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| Effect of Fat Particle Size and Fat Addition on the Quality of Chinese Sausage |
| WU Qiang1, CHEN Tao1,*, YANG Runan1, LI Yanqing1, ZHU Tiehua1, ZHU Shan1, XU Jiaying2 |
| 1.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;2.Wuding Yongyin Agricultural Products Development Co. Ltd., Wuding 651600, China |
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Abstract The factorial design was applied to study the effect of fat particle size (5, 8 and 10 mm) and fat addition (30%, 20% and 10%) on the quality of Chinese sausage. Results showed that fat particle size had a significant influence on the yield, roasting time, taste, color, juiciness and texture (P < 0.05) and besides these parameters, tenderness, hardness, chewiness and brightness value (L*) were also significantly affected by fat addition (P < 0.05). Comparative texture and sensory evaluation of four groups of sausages revealed no significant differences in chewiness, flavor, juiciness or overall acceptance (P > 0.05). Reduced fat addition was beneficial for improving the hardness and texture of sausages. In conclusion, addition of 20% mince fat with a particle size of 5 mm resulted in the best overall quality.
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2017, Vol. 31 
