat products. A small amount of vegetable extract can improve the fiber content of the Chinese style fermented sausage, improve the flavor and the quality, and is beneficial to developing a new sausage market.
4. State of the research
Nitrate (NO) is often added during the processing of meat products-3) Or Nitrite (NO)-2) Besides the color development function, the product can generate unique flavor; has the function of anti-oxidation,the oxidative rancidity of the meat products is delayed; however, nitrite is an active substance and can generate strong carcinogen N-nitrosamine[5]. Therefore, the search for alternatives to nitrite in meat products has been the focus of recent attention of researchers at home and abroad.
Deda et al added tomato paste to frankfurters, and when the concentration of tomato paste containing soluble solids reached 12%, the sausage red values increased and there was no adverse effect on product quality during storage; zarringhalami et al found that the color and luster characteristics of the annatto powder instead of 60% nitrite group are best, and there is no significant difference between the microbial contamination and the sensory quality[7]。
Disclosure of Invention
The invention aims to provide a health sausage rich in celery dietary fiber, and aims to solve the problems of poor quality, short storage life, nitrite residue and poor oxidation resistance of the fermented sausage in the prior art.
The invention also aims to provide a preparation process of the health sausage rich in celery dietary fiber.
Technical scheme
A health sausage rich in celery dietary fiber comprises the following raw material components in parts by weight: 300 parts of fat meat, 700 parts of lean meat, 5 parts of monosodium glutamate, 2 parts of cooking wine, 2 parts of salt, 0.5 part of ginger powder and 5 parts of white sugar.
Further, the health sausage rich in celery fiber comprises the following raw material components in parts by weight: 30-90 parts of fresh celery juice and 30-90 parts of fresh celery pulp.
The preparation process of the health sausage rich in celery fiber comprises the following steps:
(1) selecting materials
Pork is selected from cold fresh pork with rain, purchased in a special rain-moistening cabinet, is the pig rear hoof part, and has the fat-lean ratio of 3: 7; jiangsu Rugao sausage-shaped salted pig sausage.
(2) Formulation of
1000g of fresh pork, 300g of fat meat, 700g of lean meat, 5g of monosodium glutamate, 2g of cooking wine, 2g of salt, 0.5g of ginger powder and 5g of white sugar are taken for each sample. During the filling process of the Chinese style fermented sausage with the same fixed formula, fresh extracted celery juice or celery pulp with different qualities is added.
(3) Pickling
The materials of fat meat, lean meat, seasonings and the like are stirred evenly by hand and preserved for 12 hours by standing for preservation (0-4 ℃).
(4) Casting system
Washing salt particles on the outer surface of the pig casing and redundant white connective tissues with water, soaking for 30 minutes until the pig casing is soft, sleeving the casing on an enemator after the elasticity is increased, fastening the tail end of the pig casing with a cotton rope, injecting pickled stuffing into the enemator, uniformly pressing the stuffing into the casing, slightly pricking small holes with needles to discharge air if air separation occurs in the casing until the casing is full and smooth, uniformly distributing the stuffing, and tying sections with the cotton rope every 5-8cm to facilitate later-stage sampling detection.
(5) Drying and ripening
The fresh sausage after filling needs to be subjected to standing fermentation, the climate of 12 months and 1 month is suitable for the natural fermentation of the sausage, and the fermentation is not carried out in a constant-temperature constant-humidity incubator. After standing for about 15 days, drying and maturing to form the edible finished product of the Chinese style fermented sausage.
The invention has the beneficial effects that: the invention provides a health-care sausage rich in celery fiber and a processing technology thereof, and the taste of the prepared health-care sausage is excellent. And the health sausage can delay the oxidation speed of protein and fat to a certain extent. Most importantly, the nitrite residue and the oxidation resistance of the health-care sausage are better than those of the common sausage. On the basis, the quality and the storage life of the health sausage can be further improved. The invention can be used in the production of Chinese style fermented sausage in large scale.
Drawings
FIG. 1 is a graph showing the change of nitrite determination.
FIG. 2 is a graph showing the change of acid value measurement.
FIG. 3 is a graph showing the change in TBA measurement.
FIG. 4 is a graph showing the change of the thiol group assay.
FIG. 5 is a fluorescence spectrum of dimeric tyrosine.
Detailed Description
The invention is further described with reference to the following figures and specific examples.
Example 1
A health sausage rich in celery fiber comprises the following raw material components in parts by weight: 300 parts of fat meat, 700 parts of lean meat, 5 parts of monosodium glutamate, 2 parts of cooking wine, 2 parts of salt, 0.5 part of ginger powder and 5 parts of white sugar. Wherein the fresh celery juice is 30 parts.
The preparation method of the health sausage rich in celery fiber comprises the following steps:
(1) selecting materials
Pork is selected from cold fresh pork with rain, purchased in a special rain-moistening cabinet, is the pig rear hoof part, and has the fat-lean ratio of 3: 7; jiangsu Rugao sausage-shaped salted pig sausage.
(2) Formulation of
1000g of fresh pork, 300g of fat meat, 700g of lean meat, 5g of monosodium glutamate, 2g of cooking wine, 2g of salt, 0.5g of ginger powder and 5g of white sugar are taken for each sample. During the filling process of the Chinese style fermented sausage with the same fixed formula, 30g of fresh extracted celery juice is added.
(3) Pickling
The materials of fat meat, lean meat, seasonings and the like are stirred evenly by hand and preserved for 12 hours by standing for preservation (0-4 ℃).
(4) Casting system
Washing salt particles on the outer surface of the pig casing and redundant white connective tissues with water, soaking for 30 minutes until the pig casing is soft, sleeving the casing on an enemator after the elasticity is increased, fastening the tail end of the pig casing with a cotton rope, injecting pickled stuffing into the enemator, uniformly pressing the stuffing into the casing, slightly pricking small holes with needles to discharge air if air separation occurs in the casing until the casing is full and smooth, uniformly distributing the stuffing, and tying sections with the cotton rope every 5-8cm to facilitate later-stage sampling detection.
(5) Drying and ripening
The fresh sausage after filling needs to be subjected to standing fermentation, the climate of 12 months and 1 month is suitable for the natural fermentation of the sausage, and the fermentation is not carried out in a constant-temperature constant-humidity incubator. After standing for about 15 days, drying and maturing to form the edible finished product of the Chinese style fermented sausage.
Example 2
A health sausage rich in celery fiber comprises the following raw material components in parts by weight: 300 parts of fat meat, 700 parts of lean meat, 5 parts of monosodium glutamate, 2 parts of cooking wine, 2 parts of salt, 0.5 part of ginger powder and 5 parts of white sugar. Wherein the fresh celery juice is 60 parts.
The processing technology of the health sausage rich in celery fiber is the same as that of the example 1.
Example 3
A health sausage rich in celery fiber comprises the following raw material components in parts by weight: 300 parts of fat meat, 700 parts of lean meat, 5 parts of monosodium glutamate, 2 parts of cooking wine, 2 parts of salt, 0.5 part of ginger powder and 5 parts of white sugar. Wherein the fresh celery juice is 90 parts.
The processing technology of the health sausage rich in celery fiber is the same as that of the example 1.
Example 4
A health sausage rich in celery fiber comprises the following raw material components in parts by weight: 300 parts of fat meat, 700 parts of lean meat, 5 parts of monosodium glutamate, 2 parts of cooking wine, 2 parts of salt, 0.5 part of ginger powder and 5 parts of white sugar. Wherein the fresh celery pulp accounts for 30 parts.
The processing technology of the health sausage rich in celery fiber is the same as that of the example 1.
Example 5
A health sausage rich in celery fiber comprises the following raw material components in parts by weight: 300 parts of fat meat, 700 parts of lean meat, 5 parts of monosodium glutamate, 2 parts of cooking wine, 2 parts of salt, 0.5 part of ginger powder and 5 parts of white sugar. Wherein the fresh celery pulp accounts for 60 parts.
The processing technology of the health sausage rich in celery fiber is the same as that of the example 1.
Example 6
A health sausage rich in celery fiber comprises the following raw material components in parts by weight: 300 parts of fat meat, 700 parts of lean meat, 5 parts of monosodium glutamate, 2 parts of cooking wine, 2 parts of salt, 0.5 part of ginger powder and 5 parts of white sugar. Wherein the fresh celery pulp accounts for 90 parts.
The processing technology of the health sausage rich in celery fiber is the same as that of the example 1.
Comparative example
(1) Selecting materials
Pork is selected from cold fresh pork with rain, purchased in a special rain-moistening cabinet, is the pig rear hoof part, and has the fat-lean ratio of 3: 7; jiangsu Rugao sausage-shaped salted pig sausage.
(2) Formulation of
1000g of fresh pork, 300g of fat meat, 700g of lean meat, 5g of monosodium glutamate, 2g of cooking wine, 2g of salt, 0.5g of ginger powder and 5g of white sugar are taken for each sample.
(3) Pickling
The materials of fat meat, lean meat, seasonings and the like are stirred evenly by hand and preserved for 12 hours by standing for preservation (0-4 ℃).
(4) Casting system
Washing salt particles on the outer surface of the pig casing and redundant white connective tissues with water, soaking for 30 minutes until the pig casing is soft, sleeving the casing on an enemator after the elasticity is increased, fastening the tail end of the pig casing with a cotton rope, injecting pickled stuffing into the enemator, uniformly pressing the stuffing into the casing, slightly pricking small holes with needles to discharge air if air separation occurs in the casing until the casing is full and smooth, uniformly distributing the stuffing, and tying sections with the cotton rope every 5-8cm to facilitate later-stage sampling detection.
(5) Drying and ripening
The fresh sausage after filling needs to be subjected to standing fermentation, the climate of 12 months and 1 month is suitable for the natural fermentation of the sausage, and the fermentation is not carried out in a constant-temperature constant-humidity incubator. After standing for about 15 days, drying and maturing to form the edible finished product of the Chinese style fermented sausage.
Performance testing
Carrying out sensory evaluation on the health sausages prepared in the examples 1-6 and the comparative example, and measuring the contents of nitrite, acid value, thiobarbituric acid, total protein sulfhydryl group and dimeric tyrosine;
1.1 measurement of sensory evaluation
5 panelists were randomly invited to evaluate the subjects in the order of sight, smell and taste. 3 sausage slices of each sample were provided for 5 critics, respectively, and the average of the scores of 5 critics was taken.
Grading standard:
color: under natural light, the whole sausage is dark red, no mildew spot appears on the surface, and no mucus is secreted;
odor: slicing sausage to close nasal cavity, and promoting inspiration to make odor enter nasal cavity;
flavor: the sausage slices are tasted, the sausage slices are not swallowed after being chewed for a plurality of times, and the user needs to rinse the mouth with clear water after tasting one sausage sample slice.
Each score is 0-10, 4 indexes are weighted, the color and luster accounts for 25%, the smell accounts for 25%, the flavor accounts for 50%, and the comprehensive sensory evaluation score is obtained.
The Chinese fermented sausage added with the vegetable extract has an improved overall sensory evaluation trend. The other examples have no big difference in smell and flavor, except that the addition of 9% celery paste can cause the color of the sausage to be dark green and the taste is reduced.
TABLE 1 sensory evaluation scoring table
Figure BDA0003117330840000051
Figure BDA0003117330840000061
1.2 determination of nitrite
The method adopts a stroke spectrophotometry method of GB5009.33-2010 determination of nitrite and nitrate in food.
Sample treatment: taking a proper amount of sausage finished products, removing casings, crushing by a dispersion machine for standby, weighing 5g of homogenate samples, placing the homogenate samples into a 50ml glass beaker, adding 12.5ml of saturated borax reagent, stirring uniformly, washing the samples into a 500ml volumetric flask at 75 ℃ of about 300ml, heating for 15min at 80 ℃, and cooling to room temperature. While shaking the above-mentioned washing solution, 5ml of potassium ferrocyanide solution was added, and after shaking up, 5ml of zinc acetate solution was added in order to precipitate the protein. Adding water, shaking gently, standing for 30 min to remove floating fat in upper layer, sucking intermediate clarified liquid with pipette, filtering supernatant with filter paper, discarding 30ml of filtrate after primary filtration, and collecting filtrate for use.
And (3) determination: taking 40ml of the collected filtrate in a volumetric flask, and marking the filtrate as a sample volumetric flask; taking 6 50ml volumetric flasks, respectively placing 0.00ml, 0.50ml, 1.00ml, 1.50ml, 2.00ml and 2.50ml of nitrite standard solution, and marking as No. 0-No. 5. A total of 7 volumetric flasks. Respectively adding 2ml of sulfanilic acid solution, shaking uniformly, standing for 5 minutes, then adding 2ml of solution of the naphthylethylenediamine hydrochloride, adding water to constant volume to 50ml, and standing for 15 minutes. The absorbance was measured spectrophotometrically, and was zeroed with solution No. 0 at 540nm, with three samples per treatment group, and the results averaged to draw a standard curve.
From the results in fig. 1, it can be seen that the addition of 3% celery puree resulted in the best nitrite reduction effect, followed by 9% celery puree, which substantially controlled the nitrite at a lower level.
1.3 determination of the acid value
The acid value of the food is determined by the national standard of GB 5009.229-2016 food safety. Taking a proper amount of sausage finished products, tearing off casings on the outer surfaces of the sausages by using scissors, taking out a proper amount of fat meat and lean meat, separating fat from muscle, smashing the fat by using a dispersing machine, placing the smashed fat into a glass beaker, heating in water bath to enable fat and oil to overflow, collecting the overflowed oil, cooling at normal temperature, and detecting. Weighing 4g of oil with uniform texture, pouring the oil into a conical flask, adding 50mL of neutral ether-ethanol solution, slightly rotating and shaking to completely dissolve an oil sample, adding 2-3 drops of phenolphthalein indicator, titrating with 0.1mol/L alkali liquor (KOH) until reddish appears, keeping the number of milliliters (V) of consumed alkali liquor within 30s, calculating the acid value, wherein each treatment group comprises three samples, and averaging the results.
The acid value X of the oil (mg KOH/g oil) is calculated according to the following formula:
X＝(V×c×56.11)/m
wherein:
v-volume of potassium hydroxide solution consumed by titration (mL)
c-concentration of Potassium hydroxide solution (mol/L)
56.11-molar mass of Potassium hydroxide (g/mol)
m-sample quality (g)
As can be seen from fig. 2, the blank group No. 7, to which no celery extract was added, had the highest acid value, while the samples to which different proportions of celery extract were added had decreased acid values. Obviously, the acid value is lower and lower along with the increase of the proportion of the celery extract; compared with celery juice, the celery juice has more obvious effect of reducing the acid value for the celery extract with the same proportion. Wherein the acid value of the added 9% fresh pickled celery pulp is lower than that of other groups.
1.4 determination of Thiobabituric acid
Sample treatment: taking a proper amount of sausage, stripping casing, crushing the sausage by using a dispersion machine, weighing 10g of the crushed sausage, adding 40ml of 5% trichloroacetic acid solution, centrifuging at 140000rpm, homogenizing for 10 minutes, filtering by using neutral filter paper, taking supernatant, adding 5% trichloroacetic acid solution to constant volume to 50ml, taking 5ml of the filtered supernatant in a stopcock, adding 5ml of thiobarbituric acid solution, shaking uniformly, stopping the stopcock, heating in 90 ℃ water bath for 40 minutes, cooling to normal temperature, and measuring an absorbance at 532nm by using a spectrophotometer.
Drawing a standard curve: accurately sucking 0.0, 0.1, 0.2, 0.3, 0.4, 0.5 and 0.6 of standard solution which is 10ug of malondialdehyde, placing the standard solution into a 10ml Nashi colorimetric tube, adding water to the total volume of 5ml, adding 5ml of TBA solution, then carrying out sample determination steps, wherein each treatment group comprises three samples, averaging the results, and measuring the optical density to draw a standard curve.
Malondialdehyde content (mg/kg) ═ C50)/(m 50)
C-microgram of malondialdehyde (ug) from the standard curve
m-sample mass (g)
Since the content of malondialdehyde is proportional to the absorbance, it can be seen from fig. 3 that the experimental group after the celery ingredient was added can effectively inhibit the oxidation of fat. In the detection results of the health sausages, the higher the celery ingredient is, the lower the fat oxidation degree is. The celery ingredient with the same proportion has better antioxidant effect than celery juice. Wherein, the absorbance of the fresh celery pulp added with 9 percent is the lowest, and the content of malondialdehyde is the lowest.
1.5 determination of the Total thiol group content of proteins
Reference Ellman colorimetry, PBS buffer: 50ml of 0.1M sodium phosphate buffer (pH 8, containing 1nM EDTA-2 Na); ellman solution: 4mg of Ellman's reagent was weighed and dissolved in 1mL of 0.1M sodium phosphate buffer (pH 8, containing 1nM EDTA-2 Na); weighing 2mg of dried silicon spheres, and adding 2ml of prepared PBS solution; the protein samples were prepared as 50. mu.L LEllman solution +2.5ml PBS solution + 250. mu.L; absorbance was measured spectrophotometrically at 412nm, with three samples per treatment group and the results averaged.
Since thiol is the most reactive group in proteins, the thiol content can be an important indicator of protein oxidation. The higher the thiol content, the lower the degree of protein oxidation. Therefore, we can see from fig. 4 that the oxidation status of the sausage with the added celery ingredient is generally better than that of the group without the added celery ingredient. It can be easily found that the higher the content of celery, the better the antioxidant effect. Among them, it can be seen that the added 9% fresh celery pulp has the lowest content of sulfydryl and the most significant degree of protein oxidation.
1.6 determination of the content of dimeric tyrosine
Protein extraction: taking 5g Chinese style fermented sausage finished product, peeling off sausage casing, crushing with a dispersion machine, adding 5 times volume of 25ml 10mmol/L Tris-HCl (pH 7.2), centrifuging at 5000rpm, 4 deg.C for 10min, collecting precipitate, and repeatedly cleaning and precipitating for 3 times. 5-fold volume of 10mmol/L Tris-HCl buffer (containing 0.6mol NaCl, pH 7.2) was added, and the mixture was centrifuged at 4500rpm at 4 ℃ for 10 minutes, and the supernatant was stored at-80 ℃ in a refrigerator. The shelf life of the extracted protein is 2 days.
Detection of dimeric tyrosine: the extracted protein was diluted to 1mg/mL with 20mmol/L phosphate buffer (containing 0.6mol/L KCl, pH 6). After filtration, the supernatant is retained and measured with a fluorescence spectrophotometer[12]The excitation wavelength is 325nm, the emission wavelength is 420nm, and the slit width is 10 nm.
Dimeric tyrosine content (absorbance/protein mass concentration)
From the results in fig. 5, it is shown that the dimeric tyrosine detection curves are consistent in all 7 samples, and the second peak is the effective peak. From the trend of the peaks, no obvious hetero-peak is observed, which indicates that the content of dimeric tyrosine in the sample is stable.
The technical means disclosed in the invention scheme are not limited to the technical means disclosed in the above embodiments, but also include the technical scheme formed by any combination of the above technical features. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and such improvements and modifications are also considered to be within the scope of the present invention.

Claims (8)

1. A health sausage rich in celery dietary fiber is characterized by comprising the following raw materials in parts by weight: 300 parts of fat meat, 700 parts of lean meat, 5 parts of monosodium glutamate, 2 parts of cooking wine, 2 parts of salt, 0.5 part of ginger powder, 5 parts of white sugar and 90 parts of fresh celery pulp.
2. The health sausage rich in celery dietary fiber as claimed in claim 1, wherein the health sausage is prepared by selecting materials, formulating, pickling, filling, drying and ripening.
3. The health sausage rich in celery dietary fiber as claimed in claim 1, wherein the health sausage added with 9% celery pulp has dark green color in sensory evaluation.
4. The health sausage rich in celery dietary fiber as claimed in claim 1, wherein the nitrite content of the health sausage is reduced by adding 9% celery pulp.
5. The health sausage rich in celery dietary fiber as claimed in claim 1, wherein the health sausage contains 9% of fresh celery pulp, and the acid value of the health sausage is reduced.
6. The health sausage rich in celery dietary fiber as claimed in claim 1, wherein the health sausage has a low thiobarbituric acid value content, and the thiobarbituric acid value of the health sausage added with 9% of fresh celery pulp is low.
7. The health sausage rich in celery dietary fiber as claimed in claim 1, wherein the health sausage has a low content of sulfydryl, and the content of sulfydryl of the health sausage added with 9% of fresh celery pulp is low.
8. The processing technology of the health sausage rich in celery dietary fiber is characterized by comprising the following steps of:
(1) selecting materials
Selecting chilled pork as a pig back hoof part, wherein the fat-lean ratio is 3: 7; salting the pig casings;
(2) formulation of
Taking 1000g of fresh pork, 300g of fat meat, 700g of lean meat, 5g of monosodium glutamate, 2g of cooking wine, 2g of salt, 0.5g of ginger powder and 5g of white sugar for each sample, and adding 90g of extracted fresh celery pulp in the process of filling the Chinese-style fermented sausage with the same formula;
(3) pickling
All the materials in the formula are stirred evenly by hand and preserved for 12 hours at 0-4 ℃.
(4) Casting system
Washing salt particles on the outer surface of the pig casing and redundant white connective tissues with water, soaking for 30 minutes until the pig casing is soft, sleeving the casing on an enemator after the elasticity is increased, fastening the tail end of the pig casing with a cotton rope, injecting pickled stuffing into the enemator, uniformly pressing the stuffing into the casing, slightly pricking small holes with needles to discharge air if the casing is subjected to air separation, and uniformly distributing the stuffing until the casing is full and smooth, and tying and segmenting the casing with the cotton rope every 5-8cm so as to facilitate later-stage sampling detection;
(5) drying and ripening
And (3) standing and fermenting the filled fresh sausage, wherein the climate of 12 months and 1 month is suitable for natural fermentation of the sausage, the natural fermentation is not required to be carried out in a constant-temperature constant-humidity incubator, and after standing for 15 days, drying and maturing are finished to form the edible finished product of the Chinese-style fermented sausage.
CN202110667241.1A 2021-06-16 2021-06-16 Health sausage rich in celery dietary fiber and processing technology thereof Pending CN113261651A (en)

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