Research Of Low-Fat And Low-Sodium Traditional Chinese Sausage

Chinese sausage is one of traditional pickled and cured meat food in our country, andis widely received by the consumers with the special flavor. The traditional Chinesesausage is with a long history. It was originally developed for the purpose of foodpreservation, so the problems such as a long production cycle, a high level of salt contain,over greasy, serious fat oxidation and short valid period are unavoidable. In regard of thecurrent healthy diet ideas of high protein, low fat and low salt, the above disadvantages ofChinese sausage showed that traditional Chinese sausage is not only unbeneficial to theconsumers health, but also restrains the massive production in certain extent. Based on themodern food security and the healthy consumption ideas, it has become a trend fordeveloping the traditional Chinese meat food to develop the Chinese sausage of a highstandard of safety and which is beneficial to health. Based on the processing of traditionalChinese sausage and learned from the advanced processing techniques abroad, the papermakes improvement on the ingredients, technique and storage of the traditional Chinesesausage. The major research results are as follows:1. The screening of Traditional Chinese Sausage IngredientsIn this study, on the basis of the traditional Chinese sausage recipe, the screeing testwas conducted for additive amount of spice, salt, hot pepper, pepper in Sichuan sausageand additive amount of salt, sugar, alcohol and soy sauce in Cantonese sausage. With theemployment of single-factor experimental design and the index of sensory evaluation, thepremium ingredients for Sichuan sausage were selected as: salt of2.0%, hot pepper of1.5%, pepper of1.2%, mixture spices of0.1%. The premium ingredients for Cantonesesausage were salt of2.2%, sugar of8.5%, and alcohol of2.3%and soy sauce of1.0%.2. Researches of low-fat Sichuan Sausage 2.1The screening of Mixture gel as fat substitute;Box-Behnken Design (BBD) experimental designs were employed on the basis ofsingle-factor experiments to research the effects of the volume of water, carrageenan andsoda on the shrink ratio, weight loss rate and shear force of mixed gel then the optimalproportions of mixed gel were gained. And the research result shows that water and sodaplayed a significant role to the shrink ratio of Mixed gel(P＜0.01), while carrageenan hadan insignificant effect on it(P>0.05). Water, carrageenan and soda were all significant tothe weight loss rate and the shear force of the mixed gel. The software program was usedto optimiz mixture gel composition, the best proportion of mixture gel is konjac powde:water: carrageenan: soda=a:b:c:d. The shrink ratio, weight loss rate and the shear force ofthe mixtre gel with an overall average expectation of94.90%. all reached a minimumvalue.2.2The screening of amount of fat substitute in Sichuan sausage;Based on the best formula of compound gel gained from last steps, the premiumcompound gel as fat substitute volume in Sichuan sausage were selected with thesingle-factor experiments, combining sensory evaluation and physicochemical index.The final research results were that with the increase of fat substitute volume，thetrend of continued decline of sensory evaluation, fat content, water content and the shapingrate were presented. While the fat substitute volume was over30%, the water content, fatcontent and the rate of finished products of experimental group in sausage were all lowerthan control group, and the difference was significant (P<0.05) The effect of variation offat substitute volume to Sichuan sausage texture was smaller. Moreover, experimentalgroup’s sausages in three index which were hardness, adhesion and chewing were alsolower than contrast group, when the fat substitute volume reach to20%, and the differencewas significant (P<0.05).Therefore, the goal to degrease the Sichuan-flavored sausage wasobtained with the biggest fat substitute volume of30%,10%lower of fat content comparedto contrast group. The difference between Sichuan sausage made with the fat substitutevolume and control group on sensory evaluation was insignificant (P>0.05).3. Researches on the Storage of Sichuan SausageThe three type of Antioxidants selected to add in the sausage are permitted by thestate standard: Tea polyphenols, Phytic acid and Licorice root antioxidant. Added theminto Sichuan-flavored sausage with different percentage and optimize the mixed ratio of these three natural antioxidants contained in Sichuan sausage through single factor andorthogonal experiment and determining the following index of thiobarbituric acid reactivesubstance, TBARS, peroxide value, POV and sensory evaluation in the storage of Sichuansausage. The research result showed that the optimal mixtion were: Tea polyphenols ofXg/kg, Phytic acid of Yg/kg and Licorice root antioxidant of Zg/kg. The Sichuan-flavoredsausage in bulk processed under this condition obtained a higher score of sensoryevaluation than that of the blank contrast group after90days of storage with a significantdifference display (P<0.05). This proved that this natural antioxidant compound played anessential role in improving the storage condition and lengthening the shelf period.4. Researches on the Sodium-Reducing for Cantonese sausageEmploying single-factor experimental designs and combining sensory evaluationtogether with physicochemical index to made selections of the premium sodium saltsubstitute with Potassium chloride. The result showed that with the precondition of noteffecting the sensory quality and the texture of Cantonese sausage, the maximum substitutevolume of Potassium chloride for Sodium chloride was up to50%. The Sodium ionconcentration contained in the Cantonese sausage under this substitute condition was77.8%lower than that contained in the blank contrast group, therefore the purpose oflowering the sodium salt contain for the Cantonese sausage is obtained.5. The effects of different drying ways on the quality of Cantonese SausageWith the comparison between the two types of drying ways as baking and naturalwind drying and combining the sensory evaluation together with physicochemical index toinspect the degradation degree for the Sarcoplasmic protein and Myofibrillar protein inCantonese sausage. The result showed the natural wind drying method would improve thedegradation degree of the protein in which sarcoplasmic proteins and myofibrillar proteinwere separately0.86%,1.83%, comparing with baked group, the difference was significant(P<0.05). And meanwhile a significantly higher sensory evaluation score than that for thebaked group (P<0.05) was presented, while the baking process gives the Cantonesesausage a better exterior appearance and the texture performance.With the researches above, the processing technique of traditional Chinese sausagewas improved, the product quality was improved and a new type of Chinese sausage withtraditional flavor was developed. Moreover, the fat and sodium salt contained in Chinesesausage was effectively lowered, the fat oxidation for it was controlled and the storage time was lengthened, therefore providing advice for the mass production of traditional Chinesesausage.