Comparison of Storage Characteristics and Quality of Semi-Dry Fermented Sausage Using Microwave Vacuum Drying and Hot Air Drying

Abstract:

The aim of this work was to find out an alternative drying process for semi-dry fermented sausages. Fermented sausages were subjected to hot air drying (HA) and microwave vacuum drying (MWV), respectively. The HA was carried out at 70 °C for 60 min. For MWV, three temperatures i.e. 30 °C, 40 °C and 50 °C were applied with pressure controlled at 80 kPa and microwave intensity at 6 kW for 2 min. After drying, the dehydration rates were determined immediately. The products were stored at room temperature until the end of experiment. The pH value, 2-thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) contents were measured at 0, 7, 14 and 28 days, respectively. In addition, the sensory properties were evaluated at 28 d. The results showed that compared to the HA, MWV could postpone the rise of pH value, TBA and TVB-N contents during the storage. Moreover, the sensory properties of MWV were better than that of HA, indicating that MWV would be a greatly promising drying process for semi-fry fermented sausages.

• Periodical: Advanced Materials Research (Volumes 1010-1012)
• Pages: 1783-1788
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1010-1012.1783
• Online since: August 2014
• Authors: Jian Ping Zhang, Yong Hua Wu, En Qi Liu*, Hui Song, Yong Li
• Keywords: Fermentation, Hot Air Heating, Microwave, Quality

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