Development of new functional cooked sausages by addition of goji berry and pumpkin powder.

摘要

An identification of the technological capabilities to develop new functional cooked sausages with 1/2 reduced content of nitrite, enriched with dried goji berry ( Lycium chinense) or powder of butternut pumpkin ( Cucurbita moschata) was studied. The experiments were produced with samples containing 5 g kg -1 sodium nitrite and 5 or 10 g kg -1 dried goji berry fruits, respectively 5 or 10 g kg -1 pumpkin powder. The controls with 5 or 10 g kg -1 sodium nitrite only were used. The samples were analyzed on 1d after manufacturing and on 6d after storage at 0-4掳C. It was found the addition of 0.5% goji berry or 0.5% pumpkin powder in the most significant extend contributes to preserve the sensory properties and delay the proteolytic processes. The combination of 0.75% goji berry and 0.75% pumpkin powder most preferably preserves the color characteristics of the sausages, but addition of 0.5-1.0% goji berry effectively inhibit the protein oxidation, lipolysis and lipid oxidation was determined. The conclusion was made that the addition of goji berry and pumpkin powder can be used as additives for development new functional meat products with halfway reduced amounts of nitrites. Future experiments are need for optimization the sausage formulation.