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| Development of Nutritional Sausage with Goose Bone Paste and Analysis of Nutrients |
| WANG Jian-jun |
| College of Food Science, Southwest University, Chongqing 400715, China |
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Abstract Nutritionally fortified sausages with goose bone paste were developed from main raw materials including fresh pork,
carrot and goose bone paste. Based on sensory evaluation, shear force and water-holding capacity, an L9(34) orthogonal array design
was employed to optimize the addition levels of the raw materials. Besides, the nutrient composition of the type of sausage was
analyzed. The optimal addition levels of the raw materials were found to be 4% goose bone paste, 4:1 fat/lean meat ratio, and
10% carrot (calculated on the basis of pork mass). The sensory score, shear force and water-holding capacity of the sausage
obtained were 12, 0.38 N and 96.83%, respectively, and the contents of protein, fat, calcium, phosphorus, vitamin A and betacarotene
20.26%, 21.77%, 0.4%, 0.26%, 450 mg/kg and 48 mg/kg. Seventeen amino acids were found in the sausages, including
7 essential amino acids. Among them, aspartic and leucine amino acids were predominant and exhibited a content of 1.625 g/100 g
and 1.610 g/100 g, respectively. These results suggest that the sausage developed is a type of high protein, mineral-rich, high
vitamin meat product containing a full range of amino acids.
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2012, Vol. 26 
