Full
Outline
This study investigated the effects of selenium-enriched Cardamine violifolia powder (SeCvP) and its protein extract (SeCvP-P) on the quality and storage stability of reduced-sodium Chinese sausages. First, the active components and in vitro antioxidant activity of SeCvP and SeCvP-P were characterized. Subsequently, different addition levels (0.01%, 0.02%, 0.03%) of SeCvP and SeCvP-P were added to reduced-sodium Chinese sausages respectively. Using sausages without SeCvP or SeCvP-P as the control group, the study systematically evaluated their effects on the basic quality of the product, with a focus on selenium content, POV, TBARS value, and sensory attributes during the 28 d storage period. The results showed that the addition of SeCvP and SeCvP-P significantly increased and maintained the selenium content in the sausages during storage (P<0.05). Throughout the 28 d storage, all treatment groups maintained selenium levels within the standard for selenium-enriched meat products (15~50 μg/100 g) and exhibited far greater stability than the control. Specifically, the 0.03% SeCvP and 0.01% SeCvP-P groups lost only 38% and 34% of their selenium content, respectively, which were significantly less than the 70% loss in the control group (P<0.05). Electronic tongue and nose analysis confirmed that the SeCvP and SeCvP-P did not negatively affect flavor or aroma. Most importantly, the 0.01% SeCvP-P and the 0.03% SeCvP were the most effective inhibitors of lipid oxidation. Compared to the control, both treatments reduced the POV by 81.14% and 83.83%, and the TBARS value by 35.46% and 43.25%, respectively. The two groups also significantly retarded lipid oxidation (P<0.05) and maintained better sensory scores than the control. In conclusion, appropriate amounts of SeCvP and SeCvP-P were effective in enhancing selenium content and improving oxidative stability of reduced-sodium Chinese sausages, which could be considered for developing novel meat products with selenium-enriched and clean-label appeals.
95
38
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
