Effect of Mulberry Polyphenols on the Flavor of Cantonese Sausage
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Plant polyphenols have recently attracted attention because of their effective inhibition of peroxidation in meat products; however, the resulting flavor changes have rarely been reported. In view of this, different doses of mulberry polyphenol extracts (0.5 and 1.0 g/kg) were added to Cantonese sausages, and the changes in the compositions and amounts of volatile flavor substances, free fatty acids, and free amino acids were studied. The effect of mulberry polyphenol on the sensory components of Cantonese sausages was also investigated. The results showed that after the addition of mulberry polyphenols, the number of volatile flavor substances in Cantonese sausages decreased from 49 to 32, and free fatty acidcontent decreased significantly. It is worth noting thatowingto enhanced proteolysis, the addition of mulberry polyphenols promoted the release of taste-activeamino acids (Glu and Arg) in Cantonese sausages. At the end of storage (10 days), the free amino acid content of Cantonese sausages with 1.0 g/kg of mulberry polyphenols added reached 5904.91 mg/100 g, which was 10.82% higher than that of the control. In general, the addition of mulberry polyphenols inhibited the formation of some volatile flavor substances, suppressed the unpleasant pork smell, and promoted the release of taste-active amino acids but had little effect on the composition of free fatty acids in Cantonese sausages.
