Researching On Processing Characteirstics Of Lipid Substantial On Fermented Venision Sausage Recombine With Fruit And Vegetable

Venison is a kind of nutritional meat, has medicinal value, with high proteincontent, low fat content, and low cholesterol. However, the low fat content of venisonproducts brought to the lack of flavor characteristic features. Depends on the featuresof easy to transport, easy to store sausages become the best carrier of venisonproduction. Usually, people add about20%of the pork fat to venison sausageproducts in order to improve the flavor characteristics. While that makes venisonsausage has a high value of sensory features, but more pork fat bring more negativeimpacts. How to ensure the venison sausage sensory characteristics while improvingtheir nutritional properties become difficult problem in sausage reseaching. In thispaper, use venison as raw material, add20%of pork fat, use lactic acid bacteria as amicrobial fermentation agent, and compound with carrot, use emulsified vegetable oilas lipid substitution. Optimizing the formulation and the parameters of processing.Detect the physical and chemical properties, changes of protein, changes in theunsaturated fatty acid, lipid stability, structural of water.1. Determine the type of vegetable oil and rate of replacement through sensoryevaluation. Determine the optimum environmental temperature, amount of bacteriaand time for fermentation. Through the features of chemical and physical, found that:(1) The test result that75%of emulsified peanut oil as replacement has the bestseansory evaluation, the main gaps with sample are flavor characteristics.(2) Thesubstituted sausage has significantly higher unsaturated fatty acid content comparingto the sample.(3) The substituted sausage has an acceptable pH which around5.(4)The substituted sausage has lower moisture content compare to the sample.(5) Thesubstituted sausage has lower nitrite content than the sample, and after fermentationthe amount of nitrite content less than30mg/kg.(6) Though the iodine value ofsubstituted sausage and sample decreased in fermented processing, the substitutedsausage remained at a high level.(7) Substituted sausage has lower level of lipidoxidation than sample.(8) After fermentation the substituted sausage has smallmolecules of proteins, the body can absorbed easier.2. Using central composite design, depend on sensory evaluation andoptimization of iodine value, the optimum parameters of substituted sausage werestudied. And using response surface methodology to optimize the analysis. Found that:(1) Define the sensory response score as Y1, proporation of fat substituted as X1, fermentation temperature as X2, fermentation time as X3, the amount of fermentationbacteria as X4, get a regression equation depend on Minitab16:Y1=74.33-4.63X1-2.46X2-0.96X3-1.54X4+0.063X1X2-0.19X1X3+0.063X1X4-0.44X2X3-0.19X2X4+0.56X3X4-1.97X12-0.97X22-1.22X32-1.59X42(2) The optimum parameters of substituted sausage are: the proportion of replaceoil are70%, the fermentation temperature is28℃, fermentation time is23.7h, theamount of lactic acid bacteria is0.94%.(3) Stutied the multivariate linear regressionof iodine value of substituted sausage, iodine value as the response value of Y2, fatsubstitution X1, fermentation temperature X2, fermentation time X3, the amount ofbacteria X4, get the regression equation after delete not significant factors:Y2=107+9X1-2X2-1.17X4+0.88X1X2+0.75X1X4-1.37X2X4-0.85X12(4) Amount of fat substitution has the most significant influence to iodine value.3. Measuring the peroxide value, acid value, thiobarbituric acid valueconcluded at different node times through fermentation, found that:(1) Substitutedsausage has higher degree of oxidation at beginning compare to sample, but lowerafter fermentation.(2) Both substituted sausage and the sample has no rancid flavorafter fermentation.4. According to15groups of sausage texture parameters (hardness, cohesiveness,springiness, chewiness, gumminess), as well as its water structure (water content,water holding capacity, cooking loss), taking texture parameters as independentvariables, each water structure as the dependent variable, successful get the linearregression models of moisture content and water holding capacity:(1) Using textureparameters of substituted sausage to predict the moisture content, the predictivemodels: Moisture Content(%)=56.258+2.302×Chewiness.(2) Using the textureparameters of substituted sausage to predict its water holding capacity, the predictivemodels: Water Holding Capacity=24.109+4.831×Chewiness-2.729×Hardness.(3)Cooking loss has relationship with moisture content and water holdingcapacity, but can not be predicted by texture parameters.