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| Development and Quality Analysis of Emulsion-Type Pork Sausage Containing Oat |
| LIU Yunran, YU Qianqian, DAI Ruitong* |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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Abstract The objective of this study was to investigate the effect of oat supplementation on the quality of emulsion-type
pork sausage and consequently to determine the optimal the amount of oat added. The proportions of the main ingredients,
water-holding capacity, texture properties and sensory evaluation of sausages were assessed. The percentages of added
oat ranged from 0 to 27%. The results indicated that the dietary fiber and fat contents of sausages increased and moisture
content decreased with increasing oat supplementation. Texture profile analysis showed that oat supplementation resulted
in increased hardness and chewiness as well as decreased elasticity and cohesiveness of emulsion-type sausages. The
water-holding capacity of sausages was improved with increasing oat supplementation. Sensory evaluation indicated that
the emulsion-type sausages with 3% and 9% oat gained a higher score than the control group, and addition of 9% oat was
recommended.
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