Effects Of Auricularia Cornea And Tremella As Fat Substitutes On The Quality Of Pork Sausages

The main research content of this article is using jade black fungus and tremella as fat substitute,respectively made four low-fat sausages,and the study of the basic ingredients of substitute for sausage,water holding capacity,color,cooking loss rate,water activity,p H value,quality and structure,the influence of amino acids,fatty acid content and sensory quality,specific content is as follows:(1)Effect of Auricularia cornea slice as fat substitute on quality of sausage.Slice dried Auricularia cornea ear after rehydration to replace 25%,50%,75% and 100% fat in sausage.The results showed that the slice of Auricularia cornea reduced the content of fat,hardness,cohesion,viscosity and saturated fatty acid.The content of protein,wat er holding capacity,elasticity,chewability,leucine,isoleucine,proline and unsaturated fatt y acid were increased.All the replacement groups were in the acceptable range in terms of sensory evaluation,and the highest group was the one that replaced 75% of the fat with Auricularia cornea slices.(2)Effect of Tremella slice as fat substitute on quality of sausage.Slice the dried T remella after rehydration to replace 25%,50%,75% and 100% fat in the sausage.The r esults showed that the slice of Tremella reduced the fat content,hardness,cohesiveness and gummicity of the sausage.The content of protein,water holding capacity,elasticity,chewability,lysine,isoleucine,proline and tyrosine were increased.All the replacement g roups were in the acceptable range in terms of sensory evaluation,and the highest grou p was the one that replaced 75% of the fat with Tremella slices.(3)Effect of Auricularia cornea powder slice as fat substitute on quality of sausage.The fat substitute(AKFR)of Auricularia cornea was prepared by mixing Auricularia c ornea powder,konjac powder and water,With its replacement sausage were 25%,50%,75% and 100% fat.The results showed that AKFR reduced the fat content,hardness an d cohesion of sausage.Increased sausage protein content,moisture content,elasticity and mastication.All the replacement groups were in the acceptable range in terms of sensor y evaluation,and the highest group was the one that replaced 75% of the fat with AKF R slices.(4)Effect of Tremella powder slice as fat substitute on quality of sausage.The fat substitute(TKFR)of Tremella was prepared by mixing Tremella powder,konjac powder and water,With its replacement sausage were 25%,50%,75% and 100% fat.The results showed that TKFR reduced the fat content,hardness and cohesion of sausage.Increase d sausage protein content,moisture content,elasticity and chewable and sticky.All the r eplacement groups were in the acceptable range in terms of sensory evaluation,and the highest group was the one that replaced 75% of the fat with TKFR slices.To sum up,Auricularia cornea and Tremella can be used as a fat substitute in the production of sausage,which not only increases the nutritional value of sausage,but also reduces the fat content of sausage.This study enriches the variety of sausage and is of great significance to the health of consumers.