Effect On Quality Of Sausage Products With Adding Dried Fruit Of Xinjiang Characteristics

Xinjiang specialty products is various, rich variety, research on comprehensiveutilization of xinjiang region characteristic products. This research selects the hami date,JingHe medlar and turpan raisin (seedless white) three types of xinjiang characteristicingredients as additives, add in ground pork sausage, made into three rich characteristic flavormeat sausage in xinjiang. Each ground pork sausage additives content according to the qualityof meat by5%,10%and15%respectively three concentration added, respectively made intolow, medium and high three kinds of concentration of added amount of ground pork sausage,compared with zero concentration adding amount of ground pork sausage. Summarizes thecharacteristics of each type of ground pork sausage, comparing and analyzing the change ofthe amount and quality of the sausage. This study for each ground pork sausage in four parts,respectively is: health indicators, physical and chemical index, storage properties and sensoryevaluation. The health index mainly includes the total number of colonies sausage, mold andyeast count test. Physical and chemical indicators mainly include sausage total protein content,fat content, reducing sugar content, water content and so on. Preservation properties aredivided into25℃,4℃bulk bulk vacuum-packed,25℃and4℃vacuum packaging offour kinds of situations to test the shelf life of each ground pork sausage. Sensory evaluation,the use of the instrument analysis and combining the artificial scoring method for each groundpork sausage factors such as color, texture and flavor were analyzed and compared. Raw meatfrom commodity pig hind legs meat, after chopping the under-18℃. Set aside. Additivesare locally produced in xinjiang. Condiment market, all under the food hygienic requirements.Process with reference to Harbin sausage. According to the results of each ground porksausages are conform to the hygiene standards. In addition, three kinds of additives forsausage had a great effect on reducing sugar content, with the increase of additive sausagereducing sugar content increased significantly. Other physical and chemical indicators has nomarked effect. Preservation performance according to the different methods of preservationand appear very big difference, bulk chamber under the condition of25℃can preservealone, can be preserved for one week4℃or so. Vacuum packing can be preserved for twoweeks or so under the condition of25℃,4℃can preserve around one mouth. Finally,three kinds of additives on the sausage flavor, color and taste have a significant impact.Research has shown that three kinds of additives on the taste of sausage are adverselyaffecting, and as additive sausage taste gradually with the increase of adding amount ofvariation. From the perspective of the sausage, colour and lustre of jujube paste and raisinsadded to sausages colour and lustre is improved, and with these two ingredients sausage withthe increase of adding amount of colour and lustre is gradually improving, but colour andlustre of medlar sausage when adding amount is10%of best, exceeds the value of sausagestoo deep color, instead. From the perspectives of the sausage flavor is medlar sausage flavorwhen adding5%is best, raisins, adding10%when the sausage flavor is best, when adding15%jujube paste sausage flavor is the best. Will add the content of the above three factorsrespectively0rating, will be the final score by weighted to calculate the final score, to reflectthe overall quality of sausage. In this study the weight of each color, texture and flavor of thethree factors than were20%,30%and50%respectively. After weighted from the point ofoverall quality, medlar sausage medlar addition amount was5%in the best quality, raisins raisins in sausage when addition amount of10%the sausage quality best, jujube paste thesausage jujube paste adding amount was15%in the best quality.