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The Sausage Using On Oat Bran Fat Analog Production And Effect Of Organs?Serum Lipid Levels And Antioxidant Activity In Rats

Posted on:2018-11-13Degree:MasterType:Thesis
Country:ChinaCandidate:M YangFull Text:PDF
GTID:2371330542962763Subject:Agricultural Products Processing and Storage
Abstract/Summary:PDF Full Text Request
In this study,single factor experiment and orthogonal experiment were used to optimize processing technology of low fat fermented sausage which was made by OBFA,a freeze-dried power containing oat bran extraction,konjac gum,carrageenan and olive oil,to replace partial animal fat in fermented sausage;Investigate the effect of OBFA on quality characteristics of fermented sausages.Then add the oat bran fat analog fermented sausage and traditional sausage(5%,10%,20%)to the diets of rats.To study the effect of fermented sausage using oat bran fat analog production and traditional fermented sausage on lipid metabolism in rats.The main results and conclusions were as follows:(1)The optimal processing technology of OBFS is:fixed fermentation temperature 20 ?,relative humidity 75%,ripening temperature 13 ?,ripening time 4 d,relative humidity 60%and drying temperature 55 ?,the optimum production conditions for the OBFA fermented sausage:OBFA as fat replacer amount 65%,fermentation time 12 h,drying time 22 h,there was no significant difference in sensory quality between OBFA fermented sausages and traditional fermented sausage.(2)The lightless and hardness of OBFS was increased,the flavor material volume deduction because of OBFA added,but no significant diefference.The final pH of OBFA fermented sausage was 5.58.The energy value and fat content of 3.94 kJ/100g and 31.27%,decreased 32.26%and 20.13%compared with the traditional fermented sausage,while the protein was increased 38.26%to a final content of 34.04%.Otherwise,the content of saturated fatty acid of 26.48%,decreased 8.21%,while the unsaturated fatty acid increased 2.94%to a final content of 73.52%.Therefore,OBFA could be effectively used as a substitute of pork back fat in fermented sausages.(3)Results of food intake:Compared with C group,the feed intake significantly decreased at 6 and 9 weeks of the 20%TFS and 20%OBFS group(P<0.05);Compared with TFS group,the feed intake of 5%,10%,20%OBFS group was decreased than 5%,10%,20%TFS group(P>0.05).Meanwhile,the feed intake of 20%OBFS group was decreased than 5%,10%OBFS group(P>0.05).Result of body weight:Compared with C group,the body weight significantly increased at 3 weeks of the 5%,20%TFS and 10%,20%TFS group(P<0.05),the 10%TFS group significantly increased at 3,6 and 9 weeks(P<0.05),the 20%OBFS group was decreased at 6 and 9 weeks(P>0.05).Compared with TFS group,the body weight significantly decreased at 6 and 9 weeks of 10%OBFS group(P<0.05).The body weight of 5%and 20%OBFS group decreased at 3,6 and 9 weeks compared with 5%and 20%TFS group(P>0.05).Thus,The OBFS have the ability of suppressing appetite and control the body weight compared with TFS.(4)Compared with C group,the heart,liver.spleen,kidney and testicle was no significant difference at 9 weeks with 5%;10%,20%TFS group and 5%,10%,20%OBFS group(P>0.05),but crude fat in liver was increased(P>0.05).Compared with TFS group,the ratio of the spleen and body weight was 5%,10%,20%OBFS group highest than 5%,10%,20%TFS group but crude fat in liver lowest(P>0.05).According to the pathological observation reported,the rat liver of 20%OBFS group was normal.Thus,Compared with TFS,OBFS can strengthen the immune function of organism and no influence for liver of rats when OBFS addition is 20%.(5)Result of serum lipids:Compared with C group,the content of TC?TG?HDL-C and LDL-C was no significant difference at 9 weeks with 5%,10%,20%TFS group and 5%,10%,20%OBFS group(P>0.05).Compared with TFS group,the content of TG was 5%OBFS group significantly decreased than 5%TFS group(P<0.05);the content of TC,TG and LDL-C was 10%OBFS group decreased than 10%TFS group(P>0.05);the content of TC was 20%OBFS group decreased than 20%TFS group,but the HDL-C highest and no significant difference all(P>0.05).Result of serum oxidation:Compared with C group,the content of MDA was TFS group and OBFS group have no significant difference(P>0.05),the content of ox-LDL was significant increased that 5%and 20%TFS group(P<0.05),the content of SOD was 20%OBFS group significant increased than 20%TFS group and 5%,10%OBFS group(P<0.05).Thus,Compared with TFS,the OBFS have the ability of enhance serum TC and TG metabolism and increased the ability of serum levels of free radicals and antioxidant.
Keywords/Search Tags:fermented sausage, oat bran, fat analog, Processing technology, Quality, rats, lipid metabolism
PDF Full Text Request
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