Comparative Study On Application Of Several Dietary Fibers In Smoked And Cooked Pork Sausages

The study selected four different soluble dietary fibers, combined with the actual sausage preparation process, systematic studied how and why maybe the different nature of four different soluble dietary fibers affect smoked and cooked pork sausages? sensory, physico-chemical quality and texture.Continualy two dietary fibers were added into the smoked and cooked pork sausages with olive oil. The article discussed if four dietary fibers suitable to be put into the smoked and cooked pork sausages, and maked sure the appropriate added amount range of four dietary fibers and to determine the optimized formulation. This article helped provide a theoretical basis for dietary fiber added smoked and cooked pork sausages products, and also for dietary fibers? materials selection and range determination.The main conclusions were as follow.:1. Different physico-chemical properties of four different soluble dietary fibersFrom the solubility, dissolution force experiments of dietary fibers, we can see, inulin?s solubility was good, microcrystalline cellulose?s solubility was poor. Soluble of the four dietary fibers were as follow:inulin>apple dietary fiber>carrot dietary fiber>microcrystalline cellulose,oil holding ability was just in contrast with that.The emulsification of inulin was the strongest, but microcrystalline cellulose?s water holding capacity and combined water ability were the weakest.2. Four different soluble dietary fibers influence the quality characteristics of the smoked and cooked pork sausagesThe study showed that: in the sausage, inulin?s best adding was 5%. Carrot dietary fiber additive amount can not be more than 3%-5%, apple dietary fiber additive amount can not be more than 1%-3%. What?s more, microcrystalline cellulose basically did not affect the taste, but when it added 0%-1%, it significantly affected texture.For carrot and apple dietary fibers, the significantly affected dose was 1%. In addition to inulin, other three dietary fibers can improve the water retention of smoked and cooked pork sausages. Because the color of inulin, microcrystalline cellulose, carrot and apple dietary fiber successively became deeper and deeper, the color of smoked and cooked pork sausages were more significant effected.3. Formula optimization of apple dietary fiber added smoked and cooked pork sausagesThe suitable amount of apple dietary fiber added in smoked and cooked pork sausages was 1%, fat and lean ratio was 15:85, good mesh for apple dietary fiber was 80 mesh, sutable starch adding was 4%.That was the overall optimum integrated indicators of the sensory, texture, physical and chemical properties, and it was suitable for industrial production.4. Research of apple and carrot dietarys fiber added into smoked and cooked pork sausages with olive oilWhen compared with the control of smoked and cooked pork sausages with olive oil, added 1% carrot dietary fibers can significantly improve the sausages? flavor and acceptability. However, added 3% apple dietary fiber can significantly improve the sausages? texture properties. In conclusion, when the addition amount of carrot dietary fibers and apple dietary fibers were 3%, both the texture of the sausages with olive oil were best. Carrot and apple dietary fibers suitable addition amount were less than 5%, then the olive oil smoked and cooked pork sausages? sensory and physico-chemical quality were overall better.