Abstract：In the present study, the formulation of Chinese sausage using dietary fiber (BSDF), fat and starch from bamboo shoots as ingredients was optimized using a combination of one-factor-at-a-time method and response surface methodology with Box-Behnken design. Overall quality in terms of sensory attributes (color, structure, flavor and taste) and texture profile analysis (TPA) parameters (hardness, springiness, adhesiveness and chewiness) was considered as response variable. The quality characteristics of the sausage prepared using the optimized formulation were compared with those of traditional sausage (with 20% fat). The results showed that the optimal combination for the best overall quality was 4.2% BSDF, 15.2% fat and 3.2% starch. The new product contained 4.8% less fat and had improved nutritional value and quality characteristics than the traditional one. The findings of this study led us to conclude that BSDF has potential applications as a fat substitute, filler and nutritional supplement in foods.
宋 玉，母应春，苏 伟，王德斌. 竹笋膳食纤维、脂肪和淀粉对中式香肠品质的影响[J]. 肉类研究, 2017, 31(11): 38-44.
SONG Yu, MU Yingchun, SU Wei, WANG Debin. Effects of Adding Dietary Fiber, Fat and Starch from Bamboo Shoots on Quality Characteristics of Chinese Sausage. Meat Research, 2017, 31(11): 38-44.
2017, Vol. 31 
