Fermented Venison Sausages with Added Fruits and Vegetables Made by Replacement of Pork Fat with Vegetable Oils：Processing Properties and Process Optimization
YAO Guangming;ZHANG Meng;LIU Jiatong;ZHOU Yajun;MA Longbiao
College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China
Abstract：This paper reports the production of fermented venison sausages with added fruits and vegetables by partial replacement of pork fat with emulsified vegetable oils, which have improved nutritional and health benefits. The processing properties were investigated and the process conditions were optimized. In order to find optimal conditions for fat substitution, we performed a comparative evaluation of the sensory properties and iodine value of fermented sausages with partial replacement of pork fat by different kinds of emulsified vegetable oils in different proportions. The effects of fermentation temperature, time and inoculum amount on the pH, iodine value and protein degradation of fermented sausages were examined by single factor method. Based on iodine value, the optimal levels for the three variables as well as fat substitution were determined by central composite design as 28℃,23.7 h, 0.94； and 70；, respectively. By correlation analysis, linear regression models were developed indicating moisture content and water holding capacity as a function of texture properties, respectively.
姚光明；张猛；刘佳彤；周亚军；马龙彪. 脂代果蔬/鹿肉复合发酵香肠加工特性与工艺优化[J]. 肉类研究, 2014, 28(11): 21-26.
YAO Guangming;ZHANG Meng;LIU Jiatong;ZHOU Yajun;MA Longbiao. Fermented Venison Sausages with Added Fruits and Vegetables Made by Replacement of Pork Fat with Vegetable Oils：Processing Properties and Process Optimization. Meat Research, 2014, 28(11): 21-26.
2014, Vol. 28 
