Effect of Banana Flower Extract on Physicochemical Quality and Volatile Flavor Substances of Naturally Fermented Yak Meat Sausage

Abstract

The effects of the addition of different amounts (0.01%, 0.05% and 0.10%) of banana flower extract (BFE) on the physicochemical quality of fermented yak meat sausage were investigated using butylated hydroxy toluene (BHT) as a positive control, and the changes in the pH, moisture content, color, water retention, texture, rheological properties, total bacterial count, volatile flavor substances and sensory quality of the sausage during fermentation and storage were evaluated. The results showed that the sausage with 0.10% BFE had stronger water retention and bacterial inhibition ability, while increasing BFE addition reduced the textural characteristics and storage modulus of the fermented sausage. A total of seven classes of volatile flavor substances, including alcohols, aldehydes, acids and esters, were detected in all samples during fermentation, and three principal components were obtained by principal component analysis, with a cumulative contribution of 75.014%. In conclusion, BFE has strong antioxidant activity and significantly improves the physicochemical properties of fermented yak meat sausage, and the most pronounced effect is obtained with 0.01% BFE addition.

Keywords

• banana flower extract; fermented sausage; physicochemical quality; volatile flavor substances