Preparation And Quality Characteristics Of Compound Coarse Cereal Meat Products

Coarse cereals, including oat, tartary buckwheat and millet, are rich in many nutritional ingredients. The protein in the coarse cereals is the high-quality vegetable protein, which possesses reasonable amino acid composition. In addition, the content of some physiologically-active compounds, such as beta-glucan, bioflavonoids, polyunsaturated fatty acids, phytosterol and saponins, is higher than other cereals. Coarse cereals were pretreated by different processing methods, and then, new style compound coarse cereal ham sausages were prepared based on traditional processing procedures of sausage. The objective of this study is to explore the suitability of coarse cereal in meat products.Effects of oat flour, fat, starch and water on sensory attributes, textural properties and water-holding capacity(WHC) of compound oat flour sausages were investigated through single factor experiment. The technological formula of compound oat flour sausage was screened and optimized by orthogonal experiment design, and also the optimal addition amount of main raw materials that significantly affect the quality of sausages was determined. The results showed that the optimal formulations are, oat flour and pork lean and fat equaling the sum of 100(oat flour 14%, pork lean 74%, fat 12%), soybean protein isolated 2%, compound phosphate 0.3%,κ-carrageenan 0.4%, water 18%. The range analysis results indicated that addition of oat flour affects hardness of compound sausage significantly (p<0.05), but springiness and cohesiveness were not influenced(p>0.05).Correlation analysis between sensory evaluation and instrumental determination was conducted during exploring the effect of addition of oat flour on quality properties of pork sausages. Results showed that hardness obtained from TPA was significantly(p<0.05) correlated with sensory hardness(r=0.898) and cohesiveness obtained from TPA significantly negatively correlated with sensory hardness and springiness (r=-0.863,-0.825,respectively).Meanwhile, comparative studies on results, which was obtained from tenderometer and texture analyzer, were also carried out. Results indicated that the tenderness value of compound sausages is significantly correlated with hardness and chewiness(r=0.980, 0.984, respectively), but not correlated with springiness and cohesiveness (r=-0.479,-0.700, respectively). WHC of compound sausages was slowly increasing with increasing level of added oat flour, ranged from 94.33% to 94.83%. However, WHC did not increase obviously when the addition level was beyond 17%. Therefore, it could be concluded that oat flour added in an appropriate proportion may help improve WHC of compound sausages.Technological parameters and formulations of compound tartary buckwheat flour sausages were optimized by single factor experiment and orthogonal experiment. Besides, sensory assessment, textural and WHC measurement were conducted. The results demonstrated that four factors affect the quality characteristics of compound tartary buckwheat sausage as following order:tartary buckwheat flour>phosphate>water>soybean protein isolated. The optimal formula of compound tartary buckwheat flour sausage are pork lean/fat 90:10, tartary buckwheat flour 15%, soybean protein isolated 2%, water 13%, compound phosphate 0.3%, in which sodium pyrophosphate(SPP):sodium tripolyphosphate(STPP): sodium hexametaphosphate(SHMP) are equal to 45:15:40.Influences of ratio of pork lean and fat, millet, water, sodium chloride on quality of the compound millet sausages were analyzed by sensory evaluation and texture profile analysis. The optimal formulation of compound millet sausages were obtained as following:pork lean/fat 90:10, millet 9%, starch 8%, soybean protein isolated 2%, compound phosphate 0.3%,κ-carrageenan 0.4%, water 11%, sodium chloride 3%.The total sugars in the compound oat flour sausage and the total flavonoids in the compound tartary buckwheat flour sausage were determined. Results showed that the content of total sugars and total flavonoids is 3.093g/100g,2.955mg/100g, respectively.