Process optimization and quality analysis of crab flavor sausage

doi:10.3969/j.issn.1004-1524.20240248

Acta Agriculturae Zhejiangensis ›› 2025, Vol. 37 ›› Issue (4): 920-933.DOI: 10.3969/j.issn.1004-1524.20240248

• Food Science • Previous Articles Next Articles

Process optimization and quality analysis of crab flavor sausage

ZHU Yuanyuan¹^,²(), HAN Yanchao², LIU Ruiling², DENG Shanggui¹, CHEN Huizhi², FANG Xiangjun², WU Weijie², GAO Haiyan²^,^*()

1. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, Zhejiang, China
2. Zhejiang Key Laboratory of Intelligent Food Logistics and Processing, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2024-03-20 Online:2025-04-25 Published:2025-05-09

Abstract

Abstract:

In order to improve the utilization rate of crab by-products, reduce environmental pollution, and enrich the source of calcium intake in human body, crab shell powder was added in the sausage production process. Firstly, the single factor experiment was conducted to investigate the effects of the addition mass fraction of white pepper, crab shell powder, corn starch and salt on the sensory scores of the sausage. Then, the response surface experiment was conducted to determine the optimal formulation of the crab flavor sausage. Finally, the difference in quality between the added and unadded crab shell powder was investigated in terms of sensory scores, texture, color, moisture, protein, fat, calcium, flavor (odor, taste), and digestibility. The results showed that the best sensory score was obtained with the addition mass fraction of 0.5% white pepper, 2.1% crab shell powder, 5.8% corn starch and 1.7% salt. After the addition of crab shell powder, the a^*value and b^* value of the sausage increased, and the hardness and chewiness increased, indicating that the addition of crab shell powder could effectively improve the color and texture of the sausage; the calcium content, DPPH radical scavenging rate, ABTS⁺radical scavenging rate, and Fe²⁺ chelating rate were 4.99, 2.14, 1.78, and 1.86 times higher than those of the sausage without the addition of crab shell powder, respectively, indicating that the addition of crab shell powder could enhance the calcium content and the antioxidant ability effectively. The E-nose and E-tongue showed that the crab shell powder had the effect of giving unique odor and taste to the sausage, and the digestion simulation tests of the stomach and small intestine showed that the addition of crab shell powder had no obvious effect on the digestibility. In conclusion, the crab flavor sausage improves the sensory and nutritional value of the product, gives a unique flavor, improves the utilization rate of crab by-products, and has a good market prospect.

Key words: crab shell powder, sausage, process optimization, quality

CLC Number:

TS251.65

ZHU Yuanyuan, HAN Yanchao, LIU Ruiling, DENG Shanggui, CHEN Huizhi, FANG Xiangjun, WU Weijie, GAO Haiyan. Process optimization and quality analysis of crab flavor sausage[J]. Acta Agriculturae Zhejiangensis, 2025, 37(4): 920-933.

Figures/Tables 16

Table 1 Factors and levels for response surface test %

水平 Levels	因素的添加质量分数Addition mass fraction of factors
水平 Levels	A白胡椒粉 White pepper	B蟹壳粉 Crab shell powder	C玉米淀粉 Corn starch	D食盐 Salt
-1	0.35	1.5	4	1.2
0	0.50	2.0	6	1.6
1	0.65	2.5	8	2.0

Table 2 Sensory evaluation standards

项目Item	评价标准Evaluation standard	分值Score
色泽Color	有光泽,呈现橙黄色Glossy, orange-yellow	19~25
	稍有光泽,呈现橙黄色Slightly glossy, orange-yellow	13~18
	略无光泽,呈现黄白色Slightly dull, yellowish-white	7~12
	无光泽,呈现黄白色Dull, yellowish-white	0~6
风味Flavor	蟹香味明显,无异味,咸淡适宜Crab aroma, no odor, salty suitable	19~25
	蟹香味较弱,无明显异味,略咸或略淡Weakly crab aroma, no obvious odor, slightly salty or slightly light	13~18
	蟹香味不明显,略有腥味,略咸或略淡No crab aroma, slightly fishy, slightly salty or slightly light	7~12
	无蟹香味腥味重,极咸或极淡No crab aroma, very salty or very light	0~6
组织结构	结构紧实,切面平整,无气孔Compact structure, flat cut surface, no pores	19~25
Conformation	结构紧实,切面平整,无裂痕,有少量气孔Compact structure, flat cut surface, no cracks, a small number of pores	13~18
	结构较松散,不坚实,切面有裂痕气孔Structure is loose, not solid, the crack porosity	7~12
	结构松散,不坚实,切面不平,有较多裂痕气孔Loose structure, not solid, uneven section, crack pores more	0~6
口感Texture	无颗粒感,肌肉紧密,有弹性No graininess, tight muscle, elasticity	19~25
	无颗粒感,肌肉较紧密,弹性一般No graininess, tight muscles, general elasticity	13~18
	有颗粒感,肌肉较紧密,弹性弱Grainy, tight muscles, weak elasticity	7~12
	有颗粒感,肌肉松散,弹性差Grainy, loose muscle, poor elasticity	0~6

Fig.1 Effect of addition mass fraction of white pepper on the sensory quality of sausage Data without the same lowercase letter indicate significant (P<0.05) difference between different treatments. The same as below.

Fig.2 Effect of addition mass fraction of crab shell powder on the sensory quality of sausage

Fig.3 Effect of addition mass fraction of corn starch on the sensory quality of sausage

Fig.4 Effect of addition mass fraction of salt on the sensory quality of sausage

Table 3 Design and results of Box-Behnken response surface test

序号 Number	A白胡椒粉添加质量分数 Addition mass fraction of white pepper/%	B蟹壳粉添加质量分数 Addition mass fraction of crab shell powder/%	C玉米淀粉添加质量分数 Addition mass fraction of corn starch/%	D食盐添加质量分数 Addition mass fraction of salt/%	感官评分 Sensory score
1	0.35	1.50	6.00	1.60	81.50±3.20
2	0.65	1.50	6.00	1.60	79.67±1.60
3	0.35	2.50	6.00	1.60	83.00±2.71
4	0.65	2.50	6.00	1.60	87.33±2.29
5	0.50	2.00	4.00	1.20	84.67±1.80
6	0.50	2.00	8.00	1.20	79.67±1.80
7	0.50	2.00	4.00	2.00	83.50±3.04
8	0.50	2.00	8.00	2.00	84.60±1.26
9	0.35	2.00	6.00	1.20	82.33±3.86
10	0.65	2.00	6.00	1.20	81.50±3.04
11	0.35	2.00	6.00	2.00	83.83±3.76
12	0.65	2.00	6.00	2.00	85.67±4.42
13	0.50	1.50	4.00	1.60	81.17±2.85
14	0.50	2.50	4.00	1.60	83.33±3.54
15	0.50	1.50	8.00	1.60	77.67±3.35
16	0.50	2.50	8.00	1.60	80.17±3.13
17	0.35	2.00	4.00	1.60	83.33±2.29
18	0.65	2.00	4.00	1.60	82.33±1.60
19	0.35	2.00	8.00	1.60	80.17±2.48
20	0.65	2.00	8.00	1.60	82.00±2.24
21	0.50	1.50	6.00	1.20	81.50±2.36
22	0.50	2.50	6.00	1.20	84.00±1.29
23	0.50	1.50	6.00	2.00	83.50±1.71
24	0.50	2.50	6.00	2.00	85.00±2.24
25	0.50	2.00	6.00	1.60	89.50±1.50
26	0.50	2.00	6.00	1.60	90.33±3.35
27	0.50	2.00	6.00	1.60	88.83±2.97
28	0.50	2.00	6.00	1.60	89.17±2.19
29	0.50	2.00	6.00	1.60	89.00±1.00

Table 4 Analysis of variance of sensory score regression model

来源 Source	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F-value	P值 P-value	显著性 Significance
模型Model	291.97	14	20.85	22.95	<0.000 1	**
A	1.56	1	1.56	1.72	0.210 6
B	26.50	1	26.50	29.16	<0.000 1	**
C	16.72	1	16.72	18.40	0.000 7	**
D	12.68	1	12.68	13.95	0.002 2	*
AB	9.51	1	9.51	10.46	0.006 0	*
AC	2.01	1	2.01	2.21	0.159 4
AD	1.78	1	1.78	1.96	0.183 7
BC	0.027 8	1	0.027 8	0.030 6	0.863 7
BD	0.250 0	1	0.250 0	0.275 1	0.608 1
CD	9.00	1	9.00	9.90	0.007 1	*
A²	64.59	1	64.59	71.07	<0.000 1	**
B²	91.69	1	91.69	100.89	<0.000 1	**
C²	127.09	1	127.09	139.84	<0.000 1	**
D²	33.74	1	33.74	37.12	<0.000 1	**
残差Residual	12.72	14	0.908 8
失拟项Lack of fit	11.31	10	1.13	3.21	0.136 3
纯误差Pure error	1.41	4	0.352 8
总变异Cor total	304.69	28
决定系数R²	0.958 2
调整后的决定系数 $R A d j 2$	0.916 5
变异系数CV/%	1.14

Table 4 Analysis of variance of sensory score regression model

来源 Source	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 F-value	P值 P-value	显著性 Significance
模型Model	291.97	14	20.85	22.95	<0.000 1	**
A	1.56	1	1.56	1.72	0.210 6
B	26.50	1	26.50	29.16	<0.000 1	**
C	16.72	1	16.72	18.40	0.000 7	**
D	12.68	1	12.68	13.95	0.002 2	*
AB	9.51	1	9.51	10.46	0.006 0	*
AC	2.01	1	2.01	2.21	0.159 4
AD	1.78	1	1.78	1.96	0.183 7
BC	0.027 8	1	0.027 8	0.030 6	0.863 7
BD	0.250 0	1	0.250 0	0.275 1	0.608 1
CD	9.00	1	9.00	9.90	0.007 1	*
A²	64.59	1	64.59	71.07	<0.000 1	**
B²	91.69	1	91.69	100.89	<0.000 1	**
C²	127.09	1	127.09	139.84	<0.000 1	**
D²	33.74	1	33.74	37.12	<0.000 1	**
残差Residual	12.72	14	0.908 8
失拟项Lack of fit	11.31	10	1.13	3.21	0.136 3
纯误差Pure error	1.41	4	0.352 8
总变异Cor total	304.69	28
决定系数R²	0.958 2
调整后的决定系数 $R A d j 2$	0.916 5
变异系数CV/%	1.14

Fig.5 Response surface diagram of the influence of each factor interaction on sensory evaluation A,Addition mass fraction of white pepper; B,Addition mass fraction of crab shell powder; C,Addition mass fraction of corn starch; D,Addition mass fraction of salt. The same as below.

Fig.6 The contours of the influence of each factor interaction on sensory evaluation

Fig.7 Pictures, sensory, color and texture of different sausages Bars marked without the same lowercase letters indicate significant differences (P<0.05) between different treatments. The same as below.

Table 5 Moisture, protein, fat and calcium content of different sausages g·kg-1

样品 sample	水分含量 Moisture content	蛋白质含量 Protein content	脂肪含量 Fat content	钙含量 Calcium content
对照组Control group	557.4±45.1 a	75.4±4.9 a	118.8±7.6 a	1.14±0.05 b
蟹风味香肠Crab flavor sausage	536.6±22.5 a	82.3±4.1 a	124.4±5.5 a	5.69±0.06 a

Fig.8 Antioxidant capacity of different sausages

Fig.9 E-nose analysis results of the odor of different sausages A, Control group; B, Crab flavor sausage. The same as below.

Fig.10 Principal components analysisof taste between different sausages

Fig.11 Digestibility of different sausages

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Process optimization and quality analysis of crab flavor sausage

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