Quality properties of Chinese Sichuan-style sausages as affected by Chinese red wine, yellow rice wine and beer

Abstract

ABSTRACT The objective of this research was to investigate quality properties of Chinese Sichuan-style (CSS) sausages treated with Chinese red wine (RW), yellow rice wine (YR) and Chinese beer (CB). The CSS sausages treated with 13% Chinese liquor as the control, and other three groups treated with 6.5% Chinese red wine as the RW group, 6.5% Chinese yellow rice wine as the YR group, and 6.5% Chinese beer as the CB group on the basis of 6.5% Chinese liquor addition were prepared. Results showed that RW, YR and CB group CSS sausages displayed higher L ⁎(39.46–43.44) and A w, lower pH (5.78–5.91) and protein content (33.75–37.44%) compared with those of the control. The YR group sausages had higher b ⁎ value (23.25), total area% of aldehydes (3.09%) as well as flavor score (6.72), while the CB group CSS sausages showed higher a* value (24.29), total area% of aldehydes (3.94%) and kenones (2.13%), as well as lower free thiol groups (10.88 nmol/mg protein) relative to those of the control group. No significant difference in overall quality scores were detected between YR and CB group CSS sausages. The PCA showed that RW group CSS sausages achieved similar effects as CB group for volatile, color and sensory properties, which could separate CB/YR group CSS sausages from those of the other two groups. The results of this study indicated that it was applicable to improve quality properties of CSS sausages by using 6.5% Chinese yellow rice wine or beer on the basis of adding 6.5% Chinese liquor during processing.