This paper was designed to verify the influence of phosphate on water-holding capacity （WHC） and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor pork, ageing pork ...This paper was designed to verify the influence of phosphate on water-holding capacity （WHC） and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor pork, ageing pork and frozen pork were pre-blended with five levels of phosphate and made into emulsion-type sausage. The yield, hardness and total expressible fluid （TEF） were measured with texture profile analysis machine and pressiometer when emulsion-type sausage was produced. Meanwhile, hardness and purge loss （PL） were measured during 30 d storage. As emusion-type sausage made by pre-rigor meat, higher yield and relatively stable hardness could be found. It indicated that increasing of phosphate level caused an alleviatable effects in increasing of hardness when emulsion-type sausage made by pre-rigor meat, but opposite effects made by ageing meat or frozen meat. The distribution of PL of emulsion-type sausage was found to be affected by phosphate addition. Significant decrease of PL could not be obtained by increasing of phosphate level during storage. Pre-rigor meat improved WHC and texture of emulsion-type sausage. Problem of WHC and texture of emulsiontype sausage during storage could not be resolved by single use of phosphate at relatively higher level （3%） of NaCl.展开更多
Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomit...Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomitant reduction and replacement of animal fat (30% of fat reduction with 2% of olive oil as an animal fat replacer). Quality attributes such as texture, water binding and color were monitored. Texture and water binding of fat reduced and fat replaced samples were quite similar to the control while color was strongly affected by the fat reduction and replacement. Fat reduction led to a redder cooked sausage and the addition of olive oil to a more yellow product. Chemical analysis revealed no major changes among samples apart from protein and fat content and fatty acid profile. Noteworthy, cooked sausage with more than 6.5% of olive oil achieved the World Health Organization’s recommendation on the nutritional fat index ((polyunsaturated + monounsaturated)/saturated fatty acid ≥ 2) which is very relevant to the development of healthier formulations. Cooked sausages with 45% of fat reduction and 30% fat reduced with 2% of olive oil were considered as the best by the panelists, which in addition had a balanced nutritional content by a lower caloric content. We concluded that fat reduction (up to 45%) and replacement (up to 10%) are possible with acceptable sensory quality and improved nutritional composition. When replacing animal fats by plant oils, the color of the product, which has a strong influence on the sensory acceptability of Bologna type cooked sausages, is affected. Therefore it must be controlled for a proper product development of meat products containing vegetable oils.展开更多
基金supported by the Key Technology R&D Program of China during the 11th Five-Year PlanPeriod (2006BAD05A15)
文摘This paper was designed to verify the influence of phosphate on water-holding capacity （WHC） and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor pork, ageing pork and frozen pork were pre-blended with five levels of phosphate and made into emulsion-type sausage. The yield, hardness and total expressible fluid （TEF） were measured with texture profile analysis machine and pressiometer when emulsion-type sausage was produced. Meanwhile, hardness and purge loss （PL） were measured during 30 d storage. As emusion-type sausage made by pre-rigor meat, higher yield and relatively stable hardness could be found. It indicated that increasing of phosphate level caused an alleviatable effects in increasing of hardness when emulsion-type sausage made by pre-rigor meat, but opposite effects made by ageing meat or frozen meat. The distribution of PL of emulsion-type sausage was found to be affected by phosphate addition. Significant decrease of PL could not be obtained by increasing of phosphate level during storage. Pre-rigor meat improved WHC and texture of emulsion-type sausage. Problem of WHC and texture of emulsiontype sausage during storage could not be resolved by single use of phosphate at relatively higher level （3%） of NaCl.
文摘Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomitant reduction and replacement of animal fat (30% of fat reduction with 2% of olive oil as an animal fat replacer). Quality attributes such as texture, water binding and color were monitored. Texture and water binding of fat reduced and fat replaced samples were quite similar to the control while color was strongly affected by the fat reduction and replacement. Fat reduction led to a redder cooked sausage and the addition of olive oil to a more yellow product. Chemical analysis revealed no major changes among samples apart from protein and fat content and fatty acid profile. Noteworthy, cooked sausage with more than 6.5% of olive oil achieved the World Health Organization’s recommendation on the nutritional fat index ((polyunsaturated + monounsaturated)/saturated fatty acid ≥ 2) which is very relevant to the development of healthier formulations. Cooked sausages with 45% of fat reduction and 30% fat reduced with 2% of olive oil were considered as the best by the panelists, which in addition had a balanced nutritional content by a lower caloric content. We concluded that fat reduction (up to 45%) and replacement (up to 10%) are possible with acceptable sensory quality and improved nutritional composition. When replacing animal fats by plant oils, the color of the product, which has a strong influence on the sensory acceptability of Bologna type cooked sausages, is affected. Therefore it must be controlled for a proper product development of meat products containing vegetable oils.
