Research On Short-Chain Inulin Application In Emulsion-Type Sausage

Inulin is a kind of fructosans and digestible soluble dietary fiber, has prebiotics function, owns a low energy and can boost the natural formation of vitamin B and the absorption of minerals like calcium, iron and magnesium and so on. Inulin can also reduce blood glucose and prevent dental caries. Inulin can improve food quality, has been applied extensively to food processing. Sausage products are a kind of meat products, which are very popular to the consumers. But they are high fat, high energy and lack dietary fiber. The application of inulin in sausage production not only reduce the its energy value, make up for the defect of sausage whose nutrition is not comprehensive and balanced, but also make sausage rich in prebiotics to realize complementary advantages, which has important implications to improve nutrition and edible value of sausage.This paper replaces respectively part or all of the fat, maize distarch phosphatem(MDP) and soybean protein isolate(SPI) in emulsion-type sausage with inulin, and explores the effect of the applications of replacement on texture, sensory quality, nutritional value and storage quality of sausage, with the expectation of laying a certain theoretical basis。The experiment results indicate:1. Replace fat with inulin increased the hardness, adhesiveness and resilience of sausage, reduces its chewiness and cohesiveness. When the substitution rates were more than 50% worsen the tase of sausages.With the increase of content of inulin, cooking loss of sausages reduced by 73.15%, from 1.49%(ordinary sausage) to 0.40%(sausage of replacing 100% fat with inulin). Effects of replacing fat with inulin to sausages’ colour were slight, when the substitution rate was 50%,the colour of sausages were nearest to ordinary sausage. The p H values and water content of inulincontaining sausage were both increase. when the substitution rates were less than 50%,shelf lifes of sausages were not affected. Compared with ordinary sausage, when the substitution rate was 50%,fat content and energy value decreased 17.02% and 12.22% respectively, but the content of protein and carbohydrate were no significant changes. In a word, when the substitution rate was 50%, comprehensive quality of the sausage is best, the degradation rate of inulin was 3.75%. Inulin replace fat in sausage is feasible and the best content of inulin was 4% in the sausage.2. Replace MDP with inulin improved the taste of sausages, except for the substitution rate of 70%, for inulin-containing sausages, hardness, chewiness, cohesiveness and gumminess reduced, adhesiveness and resilience increased. With the increase of content of inulin, cooking loss of sausages reduced from 1.52%(ordinary sausage) to 0.15%(sausage of replacing 100% fat with inulin). The redness(a*) and yellowness(b*) of inulin-containing sausage decreased, but the lightness increased, when the substitution rate was 70%,the colour of sausages were nearest to ordinary sausage. The pH values and water content of inulin-containing sausage were both increase,and decline were both slow, which made the product to own a longer shelf life.In a word, when the substitution rate was 70%, comprehensive quality of the sausage was best, the degradation rate of inulin was 2%. Compared with ordinary sausage, energy value decreased 6.75%, but the content of protein, fat and carbohydrate were no significant changes. Inulin replace MDP in sausage was feasible and the best content of inulin and MDP were 3.5% and 1.5% respectly in the sausage.3. Replace SPI with inulin increased the cooking loss of sausages from 1.52%(ordinary sausage) to 1.69%(sausage of replacing 100% fat with inulin) with the increase of content of inulin. For texture quality of sausages, except for increased adhesiveness and unchanged resilience, others decreased. Except for unchanged other parameter of colour, the lightness of sausage increased. Except for unchanged smell, other sensory quality significantly decreased.Compared with indinary sausages, the pH values and water content of inulin-containing sausage were all decreased, they reduced along with the process of storage. and decline were both slow, The variation trends of the pH values of each group sausages were similar, but replacing SPI with inulin made the speed of the water content decline was faster. In a word, inulin replace SPI in sausage was infeasible, because that made the overall quality of sausages lower, and not accepted by assesser.