Effect Of Resistant Starch On Flavor Of Pork Sausage With Low Fat And Low Salt

Lowering the concentration of fat and salts in meat products has always been an area of intense investigation over the past few decades.Resistant starch(RS)is a kind of natural polymer compound,which can improve the quality of meat products,such as gel,water holding capacity and texture property,etc.Meanwhile,it can endow meat products with certain health functions by enhancing the nutrition of these.However,the affects of RS on the flavor of low-fat and low-salt meat products have not been investigated thorougly.The purpose of the present study is aiming at lowering fat and salts content of meat products,exploring the affect of different addition of RS(0 ～ 3%),different type of RS(RS2,RS3)and several kinds of cooking temperature(80℃,100℃,120℃)on the flavor of low-fat and low-salt emulsified porcine sausage,also explaining the mechanism of flavor change from the perspectives of gel properties,microstructure,oxidation and hydrolysis characteristics of meat products.The results showed that:(1)Added RS2/RS3 and increased cooking temperature(80℃,100℃,120℃)could both improve the smell and taste of low-fat and low-salt emulsified porcine sausage;The main flavor nucleotide of RS-low-fat and low-salt emulsified porcine sausage is umami nucleotide IMP,and the crutial volatile flavor substances are kalyanal,nonanal,heptanal,myristic aldehyde and seoctanone.(2)Added RS2 could significantly increase the contents of AMP,GMP and IMP of umamic nucleotide(P < 0.05),inhibit the production of benzaldehyde which can cause "bitter almond flavor" in the sausage,decreased the TAV value of bitter amino acid,and the contents of PUFA and bitter nucleotide I(P < 0.05)as well.It may indicate that the flavor enhancement effect of RS2 is better than that of RS3.(3)The addition of RS could delay the release of flavor compounds and enhance the retention of flavor compounds in the sausage by increasing the viscosity of pork paste;By improving the water holding capacity of the gel,the enrichment of volatile flavor substances such as aldehydes,ketones and alcohols was promoted.By promoting the formation of the microstructure of the dense gel,the physical inhibition and retention effect of volatile flavor compounds were produced.These changes in physical properties are beneficial to the enhancement of the flavor perception,as well as improving the sensory flavor quality of the meat products.(4)Increasing the cooking temperature(80℃,100℃,120℃)could result in the increasing of GMP content,the decreasing the content of bitter nucleotide I and the total amount of bitter amino acids,at the meantime improving the sensory odor and the taste score of the sausage.However,it could also lead to the deterioration of the texture properties,roughness of the gel structure,decrease of AMP,IMP,PUFA content(P < 0.05),and the peroxidation of lipid and protein(with TBARS value and carbonyl value significantly increased).(5)Different kinds of RS and its additive level,and processing temperature will influence the oxidative degradation and the flavor slowly release of the emulsified porcine sausage,and thus change the smell and taste and other sensory properties of the sausage.However,the addition of resistant starch RS2 can cover the shortage of the flavor of the low-fat and low-salt meat products in a certain extent,which is conducive to the development of healthy meat products and meet the needs of consumers for high quality meat products.