Nutrient Composition Analysis And Application Of Meat Sheep Co-product(Liver)

Sheep liver is an important co-product,which contains abundant nutrients needed by human body.This study examined and analyzed the conventional nutrients of the fattening goat liver of Inner Mongolia Hohhot Mengniu Animal Husbandry Company limited.according to the National Food Safety Standards,and analyzed the nutritional characteristics of sheep liver to provide reference data for the development of fermented sausage.By measuring the nutritional characteristics of goat liver,sheep liver,sheep fat,mutton,starch were used as raw materials,Fermentation was carried out by using a composite starter,and the formulation and fermentation conditions of the sausage were determined by texture,pH,sensory evaluation,yield and water activity by single factor and orthogonal test,and the physical and chemical indexes and amino acid content of the finished product were determined to evaluate the product quality.The experimental results are as follows:Sheep liver moisture content was 74.09%,ash content was 1.28%,fat content was 2.62%,protein content was 15.35%.It is rich in 17 kinds of amino acids,among which aspartic acid,glutamic acid,valine,leucine and arginine are the highest.It contains twenty kinds of fatty acids:nine kinds of saturated fatty acids,five kinds of monounsaturated fatty acids and seven kinds of polyunsaturated fatty acids.The content of potassium in major elements was the highest,1625.7 mg/kg,and that of copper in iron elements was higher,which was 3370 ?g/kg.The optimum formula for fermented sausage of sheep liver is as follows:The ratio of goat liver to sheep fat is 60:30;the amount of starch added is 4%;the amount of salt added is 2%;the ratio of glucose to sucrose is 6.0:8.0;the optimum amount of nitrite is 0.075%;spice The optimum addition amount is 0.15%.The optimum fermentation conditions for fermentation of goat liver fermented sausage were as follows:inoculum size was 0.0125%;fermentation temperature was 23?;fermentation time was 16 h;drying time was 60 h.The pH value,moisture content,fat content and protein content of sheep liver fermented sausage were 4.47,27.4%,22.2%and 23.8%,respectively.Nitrite content is 0.14,peroxide value is 0.33,acid value is 3.5,containing 17 kinds of amino acids.Through the above experiments,the goat liver contains 17 kinds of amino acids,essential fatty acids and rich minerals required by the human body.The heavy metal content is in line with the Chinese food heavy metal limit standard.The physical and chemical indicators in the fermented sausage are in line with the National Food Safety Standard.The limited standard in which the fat content and protein content meet the level of special sausages specified in the national standard.And this study provides basic data for the application of meat sheep co-products in China.