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| Effect of Fat Addition on the Quality of Dry Fermented Sausage |
| ZHOU Tianshuo, MENG Caiyun, ZHENG Yun, LI Yanqing, LI He, HAN Qi |
| 1.College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China; 2.College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China |
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Abstract The effect of fat content (0%–30%) on the quality of dry fermented sausage was evaluated in the study. For this purpose, the pH value, moisture content, hardness, chewiness, cohesiveness, color and sensory quality of fermented dry sausage were measured after 0, 3, 6 and 9 days of fermentation. The results showed the pH value decreased first and then increased, and the moisture content decreased gradually as the fermentation progressed. The pH value and moisture content decreased with the increase of fat addition. The hardness and chewiness increased and the cohesiveness decreased gradually as the fermentation progressed, but they were affected by fat content. The color parameters L* value and a* value decreased significantly as the fermentation period increased, the best L* value was observed with 20%–30% fat addition, and the a* value was negatively correlated with fat addition. Sensory evaluation indicated that the overall acceptability of dry fermented sausage with 10% and 20% fat addition were the best, with no significant difference between them. These results combined with physicochemical indicators, dry fermented dry sausage with 10% fat addition possessed good quality.
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2022, Vol. 36 
