Nutrient Composition of Three Coarse Cereals and Their Improving Effect on the Nutritional Quality of Low-Temperature Sausages
ZHANG Jing;CHEN Guang-yao;WANG Hai-bin;ZHENG Gang
1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China；
2. Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan 430023, China；
3. Institute of Meat Processing and Safety, Wuhan Polytechnic University, Wuhan 430023, China；
4. COFCO Wuhan Meat Product Co. Ltd., Wuhan 430200, China
Abstract：The nutrient composition and nutritive value of three coarse cereals including oat, tartary buckwheat
and millet and low-temperature sausages with their respective addition were evaluated in this study. The results
showed that fat content was low, less than 10%, in the coarse cereals. Oat showed the highest protein content,
reaching 13.4%, and also had higher contents of Ca, Fe and Zn, which were 683, 48.1 mg/kg and 25.3 mg/kg,
respectively. The highest Se content (0.12 mg/kg) was found in tartary buckwheat. The nutritional evaluation
suggested that the ratio of essential to non-essential amino acids (E/N) for millet was 55.03%, which was the
closest to the FAO/WHO recommended pattern. Low-temperature sausages with added coarse cereals contained
a higher amount of protein than the Chinese national standard GB/T 20712—2006 and had starch contents below
10%. The contents of VB1 and VB2 in low-temperature sausages with millet were comparatively higher, reaching
156.6 μ g/100 g and 12.8 μ g/100 g, respectively. In addition, the content of flavonoids as unique bioactive
compounds in low-temperature sausages with tartary buckwheat was 2 mg/kg, and the highest amount of dietary
fiber (3.4%) was found. The INQ values (index of nutritional quality) for low-temperature sausages based on
the contents of Ca, Fe, Zn and VB1 were above 1, regardless of the coarse cereal added, with the highest value
observed for those with added millet. The measured physiological and hygienic parameters of low-temperature
sausages with the addition of each coarse cereal met the requirements of the national standard 20712-2006
showing the acceptable quality and hygienic safety.
张晶；陈光耀；王海滨；郑刚. 三种杂粮及其复合低温火腿肠营养成分分析及评价[J]. 肉类研究, 2013, 27(10): 21-25.
ZHANG Jing;CHEN Guang-yao;WANG Hai-bin;ZHENG Gang. Nutrient Composition of Three Coarse Cereals and Their Improving Effect on the Nutritional Quality of Low-Temperature Sausages. Meat Research, 2013, 27(10): 21-25.
2013, Vol. 27 
