Determining the Impact of Celery Powder and Starter Culture on Quality of Indirectly Cured, Emulsified Cooked Sausages

Abstract:

The objective of this study was to determine the effect fresh celery powder and starter culture (FCP+SC), blanching celery powder and starter culture (BCP+SC) had on the quality characteristics of indirectly cured sausages, Two treatments (TRT) (TRT 1: FCP+SC, 0.3%FCP+0.033%WBL-45; TRT 2: BCP+SC, 0.3%BCP+0.033%WBL-45 ), Negative Control (NC) (no-nitrite-added control), Positive Control (PC) (0.1%sodium nitrite-added control) were investigated. Residual nitrite levels throughout storage is always higher in PC than FCP+SC and BCP+SC(P < 0.05), but in TBARS, PC is better than FCP+SC and BCP+SC(P < 0.05). Few differences existed between TRTs and PC for a* and gel strength. The processing methods investigated to manufacture “naturally cured” in this study were applied for products instead of sodium nitrite.

• Periodical: Advanced Materials Research (Volumes 1033-1034)
• Pages: 781-785
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1033-1034.781
• Online since: October 2014
• Authors: Cai Hong Liu*, Pei Ran Li, Lan Xin Yue, Yao Hua Guo, Xiao Pan Fan, Peng Li, Li Zhen Ma, Bao Hua Kong
• Keywords: Celery Powder, Residual Nitrite, Sausage, Starter Culture

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