Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride

Abstract This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit meal presented lower weight loss by smoking. No microbiological growth was detected in the 90-day study period. Formulation 1 was the best in the attributes color, aroma, flavor, texture, overall impression and purchase intention. The use of passion fruit meal to replace fat, potassium chloride and calcium chloride did not affect oxidation of the product during the study period. The addition of passion fruit meal, potassium chloride and calcium chloride to smoked lamb sausage, especially in Formulation 1, produced the best results and the levels of these ingredients did not interfere in oxidation.

摘要 本研究评估了以百香果粕、氯化钾及氯化钙制备的烟熏羊肉香肠的感官属性与脂质过氧化（lipid peroxidation）水平。样品于圣埃斯皮里图联邦研究所（Instituto Federal do Espírito Santo）完成制作与烟熏工序，随后采用真空包装并冷冻保存，直至开展实验室分析。添加百香果粕的配方经烟熏后的重量损失率更低。在为期90天的研究周期内，未检测到任何微生物滋生。配方1在色泽、香气、风味、质地、整体印象及购买意愿各项属性中表现最优。本研究期间，以百香果粕替代脂肪、搭配氯化钾与氯化钙的配方，并不会对产品的氧化进程产生影响。在烟熏羊肉香肠中添加百香果粕、氯化钾及氯化钙（尤以配方1为最佳）可获得最优效果，且上述成分的添加量不会对产品氧化过程造成干扰。