| 摘要 |
Sichuan sausages with moisture contents of 40%, 45%, 50%, and 60% were stored at -18 °C for durations of 0, 2, 4, 6, and 8 weeks to evaluate the effect of moisture content on the quality attributes of Sichuan sausages during frozen storage. Product indicators including pH, colour, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), texture, electronic nose (E-nose) response, and water-holding capacity (thawing and cooking losses) were determined. The results indicated that as storage time increased, water retention in Sichuan sausages with different moisture contents decreased, while the degree of protein and lipid oxidation increased. This led to an increase in pH value, a colour shift from red-bright to grey-brown, and a deterioration in palatability. Among the samples, sausages with 50% moisture content exhibited the lowest thawing and cooking losses, indicating superior water-holding capacity. After 8 weeks of storage, TBARS and TVB-N values for the 50% moisture group were 19.5% and 2.5% lower, respectively, than those of the 40% and 45% moisture groups, indicating a reduced degree of oxidation. Furthermore, Sichuan sausage with 50% moisture content demonstrated an appropriate pH and colour difference, along with excellent texture and flavour, as evidenced by its higher toughness and satisfactory hardness. In conclusion, Sichuan sausage with 50% moisture content demonstrated the highest overall quality under frozen storage conditions. |
