The Development Of A Kind Of Children’s Flavor Sausage

ObjectiveIn this paper, children’s sausage was made of fresh pork leg lean meat andback fat as material with a pickling method without nitrate, optimize the keyprocessing technology of the children’s sausage, and the optimized process ofchildren’s sausage quality evaluation and flavor analysis.MethodsBased on the process of smoked sausage foundation, in addition toselecting natural pigment and natural antioxidants to color the children’ssausage, and highlight the children’s sausage aroma by addition the vegetableswith special flavor as accessories.ResultsBy comparing the favor characteristic of three kinds of the same processbut different formula sausages（sausage without flavor accessories or nitrate,sausage added flavor accessories without nitrate, sausage added nitratewithout flavor accessories）, used electronic nose to test the results of theanalysis, finally select the sausage recipe that added flavor accessories withoutnitrate to process children’s sausage. By using three levels and four factorsquadratic regression orthogonal rotation combination design, this study selectedthe addition of vegetables diced, carrgeenan, corn starch， and soy proteinisolate for single-factor test, and verify its significant. Finally build the quadraticregression equation was Y=+9.08+0.32X1+0.23X2+0.14X3+0.17X4-0.35X12-0.30X22-0.37X32-0.18X42+0.16X1X2+0.13X1X3-0.12X1X4-0.070 X2X3+0.054X2X4+0.19X3X4and get the correlation coefficient R2=0.8516. Byanalyzing the significant impact and the interaction of each factor, the optimumprocess parameters of children’s sausage were determined as follows: theaddition of vegetables diced is12.75%, the addition of carrageenan is0.55%,the addition of corn starch is6.77%, the addition of soy protein isolate is4.58%,here the model predicted sensory score is9.302. Verify the regression model,research on the optimum process parameters of children’s sausage, verify itssignificant， the verification test result is9.327, and fits the predicted value. Theoptimum process parameters of children’s sausage, tested its physical andchemical indexes and microbial indexes with national standard method, and itsshelf life. Used food property analyzer finally assess the physical quality of thesausage, contrasted the results’ physical quality with the sausage in the sameformula but adding nitrate.ConclusionsBy using three levels and four factors response surface design text, theoptimum process parameters were determined as follows: the addition ofvegetables diced is12.75%, the addition of carrageenan is0.55%, the additionof corn starch is6.77%, the addition of soy protein isolate is4.58%, here themodel predicted sensory score is9.302.