The Application Of Skin Gelatin Of Pangasius Bocourti In The Low Fat Sausage With Lentinula Edodes As A Pork Lean Meat Substitute

This paper is to investigate the application of skin gelatin of Pangasius bocourti(Basa fish skin gelatin,BFSG)in the low fat sausage with Lentinula edodes(LE)as a pork lean meat substitute,including the quality,health function in vitro and shelf life of sausage.The results are as follows:(1)The effects of substituting pork lean meat with Lentinula edodes(LE)on the preparation and quality of sausages were researched.The results showed that LE increased the moisture,total dietary fiber,methionine,glutamic,cysteine,and cooking loss.By contrast,LE decreased the levels of protein,ash,pH,as well as the energy level and texture of the sausages.In addition,LE led to slight darkening and increased the yellowness of the sausages.From the sensory point of view,the pork lean meat with 25% substitution by LE exhibited better sensory characteristics than those of the other formulations.(2)Optimization of BFSG-LE substitute for pork lean meat low fat sausage.The optimization of novel low-fat sausage formulation by,BFSG,LE,dry starch(DS),and isolated soy protein(ISP)on sensory evaluation were investigated using response surface methodology.The results revealed that the best formulation of novel sausage was 1.05% of BFSG,34.25% of LE,10.61% of DS,and 9.94% ISP.Compared with the control,the obtained novel sausage(LE+FG)had lower levels of fat,energy,saturated fatty acid(SFA),and monounsaturated fatty acid(MUFA),but higher content of aspartic,glutamic,cysteine,methionine,proline,and polyunsaturated fatty acid(PUFA).In addition,there were more aldehydes,alcohols,alkenes,and ketones in the LE+FG sausage.(3)To determine the functional characteristics of sausage in vitro.By analyzing the total phenol content of sausage,DPPH(1,1-diphenyl-2-trinitrophenylhydrazine)free radical scavenging ability,ABTS(2,2'-biazino-bis-3-ethyl Benzothiazoline-6-sulfonic acid)free radical scavenging ability and binding ability with cholate,to examine the effect of LE and BSFG on the in vitro functional properties of sausage.The results showed that LE and BSFG can effectively improve the in vitro antioxidant and hypolipidemic effects of sausage.(4)The investigation of the shelf life of sausage.Store LE25 and LE+FG sausages in the thermostat,and regularly check the changes in sausage indicators.The results showed that the total number of colonies(TVC),thiobarbituric acid value(TBARS)and volatile base nitrogen(TVB-N)of the LE+FG were always lower than that of the control,while there was no significant difference between LE25 and the control,indicating that the storage period of sausage could be prolonged with BFSG.The TVC,TBARS,TVB-N values of the two kinds of sausages have higher fitting accuracy with the first-order kinetic model and Arrhenius equation.The prediction shelf life model of TVC,TBARS and TVB-N with storage time and temperature(4-25?)were established.After verification,the relative error between the predicted value of shelf life and the measured value was within ±10%,which had certain application value.