The Influence Of Functional Additives On The Quality Of Chicken Sausage

Phosphate, protein, starch, and edible gums are food additives which are widely used around the world. They are widely used in various fields of food productions as an essential quality improver in the ham sausage, This paper studies the influence on yield, texture characteristics, color and and sensory evaluation of ham sausage. We explor the ways to improve the quality of ham sausage, in order to produce sausages with excellent smell, taste, shape and quality.This project mainly use Texture Analyser produced by British Stable Micro Systems (SMS) to determine hardness, springiness, adhesiveness, chewiness, resilience, and determine yield, color and sensory evaluation. We study the best ratio of mixed phosphate and the best additive amount, the best type of protein and best additive amount, the best additive amount of starch, the best ratio of mixed gum and best additive amount. At last, a predictive polynomial quadratic model was set up by means of central composite design to optimize the comprehensive quality of chicken sausage while by mixed phosphate, soybean protein isolate, corn starch ,mixed gums as the independent variables, comprehensive quality of chicken sausage as response value . To optimize the optimal ratio of the additives of the chicken sausage with the best comprehensive quality as the reference for producing chicken sausage. we use response surface method to study the changing pattern of the influence of mixed phosphate, protein, starch, mixed gum with different additive amounts on the yield, structure characteristics (hardness, springiness, adhesiveness, chewiness, resilience), color and sensory evaluation of chicken sausage to optimize the best process formula for chicken sausage.Results showed that: the best ratio of mixed phosphate is SAP: STP: HMP = 2:3:1, and the total additive amount is 3.0g/kg. In such case, the yield, springiness and sensory evaluation of chicken sausage is relatively better. The order for influencing the quality characteristics of chicken sausage is STP> SAP> HMP; Soybean protein isolate has the significant influence on the yield, springiness and sensory evaluation of chicken sausage in three types of non-meat proteins (soybean protein isolate, casein, whey protein concentrate),and when the additive amount of soy protein isolate is at 60g/kg, the yield, springiness and sensory evaluation of chicken sausage are all relatively better. When the additive amount of corn starch is at 120g/kg, the yield, springiness and sensory evaluation of chicken sausage are all relatively better; the best ratio of mixed gum is k-carrageenan: Xanthan gum: locust bean gum = 2:2:5, and total additive amount is 5g/kg. In such case, the yield, springiness and sensory evaluation of chicken sausage are all relatively better, primary and secondary order for influencing the yield, springiness and sensory evaluation of chicken sausage is k-carrageenan > Xanthan gum> locust bean gum. Mixed phosphate, corn starch and mixed gum has very significant effect on the comprehensive quality of chicken sausage (P <0.01).The effect of four kinds of additives on the comprehensive quality of chicken sausage could be described as: corn starch> mixed gum> mixed phosphate> soybean protein isolate. In the end, optimal ratio of the additives for producing chicken sausage was: mixed phosphate 3.1g/kg, soybean protein isolate 61.2g/kg, corn starch 127.9g/kg, mixed gum 5.1g /kg. Under these conditions, the comprehensive quality value of chicken sausage is up to 220.25.