Study On The Quality And Shelf Life Of Low Fat Sausage With Pleurotus Eryngii And Basa Fish Skin Gelatin

The main content of this paper was to investigate the effect of Pleurotus eryngii and skin gelatin of Basa fish as fat substitute on quality and shelf life of the low fat sausage.The specific research contents were as follows:(1)Pleurotus eryngii with different processing methods(raw,boiled,deep-fried,fried)were used to replace the fat in sausage,and the quality of sausage were investigated.The results showed that the fat content and energy value of sausage decreased by 83.94%-90.23% and 34.64%-46.13%,respectively.Moreover,the protein content and water holding capacity increased by 11.29%-11.61% and 0.69%-10.07%.Raw Pleurotus eryngii reduced the nitrite residue of sausage up to 41.91% and increased the non-essential amino acid content of sausage by 1.55%.Boiled Pleurotus eryngii increased the content of essential amino acid in sausage by 0.49%.Deep-fried Pleurotus eryngii improved the hardness and elasticity of sausage,reducing the nitrite residue and saturated fatty acid content of sausage by 7.93% and 20.29% respectively,increasing polyunsaturated fatty acid non-essential amino acid by 42.05% and 12.49% respectively.Fried Pleurotus eryngii increased the non-essential amino acids of sausage by 3.59%.In addition,the low-fat sausage had good smell,taste,texture and overall acceptability.Fried and deep-fried group was better.After comprehensive consideration,deep-fried Pleurotus eryngii was the best one.(2)The effect of deep-fried Pleurotus eryngii with different proportions(0%,25%,50 %,75%,100%)as fat substitutes on the quality of sausages were investigated.The results showed that with the increase of the substitution ratio of Pleurotus eryngii,the fat content and energy value of sausage decreased by 23.21%-83.94% and 8.75%-34.65% respectively.The protein content increased by 3.45%-11.29%,and the water holding capacity increased by 1.46%-4.52%.The replacement of 100% by deep-fried Pleurotus eryngii processed the best flavor,flavor,texture and overall acceptability of the sausage.From what has been discussed above,the optimal substitution ratio of Pleurotus eryngii was “100%”.(3)The effects of Skin gelatin of Basa fish with different concentration(0%,0.25%,0.50%,0.75%,1%)on the quality of the low-fat sausage of Pleurotus eryngii were studied.The results showed that the Skin gelatin of Basa fish enhanced the water activity,water holding capacity,and antioxidant activity of sausage by 3.16%-4.21%,4.52%-6.77%,and 12.64%-45.90%,while reduced the pH value of sausage by 2.97%-3.42%.In addition,gelatin at the concentrate of 0.25%,0.50%,0.75% could increase the brightness of sausage,the concentrate of 0.25%,0.50% could make sausage slightly green,and any concentration of gelatin will make sausage yellowness.Taking all quality characteristics into consideration,the optimal addition amount of Basa fish skin gelatin was 0.50%.(4)With the extension of storage time,the pH value,hardness,elasticity,water activity and overall sensory acceptability of the sausage decreased significantly,while the total number of bacterial colonies,volatile basic nitrogen and thiobarbituric acid increased significantly.The shelf life of the sausage in the control group(the fat in the sausage was pig back fat)was 16 days,the shelf life of the sausage with 100% fat replaced by Deep-fried Pleurotus eryngii(P3 group)was 19 days,and the shelf life of the sausage with 100% fat replaced by deep-fried Pleurotus eryngii and 0.50% Basha fish skin gelatin(P9 group)was 19 days.