Research And Development Of A Specialized Fat Mimietic For Sausages

Sausages formed its unique flavor in the air drying,hanging,smoking and baking process,as the representative of meat products in China,Chinese sausage was popular because of its unique flavor.However the fat content of it was about 30%?50%.The meat products with fat content less than 10%was defined as low-fat meat by FDA and USDA-FSIS,while Chinese sausage was far beyond that standard.Developing a new type of fat mimetic became an urgent demand of the market that the fat mimetic must meet the require of the meat production process,while not affect the sensory quality and nutritive value of the product.Curdlan and carrageenan were selected as main raw materials of the fat mimetic.Compared with the back fat of pork,production process of the fat mimetic was determined through the experiment.The carbohydrate-based fat mimetic was improved by adding soybean oil and processing sheer emulsification.It enhanced the fat mimetic thermal stability,which can meet the high temperature of sausages production process requirements.Through the single-factor and response surface experiment,curdlan concentration of carbohydrate-based fat mimetic was 5 g/100 mL,carrageenan concentration was 2 g/100 mL.The production process of the mimetic was as follows:the pH value of the dispersion liquid was 5.83,the heat treatment temperature was as high as 92 degrees Celsius,and the heat treatment time was 13 min.Through the fuzzy mathematics comprehensive evaluation method,considering with the physical indicators,chemical indicators and the sensory evaluation results of the low-fat sausages,the amount of soybean oil in the specialized fat mimetic for sausages was 15%.The fat mimetic was carried out by shearing emulsification.Using the texture of fat mimetic as the test index,the conditions of the shear emulsification of specialized fat mimetic for sausages were determined as follows:shear rotation speed was 7000 r/min,and shear time was 3 min.The physical and chemical indexes of specialized fat mimetic for sausages were determined.The results showed that the specialized fat mimetic for sausages had similar texture and sensory properties with back-fat,which could be used to simulate the fat.The crude fat content and the moisture content of the specialized fat mimetic for sausages was 13.5%±0.2%,69.3%±0.1%respectively,while the protein content was 7.9%±0.4%.The research was investigated on the micro-structure of curdlan,carrageenan,carbohydrate-based fat mimetic,and the specialized fat mimetic for sausages.The results showed that the curdlan and carrageenan had good compatibility.In the process of heating treatment,the polysaccharide molecules formed a three-dimensional network structure by dehydration,and the hydrogen bonding interactions between the two kinds of polysaccharides were formed.The data of DSC demonstrated that the thermal stability of the specialized fat mimetic for sausages was significantly improved by adding soybean oil.It can also meet the requirements of production process of sausages,that stand up to long time and high temperature heating treatment,meanwhile the defects such as no enduring high temperature of common fat mimetic was made up.According to the results of microbial indicators,the high pressure sterilization process for the specialized fat mimetic for sausages was as follows:500 MPa,15 min.The optimum storage temperature was 4?.