Effects Of Superfine Grinding Wheat Bran Dietary Fiber And Selenium-enriched Broccoli Powder On The Quality Of Sausages

Meat products as a source of high-quality protein intake,in addition to providing a certain amount of heat for the human body,it also provides essential nutrients for human growth and development and maintaining health.Factors of health function,trace elements,nutrient fortifiers,etc.are added to traditional meat products through appropriate carriers are called functional meat products.It is basically not easily affected by factors such as high temperature,high pressure and p H during processing,which is the main trend for the development and preparation of meat products in the future.Sausage as a traditional low-temperature meat product is very popular among consumers because of its unique taste and flavor,attractive color,and easy portability.However,traditional meat sausage products are mainly composed of animal protein,fat,water and salt,the nutrients are relatively simple and lack of balance.For this reason,this study used wheat bran dietary fiber and selenium-enriched broccoli powder as raw materials to add to the sausage,in order to develop a variety of sausages rich in dietary fiber and selenium-enriched,it provides new ideas and feasibility for improving the comprehensive quality of products and enriching the variety of functional meat products.The first aim of the current work is to explore the effects of superfine grinding treatment on the basic ingredients,water holding capacity,oil holding capacity,swelling property,water solubility,cation exchange capacity and microstructure;the second work is use wheat bran dietary fiber with different times of superfine grinding and different addition amounts to add to the sausage,to explore the effects of superfine grinding wheat bran dietary fiber on the cooking loss,water retention,p H,color,texture,water distribution and sensory score of the sausage;the last study is use selenium-enriched broccoli powder with different addition amounts to add to the sausage,to explore the effects of selenium-enriched broccoli powder on the selenium content,p H,color,acid value,POV,TBARS and sensory score of the sausage.The main research conclusions are as follows:(1)Superfine grinding can significantly improve the function and structural characteristics of wheat bran dietary fiber.After superfine grinding of wheat bran for10 minutes,the water holding capacity,oil holding capacity,swelling property,water solubility and cation exchange capacity significantly increased.(P< 0.05)Simultaneously,the particle size of wheat bran decreased and the power became more uniform.There was no significant change in the composition or structure of wheat bran after grinding.DSC analysis showed that the thermal stability was enhanced.(2)Superfine grinding wheat bran dietary fiber can significantly reduce the cooking loss and accelerate the migration of free water to non-flowable water of thesausage,and significantly improve the water holding capacity of sausages;and there is no significance effect on sausage p H(P> 0.05);the b* of sausages showed an upward trend(P< 0.05),the L* and a* showed a downward trend(P< 0.05);the hardness,elasticity and cohesiveness of sausages showed a significant upward trend(P < 0.05),but the change in chewability was not significant(P> 0.05);the overall acceptability of the wheat bran dietary fiber sausage group with 5% and superfine grinding 10 min was the highest,and the color,odor,juiciness,taste,and uniformity scores were also higher than those of other groups.(3)Selenium-enriched broccoli powder(selenium content is 1.56 × 105?g / 100g)can significantly increase the selenium content of sausages(P <0.05);and there was no significance effect on sausage p H(P> 0.05);the L* and a* of sausages showed a downward trend;the b* showed an upward trend(P< 0.05);the effect on the acid value of sausage is not significant(P> 0.05);the POV and TBARS of the sausage were significantly reduced(P <0.05);the sensory scores of the juicy,odor,and tissue state of the sausage were significantly higher than the control group(P<0.05).Comprehensive evaluation of various indicators,and finally the addition of 0.2%selenium-enriched broccoli powder to improve the quality of sausages and inhibit the lipids oxidation had a best effect,the selenium content of the prepared sausages is89.94 ± 10.05?g/100 g,which meets the standard requirements of selenium-rich meat products.