Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage
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- 作者：Li Feng ; Yan Qiao ; Yufeng Zou ; Ming Huang ; mhuang@njau.edu.cn" class="auth_mail ; Zhuangli Kang ; Guanghong Zhou
- 关键词：Chinese sausage ; Flavourzyme ; Proteolysis ; Antioxidant capacity ; Texture profile analysis ; Sensory attributes
- 刊名：Meat Science
- 出版年：September 2014
- 年：2014
- 卷：98
- 期：1
- 页码：34-40
- 全文大小：480 K
文摘
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Commercially made Chinese sausage has problems of flavor deficiency.
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Flavourzyme addition accelerated protein degradation in Chinese sausage.
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Flavourzyme addition improved sensory properties of Chinese sausage.
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Lipids in sausage can be oxidized easily, leading to deterioration of products.
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Flavourzyme addition enhanced antioxidant capacity of Chinese sausage.