Effect Of Breed On Quality Of Emulsified Mutton Sausages

Lamb samples (n=138) from20mutton breeds were collected from six mutton producing areas,They were manufactured into emulsified mutton sausage with the same processing technic. Multivariatestatistical analysis was carried out to construct the evaluation methodology and criterion, aiming toevaluate the suitability of different mutton samples. The effects of breeds, age, sex, muscles and rawmeat for the producing of emulsified mutton sausage were studied. The results were as follows:(1) Sensory evaluation was carried out according to Chinese national standard (GB/T16861-1997Sensory Evaluation). The M value method, principal component analysis and correlation analysis, wereused to screen the main eating quality indicators. The eating quality of emulsified mutton sausage couldbe evaluated by evenness of surface, chewiness, springiness, juiciness, mutton flavor and light pink.Relative evaluation criterion was established according to five evaluation index.(2) Three core evaluation indicators of mutton emulsified sausage were screened according todescriptive analysis, relevance analysis and principle component analysis, including a*, chewiness andTEF. The weighing of each indictor was estimated according to Analytic Hierarchy Process, and theywere0.1958,0.4934,0.3108, respectively. Equation for evaluating mutton emulsified sausage wasestablished as:Y1=0.1958×a*+0.4934×chewiness-0.3108×TEF（3）Mutton emulsified sausage was divided into four grades according to quality score. The valuehigher than23was defined as most suitable,20～23was defined as suitable,16.5～19.5was lesssuitable, lower than16.5was defined as basic suitable.Suitability of different samples for making mutton emulsified sausage was evaluated. Differencewere found among20mutton breeds for manufacturing of emulsified mutton sausage, mutton fromsheep grazed on pasture were more suitable than dry lot feeding. Ewe at the age of six month wassuperior than samples at the age of12months old. No obvious result was found between sex.Emulsified mutton sausage made from fore hock was better than those made from hindquarter.（4）Technological and sensory characteristics of emulsified mutton sausage manufactured fromtwo muscles (fore hock and hindquarter) of Small Tailed Han sheep, Aohan Merino, Oura sheep wereinvestigated, including color, texture property, emulsify stability, cooking loss and microstructure. Acompact and uniform network was benifical for the textural and emulsified stability of sausage. Colourcharacteristic of lamb emulsified sausage was influence by both the colour of raw meat and the bindingproperty of sausage. Differences in gel property of myofibrillar protein from raw meat resulted invariance in texture property, emulsify stability, cooking loss of lamb emulsified sausage. Myosin lightchain was benifical for the textural property of gel and sausage.