Effect Of Different Dietary Fibers On Eating Quality Of Low-Salt Sausage

Sausages with both health and deliciousness are one of the important directions for future food development.However,the quality of commercially available sausages is uneven,and some products have defects such as high salt,high starch and low protein.How to reduce the salt content and increase the dietary fiber content while ensuring the original food quality of the product.And the complete replacement of starch by dietary fiber is the key problem solved by this study.The test used pig rear leg meat as raw material to prepare sausage under the condition of 20% salt reduction(salt content is 1.75% bamboo salt)and replaced 8% starch with dietary fiber completely.By evaluating the edible quality of sausages,the effects of dietary fiber combination and dosage on the quality of low-salt sausages were studied to determine the optimal process and formula.In addition,four commercially available sausages were selected for comparative testing of food quality to verify the effect of the process and optimal formulation to improve the quality of the sausage.The main research contents and results are as follows:Part I Effect of mixed refined dietary fiber on eating quality of low-salt sausageUnder the condition of 20% salt reduction(salt content is 1.75% bamboo salt),the starch was replaced by mixed refined dietary fiber(oligofructose: inulin: oat flour equal 1:2:1)completely,and the eating quality of the sausages were evaluated to determine the optimal amount of mixed refined dietary fiber,and compared with 1.75% refined salt conditions to add starch and the best dietary fiber added amount of sausages.The results showed that when the amount of refined dietary fiber added was 8%,the overall acceptability of sausage was the highest.The sausage was fine texture,neat cut surface,meat color,full of flavor,resilient in mouth feel.and cooking loss 8.38%~9.07%.The moisture content was 53.3%~54.16%,the pH was 6.81~6.83,the brightness value was 54.72~55.15,the redness value was 10.25~10.33,the yellowness value was 7.22~7.23,the hardness was 7642.55 g~8957.09 g,the gumminess was 3216.01 g~4687.27 g,and the chewiness was 2609.00 g~3632.86 g.When the amounts were 5%,11%,and 14%,the overall acceptability of the sensory evaluation was relatively poor.the umami taste was slightly worse,After replacing the starch with refined dietary fiber,the texture of the sausage became soft,the flavor and taste score increased,the moisture content and pH decreased,and the cooking loss increased.Considering the edible quality of sausages,choose 8% mixed refined dietary fiber to prepare sausages.Part II Effect of mixed whole grain dietary fiber on eating quality of low-salt sausageUnder the condition of 20% salt reduction(salt content is 1.75% bamboo salt),the starch was replaced by mixed whole grain dietary fiber(yellow bean: mung bean: red bean: chickpea equal 1:1:1:1)completely,and the eating quality of the sausage was evaluated to determine the optimal amount of mixed whole grain dietary fiber,and compared with 1.75% refined salt conditions to add starch and the best dietary fiber added amount of sausages.The results showed that when the total amount of mixed whole grains was 5% and 8%,the overall acceptability of sausage was higher,characterized by good sausage slicing,uniform grain distribution,soft texture and good taste.The mixed whole grain dietary fiber was added in an amount of 8%,the sausage cooking loss was 14.38%~15.41%,the moisture content was 55.85%~57.91%,the pH was 6.60~6.63,the brightness value was 57.91~62.20,the redness value was 10.70~12.29,and the yellowness value was 10.15~11.11,hardness was 7832.56 g~9590.55 g,the gumminess was 3518.31 g~4062.21 g,and the chewiness was 2702.16 g~3137.03 g.When the mixed whole grain was added at 11% and 14%,the texture of the sausage was rough and the slicing were poor.Mixed whole grain dietary fiber instead of starch,sausage texture softens,flavor,taste and moisture content are not significant,pH and cooking loss increase.Considering the edible quality of sausages,choose 8% mixed refined dietary fiber to prepare sausages.Part III Comparison of eating quality of low-salt and high-dietary fiber sausages and commercial sausagesThe overall acceptability of 8% mixed refined dietary fiber sausages is higher than that of commercially available sausages 1,commercial sausages 3 and commercially available sausages 4.Lower than commercially available sausages 2.8% mixed whole grain dietary fiber sausages have higher overall acceptability than commercially available sausage 1 and commercially available sausage 4.Low salt high dietary fiber sausage and commercial sausage color,moisture content and pH difference.8% mixed refined dietary fiber sausage overall acceptability is higher than 8% mixed Grain dietary fiber sausages were not significantly different(P>0.05).