Preparation And Quality To Emulsified Sausages Of Dietary Fiber

Functional meat products are the development trend of meat food in the future.Meat food,as a kind of important food for human,due to its unique processing technology and structure,is suitable for the fortification of a variety of functional ingredients,among which dietary fiber is the attractive one.In this study,Portulacao leracea L.powder,Pumpkinpowder,cellulose nanofibrils(CNF)were added to pork emulsification sausage and their influences on the properties of emulsification sausage quality were investigatedFirstly,Portulacao leracea L.powder was studied.According to theresults,the total dietary fiber,protein,ash in Portulacao leracea L.powder were 39.45%,21.70%,and 18.20%.Its capacities for water binding and oil binding were 6.01 g/g and 4.28 g/g respectively.Adding the Portulacao leracea L.powder into the pork emulsion sausage with the rate of 1%,3%,5%will decrease the cooking loss significantly(p<0.05)compared with the control group.The hardness,flexibility,chewiness,cohesiveness of the sausage increased initially and then decreased gradually from the texture results.However,adding the powder did not lead to an obvious change on pH.In addition,an obvious decrease of light change(L*value)and red color(a*value)was observed while the yellow color change(b*value)was not remarkable.Secondly,the powder of Cucurbita moschata,Cucubita maxima and Cucurbita pepo were conducted to evaluate their composition and technological properties,including protein,dietary fiber,particle size,oil binding capacity,water binding capacity.The results showed that total dietary fiber of three powders were 20.81%,52.83%,and 46.28%respectively.The oil binding capacity of them ranged between 4.59 g/g and 5.63 g/g,while the water binding capacity of them was from 8.85 g/g to 11.26 g/g.With pumpkin powders(1 wt%,3 wt%,5 wt%,based on the sausage weight)adding,the cooking loss decreased,but hardness,flexibility,chewiness,and cohesiveness increased.The addition of pumpkin powder led to a slight decrease of L*value and an increase of a*value and b*value.No obvious change in pH was observed.Finally,CNF and its emulsion with palm oil were added as fat substitute into sausage in order to product more healthy meat food.Throng a series of analysis including rheological property,cooking loss,texture,and microstructure though scanning electron microscope,it was showed that compared with control group,the addition of CNF increased storage modulus and loss modulusbut decreased cooking loss.Additionally,CNF led to significant changes in hardness,chewiness,L*value and a*value.No obvious change in pH was observed.In conclusion,Portulacao leracea L.power,pumpkin power and CNFcan be used as potential dietary fiber ingredients to develop functional meat products.