Research and development of the healthy ready-to-eat strip Chinese sausage
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Abstract
The development of healthy ready-to-eat strip Chinese sausage products was investigated. The results showed that the cellulose gel with 25 % w/w of fat and glycerine with 60 % w/w of sucrose has no significant differences in redness (a*), yellowness (b*), texture (firmness and toughness), and sensory score (appearance, color, taste, flavor and overall liking) compared to the control sample (p≥0.05). However, the product texture score was lower than the control sample (p<0.05). Secondly, the product shelf life in the vacuum-packed was studied with accelerated shelf-life testing (AST) at 35 and 45 ºC for four weeks. Throughout the storage period, the water activity was 0.66-0.68, and the TBARS value was 0.13-0.21 mg malonaldehyde/kg sample. The results suggested that the product with 25 % cellulose gel (w/w of fat) and 60 % (w/w of sucrose) glycerine, vacuum packed in a nylon bag (per piece) and topped with a polyethylene bag (5 pieces/pack) stored at room temperature (28±2 ºC) for two months form Q10 calculation. Finally, the final product had shown high sensory scores in all attributes. In addition, 76.47 % of a consumer decided to purchase the product
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