Effect Of Inulin On Edible Quality Of Low-fat Emulsified Sausage And Its Mechanism

Emulsified meat products are popular with consumers due to their rich nutrition and desirable taste.The fat is an indispensable important component in emulsified meat products,which can reduce cooking loss,stabilize the emulsion system,and produce flavor substances such as aldehydes and ketones,so it plays an important role on the quality of emulsified meat products.Emulsified sausage is a typical product of traditional emulsified meat products with fat content as high as 30%.However,excessive fat intake will cause obesity and lead to cardiovascular diseases such as hypertension and hyperlipidemia,which will cause negative effect on human health.Therefore,it is necessary to control total fat intake.However,if the fat content in the emulsified sausage is reduced directly,the original flavor and taste of the product will be affected,and the product quality will be adversely affected.In recent years,research on dietary cellulose-based fat substitutes has brought opportunities for the development of low-fat emulsified meat products.It can not only make up for the bad taste caused by fat loss,but also reduce cooking losses,improve slice characteristics and flavor,and the addition of dietary fiber can promote the absorption of minerals in the human body,improve intestinal function,and can also increase the satiety of the human body.Inulin is a water-soluble dietary fiber,when it reaches a certain concentration,it can be combined with water to form a smooth and delicate gel,which produces similar melting and rheology as fat,so it can be used as a fat substitute to improve the quality of emulsified sausages,reduce calories and balance flavor.Therefore,in this experiment,inulin was included to the low-fat emulsified sausages to replace part of the fat.The effect of inulin on the quality characteristics of the low-fat emulsified sausages was investigated,and then the effect of inulin on the gelation properties and molecular structure of the emulsified meat emulsion protein system was further explored,so as to explain the effect of inulin on the edible quality of low-fat emulsified sausages.The main research contents and results are as follows:1.Effect of inulin on edible quality of low-fat emulsified sausagesThe purpose of this chapter is to explore the effect of inulin on the edible quality of low-fat emulsified sausages.Various amounts of inulin(0%,1%,2%,3%,4%and 5%)were included to low-fat emulsified sausages(10%fat added),with high-fat group(30%fat added)as a control,its essential nutritional composition,color,cooking loss,texture characteristics,microstructure,flavor and sensory quality were measured.The results showed that compared with the control group,the content of water and protein in the low-fat emulsified sausages was significantly increased when the inulin was added at 2%or more(P<0.05);adding 2%or more inulin can significantly reduce the cooking loss of low-fat emulsified sausages(P<0.05);the addition of inulin increased the hardness and chewiness of the low-fat emulsified sausages,and reduced the cohesive force.Scanning electron microscopy results showed that the microstructure of the low-fat emulsified sausages was the finest and dense when the inulin content was 4%;the flavor and sensory evaluation results demonstrated that the content of flavor components such as aldehydes and alcohols reaches the highest when the inulin was added at 5%,and the total sensory evaluation score of the low-fat emulsified sausages was not significantly different from that of the control group when inulin was added at 3%or more(P>0.05).In summary,adding 2%or more inulin to the low-fat emulsified sausages can improve the water retention and texture characteristics of the low-fat emulsified sausages,and improve its flavor and sensory quality.2.Effect of inulin on gel properties of pork myosinThe purpose of this chapter is to explore the effect of inulin on the gel properties of porcine myosin.Add 1%,2%,3%,4%and 5%inulin to the myosin solution as the treatment groups,the myosin solution without the inulin as the control group,and the water holding capacity(WHC),gel strength,microstructure and rheological properties of the mixed gel were determined.The results showed that the addition of inulin significantly increased the gel strength of myosin(P<0.05),and the inulin content reached 5%,and the gel strength reached the highest.The WHC results showed that with the increase of the inulin concentration,the WHC increased significantly and then decreased(P<0.05),and the WHC reached the highest when the inulin was added at 2%;the inulin addition significantly improved the microstructure of myosin gel,scanning electron microscope shown that the myosin three-dimensional gel network structure was the most uniform and dense when the inulin was added at 2%;as the inulin concentration increased,the storage modulus(G’)and the loss modulus(G")of myosin gel gradually increased,the final values of G’and G" in the treatment groups were higher than those in the control group,indicating that the addition of inulin improved the elasticity and viscosity of myosin.In summary,when inulin was added at 2%or more,the gel properties of pork myosin were effectively improved.3.Effect of inulin on molecular structure characteristics of pork myosinThe purpose of this chapter is to explore the molecular structure of inulin on improving the gel properties of porcine myosin.Add 1%,2%,3%,4%and 5%inulin to the myosin solution as the treatment groups,the myosin solution without the inulin as the control group to determine its solubility,particle size,secondary structure,surface hydrophobicity,and reactive sulfhydryl group.The results showed that with the increase of inulin content,the solubility of myosin showed a trend of drop and then increase(P<0.05),and the particle size also showed the similar trend.The particle size of myosin is the smallest when inulin was added at 2%;The addition of inulin can significantly affect the secondary structure of myosin,promote the transition of α-helix to β-sheet and β-turn,and promote the unfolding of molecular structure of protein to expose more hydrophobic groups and sulfhydryl groups,which is conducive to the gelation of myosin.In conclusion,when inulin was introduced in an amount of 2%or more,the molecular structure of myosin was changed,thereby improving the gel characteristics of the system,and then improved the quality characteristics of the emulsified meat system.