Effect of Carrageenan and Glutamine Transaminase on the Quality Characteristics of Smoked Beef Sausage with Pleurotus eryngii
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Abstract:
In order to study the optimal process and formula of smoked Pleurotus eryngii beef sausage, this study took the smoked Pleurotus eryngii beef sausage as the research object, the effects of the addition amounts of Pleurotus eryngii, TG enzyme and carrageenan as well as the mixing time on the sensory evaluation score, texture, yield, moisture content and water-holding capacity were studied, and the optimal formula of smoked Pleurotus eryngii beef sausage was obtained through optimization and analysis by the response surface test. The results of single factor tests showed that all the factors had significant (P<0.05) effects on the sensory score and yield of beef smoked and cooked sausage. The sensory quality (63.46), yield (87.06%) and water-holding capacity (85.55%) of the sausage were the best when the addition amount of TG enzyme was 0.6% (P<0.05). When the addition amount of carrageenan was 0.3%, the sensory score of smoked Pleurotus eryngii beef sausage was the highest (64.84), and the sausage had good texture characteristics and the yield was 107.95%. The response surface test showed that when the addition amounts of Pleurotus eryngii, TG enzyme and carrageenan were 10.00%, 0.65% and 0.30%, respectively, the sensory score of beef smoked and boiled sausage was the best (75.56), and a high yield (110.60%) was obtained, indicating its suitability for industrial production. Taken together, TG enzyme and carrageenan can improve the sensory quality and yield of smoked Pleurotus eryngii beef sausage. The optimal formula of smoked Pleurotus eryngii beef sausage was: addition amount of Pleurotus eryngii, 10.00%; addition amount of TG enzyme, 0.65%; addition amount of carrageenan, 0.30%. This research provides a theoretical basis for the study of smoked and cooked beef sausage.
