The Effect Of Sodium Caseinate-sunflower Oil Emulsion On Quality And Nutrition Of Sausage

Fat is one of the important ingredients in meat products.Animal fat is crucial for quality and flavor formation of meat product.Fat is easy to be applied in meat products processing with it's plasticity.Oxidation and decomposition of fat also makes the meat product volatile.Fat content of traditional meat product is high,which way cause a series of chronic disease,such as obesity,cardiovascular disease and cancer.Therefore,low-fat health food is preferable to consumers.Fat reducing technology,pre-emulsified vegetable oil insteading of backfat,is currently used in meat product processing,because simple reduction in fat will influence the flavor and processing properties of meat product.Part ? explored the effect of replacing pork backfat(0,25,50,75 and 100%)with sodium caseinate--sunflower oil emulsion on cooking loss,proximate composition,color,texture,fatty acid composition and TBARS value of emulsified pork sausage were investigated.The results showed increasing sodium caseinate-sunflower oil emulsion from 25%to 100%increased the protein content,moisture content,lightness value,springiness,and reduced cooking loss,fat content,redness and TBARS value,and enhanced oxidative stability.The treatments which contained pre-emulsified sunflower oil had better texture.Replacing the pork backfat with pre-emulsion at total fat content of 25%to 100%,reduced total saturated fatty acid(SFA)composition from 39.72%to 13.52%,increased polyunsaturated fatty acid(PUFA)composition from 14.08%to 55.92%.In conclusion,replacing backfat with sodium caseinate-sunflower oil emulsion improved quality and nutritional aspects of emulsified pork sausage evidently.Part ? was aimed to estimate the effect of substitution backfat with sunflower oil pre-emulsified with sodium caseinate on the chemical composition,yield,color,texture,fatty acid composition and sensory characteristics of fermented sausage.As the ratio of sodium caseinate-sunflower oil emulsion increases there is a decrease in fat content(P<0.05)and hardness and an increase in moisture content,yield and redness(P<0.05),and the fat content decreased from 29.33%to 22.78%.As the replacing percentage increased from 25%to 100%,total saturated fatty acid(SFA)content decreased from 39.91%to 14.74%,polyunsaturated fatty acid(PUFA)content increased from 14.71%to 55.38%.When caseinate-sunflower oil emulsion substitution ratio exceeded 50%,all sensory parameters increased(P<0.05),such as texture,color and taste,compared with the control sample.In conclusion,replacing backfat with sodium caseinate-sunflower oil emulsion improved quality and nutritional aspects of fermented pork sausage evidently.