|
|
|
| Effect of Dietary Fiber Mixture on Eating Quality of Low-Salt Sausage |
| RONG Liangyan, LIN Yanting, HE Qing, ZHANG Mingcheng, LIU Dengyong, LI Ruren |
| National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China |
|
|
|
|
Abstract The effect of complete replacement of starch by a dietary fiber mixture (oligofructose:inulin:oat flour = 1:2:1, m/m) on the quality of low-salt pork sausage with 1.75% bamboo salt was studied. For improved sensory evaluation, texture properties, cooking loss and color, the concentration of the mixture was optimized, and the difference in eating quality was examined compared with sausages with 1.75% refined salt and either starch or the dietary fiber mixture. The results showed that when the amount of dietary fiber added was 8%, the highest overall acceptability was achieved. The resulting sausage had a compact and soft texture, good elasticity, flat cross-section, meaty red color, strong aroma, and good taste. At addition levels of 5%, 11%, and 14%, the overall acceptability and flavor were relatively poor. The cooking loss decreased from 11.28% to 8.38% with increasing addition of dietary fiber from 5% to 14%. Replacing starch with the dietary fibers resulted in sausage with a softer texture, and increased sensory scores for flavor and taste, and an increase in cooking loss from 5.71% to 9.07%, In summary, the addition of the dietary fiber mixture affects the quality of sausage, and bamboo salt sausage has the best eating quality at an addition level of 8%.
|
|
|
|
|
|
|
|
|
|
|
2019, Vol. 33 
