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Keywords = Harbin red sausages

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18 pages, 3710 KiB  
Article
Characterization of Fusarium venenatum Mycoprotein-Based Harbin Red Sausages
by Xue-Li Li, Xian-Ni Qi, Jia-Chen Deng, Ping Jiang, Shu-Yuan Wang, Xing-Li Xue, Qin-Hong Wang and Xiaoqing Ren
Foods 2025, 14(4), 556; https://doi.org/10.3390/foods14040556 - 7 Feb 2025
Viewed by 1329
Abstract
Fusarium venenatum mycoprotein is an alternative, nutritious protein source with a meat-like texture. Here, F. venenatum mycoprotein-based Harbin red sausage was developed and characterized. The study focused on the effect of mycoprotein on the quality of red sausages, which were evaluated in five [...] Read more.
Fusarium venenatum mycoprotein is an alternative, nutritious protein source with a meat-like texture. Here, F. venenatum mycoprotein-based Harbin red sausage was developed and characterized. The study focused on the effect of mycoprotein on the quality of red sausages, which were evaluated in five groups of red sausages based on nutrient content, differential scanning calorimetry (DSC), and gas chromatography–ion mobility spectrometry (GC-IMS). The results showed that increasing the component of mycoprotein in red sausage increased the protein and volatile organic compound content but decreased the water and ash content. There was no significant difference (p > 0.05) between red sausage with 25% added mycoprotein and traditional red sausage in terms of redness and thawed water component, but the protein component was higher, the flavor substances were slightly richer, and the consumer preference was higher. These results suggest that moderate amounts of mycoprotein can improve nutritional value and maintain sensory quality, but that higher levels of substitution can adversely affect preference. This study highlights the potential of mycoprotein as an artificial meat that can strike a balance between improved nutritional value and sensory acceptability. Full article
(This article belongs to the Section Food Engineering and Technology)
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16 pages, 4456 KiB  
Article
Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry
by Xiaoyu Yin, Qian Chen, Qian Liu, Yan Wang and Baohua Kong
Foods 2021, 10(6), 1180; https://doi.org/10.3390/foods10061180 - 24 May 2021
Cited by 16 | Viewed by 6322
Abstract
Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and [...] Read more.
Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products. Full article
(This article belongs to the Special Issue Advances in Flavor of Meat and Meat Products)
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