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Effect of Components in Chinese Sauerkraut Powder on Quality of Chinese Cantonese Sausage

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DOI: 10.25236/icmbmm.2018.45


Heng Guo, Xiaona Qi, Anjun Liu

Corresponding Author

Anjun Liu


With the desire for improving the product quality and a balanced diet, a new kind of Chinese Cantonese sausage with Chinese sauerkraut powder which was rich in dietary fiber was manufactured and then studied. The texture profile and physicochemical property including moisture content, fat content, sugar content, pH value and color were evaluated. The effects of sauerkraut powder on moisture and fat content were not significant, but it led to a lower sugar content and pH value in Cantonese sausage. L*, a* and b* showed a downward trend with the increasing addition of sauerkraut powder. Texture profile analysis (TPA) showed a significantly decline in hardness, gumminess and chewiness and a rise in cohesiveness. The sensory evaluation showed that when the content of Chinese sauerkraut powder reached 1.0%, the sauerkraut powder had a positive impact on the sausage and it could be accepted by the most of the panelists.


Chinese Cantonese sausage, Sauerkraut powder, Texture, Physicochemical property.