Studies On Texture Profile Analysis And Application Of Smoked-and-Cooked Sausage

Smoked-and-cooked sausage is a kind of western meat products. Texture is one of the key factors which will influence meat products'quality. Based on the previous studies, this research is mainly on the correlative analysis between sensory and instrumental measurement of western sausages' texture, and influences from main formulations and processes on the texture of smoked-and-cooked sausages.Eight normal commercial western sausages and one lab-prepared sausage were choosed, and its texture was analyzed by two measurements,sensory and instrumental, which include 1~7 marks analytic sensory evaluation, and Warner-Bratzler (W-B) shear force and Texture Profile Analysis (T.P.A.). Also, four attributes, hardness, springiness, cohesiveness and chewiness, were defined and applied in T.P.A..Correlative analysis on the texture of several western sausages by two measurements,sensory and instrumental, was studied. And it indicated that different instrumental measurements,that is, W-B shear force and T.P.A. are well correlated.Also, T.P.A. is notably correlated to sensory evaluation, and it is an adaptive measurement of meat product's texture.Linear regression equations of sensory evaluation,which based on the variable of instrumental measurement, were developed. And the average errors of predicted sensory attributes model were analyzed. From these, except sensory juiciness,sensory hardness,cohesiveness,springiness,chewiness and overall acceptablity are well predicted from the regression equation.In next studies lab-prepared smoked-and-cooked sausage was choosed. Through the research of influences from main formulations and processes on the texture of smoked-and-cooked sausage, which include fat content, beef addition, salt content, phosphate content, starch content, insolated soy protein content,water addition,chopping time and temperature,storage time and so on, we found the fat content,salt content,starch content and water addition showed notable influence to the texture of the products after quantitative analysis of these textural influences.Aferwards, the orthogonal experiment of 4 variables above revealed that the hardness,cohesiveness and chewiness of smoked-and-cooked sausage are mainly influenced by its fat content,while the springiness by its water addition.Through the overall acceptablity of smoked-and-cooked sausage predicted from the prediction equation, we concluded the best formulation group is 20% fat content,3% salt content,5% starch content and 20% water addition.