Quality Characteristics of Different Semisolid Compound Condiments
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Abstract:
Different varieties of Semi-solid composite condiments (SCC) with high, medium and low viscosity, such as noodle paste with high viscosity, barbecue sauce with medium viscosity and meat soup with low viscosity, were selected and stored at 30 ℃ and RH 50% of constant temperature and humidity respectively. The changes of key indicators and their relationship with the quality characteristics of sauce were analyzed by sensory evaluation of color, flavor, taste, texture, total colony count, centrifugal milk precipitation rate and viscosity. The results showed that the color, flavor, taste and texture of sensory evaluation deteriorated from 10.0±0.0 scores to the corresponding 8.0±0.5, 6.0±0.7 and 4.0±1.0 scores at the end of the experiment with the prolongation of the storage time. The noodle sauce with high viscosity tended to brown, the barbecue sauce with medium viscosity tended to dilute and decompose, and the meat sauce with low viscosity tended to deteriorate the flavor and taste. The total number of the colonies increased with the storage time from the initial<10 cfu/100 g respectively to 200±13、420±10 and 860±10 cfu/100 g at the end of the experiment, respectivly, obviously the meat soup with low viscosity would have safety risks; the centrifugal emulsification rate increased and the viscosity value decreased with storage time. The medium viscosity of barbecue sauce increased from 0 to 20.3%±0.5%. Conclusions: Considering the different quality characteristics of SCC and their changes with storage time, it is suggested that the shelf life of them should be set as follows: 6 months for noodle sauce with high viscosity, 3 months for barbecue sauce with medium viscosity and 2 months for meat soup with low viscosity.
