Constructing a Comprehensive Evaluation Model for Assessing the Quality of Low-salt Emulsified Sausage with Soybean Protein Based on Principal Component Analysis
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Abstract:
In order to study the effect of soy protein on the quality of low-salt emulsified sausage, the influences of the proportion of KCl to replace salt (0%, 20%, 30%, 40% or 50%), and the amount of added soy protein (0%, 4%, 6%, or 8%) on the quality of the emulsified sausages were examined. The results indicated that the substitution by KCl at 20%~40% along with the addition of 6%~8% of soy protein significantly improved the yield and water retention rate of the emulsified sausage (p<0.05) (increased by 3.89% and 3.28%, respectively, compared to the blank group), decreased the redness and increased the yellowness of the sausage. In particular, the substitution by KCl by 50% and addition of 4%~8% of soy protein improved the hardness, springiness and chewiness of the sausage (p<0.05), with the hardness and springiness increasing by 19.37% and 5.00%, respectively. When the substitution of salt by KCl at 30%, adding 4%~8% of soy protein could reduce the resilience of the emulsified sausage (p<0.05). In terms of sensory scores, the addition of 4%~8% of soy protein significantly improved the tissue structure of the low-salt emulsified sausages but worsen significantly the color and mouthfeel of sausage. The amount of added soy protein was significantly correlated with the springiness, product yield, water holding rate and b value of the emulsified sausage, while the amount of salt substituted by KCl was insignificantly correlated with other quality indicators. It is recommended that the amount of KCl for substitution is 40% and the amount of soy protein for addition is 4%~6%. According to the results of the principal component analysis of the quality indices of emulsified sausages, a comprehensive evaluation model for assessing the quality of low-salt sausage with soybean protein was obtained. The results of this study provide a certain reference for the production of low-salt emulsified sausages.
